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

2 1/4 cups flour
2 tsp. cardamom
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/4 cup margarine, softened
1 1/2 cups sugar
2 egg replacers
2 tsp. vanilla
In a medium bowl, combine flour, cardamom, baking soda, and salt.  In a large bowl, cream together shortening, margarine, and sugar until light and fluffy.  Beat in egg replacers and vanilla until well combined.  Add dry ingredients to wet ingredients until dough comes together.  Shape into 1" balls and bake at 350 for 11-14 minutes or until cookies are set and very light golden around the edges.  Cool on a wire rack.
2 1/4 cups flour
2 tsp. cardamom
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/4 cup margarine, softened
1 1/2 cups sugar
2 tsp. vanilla
1 cup margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups flour
1 cup mini chocolate chips
Cream margarine and sugar together.  Add remaining ingredients and mix well.  Roll into 1 inch balls.  Refrigerate until firm, about 30 minutes.  Dip in chocolate, drizzle with chocolate or eat as is.  Store in the refrigerator.
1 cup margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups flour
1 cup mini chocolate chips
3 tbsp. margarine
10 oz. bag mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1.75 oz. container of sprinkles
Melt margarine in a large saucepan over low heat and add marshmallows.  Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined.  Stir in cereal so it is completely coated with marshmallow mixture.  Sprinkle in half of the sprinkles and mix.  Press into a baking dish (9x13 for thinner, 9x9 for thicker) and top with remaining sprinkles.  Let sit for about 30 minutes before cutting.
3 tbsp. margarine
10 oz. bag mini marshmallows
1/4 cup yellow cake mix
6 cups rice krispies cereal
1.75 oz. container of sprinkles
2 1/3 cups flour
1/4 tsp. salt
1/2 cup oil
6 tbsp. cold water
In a large bowl, stir together flour and salt.  In a small bowl, combine the oil and water.  Add to flour mixture all at once and stir lightly with a fork until just moistened.  Form pastry into two balls and flatten slightly.  Roll out into a 12" circle and use as directed in your recipe.
2 1/3 cups flour
1/4 tsp. salt
1/2 cup oil
6 tbsp. cold water
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 EnerG egg yolk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
In a large bowl, cream together the margarine and sugar until smooth.  Stir in molasses and egg yolk replacer.  In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.  Cover, and chill for at least one hour.  Roll dough out onto lightly floured surface to 1/4" thickness.  Cut into desired shapes with cookie cutters.  Bake at 350 for 9-12 minutes until firm.  Cool on wire racks.  Decorate with sugar cookie icing if desired.
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 EnerG egg yolk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
1 cup powdered sugar
2 tsp. rice milk
2 tsp. corn syrup or brown rice syrup
1/4 tsp. almond or vanilla extract
In a small bowl, stir together powdered sugar and milk until smooth.  Beat in corn syrup and extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.
1 cup powdered sugar
2 tsp. rice milk
2 tsp. corn syrup or brown rice syrup
1/4 tsp. almond or vanilla extract
1/2 cup oats
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1 tbsp. honey
1/4 cup buttermilk substitute
Grind oats using a grinder or food processor until fine (or use oat flour).  In a medium bowl, stir together ground oats, flour, baking soda, and salt.  Cut in the margarine until the lumps are coarse crumbs.  Stir in the buttermilk substitute and honey to form a stiff dough.  On a lightly floured surface, roll the dough to 1/8" thickness.  Cut into desired shapes with cookie cutters.  Place on a baking stone and bake at 400 for 5-7 minutes or until edges are lightly browned.  Cool on wire racks.
1/2 cup oats
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1 tbsp. honey
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
1 egg replacer
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
Place sugar into a medium bowl and add tea and whiskey.  Stir to dissolve sugar.  Add golden raisins, raisins, and apricots and stir to combine.  Cover and leave fruit overnight at room temperature to macerate.  Line 9 muffin tin cups with cupcake liners.  In a medium bowl, combine flour, baking powder, and cinnamon.  Stir into fruit mixture.  Add egg and gently combine.  Spoon into prepared cups and bake at 350 for 20-25 minutes or until a toothpick comes out clean.  Brush with honey and allow to cool.  Stir together frosting and cinnamon.  Frost cupcakes.
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
2 cups apples, peeled, cored, and finely diced
2 tbsp. lemon juice
3 tbsp. brown sugar
1/4 tsp. cinnamon
1 tsp. cornstarch or arrowroot dissolved in 1 tsp. water
5 tortillas (6")
2 tbsp. margarine, melted
1/2 tsp. cinnamon
1 1/2 tbsp. sugar
double pie crust (homemade or store-bought)
7 cups apples, peeled and thinly sliced (about 6)
2 tbsp. lemon juice
1 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. margarine (optional)
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