Easy Lemon Cookies

·         1 (18.25 ounce) package lemon cake mix

·         2 eggs

·         1/3 cup vegetable oil

·         1 teaspoon lemon extract

·         1/3 cup confectioners' sugar for decoration

Directions

1.      Preheat oven to 375 degrees F (190 degrees C).

2.      Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Roll teaspoonfuls of dough into balls.  Drop into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

3.      Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Carrot Souffle

Ingredients

2 lb. carrots, peeled and chopped

½ cup butter, melted

1 cup sugar

3 tbsp. all-purpose flour

1 tsp. baking powder

1 tbsp. vanilla extract

Dash of nutmeg

Dash of cinnamon

3 eggs, beaten

Powdered sugar

Directions

Preheat oven to 350°F.  In large pot, bring lightly salted water to a boil.  Add carrots and cook until tender, about 15 minutes.  Drain carrots and place in large mixing bowl. Mash carrots.  Add melted butter, sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon, and eggs.  Using a wire whisk, blend well.  Pour into 1-½ qt. baking dish.  Sprinkle with powdered sugar.  Bake for 30 minutes.