Recipe Ingredients:

4 CUPS FLOUR
1 ¼ CUPS SUGAR
1 ½ TEASPOONS BAKING POWDER
1 LBS UNSALTED BUTTER
2 EGGS
2 TEASPOONS VANILLA OR ALMOND EXTRACT
2 CANS OF FRUIT PIE FILLING

Recipe Directions:
PREHEAT OVEN 350.
GREASE 9X13 PAN OR MAKE IN LARGE MUFFIN CUPS OR PAPER BAKE WARE CUPS AS PICTURED ABOVE
MIX TOGETHER THE SUGAR AND BUTTER ADD THE EGGS AND VANILLA AND MIX. THEN ADD ALL INGREDIENTS BUT THE FRUIT. SHAPE THE DOUGH LIKE A MEATLOAF, CHILL THE DOUGH FOR 1-2 HOURS FOR EASY HANDLING. DIVIDE DOUGH IN HALF, CUT THIN SLICES WITH A KNIFE AND PRESS INTO PAN. TOP WITH FRUIT AND DOT THE TOP WITH REMAINING DOUGH TO COVER FRUIT COMPLETELY.
YOU CAN USE MORE THAN ONE TYPE OF FRUIT, MAKING PART BERRY, PEACH & APPLE OR WHATEVER YOU DESIRE.
BAKE FOR 1 HOUR -15 MINS FOR 9X13 PAN OR ABOUT 30 MINS FOR MUFFIN SIZE. LIGHTLY BROWN AND SLIGHTLY PUFFED.
COOL AND THEN DUST THE TOP WITH A COATING OF POWDERED SUGAR.

Part One:

Recipe Ingredients:
1 BOX CHOCOLATE – PEANUT BUTTER BROWNIE MIX (8X8 OR 9×9 SIZE)
2 X-LRG EGGS
2 TABLESPOONS WATER
1/3 CUP OIL
2 TEASPOONS VANILLA
1 ½ TEASPOONS ESPRESSO POWDER

Recipe Directions:
MIX AND PUT INTO A GREASED 8X8 OR 9X9 PAN.

Part Two:

Recipe Ingredients:
4OZ CREAM CHEESE
3 TABLESPOONS PEANUT BUTTER
1 TEASPOON VANILLA
4 TABLESPOONS SUGAR
1 EGG
1 TABLESPOON FLOUR
Recipe Directions:
MIX AND DOT THE TOP OF THE BROWNIE MIXTURE (part one) AND FOLD INTO BATTER.

TWO REESES KING CUP PEANUT BUTTER CUPS

CHOP THEM UP AND SPRINKLE ON THE TOP THE THE BATTER.

BAKE AT 325 FOR 45- 50 MINS UNTIL TOOTHPICK COMES OUT CLEAN.

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry

Recipe Ingredients:
• 1 teaspoon unsalted butter
• 4 large eggs
• 1 cup firmly packed light brown sugar
• Dash ground cinnamon
• Dash nutmeg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups half-and-half
• 8 slices day-old Cinnamon-raisin brioche French bread, crusts
removed and cut into 1/2 inch cubes (about 4 cups)
Recipe Directions:
• Preheat the oven to 350 degrees F.
• Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with
butter.
• Whisk together eggs, sugar, cinnamon, nutmeg, vanilla until very
smooth. Stir in half-and-half & bread. Let the mixture sit for 30
minutes, stirring occasionally.
• Pour the mixture into the prepared pan. Bake until the pudding is
set in the center, about 55 minutes. Let cool for 5 minutes.
• To serve, cut the pudding into 1-inch thick slices. Top with fresh
whipped heavy cream.

Recipe Ingredients:
4 cups unbleached all purpose flour + a little extra for currants
5 TBLS sugar
1 TSP baking soda
1 1/2 TSP kosher salt
4 TBLS (1/2 stick) unsalted butter, cold and diced
1 3/4 cups cold whole buttermilk, shaken
1 X-large or jumbo egg, beaten
1 TSP grated orange zest
1 cup dried currants
1/2 TSP caraway seeds

Recipe Directions:
Preheat oven 375 & line a sheet pan with parchment paper.
Combine the all dry ingredients (not the currants).
Mix the butter into the dry ingredients.
Mix the currants with 1 TBLS of flour.
Combine all the wet ingredients. Then add the wet ingredients into the dry slowly. Add the currants. The mixture will be very wet.
Place the dough on a well floured surface and knead a few times. Either keep whole for one large loaf or cut dough in half for two loaves. Shape into a ball and cut 1/2 deep slice X on the top.
Bake 40-55 mins depending on the size loaf you choose or until a tester comes out clean .
Serve slightly warm or cool completely before wrapping.
Serve with butter or apple butter for an extra treat.