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Lazy Daisy Oatmeal Cake
LAZY DAISY OATMEAL CAKE
Makes one 9-inch square cake
Cake:
1¼ cups boiling water
1 cup Quaker Oats
(quick or old fashioned,
uncooked)
½ cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cups sifted all-purpose flour
1 teaspoon soda
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Lazy Daisy Frosting:
¼ cup butter or margarine, melted
½ cup firmly-packed brown sugar
3 tablespoons half and half
1/3 cup chopped nutmeats
¾ cup shredded or flaked coconut
For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat
butter until creamy; gradually add sugars and beat until fluffy. Blend in
vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt,
cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into
well-greased and floured 9-inch square pan. Bake in preheated moderate oven
(350°F.) for 50 to 55 minutes. Do not remove cake from pan.
For frosting, combine all ingredients. Spread evenly over cake. Broil until
frosting becomes bubbly. Cake may be served warm or cold.
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# Lazy Daisy Oatmeal Cake
*Makes one 9-inch square cake*
## Ingredients
- 1 1/4 cups boiling water
- 1 cup Quaker Oats (quick or old fashioned, uncooked)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly-packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Pour boiling water over oats; cover and let stand 20 minutes.
2. Beat butter until creamy; gradually add sugars and beat until fluffy.
3. Blend in vanilla and eggs.
4. Add oats mixture; mix well.
5. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well.
6. Pour batter into well-greased and floured 9-inch square pan.
7. Bake in preheated moderate oven (350°F) for 50 to 55 minutes.
8. Do not remove cake from pan.
## Lazy Daisy Frosting
## Ingredients
- 1/4 cup butter or margarine, melted
- 1/2 cup firmly-packed brown sugar
- 3 Tbsp half and half
- 1/3 cup chopped nutmeats
- 3/4 cup shredded or flaked coconut
## Instructions
1. Combine all ingredients.
2. Spread evenly over cake.
3. Broil until frosting becomes bubbly.
4. Cake may be served warm or cold. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
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---
# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Lemon Bread
Lemon Bread
We like it and hope you will
too —
1 cup shortening ) cream
1 1/2 cups sugar )
4 eggs beaten one at a time
3 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt sifted to-
gether.
1 cup milk added alternately
with the flour. Grated rind of
2 lemons. 1 cup nuts. Bake at
350 from 40 to 50 minutes
Remove from oven and im-
mediately pour over the follow-
ing mixture making fork holes
through the loaves so it goes
into the bread. 1/2 cup sugar and
juice from 2 lemons. Let stand
in pans for at least 1/2 hour before
removing the loaves. Makes 3 loaves
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1/2 receipt Lemon Bread.
1/2 C. shortening ) cream.
3/4 C. sugar )
2 eggs beaten one at a time
1 1/2 C. flour 1 tsp baking powder
1/2 tsp salt sifted together
1/2 C milk added alternately with flour
Grated rind of one lemon. 1/2 C nuts.
Bake at 350° from 40 to 50 min.
Remove from oven and immediately
pour over the following mixture
making fork holes through the
loaves so it goes into the bread.
1/2 C. sugar and juice from
one lemon. Let stand in pans
for at least 1/2 hr. before re-
moving the loaves. Makes one
good size loaf.
---
# Lemon Bread
*"We like it and hope you will too."*
---
## Full Recipe
*Makes 3 loaves*
### Ingredients
#### Batter
- 1 cup shortening
- 1 1/2 cups sugar
- 4 eggs, beaten in one at a time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Grated rind of 2 lemons
- 1 cup chopped nuts
#### Lemon Glaze
- 1/2 cup sugar
- Juice of 2 lemons
### Instructions
1. Preheat oven to 350°F. Grease three loaf pans.
2. Cream shortening and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
6. Fold in grated lemon rind and chopped nuts.
7. Divide batter evenly among prepared loaf pans.
8. Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
9. Remove from oven. Immediately poke fork holes through the top of each loaf.
10. Combine sugar and lemon juice for glaze; pour evenly over hot loaves, allowing it to soak into the holes.
11. Let stand in pans for at least 30 minutes before removing.
---
## Half Recipe
*Makes 1 good size loaf*
### Ingredients
#### Batter
- 1/2 cup shortening
- 3/4 cup sugar
- 2 eggs, beaten in one at a time
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Grated rind of 1 lemon
- 1/2 cup chopped nuts
#### Lemon Glaze
- 1/4 cup sugar
- Juice of 1 lemon
### Instructions
Follow full recipe instructions above using a single loaf pan. -
Lemon Butter Frosting
Lemon butter frosting
2 tbsp butter
1/2 c sugar.
yolks of 2 eggs.
Beat lightly put
in double boiler
boil & cook until
thick add 2 tbsp
lemon juice and
spread on cake.
