Wow! Spring happened when I wasn’t looking. What a wonderful stretch of weather we’ve been having. With Mother’s day upon us, I have had some inquiries for some “Mom” recipes. I’ve done some research-(I asked several of the moms I know and included myself) and here are some of the favorites I was given. I hope you find one that you enjoy. Have a great week and Happy Mother’s Day!
1 package (2-layer size) white cake mix
1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 tablespoons vegetable oil
1 (16 ounce) package powdered sugar
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/4 cup butter
2 tablespoons lemon juice
Directions: Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Bake 21 to 24 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes, remove to wire racks. Cool completely. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chip
Directions: Preheat oven to 350 degrees F. Grease mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Happy Mother’s Day and enjoy your week. If you have any questions or suggestions, I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
