Emergency. . . Sweet Tooth!

WHITE BEAN AND WHOLE WHEAT CHOCOLATE COOKIES

These cookies are a great way to use your food storage if you have a sweet tooth! They sort of resemble a protein bar. I personally don't think they are great right out of the oven or even the same day. But the next day, they're pretty good.

1/2 C Cooked white beans

1 C Brown Sugar (or 1 C sugar + 1 T molases)

4 Eggs (or 1/4 C Egg Powder + 1/2 C Water)

2 1/4 t Vanilla

1 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 C Chocolate Chips

1 C Pecans or Walnuts ( if desired)

Beat beans and sugar together. Add eggs, vanilla. In seperate bowl sift together flour, baking soda, baking powder and salt. Add flour mixture to bean/ sugar mixture. Stir until well blended. Stir in Chocolate Chips and nuts. Cover and refregerate dough for 1 hour. Preheat oven to 350. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes about 4 dozen.

EMERGENCY CHOCOLATE CAKE

This is an easy to make, moist, and delicious cake! It takes NO eggs, milk, or butter which makes it a great food storage recipie.

2 C White Flour

1 1/4 C Sugar

3/4 t Baking Soda

3/4 C Cocoa Powder

1 1/4 C Water

1 C Mayonnaise

1 T Vanilla

Confectioiners' Sugar (optional to sprinkle on top for serving)

Wisk flour, sugar, and baking soda together in a large bowl. In seperate bowl, whisk cocoa and water until smooth. Add the mayonnaise and vanilla to cocoa mixture and wisk. Stir the mayonnaise mixture into the flour mixture until combined. Scrape batter into lightly oil coated 8-inch pan. Bake at 350 for 35-40 min. Let cake cool in the pan for 1-2 hours. Dust with confectioners' sugar if desired.