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Answers: Ok so my brother plays for his district (football) and I like baking and after a game our team puts food on for the teams. Last week i made them chocolate chip cookies with the simple recipe of flour,marg,sugar and an egg! (+ chocolate chips)

so i was hoping i could make something else this week

it has to be something like...cookies or cakes.

I wanted to do cookies this week so i need a simple and CHEAP recipe for some chocolate chip cookies!!


and maybe a few more idea's of what i could make at other games!

it must contain only a few ingrediants as i am buying this myself and i cannot afford ..... 10 pound on a little recipe! bearing in mind i want to bake most! weeks...so please help! i will probally need about 20-25 of the cookies/cakes whatever!

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Coconut Cake

1 cup SR Flour
1 cup coconut
1/2 cup sugar
3/4 cup milk

Mix all ingredients and place in loaf tin. Cook in 180 moderate oven 35mins.

A lovely cake :) YUMMY!

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chocolate no bake cookies you need 4 cup sugar 1 cup milk 1 stick margine 1/2 cup cocoa boil this together for 3 mintues than remove from heat and add 6 cup instant oats and i cup peanut butter 1 tablespoon vanilla

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Recipes
Original Nestlé Toll House Chocolate Chip Cookies
Makes 4 dozen bars.

Ingredients:

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

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

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies..

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks
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or

Magnolia's Vanilla Cupcakes makes 24 cups

55 min 30 min prep
Change to: cupcakes US Metric
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract



1. Line 24 muffin tins with cupcake papers.
2. In a small bowl, add the flours; stir to combine; set aside.
3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
4. Add the sugar gradually and beat for 3 minutes or until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the dry ingredients in three parts, alternating with the milk and vanilla.
7. With each addition, beat until the ingredients are incorporated but do not overmix.
8. Spoon the batter into the cupcake liners, filling about 3/4 full.
9. Bake in a 350° oven for 20-25 minutes.
10. Cool the cupcakes in the tin for 15 minutes.
11. Remove cakes from the tins and cool on a wire rack before icing.
12. Ice with tinted Vanilla Buttercream.

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Cherry Cheesecake Cups

3/4 cup sugar
2 med eggs (room temp)
2 8 oz cream cheese (room temp)
1 tsp vanilla
1 can cherry pie filling
1 box vanilla wafers
foil cup cake cups

If cream cheese is not soft enough, you may microwave until smooth. Combine cream cheese, sugar, eggs and vanilla. pour into foil cupcake cups (3/4 full). Bake at 350 degrees for 10 minutes. Do not over cook. Let cool. Add cherry pie filling to top. Refrigerate.

Makes 16-18 cupcakes so you will need to double the recipe.

Chocolate Chip Squares

2 sticks butter (melted)
1 cup sugar
1 cup brown sugar
2 eggs
2 cups self-rising flour
1 12 oz bag chocolate chips
OPTIONAL: may add some peanut butter chips

Combine all ingredients. Spray 9X13 pan with cooking spray. Pour into pan and cook at 350 degrees for 20 minutes (depending on oven may take more time). Cook until light brown. Do not over cook. Let cool. Cut into squares.

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CHOCOLATE CHIP COOKIE BARS

2 packs of chocolate chip cookies
( ingredients to make both bags- flour, oil, sugar, etc)
2 packs of cream cheese

Leave cream cheese soften on counter while making cookie dough. preheat oven to degree on package of chips

make cookie dough of 1 package of choco chips.
spread in an oblong baking dish, refrigerate while starting second batch of cookie dough.
Spread softened cream cheese over chilled dough. top will layer of dough u just made.
Bake for about 35 minutes or until done( insert knife to check)
cool and cut into bars depending on your needs.

I normally use the break n bake cookie dough, it is already mixed up and chilled. ( 2 packages of cookie dough and 2 packages of cream cheese)

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Brownies are good at game parties

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