Savannah's Cake In A Mug Recipe

 Chocolate cake in a mug

Ingredients (Dry to wet)

1large coffee mug

4 TBS flour (Plain)

4 TBS sugar

2 TBS baking cocoa (Dark or milk)

3 TBS Chocolate chips

1 egg

3 TBS milk

3 TBS oil (Canola)

Small splash of vanilla

Steps

1) Add all dry ingredients to the mug

2) Add egg to the dry ingredients

3) Add Canola oil and vanilla mix till smooth

4) Add chocolate chips and stir.

5) Microwave for 3 minutes. Keep an eye on it so it doesn't explode in the microwave

6) Let cool and enjoy 

Note: This makes a fairly large one, so can be shared by two. Rich, moist and dense.

Blender Custard Pie (Impossible Custard Pie, Magic Crust Pie)

Blender Custard Pie
2 Cups milk
4 large eggs
1 stick butter (1/2 cup) - MELTED
1 Cup sugar
1/2 Cup flour
1 tsp vanilla extract
1/2 C coconut
Optional: A few sprinkles of nutmeg in, or on top of mixture, and or cinnamon.

Preheat oven 375 degrees.
Prepare 9" pie pan (use one with taller sides if possible) by buttering or pam spraying. Place on cookie sheet lined with foil to help with any fall-out clean up. It may not be necessary, but it's still a good idea.

Place all ingredients in a blender, and mix till combined, about 30 seconds.
Pour mixture into prepared pie pan (I had an extra 1/4 cup of mix that I was afraid to pour when I used my shorter pie pan).
Sprinkle nutmeg or cinnamon if desired.
Bake at 325 degrees for 45 minutes.

It will get golden brown, and will puff up like a souffle, but will settle down as it cools. It forms a slight crust on the bottom and one on top, with custard in the middle.

Note: You may be able to make 2 if using purchased foil pie pans.

Blueberry Buckle

Blueberry Buckle

 1/4 C butter, softened
 3/4 C sugar
1 egg
2 C flour, all purpose
2 tsp baking powder
1/4 tsp salt
1/2 C milk
 2 C fresh blueberries (I have used frozen with no problem)

Topping: 2/3 C sugar
 1/2 C flour
1/2 tsp ground cinnamon
 1/3 C COLD butter, cubed

 In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Fold in the blueberries.
Pour into a greased 9" baking pan.

 For the topping, in a small bowl, combine the sugar, flour and the cinnamon. Cut in the butter until crumbly. Sprinkle over the blueberry mixture.

Bake at 375° for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 4-6 servings (I guess they are feeding giants. I cut into 9 even pieces and that works for me).