Orange Pineapple Muffin Cake
Cake:
1-1/2 c. all-purpose flour
1 c. whole wheat flour
1/3 c. firmly packed brown sugar
3 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 8.25-oz. can crushed pineapple, drained
1/2 c. orange juice
1/3 c. butter or margarine, melted
1/2 to 1 tsp grated orange
Blueberry Poppy Seed Brunch Cake
Cake:
2/3 c. sugar
1/2 c. butter or margarine, softened
2 tsp grated lemon peel
1 egg
1-1/2 c. all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 c. dairy sour cream
Filling:
2 c. fresh or frozen blueberries, thawed, drained on paper towels
Choconut Chippers
3/4 c. sugar
3/4 c. firmly packed brown sugar
1/4 c. oil
1 tsp vanilla
2 egg whites or 1 whole egg
1 5-oz. pkg. chocolate fudge pudding and pie filling mix (6 serving
size; not instant)
1 8-oz. container dairy sour cream
2 c. all-purpose flour
1-1/2 c. rolled oats
1 tsp baking
Brownie Macaroons
1 15.5-oz. pkg. fudge brownie mix with chocolate chunks
2 c. coconut
2 tbsp water
1 tbsp oil
1 egg
Heat oven to dg350. Lightly grease cookie sheets or line with parchment paper.
In large bowl combine all ingredients. Beat 50 strokes with spoon.
Shape dough into 1-1/2-inch
Orange and Oats Chewies
2 c. firmly packed brown sugar
1 c. shortening
3 tbsp frozen orange juice concentrate, thawed
1 tbsp grated orange peel
2 eggs
2 c. all-purpose flour
1 tsp baking soda
3/4 tsp salt
2 c. rolled oats
1 c. chopped nuts
1/3 c. coconut
Preheat oven to dg350. Grease cookie
