1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water. Bring to a boil and boil 5 minutes. Stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit; stir just until dry ingredients are moistened. Spoon into greased mini-muffin pans. Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″ x 2″ baking pan for 30 minutes). Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 4 gm fat. SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92

1 1/2 c Pomegranate berries

1/2 c Currants

3/4 c Slivered almonds

1 md Ripe papaya, peel & seeds

– removed 2 md Oranges, juiced -=OR=-

1/2 c Orange juice

6 Dates

6 Lemon slices

12 Spearmint leaves

Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the

refrigerator, this dessert will keep 3 to 5 days.

———————————-FILLING———————————- 3/4 c Pitted prunes

1/3 c Raisins

1/3 c Coarsely chopped apple

1/4 c Walnut pieces

2 tb Sugar

2 tb Fresh lemon juice

1 ts Lemon zest

——————————–COOKIE DOUGH——————————– 1/2 c Sugar

1/4 c Vegetable oil

– preferably canola 2 tb Butter or margarine

– at room temperature 1 lg Egg

1 ts Pure vanilla extract

2 c All-purpose white flour

1 ts Baking powder

1 pn Salt

“The traditional cookie for Purim, hamantashen is Yiddish for “Hamans pockets”. They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.” To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2″ inch. Using a 2 1/2″ diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2″ apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.

3 tb Instant coffee powder

1 tb Water

2 c Brown sugar; firmly packed

3/4 c Unsalted butter

2 lg Eggs

2 tb Coffee liqueur

2 c Flour

2 ts Baking powder

1/2 ts Salt

5 oz White chocolate; cut 3/4″

3/4 c Pecans; coarsely chopped

- toasted Preheat oven to 350~. Butter a 10″ diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.

2 Squares unswtnd chocolate

1/3 c Butter

2/3 c Flour

1/2 ts Baking powder

2 Eggs

1 ts Vanilla

1/4 ts Salt

1 c Sugar

1/2 c Chopped nuts *

* or use 3/4 cup Angel Flake coconut ******************************************************* ***************** Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Remove from heat. Mix flour, salt and baking powder. Beat eggs thoroughly. Gradually beat in sugar. Blend in chocolate mixture and vanilla. Add flour mixture; stir well. Stir in nuts. Spread in greased 8″ square pan. Bake at 350~F degrees for 25 minutes (moist chewy brownies) or about 30

minutes (cake like brownies). Cool in pan, cut into squares or bars. Yield - 20 brownies Note: Recipe may be doubled. Bake in greased 13″x9″ pan for 25-30 min.

1/2 lb Pitted dates

1/4 lb Raisins

4 Figs, dried

1 1/2 c Sweet wine

1/4 lb Walnuts

1/4 lb Almonds

2 tb Sesame seeds

1/2 ts Cumin

1/2 ts Ginger, ground

1/2 ts Cinnamon

1/2 ts Cardomom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth. ~—- Peninsula Daily News — 3/31/93

8 oz Unsweetened chocolate

1 c Butter

5 Eggs

3 c Sugar

1 tb Vanilla

1 1/2 c Flour

2 c Walnuts; coarsely chopped

Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Cool slightly. Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 min. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread in greased 13×9″ pan. Bake at 375~ for 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32