B"RAW"nies

Made by: Marné

B"raw"nie:
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups (packed) pitted medjool dates
1/3 cup cocoa powder
1 tsp vanilla

1/4 tsp sea salt

Frosting:
1/2 cup coconut butter/butter/butter alternative
1/4 cup agave nectar
2 tbsp cocoa powder
pinch sea salt

In a food processor or blender, process almonds and cashews until very fine. Add walnuts and dates and process until the mixture is nice and crumbly.  Do not over process or you will release excess oils in the nuts.  Add cocoa powder, salt and vanilla and mix just until mixture comes together.  Firmly press sticky mix into a lined 8x8 pan.

For frosting, combine butter and agave until smooth, then add cocoa powder and salt until just combined. Spread frosting over brownie base and refrigerate until set (about 1 hour). Cut and enjoy!

Recipe source: Plant Powered Kitchen

Sugar Cookie Bars

Made by: Natalie

Bars:

3/4 cup butter, softened

3/4 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp vanilla

1/2 Tbsp lemon zest

2 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

Frosting:

6 Tbsp butter, softened

2 1/2 cups powdered sugar

3 Tbsp milk or cream

1/4 tsp vanilla

Sprinkles

Preheat oven to 375.  In a large bowl, cream butter, sugar and powdered sugar until light and fluffy.  Add eggs and vanilla and mix for 1-2 minutes.  Stir in remaining ingredients.

Press cookie mixture evenly into greased 9x13 pan.  Bake for 10-13 minutes, until barely set and no color around the edges.  Cool completely.

For frosting: cream buter and powdered sugar until smooth.  Add vanilla.  Add milk/cream and mix until the frosting is light and fluffy. Add food coloring if desired, spread onto cookies and enjoy!

SOURCE:  Mel's Kitchen Cafe

Mindy Zeller's Chocolate Trifle

Made by: Heather

Mix and bake any brownie of your choice (an 8x8 pan size)

Make your favorite large box of chocolate pudding

A bag of Heath candy bars crushed

Cool whip

Layer brownie, pudding, Heath, cool whip in a trifle dish or make individual parfaits.   Chill for an hour or so.

Eclair Cake

Made by: Debbie

1 cup boiling water
1 cube of butter or margarine

Stir over heat until butter is melted.  Remove from heat.

Add:

1 cup flour
4 eggs (1 at a time)

Pour into pan and bake at 400* for 25-30 minutes till browned.   Cool.

Mix:

1 large pkg vanilla instant pudding
1 8 oz brick cream cheese
2 1/2 cups milk

Pour over cooled crust.

Top with 1 large container of cool whip.

Refrigerate until ready to serve. Cut into pieces and pour chocolate sauce over top.

Raspberry Jam Pockets

Made by: Lynne

Pie Crust

3 cups flour 
½ tsp salt 
1 cup shortening

1 egg, beaten 
1 tsp vinegar 
5 Tbsp ice water

Raspberry jam
granulated sugar

Cut the shortening into the flour and salt until it resembles small peas (a hand-mixer works well).  

Combine the wet ingredients and add to the crumb mixture.  Mix until soft dough forms.  Shape into two discs.  Roll out onto a floured surface to a 1/8 inch thickness.  Use a 4 inch round cookie cutter to cut circles.  Place a spoonful of raspberry jam in the center.  Fold over and press edges to seal; crimp with a fork. 

Line a baking sheet with aluminum foil.  Place pockets on baking sheet, and sprinkle with granulated 
sugar.  Bake for 15 minutes at 375 degrees.


Yield = approximately 30 pockets