* Exported from MasterCook * Absolutely Wonderful Pecan Bars Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups quick oats -- or old-fashioned 1 1/2 cups all-purpose flour 2 cups dark brown sugar -- packed, divided 1 1/2 cups butter -- divided, no substitutes 1 1/2 cups pecan halves 1 cup granulated sugar 1/3 cup heavy cream 2 teaspoons vanilla In large bowl, combine oats, flour and 1 cup dark brown sugar. Cut 1/2 cup butter into mixture until coarse and crumbly Press into 13 X 9 -inch baking pan. Place pecans evenly over crumb mixture. In heavy saucepan, combine remaining 1 cup brown sugar, granulated sugar and 1 cup butter. Bring to a rolling boil over medium heat, stirring constantly Boil 3 minutes; remove from heat. Stir in cream and vanilla until well blended; pour over pecans. Bake in preheated 350°F oven 35 to 40 minutes. Cool in pan; cut into bars. Makes 48 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 9g Fat (50.3% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Autumn Apple Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- CRUST: Milk 1 egg yolk -- (reserve egg white) 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup butter -- softened FILLING: 1 cup graham cracker crumbs 8 cups tart cooking apples -- peeled, cored and sliced to 1/4-inch thickness (about 8 to 10 medium) 1 cup granulated sugar -- plus 2 tablespoons granulated sugar -- divided 2 1/2 teaspoons ground cinnamon -- divided 1/4 teaspoon ground nutmeg 1 egg white 1 teaspoon ground cinnamon DRIZZLE: 1 cup powdered sugar 1 tablespoon milk -- (1 to 2) 1/2 teaspoon vanilla 1. Preheat oven to 350°F. For crust, add enough milk to egg yolk to measure 1/3 cup; set aside. Combine flour and salt in medium bowl. Cut in butter until crumbly using pastry blender or two knives. With fork, stir in milk mixture until dough forms ball; divide into 2 halves. Roll out 1/2 to 15X 10- inch rectangle on lightly floured surface. Place on bottom of ungreased 15 X 10 X 1 - inch jelly-roll pan. 2. For filling, sprinkle graham cracker crumbs over top of dough; layer apple slices over crumbs. Combine 1 cup granulated sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl; sprinkle over apples. 3. Roll out remaining dough into 15 X 10 1/2- inch rectangle; place over apples. With fork, beat egg white in small bowl until foamy; brush over top crust. Stir together remaining 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon in another small bowl; sprinkle over crust. Bake 45 to 60 minutes or until lightly browned. 4. For drizzle, stir together all ingredients in small bowl. Drizzle over top; cut into bars. Makes about 3 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 6g Fat (36.1% calories from fat); 1g Protein; 21g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Chocolate Chip Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 1 cup rolled oats -- plus 2 tablespoons rolled oats 1/4 cup chopped almonds -- plus 2 tablespoons chopped almonds -- toasted 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup packed brown sugar 1/2 cup margarine 2 small ripe bananas -- peeled 1/2 cup chocolate chips 1/2 teaspoon grated orange peel Combine flour, oats, almonds, baking soda and salt. Beat sugar and margarine until light and fluffy. Add flour mixture and beat until well combined. Press half of mixture in 8-inch square baking pan coated with vegetable spray Bake in 350°F oven 10 to 12 minutes. Cool. Dice bananas( 1 1/2 cups). Combine with chocolate chips and orange peel. Spread over cooked crust. Top with remaining flour mixture. Press lightly. Bake 20 to 25 minutes until golden. Cut into bars. Makes 12 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 13g Fat (47.0% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Banana Split Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 extra ripe medium bananas -- peeled 2 cups all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 can crushed pineapple -- (8 ounce) undrained 2 eggs 1/2 cup vegetable oil 1 teaspoon vanilla extract 1/4 cup maraschino cherries -- drained, halved Creamy Vanilla Frosting 1/4 cup margarine -- melted 3 tablespoons milk -- (3 to 4) 3 cups powdered sugar 1 teaspoon vanilla extract Preheat oven to 350°F. In food processor or blender container, process bananas until pureed (1 cup). In large bowl, combine flour, granulated sugar, baking soda, salt and cinnamon. Add pureed bananas, pineapple with juice, eggs, oil and vanilla. Mix until well blended. Stir in cherries. Pour into greased and floured 13 X 9-inch baking pan. Bake 30 to 35 minutes. Cool in pan on wire rack. Spread with Creamy Vanilla Frosting. Cut into bars. Makes about 36 bars Creamy Vanilla Frosting In small bowl, combine margarine and milk Stir in powdered sugar and vanilla. Beat until smooth. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.5% calories from fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Lace Chocolate Chip Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/4 cups Butter Flavor Crisco all-vegetable shortening -- plus additional for greasing 1/2 cup light corn syrup 1 tablespoon brown sugar 1/2 teaspoon vanilla 5 1/2 teaspoons grated orange peel -- (optional) 1/2 cup all-purpose flour 1/4 teaspoon salt 1/3 cup semisweet chocolate chips 1/3 cup coarsely chopped pecans 1. Preheat oven to 375°F. Grease baking sheets with shortening. Place foil on countertop for cooling cookies. 2. Combine 1/4 cup shortening, corn syrup, brown sugar, vanilla and orange peel in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine flour and salt. Mix into creamed mixture at low speed until blended. Stir in chocolate chips and nuts. Drop teaspoonfuls of dough 4 inches apart onto baking sheets. 4. Bake one baking sheet at a time at 375°F for 5 minutes or until edges are golden brown. (Chips and nuts will remain in center while dough spreads out.) Do not overbake. Cool 2 minutes on baking sheets. Lift each cookie edge with spatula. Grasp cookie edge gently and lightly pinch or flute the edge, bringing it up to chips and nuts in center. Work around each cookie until completely fluted. Remove cookies to foil to cool completely. Makes about 3 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 1g Fat (29.7% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Caramel Oatmeal Chewies Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 30 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/4 cups quick or old-fashioned oats 1 3/4 cups all-purpose flour -- divided 3/4 cup packed brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt -- optional 3/4 cup butter or margarine -- melted 1 cup chopped nuts 2 cups semisweet chocolate chips 1 cup caramel ice-cream topping COMBINE oats, 1 1/2 cups flour, brown sugar, baking soda and salt in large bowl; stir to break up brown sugar. Stir in butter, mixing until well blended. