1 c. butter

dash of salt

1/2 c. powdered sugar

2 c. flour

Mix and press into 13x9 inch pan. Bake at 350 degrees for 15 minutes.

4 eggs, beaten

2 c. sugar

1/4 c. flour

6 Tbsp. lemon juice

Mix until fluffy, pour over crust and bake for 25 minutes. Sprinkle with powdered sugar after you take out of the oven. Cool and cut into squares.

1/2 c. margarine or butter
1 1/2 cup graham cracker crumbs or vanilla wafer crumbs
1 (14 oz) can Eagle Brand sweetened condensed milk
16 oz package chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts

Preheat oven to 350 degrees F. in 13 x 9 inch pan. Melt butter in oven, sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes. Cool before cutting.

4 cups coarsely chopped apples (cubed) figure approx 1 apple per cup but you might need to buy a couple extra for snacking and to make sure you have enough

2 c. sugar

2 eggs

1/2 c. vegetable oil

2 tsp. vanilla

2 c. sifted flour (are you kidding, who sifts anymore - just make sure it's not packed into the measuring cup)

2 tsp. soda

2 tsp. cinnamon

1 tsp. sat

1 c. chopped nuts (optional but I love the contrasting texture) raisins are great in here too!

Combine apples and sugar, let stand. Beat eggs slightly, add oil and vanilla. Mix dry ingredients. Stir in alternately with apple-sugar mixture. Stir in nuts. Pour in greased 9x13 or bundt pan. Bake at 350 degrees for one hour.

Make it Gluten Free: Switch to 2 cups ATK gluten free flour blend and add 1 tsp. Xantham Gum. Let the batter rest 15-30 minutes for the flour to absorb the liquid, then bake at 350 for 1 hour. 

Beyond Heavenly when served with Warm Butter Sauce (aka Buttermilk Syrup). Don't have buttermilk?

an alternative Butter Sauce:

1 cube butter

1/2 cup sugar

1/2 cup water

1 heaping T. cornstarch or 3 T. flour

Bring to boil, and cook for 5 minutes, stirring constantly.

From My sister, Vicki - Wouldn't this be a great teacher gift!?! What a fun treat to send the dry stuff tied to the handle of the mug in a cute baggy, and have the other stuff in a separate bag inside the mug (or all in separate little containers in a basket. I would have loved that when I was teaching! Hello LUNCH!!!

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed!Allow to cool a little; tip onto a plate if desired. Eat!

(This can serve two if you want to feel slightly more virtuous.)

***And WHY is this the most dangerous cake recipe in the world?

Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

* Edit * Ok. I tried it. Hmmm, not the best cake I've ever eaten: a little rubbery (perhaps because it was microwaved) and pretty chocolatey. However, I think the goal of it is being accomplished. What we ask of it is a quick chocolatey-baked-good fix. There was nothing wrong with it that a scoop of ice cream and a little hot fudge couldn't fix! I think the recipe needs some tweaking, so I will make the sacrifice and try again tomorrow. I'll let you all know how it goes. (Definitely enough for two.)

"EVERY time I have made these I get SEVERAL requests for the recipe. I originally started making them at Thanksgiving, but they have become a year round treat, because once a year just isn't enough!" - Kylie

3 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

1 cup margarine

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine, melted

2 1/2 cups chopped pecans

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.Bake for 20 minutes in the preheated oven.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.