#Sugar

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.

1. Mix together oatmeal, coconut, and cocoa in bowl. On stovetop in a large pot mix together milk, sugar and margarine. Bring to a boil for 2 minutes (not more or it will get dry).
2. Remove from heat and mix in dry ingredients. Drop spoonfuls onto wax paper and let cool.

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. Brown meat in skilet until almost done. Add onions and cook until tender.
2. Add remaining ingredients except cheese. Stir to combine and bring to boil.
3. Reduce heat, cover and cook until pasta is tender (~10 minutes).
4. Remove from heat and stir in cheese. Let sit to thicken and adjust seasoning if necessary. Enjoy!

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. In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill.
2. Preheat oven to 350 F. Coat each side of the flour tortillas with the cooking spray, and sprinkle with cinnamon sugar. Cut into wedges and place on baking tray.
3. Bake for 8-10 minutes, then cool for 15 minutes. Serve with chilled fruit mixture.

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.