October 22, 1992
1/3 c. brown sugar, firmly packed
3 T. oleo
1 c. walnut pieces
1/4 t. cinnamon
1 1/2 c. flour
1 small box vanilla pudding and pie mix
dash salt
1/3 c. oleo, softened
1 egg
1 1/4 c. milk
1 t. baking powder
In a small bowl, combine brown sugar and 3 T. oleo until crumbly. Stir in cinnamon and walnuts. Set aside.
Combine flour, pudding mix, baking powder and salt. Set this aside also. In another mixing bowl, cream together 1/3 c. oleo and sugar. Beat in egg. Add dry ingredients alternately with milk. Mix thouroughly.
Spoon batter into paper muffin cups half full. Sprinkle each cup with walnuts. Bake 20 minuttes at 375*. Cool slightly,,,This will make your group howl for more!
To make werewolf cream dip for cubcakes, use chocolate milk instead of white with a whipped topping mix.
1/3 c. brown sugar, firmly packed
3 T. oleo
1 c. walnut pieces
1/4 t. cinnamon
1 1/2 c. flour
1 small box vanilla pudding and pie mix
dash salt
1/3 c. oleo, softened
1 egg
1 1/4 c. milk
1 t. baking powder
In a small bowl, combine brown sugar and 3 T. oleo until crumbly. Stir in cinnamon and walnuts. Set aside.
Combine flour, pudding mix, baking powder and salt. Set this aside also. In another mixing bowl, cream together 1/3 c. oleo and sugar. Beat in egg. Add dry ingredients alternately with milk. Mix thouroughly.
Spoon batter into paper muffin cups half full. Sprinkle each cup with walnuts. Bake 20 minuttes at 375*. Cool slightly,,,This will make your group howl for more!
To make werewolf cream dip for cubcakes, use chocolate milk instead of white with a whipped topping mix.
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