Cool Lemon Sheet Cake

I modified this cake from a recipe I found from Taste of Home. This cake reminds me of spring because it is yellow, cool, and light! It also serves a large number of people, which is nice.
It would be a perfect compliment to your Easter dinner!

~Kari

Ingredients:

• 1 package (18-1/4 ounces) lemon cake mix
• 4 eggs
• 1 package (3.5 oz) instant lemon pudding, prepared
  
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 cups Domino® or C&H® Pure Cane Powdered Sugar
• 1 teaspoons vanilla extract
• 1 tsp. lemon extract
  

Directions:

Prepare lemon pudding as directed on package. In a large bowl, beat the cake mix and eggs until well blended. Fold in lemon pudding.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and lemon extracts. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

Scallloped Potatoes

Here is one of the side dishes that the Boyer family traditionally has at our Easter dinner.
~Marilyn

6 to 8 medium potatoes
6 Tbs. marg. or butter
6 Tbs. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 c. milk
1/4 c. minced onion
2 c. sharp Cheddar Cheese, shredded

Peel potatoes and cut into thin slices. Cover with water and boil for 5 minutes. Drain and pour into a 2-quart casserole. Melt marg. in saucepan. Stir in flour and seasoning. Add milk slowly. Add onion and cheese. Cook and stir continually over medium heat until boiling. Pour over potatoes. Sprinkle with more cheese. Bake at 350 for 30-45 minutes. YIELD: 8 servings

Easter Cake

Years ago we purchased a Lamb cake pan and a Cross cake Pan. Each Easter, one of the girls will make a cake in one of these pans and then decorate it with icing. Obviously the empty cross is significant for Easter, and the lamb cake pan represents the 'Lamb of God which taketh away the sins of the world'.
You could use your favorite cake recipe. Below is the cake we usually use...chocolate of course!

~Marilyn

Collector's Cocoa Cake

3/4 c. shortening, marg. or butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water
2 c. flour

Cream butter and sugar. Add dry ingredients alternately with water using electric mixer.
Beat Well. Pour into greased and floured pan(s); you may use on 9x13 or 2- 8 or 9-in. layer cake pans. Bake 35 to 40 minutes at 350 or until cake tests done Cool completely before icing. YIELD: 12 to 14 servings.