Submitted by Tyler Patton
| 1 c. butter | 2 eggs | |
| 1 ¼ c. brown sugar | 1 ¼ c. flour | |
| ½ tsp vanilla | 1 tsp baking soda | |
| ½ tsp cinnamon | 1/3 tsp salt | |
| 3 c. oatmeal | chocolate chips |
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Bake at 350°F for 10-12 minutes.
Enjoy!
Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.
I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.
First, you have to make the butter.
Then you can make some rice krispy treats.
For the chocolate lover, fudge or caramel might be in order.
Submitted by randilicious
If the recipe calls for vanilla extract & you have none on hand, try using equal amounts of Kahlua instead. Alternately when a recipe calls for vanilla extract, along with the vanilla toss in a half portion of Kahlua (e.g. if the recipe calls for 1 tbsp of vanilla extract, toss in 1 tbsp vanilla extract and ½ tbsp Kahlua). If you’re concerned about getting drunk on your creation, only do this for recipes that involve heating as the alcohol will boil off but the taste will remain.
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs | 2/3 c. white sugar | |
| 4 very ripe bananas, mashed | ¼ c. apple sauce | |
| 1/3 c. nonfat milk | 1 tbsp extra virgin olive oil | |
| 1 tbsp vanilla extract | 1 tbsp Kahlua | |
| 1¾ c. all purpose flour | 2 tsp baking powder | |
| ½ tsp baking soda | ½ tsp salt | |
| 1/3 c. chopped walnuts | 1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter | ¼ c. heavy cream | |
| 2 large eggs | ¾ Splenda | |
| ½ c. full-fat soy flour | 1 tsp baking powder | |
| ¼ c. whole wheat or oat flour | ½ tsp vanilla extract | |
| ¾ c. coffee | 1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese | 1/3 c. Splenda | |
| ½ rum extract | 2 c. heavy cream, whipped stiff |
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
