Cake:

2 C flour

1 C sugar

3 tsp baking powder

1tsp salt

1/3 C stick butter/margarine, softened - OR - about 1/4 C vegetable oil

1 C milk

1 egg

Heat oven to 350. Prepare Topping (below). Beat remaining ingredients for about 2 minutes on medium speed. Spread half of the batter in greased 13x9x2, square 9x9x2 (my fav). Sprinkle with half the topping. Top with remaining batter. Sprinkle with remaining topping. Bake until wooden pick inserted in center comes out clean, about 35-40 minutes.

Topping:

1/2 C chopped nuts (if ya got 'em)

1/3 C brown sugar

1/4 C flour

1/2 tsp cinnamon

3 TBSP butter

Mix all ingredients until crumbly.

Use the same cake batter AND topping as the 'You Got This' Coffee Cake.

Apple mixture:

1/4 C butter/margarine

1/2 C brown sugar

2 medium apples, peeled and sliced thinly

Heat oven to 350. Prepare cinnamon topping. Heat butter in square pan in warming oven until melted; sprinkle with brown sugar. Arrange apples in pan.

Prepare coffee cake batter and cinnamon topping.  Spread batter over apples. Sprinkle with cinnamon topping. Bake until wooden pick inserted in center comes out clean, about 50 minutes. 

Immediately invert pan onto heatproof serving plate Let pan remain a minute so butterscotch can drizzle over coffee cake. Carefully remove pan.

I double-dog dare you to NOT nibble on all the carmely, gooey edges!

Use batter from 'You Got This' Coffee Cake. Omit cinnamon topping.

Spread half of the batter in pan. Sprinkle with 1 C fresh or frozen blueberries (thawed and well drained). Top with remaining batter; sprinkle with 1 C powdered sugar, 1 tsp grated lemon peel and 1-2 Tbsp lemon juice.

Pineapple Carmel Mixture:

1/4 C butter/margarine

1/2 C brown sugar

1 can (8oz) sliced pineapple (hold onto the juice) *I use std size can and cram all the pineapple into the pan in a flat layer that I can.

Marashino cherries (if you must be fancy)

Heat oven to 350. Heat butter in 9x9x2 pan until melted. Sprinkle brown sugar over butter. Arrange pineapple slices into pan, breaking pieces as needed to fill empty spaces. Place cherries in center or curves of slices. 

Prepare Cake Batter:

1-1/4 C flour

1 C sugar

1-1/2 Tsp baking powder

1/2 tsp salt

3/4 C milk  *Grandma used the leftover pineapple juice then topped it off with milk to make the 3/4 C measurement! (Smart gal!)

1/3 C shortening

1 egg

1 tsp vanilla

Beat all ingredients in large bowl about 3 minutes on high speed. Pour onto pineapple arrangement in pan.

Bake until wooden pick inserted in center comes out clean, about 45 minutes. Invert onto heat-proof plate. Let pan remain for a few minutes. Serve warm. 

It won't be around long enough to cool down.

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup shortening

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups Semi-Sweet Chocolate Chips

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake at 375 degrees for 9 to 11 minutes or until golden brown. 

Cue the milk!

Melt butter in microwave in med size bowl, stir in chocolate chips and peanut butter until melted. Stir in vanilla. 

Pour over cereal in a large bowl and stir till cereal is well coated. 

Pour powdered sugar over the top. Place a plate or lid over the top of the bowl and gently roll and shake the bowl to  get the powdered sugar to coat the cereal, making sure the lid is secure. *Another way is to place the powdered sugar into a large plastic bag such as a turkey roasting bag, then pour coated cereal into the bag, then cinching the open end of the bag and shaking to coat. 

Place in serving dish or air tight container once fully cooled.

Either way, YUMMY!

Preheat oven to 350 degrees.

Mix dry ingredients in a bowl.

Cream shortening with eggs, then add remaining wet ingredients. Blend well until creamed.

Slowly add dry ingredient mixture in thirds. Blend thoroughly between additions.

Pour cinnamon and sugar mixture into a mug so it's about 1/3 full.

Roll cookie dough mixture into half-dollar size balls and coat them in the mug of sugar mix by shaking the mug to coat. 

Place on cookie sheet and bake for 10 minutes!