Poor Man Cookies

Poor Man Cookies
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Poor Man Cookies
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Ingredients
Stew til 1 cup liquid
Add
Sift and add
Instructions
  1. Bake 18-20 min. at 350° in shallow pan.
Recipe Notes

Mom Helling (Dad’s favorite)

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Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe
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Oatmeal Raisin Cookies Recipe
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Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  2. Either by hand or with electric mixer, beat butter until creamy.
  3. Add sugars; beat until fluffy, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add vanilla.
  6. Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  7. Stir dry ingredients into butter-sugar mixture.
  8. Stir in oats, raisins and optional walnuts.
  9. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  12. If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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Brian’s Apple Brownies

Brian's Apple Brownies
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Brian's Apple Brownies
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Ingredients
Instructions
  1. Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  2. Mix flour, baking soda, salt and cinnamon in a large bowl.
  3. Whisk oil and eggs in another large bowl until blended and smooth.
  4. Stir in sugar and vanilla.
  5. Stir in flour mixture until blended.
  6. Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  7. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
Recipe Notes

Exported from MasterCook II

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Apricot Bars and Squares Recipes

Apricot Bars and Squares Recipes
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Apricot Bars and Squares Recipes
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Ingredients
Instructions
  1. Preheat oven to 350, or 325 if using glass. Grease a 13x9 pan.
  2. In a large bowl, cut together oats, brown sugar, flour, wheat germ, extract and shortening till crumbly.
  3. Reserve about 3/4 cup mixture and press the rest into the baking pan.
  4. In the bowl, mix fruit and nuts with sweetened condensed milk. Spoon evenly over crust and spread gently so as not to break up the crust.
  5. Top with reserved crumbs, press firmly down with waxed paper.
  6. Bake 25 minutes or until edges are lightly browned. Cool, cut into bars. Store covered at room temperature.
Recipe Notes

Almonds and apricots, when eaten together, are said to create a "perfect" protein/carbohydrate food which helps curb blood sugar peaks and valleys, reducing hunger pangs. Oatmeal is also recommended as a food which regulates insulin levels. While this is in no way a diabetic or dietetic food, a small Almond Apricot Bar with a glass of milk will carry you a long way and curbs the sweet tooth. This recipe for Almond Apricot Bars serves/makes 16.

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Ginger Spiced Nuts ‘n Chex Mix

Ginger Spiced Nuts ‘n Chex Mix
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Ginger Spiced Nuts ‘n Chex Mix
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Ingredients
Instructions
  1. Mix cereal and nuts together, set aside.
  2. In small bowl, mix sugar, ground ginger, and red pepper; set aside.
  3. In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
  4. Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
  5. Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
  6. Stir in cranberries, raisins, and crystallized ginger.
  7. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.
Recipe Notes

from Marilyn Porter, 2012

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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350° preheated over for about ten minutes. Then place these ingredients in a large mixing bowl.
  2. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely.
  3. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly.
  4. Mix in peanut butter and cinnamon.
  5. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan.
  6. Press mixture into the pan and refrigerate for at least four hours.
  7. Cut into twelve bars, wrap separately in wax paper, refrigerate.
  8. Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.
  9. *Adding protein powder will change protein content of bars
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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.
Recipe Notes

*Adding protein powder will change protein content of bars.

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Fridge Bran Muffins

Fridge Bran Muffins
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Fridge Bran Muffins
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Ingredients
Instructions
  1. Mix brans dates raisins. Pour boiling water over. After stirring gently set aside to cool while mixing other ingredients. Cream sugar shortening add flour soda salt eggs and buttermilk. Mix well and blend in bran mixture.
  2. Store unbaked in refrigerator up to 4 weeks.
  3. Bake at 425 for 20-25 minutes or microwave for 45 seconds to 1 minute.
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