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B A K I N G R E C I P E S
Chocolate Chip "Pizza"
1 cup all-purpose flour
1
/
teaspoon baking soda
8
1
/
teaspoon baking powder
2
1
/
teaspoon salt
8
1
/
cup granulated sugar
4
3
/
cup packed brown sugar
4
1
/
cup margarine or butter
2
1
/
teaspoon vanilla
2
1 egg
1 package (6 ounces) chocolate chips
1
/
cup chopped nuts (optional)
2
Preheat oven to 350°F.
Combine flour, soda, baking powder and salt; set
aside. Cream together sugars, margarine and vanilla.
Beat until creamy. Beat in egg. Gradually add flour
mixture; mix well. Stir in chocolate chips and nuts.
Spread mixture into 1 ungreased 11 to 12 inch round
pizza pan. Bake 22 to 24 minutes at 350°F or until
wooden pick inserted in center comes out clean. Let
cool in pan. Cut into 16 wedges.
Per Serving:
Calories:
208
Protein:
2 g.
Carbohydrate:
23 g.
Carousel Crackles
1
/
cup semisweet chocolate chips
2
1
/
cup packed brown sugar
2
3 tablespoons vegetable oil
1 egg
1
/
teaspoon vanilla
2
1
/
cup all-purpose flour
2
1
/
teaspoon baking powder
2
1
/
teaspoon salt
4
1
/
cup finely chopped walnuts
4
1
/
cup powdered sugar
4
Place chocolate chips in large mixing bowl. Microwave
at HIGH (100%) until melted, about 2 minutes. Blend in
brown sugar and oil. Add egg and beat well. Stir in
vanilla. Combine flour, baking powder and salt; stir into
chocolate mixture. Mix in nuts. Chill dough at least 1
hour.
Preheat oven to 350°F. Drop dough by rounded
teaspoonfuls into powdered sugar: roll to coat. Plate 2
inches apart on greased round baking pans. Bake 12
to 14 minutes at 350°F. Cool on wire racks.
Per Serving:
Calories:
72
Protein:
1 g.
Carbohydrate:
10 g.
Makes 1 11"-12" "pizza"
Fat:
13 g.
Cholesterol:
17 mg.
Sodium:
108 mg.
Makes 2 dozen
Fat:
4 g.
Cholesterol:
6 mg.
Sodium:
20 mg.
Onion-Cheese Bread
1
/
cup chopped onion (about 1 medium)
2
1 tablespoon margarine or butter
1
1
/
cups buttermilk baking mix
2
1
/
cup milk
2
1 egg, well beaten
1
/
cup shredded sharp Cheddar cheese
2
2 tablespoons snipped parsley or 1 tablespoon
dried parsley flakes
2 tablespoons margarine or butter
1
/
cup shredded sharp Cheddar cheese
2
Combine onion and 1 tablespoon margarine in small
bowl. Microwave at HIGH (100%) until onion is tender,
about 2 minutes. Set onion aside.
Preheat oven to 400°F. Mix baking mix, milk and egg
until just moistened in medium bowl. Stir in onion,
cup cheese and the parsley. Spread in greased square
baking pan, 8 x 8 inches. Dot with 2 tablespoons
margarine; sprinkle with
until wooden pick inserted in center comes out clean,
about 20 minutes.
Per Serving:
Calories:
210
Protein:
Carbohydrate:
15 g.
Zucchini Muffins
1
1
/
cups all-purpose flour
2
1
/
cup sugar
2
1 teaspoon baking powder
1
/
teaspoon ground cinnamon
2
1
/
teaspoon salt
2
1 cup grated zucchini
1
/
cup chopped walnuts
2
1
/
cup raisins
2
1 egg
1
/
cup vegetable oil
3
Preheat oven to 400°F.
Combine dry ingredients in medium bowl. Mix in remaining
ingredients until just moistened. Spoon batter into 2
greased 6-cup medium muffin pans.
Bake each pan 25 to 35 minutes at 400°F or until tops
spring back when touched lightly with finger.
Per Serving:
Calories:
204
Protein:
Carbohydrate:
26 g.
35
Makes 8 servings
1
/
cup cheese. Bake at 400°F.
2
Fat:
14 g.
7 g.
Cholesterol:
50 mg.
Sodium:
422 mg.
Makes 1 dozen
Fat:
10 g.
3 g.
Cholesterol:
23 mg.
Sodium:
125 mg.
1
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