Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

1 tbsp. instant espresso powder
1 tbsp. boiling water
1/2 cup margarine, softened
2/3 cup powdered sugar
1/2 tsp. vanilla
2 cups flour
3/4 cup chocolate chips
Dissolve espresso powder in boiling water.  Set aside to cool.  Beat margarine and powdered sugar on
medium speed for about 2 minutes, until the mixture is smooth.  Beat in vanilla and espresso, then reduce
speed to low and add flour.  Mix until just combined.  Fold in the chocolate chips.  Transfer dough to a gallon-
size ziploc bag.  Put bag on a flat surface, leaving the top open, and roll the dough throughout the whole bag
until evenly distributed.  Seal the bag, pressing out as much air as possible.  Refrigerate for at least 2 hours or
up to 2 days.  Heat oven to 325.  Split open the plastic bag carefully.  Use a pizza cutter to cut into 36 small
squares.  Transfer to baking stone and bake for 18-20 minutes.  Transfer to wire rack to cool.
1 tbsp. instant espresso powder
1 tbsp. boiling water
1/2 cup margarine, softened
2/3 cup powdered sugar
1/2 tsp. vanilla
2 cups flour
3/4 cup chocolate chips
3/4 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar
2 egg replacers
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
2 3/4 cup oats
1 cup raisins
In a large bowl, cream together margarine, sugar, and brown sugar until smooth.  Beat in egg replacers and vanilla until fluffy.  Stir together flour, baking soda, cinnamon, and salt.  Gradually beat into margarine.  Stir in oats and raisins.  Drop by teaspoonfuls onto greased cookie sheets.  Bake at 375 for 8-10 minutes or until golden brown.  Cool on wire racks.
3/4 cup margarine, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
2 3/4 cup oats
1 cup raisins
3 cups fresh or frozen blueberries
1/2 lemon
3/4 cups sugar
4 tbsp. margarine, softened
1 1/2 cups flour
1 1/2 tsp. baking powder
3/4 cup rice milk
Topping:
3/4 cups sugar
3/4 tsp. salt
1 1/2 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
3/4 cup boiling water
Spread blueberries on the bottom of a 11x7 greased baking dish.  Squeeze the juice from the lemon over them.  In a medium bowl, stir together the margarine and sugar until smooth.  Stir in flour and baking powder alternately with rice milk until smooth.  Batter will be thin.  Spoon over the berries, and spread evenly.  To make topping, in a small bowl, stir together sugar, salt, cornstarch, and cinnamon.  Sprinkle over the batter, then pour boiling water over the entire dish.  Bake at 350 for 45 minutes or until golden brown.
3 cups fresh or frozen blueberries
1/2 lemon
3/4 cups sugar
4 tbsp. margarine, softened
1 1/2 cups flour
1 1/2 tsp. baking powder
3/4 cup rice milk
Topping:
3/4 cups sugar
3/4 tsp. salt
1 1/2 tbsp. cornstarch or arrowroot
1/4 tsp. cinnamon
3/4 cup boiling water
8 dates
1/2 cup shredded coconut
1-2 bananas
fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
Cut a banana into pieces and lay on the bottom and sides of a glass dish that is about 4x4".  In a food processor, mix dates and shredded coconut until you get a thick and sticky paste.  Cover the banana layer with about 2/3 of that paste.  Layer fruit into inside.  Cover with remaining date-coconut mix.  Place the cake in the fridge for a few hours to overnight.  Turn upside down carefully onto a plate and serve.  Eat within a day or so.
8 dates
1/2 cup shredded coconut
1-2 bananas
2 cups fruit for filling (bananas, kiwi, blueberries, oranges, green apples, blackberries, etc.)
1 cup sugar
1/2 cup margarine
1 egg replacer
2 tbsp. plain non-dairy yogurt
1/2 cup rice milk
1 1/2 cups flour
1 tsp. baking powder
zest of one lemon
For icing:
juice of one lemon
1/4 cup powdered sugar
Spray a 9" round pan.  Cream the margarine and sugar.  Beat in the egg and yogurt.  Beat in the rice milk.  Combine flour and baking powder and then beat into sugar mixture until blended.  Stir in the lemon zest.  Pour into pan.  Bake at 350 for 30-45 minutes or until a toothpick comes out clean.  To make icing, combine lemon juice and powdered sugar.  Poke holes with a piece of dried spaghetti all over the cake.  Pour icing over warm cake.  If desired decorate with lemon.  Cool and enjoy.
1 cup sugar
1/2 cup margarine
2 tbsp. plain non-dairy yogurt
1/2 cup rice milk
1 1/2 cups flour
1 tsp. baking powder
zest of one lemon
For icing:
juice of one lemon
1/4 cup powdered sugar
1 cup flour
1 cup oats
1 cup coconut
3/4 cup brown sugar
1/2 cup margarine
2 tbsp. agave nectar
1 tsp. baking soda
2 tbsp. water
Combine flour, oats, coconut, and brown sugar in a large bowl.  Put the margarine, agave, and water in a small saucepan.  Stir over medium heat until melted.  Stir the baking soda.  Pour the butter mixture into the flour mixture and stir until combined.  Roll into 1" balls.  Place on baking stone.  Press with a fork to flatten slightly.  Bake at 325 for 10 minutes or until golden brown.  Cool on wire rack.
1 cup flour
1 cup oats
1 cup coconut
3/4 cup brown sugar
1/2 cup margarine
2 tbsp. agave nectar
1 tsp. baking soda
2 tbsp. water
1/4 cup oil
3/4 cup sugar
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
1 tsp. baking soda
2/3 cup rice milk
2 tbsp. lemon juice
1/3 cup cocoa powder
1 cup flour
1/2 cup chocolate chips
Beat oil, sugar, yogurt, and applesauce with an electric mixer until smooth.  Beat in vanilla, salt, and baking soda until well blended.  Add rice
milk and lemon juice and beat well.  Beat in cocoa powder, then flour, beating 3 minutes after last addition.  Stir in chocolate chips.  Divide
between 12 cupcakes.  Bake at 350 for 25 minutes or until a toothpick comes out clean.  Cool on rack.  Frost as desired.
1/4 cup oil
3/4 cup sugar
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
1 tsp. baking soda
2/3 cup rice milk
2 tbsp. lemon juice
1/3 cup cocoa powder
1 cup flour
1/2 cup chocolate chips
3/4 cup margarine
1 cup brown sugar
1/2 cup sugar
1/4 cup rice milk
1 egg replacer
1 tsp. vanilla
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3 cups quick oats
1 cup raisins
Combine margarine, brown sugar, sugar, rice milk, egg replacer and vanilla.  Beat until light and fluffy.  Add flour, cinnamon, baking soda, and
salt to wet ingredients; mix well.  Stir in oats and raisins.  Drop by spoonfuls onto baking stone.  Bake at 350 for 13-15 minutes.
3/4 cup margarine
1 cup brown sugar
1/2 cup sugar
1/4 cup rice milk
1 tsp. vanilla
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3 cups quick oats
1 cup raisins
1 can crescent roll dough
8 large marshmallows
1/4 cup margarine, melted
1/4 cup cinnamon sugar
Give each child one crescent roll.  This represents the tomb.  Each child takes one marshmallow which represents the body of Christ (white and pure).  Dip the marshmallow in the margarine and roll in cinnamon and sugar mixture.  This represents the oils and spices the body was anointed with upon burial.  Lay the marshmallow on the dough and carefully wrap it around the marshmallow, taking care to make sure all seams are pinched together well.  Bake at 375 for 12-15 minutes.  Cool.  Break open the tomb and body of Christ is no longer there!
1 can crescent roll dough
8 large marshmallows
1/4 cup margarine, melted
1/4 cup cinnamon sugar
2 cans white beans or garbanzos, drained and rinsed
1 cup quick oats
1/4 cup unsweetended applesauce
3 tbsp. oil
2 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups brown sugar
1 cup chocolate chips
Blend everything except the chips very well in a food processor.  Mix in chips and pour into a greased 9" round pan.  Cook at 350 for 35-40 minutes.  Let stand at least 10 minutes.
2 cans white beans or garbanzos, drained and rinsed
1 cup quick oats
1/4 cup unsweetended applesauce
3 tbsp. oil
2 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups brown sugar
1 cup chocolate chips
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