Lemon Icing

2 cups powdered sugar
Lemon juice

Put powdered sugar in a bowl and add lemon juice, a little a time, stirring until mixture is thick but will still run down the sides of cake.

This is the perfect icing for Duncan Hines Lemon Pound Cake recipe OR your own homemade lemon pound cake recipe!!!

Duncan Hines’ Lemon Pound Cake Recipe

1 pkg Duncan Hines(R) Moist Deluxe(R) Lemon Supreme Cake Mix
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil

Preheat oven to 350*.
Grease and flour 10-inch fluted tube pan.
Combine cake mix, pudding mix, eggs, water and oil in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour into pan.
Bake for 50-60 minutes until cake starts pulling away from edge of pan.
(or toothpick inserted in center comes out clean)
Cool in pan for 25 minutes. Invert onto cake plate.
Refrigerate overnight, recommended by Mr. Beltz.
Drizzle glaze over cake. Slice and serve.

This heavenly version was contributed by Mr. Ronnie Beltz.

Chewy Brownies

When you think of “chewy brownies’, do you also think “fudgy, chewy brownies”? The best fudgy, chewy brownies are made with Hershey’s Natural Unsweetened Cocoa. Of course, other brands are good, but I am partial to Hershey’s.



1/2 cup melted Land O’ Lakes butter
2 cup sugar
2 eggs
1/4 cup Crisco vegetable oil 
2 tsp McCormick pure vanilla 
3/4 cup Hershey’s Natural Unsweetened Cocoa
1/4 tsp salt
1 cup Pilsbury all-purpose flour

Powdered sugar for decoration, if desired.


Mix first 5 ingredients. In another bowl, sift together next 3.
Stir cocoa mixture into butter mixture until well combined.
Spread into prepared pan. Bake at 325* for 30 minutes, or until toothpick inserted in center comes out clean.
Let set for 10-15 minutes.
Cut, sprinkle with powdered sugar (or don’t) and serve.
Enjoy with a glass of milk, a la mode or just by itself!!

Fudge. Chewy. Gooey. Gooooood!!!
Crispy top, chewy everything else!

Between searching sites like AllRecipes.com and good old-fashioned experimenting, this recipe for fudgy, chewy brownies is now my very favorite.

Italian Beef

In my wonderful, ole slow cooker, this almost 4 pound roast became Italian beef after a few spices and several hours on low.
This batch had Hot Peperoncino rings and it was a HIT!

Open face Italian Beef Sandwich

In slow cooker, with amounts that suit YOUR taste-buds:
Beef Roast
Kraft Zesty Italian Salad Dressing, or your own homemade, drizzled over roast
Peperoncino rings, cooked with roast or added later or both
Italian Seasoning, 1 tsp to 1 Tbsp, your call
Sweet Basil, a good sprinkle
Garlic Powder , a good sprinkle
Onion Powder , a good sprinkle

In hot skillet:
Olive oil, 1 or 2 Tbsp
Sliced green peppers
Sliced onion
Saute until you like them.

Toppings, optional:
Monterrey jack or your favorite cheese
Salt and pepper
Peperoncino  rings

Image above shows a serving on home-bread-machine-made Italian Herb & Cheese bread, layered with Monterrey Jack, sauteed bell pepper and onion and hot Peperoncino rings.
On open-face toast, hamburger buns or hoagie rolls, this sandwich is a crowd pleaser!
Pair with a green salad or sliced veggies, or like some folks, Seasoned Fries!!

Banana Nut Bread

1/3 cup butter
1/2 cup sugar
2 eggs
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, ripe banana (over-ripe is perfect)
1/2 cup chopped walnuts and or raisins, etc


coming soon…

Peanut Butter Fudge

2 cups sugar
12 cup milk (regular condensed milk makes for a richer, creamier fudge)
1 teaspoon vanilla extract
34 cup creamy peanut butter

In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly. Using a candy thermometer, to 280*. Using a glass of cold water, to “soft ball” stage.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into buttered 8″ x 8″ pan, let cool before cutting.

This is my Grandma Fuller’s recipe and I cannot hear “Peanut Butter Fudge” without thinking of her and this delicious, decadent treat!

Lemon Pudding

3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 large egg yolks, lightly beaten
2 tablespoons finely grated lemon zest
Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, at room temperature

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Discovered years and years ago on a box of cornstarch, but now can’t find it online… however, I did locate this one, so Thanks, Food Network!

Double Chocolate Nuggets

1 box chocolate cake mix
1/2 cup oil
2 eggs
1 cup chocolate chips

Blend first 3 ingredients, stir in chips.
Drop by teaspoon on parchment lined cookie sheet.
Bake at 350* for 10 minutes.

This isn’t really a “from scratch” recipe, but it was hand-written in Mom’s recipe box, so…

Never Fail White Bread

1 cup milk
1 tablespoon salt
3 tablespoons sugar
2 tablespoons oil or softened Crisco
1 1/2 cups warm water
2 yeast cakes
1 egg
6-7 cups flour

Scald milk, pour into mixing bowl, add sugar, salt, oil and water. Cool to lukewarm and add yeast and egg and mix.
Knead well, cover and raise. knead down, shape into two loaves, raise and bake at 350* for 15 to 25 minutes.

Thanks to Mom again!!

Liquid Starter or Potato Yeast

3 medium potatoes
1 package yeast
1 cup sifted flour
1/3 cup sugar
1 1/2 tablespoons salt

Peel and dice potatoes. Cook in boiling water until tender, drain, reserving water.
Mash potatoes good and return to liquid. Cook to lukewarm.
Soften yeast in warm water, add to potato mixture.
Add flour, sugar and salt, beat well.
Cover and let stand at room temperature for 24 hours.
Pour into sterile jars, cover and store in cool, dark place.

Use 1 cup mixture in place of yeast cake.

Fresh starter should be made every 2 weeks, using 1 cup of the old starter or 1 fresh yeast cake.

This one was written by my Grandmother, Tracy Fuller.

Mexican Candy

2 cups sugar
2 cups pecans
1 cup milk
1/4 cup butter

Mix together and bring to boil. Boil 5 minutes, test. Cook to “medium ball” stage. Stir until cool.
Spoon onto parchment paper.

Another one from Mom’s recipe box.