SAND ART FUDGY BROWNIES SAND ART FUDGY BROWNIES SAND ART FUDGY BROWNIES

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1 SAND ART BROWNIES In SPAGHETTI DISPENSER or Modular Mate Oval 2..LAYER the following ingredients in order.. (like sand art) 1/3 c. cocoa, 2/3 c. sugar ½ cup choc. Chips ½ cup white choc chips 2/3 c. brown sugar 1 cup + 2 TBLS flour ½ c. chopped nuts Attach the following recipe to the container: Vanilla, 2/3 cup oil, 3 large eggs, mix well and pour into 8 square baking dish and bake

2 CHUNKY CHOCOLATE COOKIE MIX In SPAGHETTI DISPENSER or MODULAR MATE OVAL 2..LAYER the following ingredients in order.. (like sand art).press each layer firmly in place before adding next ingredient 3/4 cup firmly packed brown sugar 1/2 cup sugar 1/4 cup cocoa powder (clean container after this layer) 1/2 cup chopped pecans 1 cup Jumbo Chocolate Chips 1 1/4 cup flour, 1 teas. Baking soda, 1 teas. Baking powder, 1/4 teas. Salt (all combined) Attach the following recipe to the container: Empty cookie mix into Mix-N Stor Plus. Use your hands to thoroughly blend mix. Add: Mix until completely blended. The dough is sticky. Finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on baking sheet with Wonder Mat. Bake at 350* for minutes. Cool 5 minutes on baking pan then remove, enjoy!! Empty cookie mix into Mix-N Stor Plus. Use your hands to thoroughly blend mix. Add: Mix until completely blended. The dough is sticky. Finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on baking sheet with Wonder Mat. Bake at 350* for minutes. Cool 5 minutes on baking pan then remove and enjoy!! Empty cookie mix into Mix-N Stor Plus. Use your hands to thoroughly blend mix. Add: Mix until completely blended. The dough is sticky. Finish mixing with your hands. Shape into balls the size of walnuts. Place 2 inches apart on baking sheet with Wonder Mat. Bake at 350* for minutes. Cool 5 minutes on baking pan then remove, enjoy!!

3 DOUBLE FUDGE BROWNIE MIX 2 cups sugar 1 cup cocoa powder (not Dutch process) 1 cup all-purpose flour 1 cup chopped pecans 1 cup Chocolate Chips Mix all the ingredients together and store in Modular Mate Super Oval 2. Attach the following recipe to the container: Preheat oven to 325*. Grease a 9X13 pan. Cream butter and eggs adding eggs one at a time, beating well. Mix in and spread into pan and bake minutes.!! time, beating well. Mix in and time, beating well. Mix in and time, beating well. Mix in and

4 HOLIDAY M&M COOKIE MIX In MODULAR MATE SUPER OVAL 2...LAYER the following ingredients in order.. (like sand art).press each layer firmly in place before adding next ingredient 1 1/4 cups sugar 1 1/4 cup Red & Green M&M s 2 cups flour, 1/2 teas. Baking soda, 1/2 Teas. Salt (all mixed together) Shape into balls the size of walnuts. Place 2 inches apart on baking sheet and bake 375* for

5 JOLLY GINGERBREAD MIX 4 cups flour 2 cups brown sugar, firmly packed 4 teas. Baking soda 1 T. ground ginger 2 teas. Ground cinnamon 1 1/4 teas. Ground cloves 1 teas. Salt 1 cup shortening In large mixing bowl, mix flour and brown sugar. Add baking soda, ginger, cinnamon, cloves and salt. Using a whisk, blend well. Mix in shortening until mixture resembles cornmeal in texture. Use within weeks. Makes about 7 cups. Attach the following recipe to the container: Preheat oven to 375*. In mixing bowl, combine ingredients to a smooth dough. Roll out dough to 1/4 inch. Cut with Gingerbread cookie cutter. Place cookies 2 inches apart on Wonder Mat lined cookie sheet. Bake 6-8 minutes. Remove & cool on rack. Decorate while warm or brush with glaze made from 1 1/2 cup powdered sugar and 1-2 T. water. Makes about 8 large cookies. Preheat oven to 375*. In mixing bowl, combine ingredients to a smooth dough. Roll out dough to 1/4 inch. Cut with Gingerbread cookie cutter. Place cookies 2 inches apart on Wonder Mat lined cookie sheet. Bake 6-8 minutes. Remove & cool on rack. Decorate while warm or brush with glaze made from 1 1/2 cup powdered sugar and 1-2 T. water. Makes about 8 large cookies. Preheat oven to 375*. In mixing bowl, combine ingredients to a smooth dough. Roll out dough to 1/4 inch. Cut with Gingerbread cookie cutter. Place cookies 2 inches apart on Wonder Mat lined cookie sheet. Bake 6-8 minutes. Remove & cool on rack. Decorate while warm or brush with glaze made from 1 1/2 cup powdered sugar and 1-2 T. water. Makes about 8 large cookies.