*These recipes I copied and paste from my file...the ones I gave my kids in my cooking class.
Vanilla and Chocolate Cupcakes:
Vanilla Cupcakes: *Makes 24 mini cupcakes
¾ cup flour 1/8 tsp salt
¾ tsp baking powder 2 Tb sugar
3 Tb butter, soft 1 egg
1 tsp vanilla ¼ cup milk
1. Preheat oven to 325 degrees. Line cupcake pan with paper baking cups.
2. In bowl combine flour, baking powder and salt, in small bowl.
3. In medium bowl, mix together sugar, butter, egg, and vanilla. Add ½ of flour mixture and mix well. Add milk. Mix. Add the rest of flour mixture and mix well.
4. Spoon batter into cups ¾ full. Bake for 10-12 minutes or until toothpick comes out clean. Remove and let cool completely before frosting.
Ingredients to make Chocolate cupcakes: just add 1 Tb cocoa and a total of 4 Tb sugar and only ½ tsp vanilla to the vanilla cupcake recipe above. *so only change 3 things.
Frosting:
1 ½ cups powdered sugar 1 ½ Tbs cocoa
3 Tb butter, soft 2 Tb milk
½ tsp vanilla
*To make Vanilla Frosting, just don’t add the cocoa.
Combine all frosting ingredients in small bowl and blend with mixer, slowly. Frost on cupcakes and decorate.
Homemade Oreos:
1 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted plus 3 Tb Canola Oil
2/3 cup packed light-brown sugar
1 large egg
1.In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, oil, sugar, and egg. Add flour mixture, and stir until a dough forms.
2.Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
3.Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
4.Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies. (To store, refrigerate in an airtight container, up to 5 days.)
Cream Filling:
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract.
In a large bowl, using an electric mixer, beat butter until light and fluffy. Gradually add confectioners' sugar and granulated sugar, beating until combined. Beat in vanilla extract.
No bake bars:
Ingredients
Nonstick cooking spray
4 tablespoons unsalted butter
1 bag (10 ounces) marshmallows
1/2 teaspoon salt
6 cups toasted oat cereal Or combination of captain Crunch, Fruit loops etc.
1 cup “treats”~ Nuts, chocolate chips, coconut, toffee bits, raisins, etc.
Directions
1.Spray a 10-by-15-inch rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and treats.
3. Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise).
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