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
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 11-13 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 11-13 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 11-13 minutes. Cool 5 minutes on baking pan then remove, enjoy!!
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 40-50 minutes.!! time, beating well. Mix in and time, beating well. Mix in and time, beating well. Mix in and
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
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 10-12 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.