Ingredients:1 1/2 cups crushed graham crackers (about 8 graham crackers)2 cups of chocolate chips1 1/2 cups of shredded coconut1 1/2 cups of chopped pecans1 14 oz. can of sweetened condensed milk1/2 cup of butter

Preheat the oven to 350 degrees.

Melt the butter in a saucepan.Pour melted butter into an 13×9Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.Layer on top of graham-cracker crust chocolate chips, coconut and pecans.Evenly pour sweetened condensed milk over everything.Bake in oven for 25 to 30 minutes, top should be light brown.Let cool in pan for at least half an hour, cut into bars and serve.

 INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 egg
• 5 tablespoons milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1 cup mashed bananas

DIRECTIONS

1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9×5 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

• 1/2 cup chopped walnuts (optional)

4 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 cup sweet butter, softened

2 cups sugar

2 eggs

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon lemon extract

1.         Mix flour, baking powder, and salt; set aside.

2.          Cream together butter, sugar, and eggs until fluffy.

3.          Stir flour mixture into butter mixture alternately with water.  Stir in vanilla and lemon extracts.  Chill dough several hours or until firm.

4.          Preheat oven to 400 degrees.

5.          Generously grease cookie sheets.

6.          Roll out dough to 1/4-inch thickness on lightly floured surface.  Cute with round cutter.  Carefully lift with spatula and place 1 1/2 inches apart on prepared sheets.

7.          Bake 6 minutes or until just beginning to color lightly.  Remove from sheets and cool on wire racks.

INGREDIENTS

Makes 1 dozen.

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

• DIRECTIONS

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

  Sprinkles Strawberry Frosting
  

  INGREDIENTS

   

  Makes enough for 1 dozen cupcakes.

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

  DIRECTIONS

  1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.