| 2 cups all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.02 |
| 1 tsp baking powder |
0.05 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/2 tsp baking soda |
0.03 teaspoon |
$2.59 per 10 ounces
|
$0.00 |
| 1/4 tsp salt |
0.01 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/2 cup butter or margarine, softened |
1.2 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 1 1/4 cups sugar |
1 tablespoon |
$1.44 per pound
|
$0.04 |
| 2 eggs |
0.1 eggs |
$2.53 per 12 items
|
$0.02 |
| 1 8 ozs carton dairy sour cream |
3/8 oz |
$2.65 per 16 ounces
|
$0.07 |
| 1 tsp vanilla |
0.05 teaspoon |
$8.00 per 8 fluid ounces
|
$0.01 |
| 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained (I always throw some extra in <g>) |
2 3/8 teaspoons |
$2.99 per 5 5/8 ounces
|
$0.12 |
| 2 Tbs sugar |
1/3 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/4 tsp ground cinnamon |
0.01 teaspoon |
$2.99 per 4 ounces
|
$0.00 |
| 1/4 tsp ground nutmeg |
0.01 teaspoon |
$7.29 per 1.1 ounces
|
$0.01 |
| Total per Serving |
$0.33 |
| Total Recipe |
$6.65 |
Suggestions?