You can keep dry ingredients together in jars to have pre-measured ingredients on hand when the craving hits, then add the wet stuff when you mix it…….
1/2 c. Shortening (butter gives it the best taste - oil is alright, but actual vegetable shortening (bad to use, I know) takes a LOT of flavor away.
1 c. sugar (I’m told this can be reduced by 1/2 and it still tastes sweet - I haven’t tried it yet)
2 Large eggs
2/3c Flour (Cake flour makes for nice cake-y brownies if you care to experiment)
1/2 c Cocoa
1/2 Tsp baking powder
1/2 tsp. salt

Optional: walnuts and/or chocolate chips (I always throw a handful or two into the mixer if I have them on hand)

Mix all ingredients and pour into a greased pan or casserole dish.  Bake 30 min or until a toothpick comes out clean in the center (keeping in mind that chocolate chips will be melted, so poke a couple of times if need be so you don’t mistake a chocolate chip as brownies not being done).  Oven temp: 350 degrees (F)

Let cool before cutting, or if you want to be really, really bad use a spoon to take a bite from a corner….

My husbands favorite - we make it each fall when apples are plentiful and cheap! :-)  You can also use your favorite apple pie filling recipe and use the second set of ingredients as your topping. 

8 cups of peeled, cored, thinely sliced apples
1/2 C Granulated Sugar
2 TBSP Cornstarch
2 Tsp Cinnamon
3/4 C. Unbleached All Purpose Flour

Mix above ingredients together and pour into a square baking dish.

1 C rolled oats
3/4 C Brown Sugar
1/2 C cold butter, cut up into small chunks
3/4 C pecans or walnuts

Mix above ingredients together and rub the butter chunks between your fingers until it’s no longer noticable.

Evenly spread above mixture over apple mixture.

Bake on middle rack of oven 45 min-1 hr at 350 Degrees (F).  If topping browns too much, cover with foil.

Delish on it’s own, or served over vanilla ice cream!

2 C All Purpose Flour *substitute 1 cup of whole wheat, if you prefer whole wheat tortillas
1.5 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Vegetable Oil (I used Olive)
3/4 C Warm Milk

Mix dry ingredients, then slowly add the milk while stirring.  Knead on floured surface until fough becomes firm and soft.  Let rest for 20 minutes (note: the dough is resting - not supposed to rise).

Divide dough into 8 sections, roll into balls, and let rest another 10 minutes.  The resting is so the dough can be rolled out nicely and isn’t too elastic-y.

Roll dough on floured surface into a circular shape abotu 8 inches in diameter.  FOllow the same procedure for rolling out pie crust, if you’re familiar with that.

Cook the tortillas on a dry skillet over high heat about 30 seconds or so on each side.  It may puff a bit, or develop little air bubbles.  They’re done if you see very light browning on any bubbled areas. Flip and cook the other side.

Finished tortillas should still be soft and resemble the same texture as flour tortillas.  They can be stored in the fridge in a plastic bag or foil until used. You can also freeze these in an airtight container or bag.

These are wonderful if you add cheese to one half, flip the other half over the cheese and then fry up in a small amount of butter or oil.  Instant cheese quesadilla and oh so  yummy!