1/2 cup all-purpose flour
1/2 cup whole wheat flour (preferable King Arthur brand which is more finely ground)
1 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ginger
1 large egg
1/3 cup oil (preferably olive and canola blend)
1 tsp. vanilla extract
1 ripe pear, peeled, cored, and finely diced (about 1 cup)
1 cup oats (original, not quick cooking)
Sift flours, sugar, baking soda, salt, and spices. Set aside.In a medium bowl, beat egg, then beat in oil and vanilla. Stir in diced pear. Pour in oats and dry ingredients. Stir just until no dry patches remain.
Gently press into an 8×8-inch baking pan that has been lightly sprayed with cooking oil on sides and bottom.
Bake at 350°F for about 35 minutes or until the center springs back when lightly pressed. Cool slightly before serving. Makes 8 yummy servings.
4 tablespoons flour
Add the egg and mix thoroughly.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
Pink Lemonade Pie
- 1 (8-ounce) package cream cheese, softened
- 1 (6-ounce) container frozen pink lemonade concentrate, thawed
- 1 (8-ounce) container frozen whipped topping, thawed
- 4 drops red food color (optional)
- 1 (9-inch) prepared shortbread pie crust (I have used a graham cracker crust too)
What To Do:
- In a medium bowl, beat cream cheese until smooth. Add lemonade concentrate and beat until well combined. Stir in whipped topping and food color, if desired.
- Spoon into pie crust and freeze 20 minutes (see Note). Serve, or cover and chill until ready to serve
What happens if you leave the pie in the freezer for longer than 20 minutes? It’s okay, Pink Lemonade Pie tastes great frozen, too. Just before serving, garnish with dollops of whipped cream and lemon slices.—
Black Magic Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350. Grease and flour two 9-inch
round baking pans or one 13x9x2-inch baking pan.
In large bowl, stir together sugar, flour, cocoa,
baking soda, baking powder and salt. Add eggs,
buttermilk, coffee, oil and vanilla; beat on
medium speed of electric mixer 2 minutes. Pour
batter into prepared pans.
Bake 30 – 35 minutes for round pans, 35 – 40
minutes for rectangular pan.
Graham Cracker Cake
- COOK TIME 45 Min
Graham crackers aren’t just for making s’mores! They’re one of the main ingredients in our recipe for Graham Cracker Cake! The next time you’re looking for something a little different, give this cake recipe a try. Just be sure to have some milk close by!
What You’ll Need:
- 1 cup (2 sticks) butter, softened, divided
- 1 1/2 cups granulated sugar
- 1 (13-1/2-ounce) package graham cracker crumbs
- 2 teaspoons baking powder
- 3/4 cup milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 1 (16-ounce) box confectioners’ sugar (3-1/2 cups)
- 1 (8-ounce) can crushed pineapple, undrained
- What To Do:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray; set aside.
- In a large bowl, with an electric beater on medium speed, beat 3/4 cup butter and granulated sugar 3 to 4 minutes, or until creamy. Add graham cracker crumbs, baking powder, milk, eggs, and vanilla, and beat until well mixed. Stir in coconut and pecans until well mixed then spread batter into baking pan.
- In a small bowl, combine remaining 1/4 cup butter, confectioners’ sugar, and pineapple until well mixed; pour evenly over batter. Bake 45 to 50 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool then cut and serve, or cover until ready to serve.