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 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 tbsp. plus 2 tsp. cocoa powder
3 tbsp. flour
1/8 tsp. salt
1 tbsp. plus 2 tsp. sugar
1/4 tsp. baking powder
1 tbsp. oil
3 tbsp. rice milk
1/4 tsp. vanilla
1 tbsp. chocolate chips
Combine dry ingredients and mix very well.  Add liquid, stir, then transfer to a sprayed coffee mug.  Microwave 30-40 seconds.  Garnish with
chocolate chips.  Enjoy!
1 tbsp. plus 2 tsp. cocoa powder
3 tbsp. flour
1/8 tsp. salt
1 tbsp. plus 2 tsp. sugar
1/4 tsp. baking powder
1 tbsp. oil
3 tbsp. rice milk
1/4 tsp. vanilla
1 tbsp. chocolate chips
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
24 ice cream sandwiches
16 oz. cool whip
1 jar caramel sundae topping
1 bag of reeses peanut butter cups, coarsely chopped
Line a 9x13" pan with foil.  Lay half the icecream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping, and half of the candy.  Repeat these steps again, cover and freeze.  Enjoy!
24 ice cream sandwiches
16 oz. cool whip
1 jar caramel sundae topping
1 bag of reeses peanut butter cups, coarsely chopped
Line a 9x13" pan with foil.  Lay half the icecream sandwiches (whole) in the bottom of the pan, trimming the last one to get it to fit.  Top with half of the cool whip, half of the caramel sundae topping, and half of the candy.  Repeat these steps again, cover and freeze.  Enjoy!
1/3 cup fruit juice concentrate
2 (.25 oz.) envelopes knox gelatin
Pour the juice into a small saucepan.  Sprinkle the gelatin over the juice and let it sit for a few minutes.  Put the pan over medium heat and stir until all the gelatin is completely dissolved.  Pur the mixture into a measuring cup with a spout so you can easily pour into ice cube trays or molds.  Fill the molds and allow to set at least 20 minutes.
1/3 cup fruit juice concentrate
2 (.25 oz.) envelopes knox gelatin
1 cup crisco
1 cup sugar
1/2 cup brown sugar
2 egg replacers
1 1/2 tbsp. water
1 tsp. vanilla
1 tsp. rum extract
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
In a large mixing bowl, beat together shortening, sugar, brown sugar, egg replacers, water, vanilla, and rum extract until well mixed. Add the flour, baking soda, and salt to the mixing bowl and mix well.  Cover and refrigerate dough for 30 minutes.  Roll dough into 1" balls; slightly flatten and place on a baking stone.  Bake at 375 for 8-10 minutes or until they look light brown and slightly under cooked.  Allow to cool on baking stone to firm up and then transfer to cooling rack.
1 cup crisco
1 cup sugar
1/2 cup brown sugar
1 1/2 tbsp. water
1 tsp. vanilla
1 tsp. rum extract
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
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