Miller Family Recipes

1 c. flour 1/2 tsp. salt 1 c. sugar 1 egg plus 2 egg whites or 1/2 c. egg substitute 1/4 c. butter, melted 2 Tblsp. water 1 tsp. vanilla 1 1/2 c. chocolate syrup Mint layer: 2 c. powdered sugar, sifted 1/4 c. butter, melted 2 Tblsp. fat-free milk 1/4 tsp. peppermint extract 2 drops green food coloring Glaze: 1/4 c. semisweet chocolate chips 3 Tblsp. butter 1. Preheat over to 350 degrees 2. To prepare bottom layer, combine flour and salt in a bowl.  In a seperate bowl combine sugar, egg substitute, 1/4 c. melted butter, water, vanilla, chocolate syrup and stir until smooth.  Add the flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13x9 inch metal baking pan coated with cooking spray.  Bake for 23 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on a wire rack. 3. To prepare mint layer, combine powdered sugar, 1/4 c. melted butter, milk, peppermint and food colorin...

Makes 2 1/2 dozen

2 c. flour 1 1/2 c. sugar 1 tsp. baking soda 3/4 tsp. baking powder 1/4 tsp. salt 3/4 c. oil 3/4 c. milk 2 tsp. lemon zest 1/2 c. fresh lemon juice 1/2 c. sour cream 3 eggs Preheat oven to 350 degrees.  Line 2 (12-cup) muffin pans with paper liners. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. In a medium bowl, combine oil, milk, lemon zest, lemon juice, sour cream, and eggs. Add to flour mixture, beating at medium speed with a mixer until smooth. Spoon batter into prepared muffin cups, filling two-thirds full.  Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans for 10 minutes.  Remove cupcakes from pans, and cool completely on wire racks. Lemon Curd Filling 1 (10-ounce) jar lemon curd 1 (8-ounce) container frozen whipped topping, thawed Spoon Lemon Curd Filling into a squeeze bottle with a long narrow tip.  Insert tip into center of cupcakes, and squeeze ab...