oatmeal chocolate chip cookies
Oatmeal Chocolate Chip Cookies
Source: Diabetes Management Magazine.
1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
1 egg
3 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick cooking rolled oats
1/3 cup semisweet chocolate chips
Preheat oven to 375 degrees F.
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well.
Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips.
Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies.
Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbs
Nutr. Info per serv: Cal: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber: 1g
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Apricot Muffins
Apricot Muffins (WW Points)
Posted by kdipaolo at recipegoldmine.com 6/19/01 5:16:12 pm
2 1/2 cusp all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large eggs
1/3 cup ginger preserves
1/2 cup apple butter
2 tablespoons light butter, melted
1/4 cup granulated sugar
1 cup fat-free half-and-half
4 medium apricots or 6 small, coarsely chopped
Preheat oven to 400 degrees F.
In a large bowl, whisk together flour, baking powder and salt.
In a medium bowl, whisk together egg, preserves, apple butter, butter, sugar and half-and-half. Add to dry ingredients and stir to combine; gently stir in apricots.
Divide among 12 nonstick muffin cups. Bake until golden brown on top and wooden pick inserted in center comes out clean, about 35 minutes.
Serves 12 - WW points per serving 4.
The brown bag, of course, had its imperfections. While some kids carried roast beef sandwiches, others had peanut butter. I have no way of knowing if all of those brown bags contained
utritionally adequate diets. But I do know that those brown bags and those lunch pails symbolized parental love and responsibility. — Charles Mathias, Jr.
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thumbprint cookies
Thumbprint Cookies
1/3 cup brown sugar
1/2 cup (1 stick) butter
1 egg yolk
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
Maraschino cherries
Cream together the brown sugar, butter, egg yolk and vanilla extract. Stir in flour and salt. Roll into small balls. Dip in slightly beaten egg white. Roll in 3/4 cup chopped nuts. Bake at 375 degrees F for 5 minutes on an ungreased cookie sheet.
Remove from oven and indent each cookie with your thumb. Top with 1/2 maraschino cherry. Bake 8 to 10 minutes longer.
Makes about 36.
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easy maple apple bread
Easy Maple Apple Bread
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon Watkins Cinnamon
1 teaspoon Watkins Maple Flavor
1 egg, beaten
1/2 cup finely chopped, peeled apple
1/4 cup chopped walnuts
2 (8 ounce) cans refrigerated crescent roll dough
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon Watkins Vanilla Extract
Combine brown sugar, flour, cinnamon, maple flavor, and egg in a small bowl; mix well. Add apple and nuts; toss. Unroll dough and separate into 8 rectangles. Press perforations on dough firmly to seal. Spread each rectangle with apple mixture; roll up starting at narrow end.
Place each roll lengthwise with seams toward center of loaf in greased 8 1/2-inch loaf pan, making 2 layers of 4 rolls each. Bake at 350 degrees F for 20 minutes; cover pan with foil and bake 30 minutes longer, removing foil last 5 minutes. Cool in pan 5 minutes, remove and cool thoroughly.
Combine powdered sugar, milk and vanilla extract; drizzle over loaf.
Makes 12 servings.
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Pumpkin Muffins
Pumpkin Muffins
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 egg whites
1 cup canned or cooked pumpkin
1 cup bran flakes-type cereal
1/3 cup light corn syrup
3/4 cup skim milk
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray oil, set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda and cinnamon.
In a large bowl, beat egg whites; stir in pumpkin, cereal, syrup and milk. Slowly stir dry ingredients into pumpkin mixture and mix thoroughly. Fill each muffin tin 2/3 full. Bake for 15 to 20 minutes.
Makes 1 dozen muffins.
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sweet potato biscuits
Sweet Potato Biscuits
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons solid shortening
1 cup cooked sweet potatoes, mashed
1/2 cup milk
Preheat oven to 400 degrees F.
Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in a greased biscuit pan and bake for 25 to 30 minutes until browned.
The key to life is imagination. If you don have that, no mater what you have, its meaningless. If you do have imagination…you can make feast of straw. — Jane Stanton Hitchcock
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cornmeal biscuits
Cornmeal Biscuits
Posted by kdipaolo at recipegoldmine.com 7/12/01 1:44:45 pm
1 1/2 cups flour
1/4 cup yellow cornmeal, plus 2 tablespoons
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 tablespoons granulated sugar
6 tablespoons chilled butter or margarine
3/4 cup buttermilk, plus 1 tablespoon
Preheat oven to 400 degrees F.
In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sugar. Cut butter into flour until mixture is crumbly. Stir in 3/4 cup buttermilk until the mixture holds together. Roll to 1-inch thickness. Using a 2-inch round cutter, cut into 8 biscuits. Brush tops with the tablespoon of buttermilk. Bake until golden and fluffy, about 12 minutes.
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sticky buns
Sticky Buns
2 loaves frozen bread, thawed
2 cups firmly packed brown sugar
1 large box instant vanilla pudding
1/2 cup butter, softened
1 teaspoon cinnamon
Nuts (optional)
Tear 1 loaf thawed bread into irregular pieces and place in a buttered 13 x 9-inch pan. Sprinkle the mixture of brown sugar, pudding and cinnamon over the brad pieces. Tear up the second loaf of thawed bread and layer on top. Cover with a wet towel and let rise about 4 hours.
Bake at 350 degrees F for 30 minutes. Turn upside down immediately. Nuts and raisins may be added with the brown sugar layer.
Make money, money by fair means if you can, if not, but any means money. — Horace
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Blueberry Scones
Blueberry Scones
3 cups buttermilk baking mix
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries
1/4 cup milk
2 eggs
Glaze
1 egg, well beaten
2 tablespoons granulated sugar
Preheat oven to 400 degrees F.
In medium bowl, combine the baking mix, 2 tablespoons sugar and blueberries. Pour milk in measuring cup. Add the eggs to the milk and beat with a fork until well mixed. Stir liquid into baking mix until moistened (dough will be crumbly). Turn the dough onto a lightly floured work surface and pat into a 9-inch round, about 1/2-inch thick. Brush the dough with the beaten egg, then sprinkle with 2 tablespoons sugar. Cut the round into 12 wedges. Place on ungreased cookie sheet and bake 10 to 12 minutes until golden.
Serve scones immediately with butter or cream and jam.
Makes 12 scones.
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chocolate caramel bars
Chocolate Caramel Bars
1 box German chocolate cake mix
1 tablespoon water
1 cup nuts, chopped
8 ounces chocolate chips
1/2 cup margarine
1/3 cup evaporated milk
1 (14 ounce) bag caramels
Mix together the cake mix, margarine and water. Add nuts and pat half of mixture in 13 x 9-inch cake pan. Bake for 6 to 10 minutes at 350 degrees F.
Melt caramels in milk. Take first mixture out of oven and while still warm, sprinkle chocolate chips over top. Drizzle melted caramels over chocolate chips. Crumble other half of cake mixture on top of caramel. Bake for 15 minutes at 350 degrees F. Cool and cut into bars.
They should rule who are able to rule best. — Aristotle
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