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	Gluten Free Brownie Mix - No Butter Recipe You will need: 1/3 Cup Vegetable Oil 2 Eggs Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease (or use cooking spray) bottom of pan. Stir Brownie Mix, oil and eggs in medium bowl until well blended (batter will be thick). Spread in pan. Bake as directed below or until toothpick inserted 2 inches from side of pan comes out almost clean; cool. To cut warm brownies easily, cut with plastic knife using short sawing motions. Store tightly covered. Pan Size: 8" x 8" 9" x 9" 11" x 7" Bake Time (in minutes): 28-31 26-30 23-26
	Gluten Free Chocolate Chip Cookie - No Butter Recipe You will need: 1/2 Cup Vegetable Oil 1 Egg 1 tsp. Gluten-Free Vanilla Heat oven to 350°F (or 325°F for dark or nonstick cookie sheet). Stir oil, vanilla and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly). Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by rounded tablespoonfuls.) Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size Regular Large Baked Time (in minutes) 8-10 11-13
	Yellow Cake - No Butter Recipe You will need: 2/3 Cup water 1/2 Cup Solid Vegetable Shortening, Softened 3 Eggs 2 tsp. Gluten-Free Vanilla Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). Beat cake mix, water, Crisco shortening, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8" x 8" 9" x 9" 8" or 9" Round 12 Cupcakes Bake Time (in minutes): 36-41 33-38 41-46 18-23
	Gluten Free Devil’s Food Cake – No Butter Recipe You will need: 1 Cup water 1/2 Cup Solid Vegetable Shortening, Softened 3 Eggs Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). Beat cake mix, water, Crisco shortening, and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8" x 8" 9" x 9" 8" or 9" Round 12 Cupcakes Bake Time (in minutes): 44-49 38-43 43-48 18-23

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