Grannys Lemon Yum Yum Recipes

Steps:

• 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
• 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
• 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
• Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
• Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
• Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

Steps:

• Mix all ingredients together.
• Grease and flour 5 mini loaf pans (the aluminum foil kind work well for this) or 2 small loaf pans.
• Fill the loaf pan half way with batter.
• Bake at 350 for approximately 40 minutes.
• Let cool and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
• Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
• Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
• Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

Steps:

• Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
• Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
• Cool until warm; fold in the pineapple.
• Spread over the cake.
• Mix topping ingredients together.
• Beat to soft peaks.Spread over pineapple mixture.
• . Refrigerate till serving time.