eaks. Since this is a high-altitude recipe, whip them only until they
reheat oven to 400\u00b0F (High Altitude = 410\u00b0F).
Place coated
Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9\" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).
econd rise is important for high altitude.).
Once again gently deflate
preheat oven to 350 degrees (high altitude 375).
Melt butter with unsweetened chocolate in a double boiler.
Set aside to cool.
Sift together cocoa, flour, baking powder and salt.
Beat eggs until creamy, and slowly add the sugar, beating constantly.
Add vanilla and cooled chocolate/butter mixture.
Stir in dry ingredients until just combined.
Spread batter in buttered 9x13 pan.
Sprinkle chocolate chips over surface.
Bake for 30-35 minutes or until center is set.
Let cool before cutting.
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl.
Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
Add flour mixture gradually, beating until mixed.
Stir in chocolate chips.
Stir in nuts (optional).
Drop by rounded tablespoon onto a lightly greased cookie ...
1. Preheat oven to 350\u00b0. (365 for high altitude).
2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
4. Fold in melted coconut oil until blended.
5. Bake at 350\u00b0 for 20 minutes. (365 for 25 minutes for high altitude).
heat 2 tablespoons oil on high until shimmering.
Add HALF
ups of a 6-cup popover pan with non-stick cooking
our favorite or the following recipe).
To make the frosting
Preheat oven to 350\u00b0.
Grease and flour 8-inch pan.
Melt butter and chocolate, cool to lukewarm.
Gradually blend in sugar. Add beaten eggs and vanilla.
Add flour and salt to chocolate mix.
Stir in nuts.
Spread in pan and bake 25 minutes.
Cool before cutting.
May frost or sprinkle with powdered sugar.
May add 1/2 cup chocolate chips with nuts.
May double recipe and use 9 x 13-inch pan.
If you double just use 3 chocolate squares unless you like it really strong chocolate.
ot or warm.
Serve popover with a green salad or
f the sponge in your recipe and save the other cup
Bake as directed in the recipe, or in a preheated 450
ixing bowl and beat at high speed until fairly stiff (not
In a large skillet, cook sausage until browned and pour off any excess fat.
Add onion and green pepper. Cook for a few minutes.
Stir in flour, basil, marjoram, and tomato sauce.
Heat well, then pour into 9x13\" baking pan. Arrange mozzarella slices on top.
POPOVER BATTER:
Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
Pour popover batter over all and sprinkle with Parmesan cheese.
Bake at 425 for 25 to 30 minutes or until well browned and serve at once.
Butter 9\" spring form cake pan.
Preheat oven to 375 degrees.
In a large bowl, mix eggs and oil until smooth.
Add sugar until mix until smooth.
Add remainder of ingredients except apples, mix well. Batter will be extremely thick.
Fold in apples.
Spread into buttered pan & bake for 40-45 minutes.
Set cake aside and prepare glaze:
In a small sauce pan combine brown sugar, butter & cream. Cook and stir until all sugar is dissolved. Cool slightly then drizzle sauce over cake. Let cake cool for 5 minutes then serve.
it). Heat to boiling over high heat, stirring occasionally. Reduce heat
Mix all ingredients in a microwavable bowl.
Microwave 1 minute at high. If needed, add 30 seconds at a time until center is set. It will billow up in the bowl - that's ok!
Let bowl cool 1 minute, then turn onto cooling rack. Let cool completely. Slice like a burger bun for two slices of bread or one sandwich bun.
cup butter; microwave on HIGH, stirring every 30 seconds, until