#Egg

Makes 14-16 cupcakes.

1. Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
2. In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
3. Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
4. Remove from oven and allow a couple minutes to cool before transferring to wire rack.

Makes 7-8 pancakes

1. Mix flour, oats, salt, baking powder and cinnamon together in a large bowl. In a medium bowl whisk together egg and milk. Add brown sugar and yogurt and whisk. Add vanilla.
2. Make well in dry ingredients and pour wet ingredients in. Stir until just combined.
3. (optional) Add add-ins but don’t overmix.
4. Drop 1/4 cupfuls of batter on griddle, cook until edges look dry and bubbles form. Flip and cook through (~2 min)

1. Preheat oven to 350 F. Prepare 2 9-inch cake pans
2. In stand mixer bowl fixed with paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Combine well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until combined. Reduce speed and add boiling water. Beat on high for 1 minute to add air.
4. Distribute between 2 cake pans evenly. Bake 30-35 minutes.
5. Remove from oven and allow to cool for 10 minutes, remove from pan and cool completely. Then frost.

1. Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
2. Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
3. Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.

1. Preheat oven to 350 F. Sift first 4 ingredients together.
2. In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
3. Bake 10 to 12 minutes (until edges are golden brown)

1. Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
2. In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.

Each batch makes about 6 big pancakes.

1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about \( \frac{1}{4} \) cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dolar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.