Recipe - Sm Whacky Cakes

VIVIAN THIELE NRHF19C
1 One half cup Flour
1 teaspoon Vinegar
1 cup Sugar
1 teaspoon Vanilla
One fourth cup Cocoa
5 tablespoon Oil
One half teaspoon Salt
1 cup Cold Water
1 teaspoon Soda

Beat all ingredients together. Spoon into preheated pockets until each
level is full. Close and bake about 5 minutes or until cakes spring back
when touched. Lift out and bake second batch. makes 1216 cakes

Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar;
One half cup milk; 3 tablespoon margarine melted. Mix all ingredients together
in bowl until a soft dough form. Divide dough evenly into ungreased
pockets. Using a rubber spatula, quickly spread it into the corners. Close
and bake five minutes or until golden brown. To serve: Slice hot shortcakes
open with sharp knife. Lay just half in bottom of dessert dish and cover
with cut or sliced up and sweetened strawberries. Top with other half a small spoon
of berries and whipped cream. recipes makes 8 pockets.

Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may
be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8
slices white bread buttered one side. Drain pineapple slices and cut each
in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices
on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay
pineapple slices over pockets' indentations. Top with 4 remaining bread
slices, buttered side up. Close lid and cook 5 minutes or until bread is
golden brown. Cool slightly before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini