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Carrot Tea Bread

1 cup sugar
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup vegetable oil
2 eggs, beaten
1 cup grated carrots
1/2 cup chopped pecans

Preheat oven to 300 degrees F. Grease and flour a 9x5” loaf pan. In a medium bowl, sift all dry ingredients together. In a large bowl, mix eggs with oil and beat well. Add dry ingredients and mix well. Fold in grated carrots and pecans. Pour batter into prepared pan and bake for 55-60 minutes, or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool completely.


Banana-Nut Muffins

4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
6 ripe bananas, mashed
1 1/2  cups sugar
2 eggs, lightly beaten
2/3 cup melted butter
1 cup chopped pecans

Preheat oven to 375 degrees F. Spray 12 large muffin tins with cooking spray and set aside. In a large bowl, mix together the flour, baking soda, baking powder and salt. In another medium bowl, beat together mashed bananas, sugar, eggs and melted butter. Stir the banana mixture into the dry ingredients and mix until just moistened. Fold in pecans. Spoon batter into prepared muffin tins and bake for 18-20 minutes, or until a tester inserted in the center of a muffin comes out clean.
Makes 12 large muffins.



Oohey Gooey Turtle Brownies

1 cup butter
2 1/2 cups sugar
4 large eggs
1 tsp. baking powder
4 oz. unsweetened baking chocolate
2 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 1/2 cups Heath Bar bits, divided
1/3 cup caramel ice-cream topping
  

Preheat oven to 350 degrees F. Grease bottom only of a 13x9" baking pan and set aside. In a large microwave-safe bowl, melt butter and baking chocolate on medium power for 1 - 2 minutes, stopping microwave and stirring every 30 seconds until smooth. Add sugar and vanilla to chocolate mixture and mix well. Add eggs, one at a time and mix well after each addition. Add the baking powder, salt and flour and mix until all ingredients are moistened and mixture is smooth. Spread mixture into prepared baking pan and top with 1 cup Heath Bar bits, pressing lightly into the surface of the batter. Bake for 35-40 minutes or until brownies just begin to pull away from the sides of the pan. Do not overbake. Immediately top with reserved 1/2 cup of Heath Bar bits then drizzle with caramel ice cream topping. Allow to cool completely before cutting into squares.



Black Widow Cake

2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 tsp. vanilla
2 cups chocolate cookies, crushed
2 Tbsp. chocolate syrup
cream cheese frosting (recipe below)


Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans and set aside. In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into prepared pans.  Bake 30-35 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely. Frost with cream cheese frosting (below) and decorate the sides of the cake with crushed chocolate cookies. Using the chocolate syrup, make a spider web design on top of decorated cake. Keep cake refrigerated.

Cream Cheese Frosting:

4 cups confectioners sugar
16 oz. softened cream cheese
8 Tbsp. softened butter
4 tsp. vanilla

Combine all ingredients and mix well with an electric mixer until smooth.


Pumpkin Pecan Pound Cake

1 cup vegetable oil
1 tsp. ground ginger
3 eggs, lightly beaten
1 tsp. ground allspice
1 (15 oz) can pumpkin puree
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. ground cloves
2 1/2 cups sugar
1/4 tsp. salt
2 1/2 cups flour
1/2 cup chopped pecans
1 tsp. baking soda
2 Tbsp. confectioners sugar

Preheat oven to 350 degrees F. Grease and flour a Bundt pan or mold and set aside. In a large bowl, cream oil, eggs, pumpkin and vanilla together until well blended. In another medium bowl, stir all dry ingredients together. Add the dry ingredients to the pumpkin mixture and mix until just combined. Fold in the pecans. Pour batter into prepared pan and bake for 60-70 minutes, or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners sugar before serving.




Oatmeal-Peanut Butter Sandwiches

3/4 cup flour
1 large egg
1/2 tsp. baking soda
1 tsp. vanilla
1/4 tsp. baking powder
1 cup quick-cooking oats
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup plus 3 Tbsp. butter, softened
1 cup confectioners sugar
1 cup smooth peanut butter, divided
1/2 cup sugar
2 1/2 Tbsp. heavy cream


Preheat oven to 350 degrees F. Spray baking sheets with cooking spray and set aside. In a large bowl, cream together 1/2 cup softened butter, 1/2 cup peanut butter, white sugar, brown sugar and vanilla. Add egg and beat well. In another medium bowl, combine the flour, baking soda, baking powder and salt. Add these dry ingredients to the creamed mixture and mix well. Add oats and stir to combine. Chill dough for 15 minutes. Drop by teaspoonful onto prepared baking sheet and flatten with a fork to form 1/4” thick cookies. Bake for 10 minutes or until lightly browned. Remove to a rack to cool completely. Meanwhile, make filling: Cream 3 Tbsp. butter with confectioners sugar, 1/2 cup peanut butter and the heavy cream. Spread filling onto half of the cooled cookies and top with the other halves to form sandwiches.  Makes 12 cookies.





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