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# Lemon Butter Frosting
## Ingredients
- 2 Tbsp butter
- 1/2 c sugar
- Yolks of 2 eggs
- 2 Tbsp lemon juice
## Instructions
1. Beat ingredients lightly and put in double boiler.
2. Boil and cook until thick.
3. Add 3 Tbsp lemon juice.
4. Spread on cake. -
Lemon Cake
LEMON CAKE
Mix 1 box Duncan Hines Lemon Supreme Cake Mix with
1 box Instant Jello Pudding
Add 4 eggs
½ cup salad oil
3/4 cup water
Place all ingredients in mixer, turn on low and beat two m
minutes. Pour into long loaf pan (greased and floured)
and bake 35 minutes at 350 degrees. When cake is done tak
take ice pick and pick holes in top of cake.
Glaze: 2 tablespoons melted butter
2 cups powdered sugar
1/3 cup orange juice
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Mix and spoon over cake filling the holes. Put back
in oven and bake 5 minutes.
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Lemon Supreme Cake Mix
- 1 box Instant Jello Pudding (Lemon)
- 4 eggs
- 1/2 cup salad oil
- 3/4 cup water
## Instructions
1. Place all ingredients in mixer, turn on low and beat two minutes.
2. Pour into long loaf pan (greased and floured) and bake 35 minutes at 350 degrees.
3. When cake is done, take ice pick and pick holes in top of cake.
4. Mix glaze ingredients and spoon over cake filling the holes.
5. Put back in oven and bake 5 minutes.
## Glaze
- 2 Tbsp melted butter
- 2 cups powdered sugar
- 1/3 cup orange juice -
Lemon Cake
Lemon Cake
1 Box Duncan Hines Supreme
Lemon Cake Mix
1 Pkg. Instant Lemon Pudding
Mix
4 Eggs unbeaten
1/2 cup oil
1 cup water
Put all ingredients in a
bowl and mix very well
Bake in a large greased tube
pan 50 - 60 min. 350° oven
Let cool in inverted pan.
Sprinkle with powdered sugar
or ice
Back:
vacation now. I hope he
went to visit Nell & Glenn. A
vacation alone would be a
terrible thing - especially this
year.
This is all for this time
Take care of yourselves and
Love,
Mar
— Over —
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Supreme Lemon Cake Mix
- 1 pkg instant Lemon Pudding Mix
- 4 eggs, unbeaten
- 1/2 cup oil
- 1 cup water
## Instructions
1. Put all ingredients in a bowl and mix very well.
2. Bake in a large greased tube pan for 50–60 minutes at 350°F.
3. Let cool in inverted pan.
4. Sprinkle with powdered sugar or ice. -
Lemon Cheese Logs
Lemon Cheese Logs
1 Cup sugar
1 Cup butter or margarine, softened
1 (3-oz) package cream cheese, soften
1 egg yolk
2 1/2 cups all-purpose flour
1 cup finely chopped walnuts
1/2 t. salt
1/2 t. grated lemon rind
1 (6-oz) Pkg semisweet chocolate
morsels.
Decorator candies
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Combine sugar, butter, & cream
cheese; cream until light & fluffy.
Add egg yolk, beating well. Stir in
flour, walnuts, salt, & lemon
rind; mix well. Cover & chill
at least 2 hrs. - Shape dough by tsp into
2" logs by rolling between palms of hands. Place on ungreased
baking sheet 325° - 12 min Cool
melt chocolate morsels in a small saucepan over
low heat. Dip one end in chocolate & sprinkle with
decorator candies - Store on wax paper in airtight
container 12 doz.
---
# Lemon Cheese Logs
## Ingredients
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1 (3 oz) package cream cheese, softened
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 tsp salt
- 1/2 tsp grated lemon rind (zest)
- 1 (6 oz) package semisweet chocolate morsels
- Decorator candies
## Instructions
1. Combine sugar, butter, and cream cheese; cream until light and fluffy.
2. Add egg yolk, beating well.
3. Stir in flour, walnuts, salt, and lemon rind (zest); mix well.
4. Cover and chill at least 2 hours.
5. Shape dough by teaspoon into 2" logs by rolling between palms of hands.
6. Place on ungreased baking sheet and bake at 325° for 12 minutes.
7. Cool.
8. Melt chocolate morsels in a small saucepan over low heat.
9. Dip one end of each log in chocolate and sprinkle with decorator candies.
10. Store on wax paper in an airtight container.
Makes 12 dozen. -
Lemon Chess Pie
Lemon Chess Pie
1 stick margarine
1 cup sugar
3 eggs
4 T lemon juice
mix all to-gether, beat
well, pour in unbaked
pie shell. Bake until
knife inserted in middle
comes out clean. Do not
over-bake
Card 1 Back: blank
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# Lemon Chess Pie
## Ingredients
- 1 unbaked pie shell
- 1 stick margarine (1/2 cup)
- 1 cup sugar
- 3 eggs
- 4 Tbsp lemon juice
## Instructions
1. Mix all ingredients together and beat well.
2. Pour into the unbaked pie shell.
3. Bake at 325F until a knife inserted in the middle comes out clean (~45 minutes). Do not overbake.
## Editor's Notes
- **"Lemon Cheese Pie"**: The title is in faded blue ink and is partly hard to read. "Lemon Cheese Pie" is the best reading. The filling has no cheese. "Lemon cheese" is an old name for a lemon curd-style filling.
