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Too Good 2 b true Crumb Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk

3/4 cup water

1 teaspoons vanilla
1/2 cup butter, softened
3 eggs


1 1/3 C Packed Brown sugar

1 T ground cinnamon to taste

1 T vanilla extract

1 1/2 butter

4 1/2 C all purpose flour

1 T confectioner sugar for dusting

Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan.

Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins.

While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes. Reserve the remaining topping.

Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked.

Oatmeal Cookie Pancakes

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Brownie Pudding Bars

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon double-acting baking powder
3/4 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts(optional)
3/4 cup firmly packed light brown sugar
1 1/3 cups boiling water
garnish: whipped cream and chocolate shavings

Preheat the oven to 350 degrees F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.

Calzone Dough
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast


Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a rectangle, place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time.
Fill and bake at 375 for 10-15 minutes.

Veggie Calzones

1/2 cup ricotta cheese

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon parsley

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup finely chopped fresh mushrooms

1/4 cup finely chopped green bell pepper

2 tablespoons finely chopped onion

Preheat the oven to 350 degrees F (175 degrees C).

Mix together all ingredients. Roll out dough into a rectangle shape and fill . Roll calzone up and place seam side down. Brush with an
egg wash and bake 10-15 min

Cinnamon Fruit Cups


1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons oil 1 teaspoon vanilla extract 1/4 teaspoon almond extract(optional)

Fruit Filling

6 cups diced peeled apples, divided 1/2 cup apple cider or orange juice 1/2 cup sugar 1/4 cup cornstarch 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract


To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts/oats are finely ground. Add butter; pulse until well incorporated. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish or small baking cups with oil.

To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling. Bake the cups for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.


Serves 6
2 cups shredded cheese of choice
½ cup half n half
1 ½ cup Bisquick
8 eggs
2 tbsp flour
¼ tsp salt
½ tsp pepper
Mix above ingredients except egg
Fill paper lined or lightly oiled muffin tins about half-way
Pour egg mixture over top of each
Bake 20 minutes at 350 till golden (insert knife to check should come out clean)

Challah Bread for French Toast

2 (.25 ounce) packages quick-rise yeast

2 cups warm water (110 degrees F/45

degrees C)

1 tablespoon salt

1/4 cup and 2 tablespoons white sugar

1/2 cup pareve margarine, melted

2 eggs

6 cups bread flour, or as needed

1/2 egg

1/4 teaspoon vanilla extract

Sprinkle the yeast over the water in a large bowl and stir gently to moisten the yeast. Stir in salt, sugar, margarine and 4 eggs and

beat well. Gradually mix in the flour, 1 cup at a time up to six, until the dough becomes slightly tacky but not wet. Turn the dough out onto

a floured surface and knead until smooth and elastic, 8-10 mins

Grease baking sheets, or line them with parchment paper and set aside.
Cut the bread dough into 2 equal-sized pieces. Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash.

Cinnamon Apple French Toast

Serves 6

30 minutes or fewer

Apple Topping

4 large granny smith apples, peeled, cored, and sliced

3 Tbs. sugar

½ tsp. cinnamon

2 tsp. fresh lemon juice


2 cups plain or vanilla soymilk

½ cup apple butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

¼ tsp. salt

12 slices soft-crust French bread, sliced ½-inch-thick

1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

2. To make French Toast Batter: Blend soymilk, apple butter, vanilla, cinnamon, and salt in blender until smooth. Pour into shallow bowl.

3. Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Truffle Cookie Dough Balls

½ cup unsalted butter, softend½ cup sugar1 tsp. vanilla1½ cups flour⅛ tsp. salt1 cup yellow cake mix, dry3 Tbsp. milk, more if needed to reach dough consistency2 Tbsp. sprinkles- TRUFFLE COATING16 oz white dipping chocolate


In a large bowl, beat together butter and sugar until well combined. Beat in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add in milk and mix to combine. If needed, add more to make a dough consistency. Stir in sprinkles. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator or freezer for 15 minutes to firm up.While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Make sure to stir between intervals so that chocolate doesn’t burn. Using a fork, or however you prefer to dip truffles, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.Chill and keep cake batter truffles in the refrigerator until serving in an air tight container. Store leftover truffles the same way. Makes around 24-30 truffles.

Vanilla Cake

2 ½-3 cups flour
1 tbsp baking powder
1 tsp salt
1 cup (2 sticks) butter, softened
1 ½ cups sugar
2 tbsp vanilla
4 eggs
¾ cup milk plus 2 tsbp milk in sep bowl
1 cup (2 sticks) butter, softened (2 sticks) butter, softened
1 tablespoon vanilla
1 box (16 oz) confectioners sugar
Preheat oven to 350, mix flour, baking powder and salt in medium bowl, set aside
Beat butter in large bowl with mixer or by hand till softened
Add regular sugar and vanilla; mix until light and fluffy
Add eggs, 1 at a time
Alternately mix in flour mixture and milk on medium-low or by hand until lightly mixed
Pour into oiled/floured 13×9-inch baking pan or parchment lined pan
Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool on rack