Hark! The Herald Angel Screamed: An Augusta Goodnight Mystery (with Heavenly Recipes) (36 page)

1 teaspoon salt

2 tablespoons freshly squeezed lemon juice

1 tablespoon grated lemon rind

1 tablespoon lemon extract

1 6-ounce can frozen lemonade

¾ cup powdered sugar, sifted

Preheat the oven to 350 degrees. Prepare a greased and floured 10-inch tube or Bundt pan
.

Dissolve the Jell-O in the boiling water and set aside to cool. Mix the sugar and oil and add the eggs one at a time, beating well after each addition. In a separate bowl, mix the sifted flour, baking powder, and salt. Add to the egg mixture alternately with the gelatin mixture, beginning and ending with the flour. Beat thoroughly after each addition. Stir in the lemon juice, lemon rind, and lemon extract. Pour into the prepared pan and bake for 1 hour. While the cake is baking, thaw the lemonade and stir in the powdered sugar. Beat until smooth. Punch holes in top of cake while it’s still warm in the pan and pour the lemonade mixture
over it a little at a time. Let cool in the pan before removing. If you like lemon, you’ll love this
.

Cissy’s Turtle Bars

Crust:

2 cups flour

1 cup firmly packed brown sugar

½ cup butter, softened

1 cup whole pecan halves

Caramel layer:

½ cup firmly packed brown sugar

⅔ cup butter

12 ounces milk chocolate chips

Preheat the oven to 350 degrees
.

Combine the flour, brown sugar, and butter for the crust; mix well and pat firmly into an ungreased 9 × 13-inch pan. Sprinkle the pecans evenly over the unbaked crust. Prepare the caramel layer by combining the brown sugar and butter in a heavy saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Boil ½ to 1 minute, stirring the whole time. Pour over the pecans and crust. Bake for 18 to 22 minutes or until the crust is light golden brown. Remove from the oven and immediately sprinkle with chocolate chips. Allow to melt and then swirl. Cool and cut into bars
.

Makes 3 to 4 dozen
.