- **"4T"**: Read as 4 Tbsp (tablespoons), with the T raised. It is not a fraction.
- **"1 stick margarine"**: A stick of margarine is 1/2 cup (8 Tbsp).
- **"pie shell"**: The card does not give a size. A standard 9-inch shell is assumed. The card lists the shell only in the method, so it is added to the ingredients list.
- **Baking temperature** and **baking time** are not specified. The card says only to bake until a knife comes out clean. Many similar custard-style pies bake at about 350°F, but the card gives no figure.
- **Card structure**: "Recipe from" and "Serves" are blank. The back of the card is blank. The printed header reads "Here's what's cookin'" and has a fruit illustration.
- **Food safety**: The pie is baked until set, so the eggs are cooked through.
**Completeness tag:** `minor-gaps`
**Source type:** `personal` -
Lemon Chiffon Pie
• lemon chiffon pie
Beat egg yolks and put in top
of a double boiler with lemon juice, salt,
and ¼ cup of sugar. Cook over hot water
until of custard consistency. Then add
gelatin which has been soaking in cold
water. When gelatin has dissolved stir in
lemon rind. Cool. When mixture begins
to thicken, fold in egg whites which have
been stiffly beaten with the remaining ½
cup of sugar. Fill a baked 9-inch pie shell
and chill in the refrigerator. Sweetened
whipped cream makes a delicious top-
ping for this pie.
½ cup lemon juice
½ teaspoon salt
¾ cup sugar
4 eggs
1 tablespoon unflavored gelatin,
dissolved in
¼ cup cold water
1 teaspoon grated lemon rind
Tested by The American Home
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[photograph of lemon chiffon pie]
• lemon chiffon pie
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# Lemon Chiffon Pie
*Tested by The American Home*
## Ingredients
- 1 baked 9-inch pie shell
- 1/2 cup lemon juice
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 4 eggs, separated
- 1 Tbsp unflavored gelatin, dissolved in 1/4 cup cold water
- 1 tsp grated lemon rind
- Sweetened whipped cream, for topping
## Instructions
1. Beat egg yolks and put in top of a double boiler with lemon juice, salt, and 1/4 cup of sugar.
2. Cook over hot water until of custard consistency.
3. Add gelatin which has been soaking in cold water.
4. When gelatin has dissolved, stir in lemon rind.
5. Cool.
6. When mixture begins to thicken, fold in egg whites which have been stiffly beaten with the remaining 1/2 cup of sugar.
7. Fill a baked 9-inch pie shell and chill in the refrigerator.
8. Serve with sweetened whipped cream as a topping. -
Lemon Cookies, Portuguese Style
LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.
1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)
In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine
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# Lemon Cookies, Portuguese Style
*Makes about 36*
## Ingredients
- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)
## Instructions
1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool. -
Lemon Garnishes
Lemon Garnishes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables and salads. People
with jaded appetites who ought to eat are often tempted by a garnish.
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Powdered sugar
1 c butter (or 1/2 + 1/2 shortening
---
# Lemon Garnishes
## Notes
Fresh lemon juice is an aid to digestion when used on fish, game, meats, vegetables, and salads. People with jaded appetites who ought to eat are often tempted by a garnish. -
Lemon Jello Icebox Dessert
Dessert
2 3oz lemon jello
1½ c sugar dissolve
¼ t salt
2 cups Boil Water
1½ t lemon rind
2/3 cups " juice
2 can everapid milk
2/3 c melted Margarine
4 c graham Cracker
1 Jtaladen
1 Mayonnaise
dissolve,
sugar, salt, Jello lemon
Rind + juice in boiling
Water set jello until firm
beat + add milk. Margarine
mix with Cracker Crumbs Pat
into pan pour mix on crumbs some
save some crumbs for tops
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# Dessert (Lemon Jello Icebox Dessert)
## Ingredients
### Filling
- 2 (3 oz) packages lemon Jell-O
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 cups boiling water
- 1 1/2 tsp lemon rind
- 2/3 cup lemon juice
- 2 cans evaporated milk
### Crust
- 2/3 cup melted margarine
- 4 cups graham cracker crumbs
## Instructions
### Filling
1. Dissolve Jell-O, sugar, and salt in boiling water.
2. Add lemon rind and lemon juice.
3. Set jello mixture until firm.
4. Beat, then add evaporated milk.
### Crust
1. Mix melted margarine with graham cracker crumbs.
2. Pat crumb mixture into pan.
### Assembly
1. Pour filling mixture over crumb crust.
2. Top with some crumbs reserved from crust mixture.