Page 8 - FlorenceBookletJune2018

Feeno’s Caramel Icing Cake
1 Box of Jiffy Yellow Cake Mix
Prepare as directed; set aside until completely cool
ICING
1 box of lite brown sugar
1 small can of evaporated milk
Stir brown sugar and evaporated milk together with a wooden spoon on stove on med-low until boiling. (To test consistency: drop small amount into a cup of cold water; should harden when ready) Remove from heat.
Add 1 tsp. of vanilla extract & 1/2 stick of butter
Beat until thickened or spreading consistency.
Doodlebug’s Punch
1 qt. of Pineapple Juice 1 qt. of Orange Juice
1 qt. of Apple Juice
2 qts. of Gingerale
Chill all together
2 qts. of Pineapple or Orange Sherbert
Pour Juices & Gingerale into punch bowl and top with scoops of Sherbert Will make 25 Servings
Fee Fee’s Lemon Bars
1 Box of Duncan Hines Lemon Supreme Cake Mix
1 Egg
1 Stick of Melted Butter
Mix together & spread on bottom of a 9x13 inch pan
1 8oz box of cream cheese 2 eggs
1 box of powdered sugar
Mix together and pour on top of pan mixture
Bake at 325o for 30-35 minutes
Let cool & sprinkle with powdered sugar
Continued on page 12
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HolidayTreats