Recipes Included On This Page Blackberry Buckle Brown Sugar Refrigerator Cookies Brownie Snack Cake CL - 4 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Blackberry Buckle Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:55 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup margarine 1/2 cup sugar 1 egg -- beaten 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 1/3 cup milk 1 teaspoon vanilla extract 2 cups blackberries -- sweetened Crumb Topping: 1/2 cup sugar 1/4 cup margarine 1/3 cup flour 1/2 teaspoon cinnamon * Frozen blackberries can be used as long as they are drained partially. 1. Cream margarine and sugar together. Add well-beaten egg and mix together thoroughly. 2. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk and vanilla. 3. Pour batter into greased and floured 8 x 8-inch pan. Cover with blackberries. Sprinkle crumb topping over blackberries. 4. Bake at 375 degrees F. for 45 minutes or until done. May be served with whipped cream. * For topping: Cream margarine and sugar, stir in flour and cinnamon until mixture is crumbly. NOTES : Bobbie's Note: This was very good. I served it with whipped cream. Contributed to the FareShare Gazette by Bobbie; 3 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 17g Fat (36.1% calories from fat); 5g Protein; 62g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non- Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Brown Sugar Refrigerator Cookies Recipe By : Serving Size : 54 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 cup firmly packed brown sugar 1 large egg -- unbeaten 1 teaspoon vanilla 2 teaspoons grated orange rind -- orange color only 1 3/4 cups sifted flour 1/4 teaspoon salt 1 teaspoon baking powder Beat together butter, sugar, egg, vanilla and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2 1/2 inches in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer, only if wrapped in foil. To bake, unwrap and cut 1/8-inch slices; lay on greased cookie sheets, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees F. for 6 to 8 minutes or until cookies are just brown around the edges. These cookies are crisp with a butterscotchy taste. Yield : 4 1/2 to 5 dozen cookies. Contributed to the FareShare Gazette by Patty; 14 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 2g Fat (35.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Brownie Snack Cake CL - 4 pts Recipe By : Cooking Light, OCTOBER 1996 Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup vegetable oil 1/4 cup plain fat-free yogurt 1 teaspoon vanilla extract 3 large egg whites 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa 1/4 teaspoon salt 1/4 teaspoon baking powder Cooking spray 1 1/2 cups powdered sugar 2 1/2 tablespoons skim milk 1 teaspoon unsweetened cocoa Preheat oven to 375F. Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375F. for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design. Yield : 12 servings (serving size: 1 wedge) S(Formatted by Chupa): "11.02.04" Contributed to the FareShare Gazette by Chupababi; 4 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 5g Fat (23.7% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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