My cook book

Best Brownies

Ingredients 1/2 cup butter 1 cup white sugar 2 eggs
Eggs Large White
$1.79 - expires in a day
1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder

1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners'

sugar Add all ingredients to list

Directions Preheat oven to 350 degrees F (175

degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Crinkles II
Ingredients 1 cup unsweetened cocoa

powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs
Eggs Large White
$1.79 - expires in a day
2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar Add all ingredients to list

Directions In a medium bowl, mix

together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar

1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

& Ideas for Blueberries
MORE IDEAS
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1/2 cup white

sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Add all ingredients to list

Directions Preheat oven to 400

degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

graham crackers, crushed
Honey Maid Graham Crackers Regular
$2.99 - expires

in a day

Teddy Grahams Graham Snacks Honey
$2.99 - expires in a day
2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk

1 cup sour cream 1 tablespoon vanilla extract 1/4

cup all-purpose flour Add all ingredients to list

degrees F (175 degrees C). Grease a 9 inch springform

pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.