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of greased 13 X 9-inch baking pan. BAKE in preheated 350°F. oven for 10 to 12 minutes or until light brown; cool on wire rack for 10 minutes. Sprinkle with nuts and morsels. Mix caramel topping with remaining 1/4 cup flour in small bowl; drizzle over morsels to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. BAKE at 350°F. for 18 to 22 minutes or until golden brown. Cool in pan on wire rack; chill until firm. Makes about 2 1/2 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 11g Fat (42.6% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Championship Chocolate Chip Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup cold butter or margarine 2 cups semi-sweet chocolate chips -- (12-ounce package) divided 1 14 ounce can sweetened condensed milk 1 egg 1 teaspoon vanilla extract 1 cup chopped nuts 1. Heat oven to 350°F 2. Stir together flour and brown sugar in medium bowl; with pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup chocolate chips; press mixture onto bottom of 13 X 9 X 2-inch baking pan. Bake 15 minutes. 3. Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla. Stir in remaining 1 1/2 cups chips and nuts. Spread over baked crust. Continue baking 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 9g Fat (46.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Choco-Peanut Pudgies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- COOKIES: 1 1/4 cups firmly packed light brown sugar 3/4 cup creamy peanut butter 1/2 cup CRISCO all-vegetable shortening 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups coarsely chopped unsalted peanuts -- (raw or dry roasted) 1/2 cup granulated sugar FROSTING: 1/2 cup semi-sweet chocolate chips 1/2 teaspoon Butter Flavor CRISCO all-vegetable shortening 1/2 teaspoon granulated sugar 1. Heat oven to 375°F Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir in nuts. 4. Form dough into 11/4-inch balls. Roll in 1/2 cup granulated sugar. Place 2 inches apart onto ungreased baking sheet; flatten dough slightly with fork. 5. Bake one baking sheet at a time at 375°F for 7 to 8 minutes, or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely 6. For frosting, combine chocolate chips, 1/2 teaspoon shortening and 1/2 teaspoon granulated sugar in microwave-safe measuring cup. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt on range top in small saucepan on very low heat). Drizzle generously over cooled cookies. Makes about 3 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 10g Fat (50.4% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chewy Rocky Road Bars Recipe By :Favorite recipe from Washington Apple Commission Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups finely crushed unsalted pretzels 3/4 cup butter or margarine -- melted 1 14 ounce can sweetened condensed milk -- (14 ounces) 2 cups miniature marshmallows 1 cup butterscotch chips 1 cup semi-sweet chocolate chips 1 cup sweetened coconut flakes 1/4 cup chopped nuts 1. Heat oven to 350°F. 2. Combine crushed pretzels and butter in small bowl; lightly press mixture into bottom of 13 X 9 X 2-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Top with marshmallows, butterscotch chips, chocolate chips, coconut and nuts. Press toppings firmly into sweetened condensed milk. 3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 8g Fat (49.3% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Cinnamon Crinkles Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup butter -- softened 1/2 cup packed brown sugar 1/4 cup granulated sugar -- plus 2 tablespoons granulated sugar -- divided 1 egg 1 teaspoon vanilla 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/3 cups all-purpose flour 1 cup semisweet chocolate chips -- (6 ounces) 2 teaspoons unsweetened cocoa 1 teaspoon ground cinnamon Preheat oven to 400° Line cookie sheets with parchment paper or leave ungreased. Beat butter, brown sugar, 1/4 cup granulated sugar, egg and vanilla in large bowl until light and fluffy. Beat in cream of tartar, baking soda and salt. Add flour; mix until dough is blended and stiff. Stir in chocolate chips. Combine remaining 2 tablespoons granulated sugar, cocoa and cinnamon in small bowl. Shape rounded teaspoonfuls of dough into balls about 1 1/4 inches in diameter. Roll balls in cinnamon mixture until coated on all sides. Place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until firm. Do not overbake. Remove to wire racks to cool. Makes about 3 1/2 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 4g Fat (42.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Pecan Squares Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup Butter Flavor CRISCO all-vegetable shortening -- plus additional for greasing 1/2 cup firmly packed brown sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla 1/4 cup all-purpose flour 2 cups milk chocolate chips -- divided** 3/4 cup chopped pecans -- divided 1. Heat oven to 350°F. Grease 8X8X2-inch pan with shortening. Place cooling rack on countertop. 2. Combine 1/2 cup shortening, sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Mix in flour at low speed. Stir in 1 cup chocolate chips and 1/2 cup nuts. Spread in pan. 4. Bake at 350°F for 25 to 30 minutes, or until lightly browned. Remove from oven. Sprinkle with 1 cup chocolate chips. Wait 5 minutes, or until chips soften. Spread evenly Sprinkle 1/4 cup nuts over top. Cool in pan on cooling rack. Cut into 2 X 2 -inch squares. Makes 16 squares Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 11g Fat (49.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : **You may substitute semi-sweet chocolate chips for the milk chocolate chips. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Walnut Bars Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 39 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Bar Cookie Crust: Cooking Spray 2 cups flour 1/2 cup cold margarine -- cut into pieces 1/3 cup sugar 1/4 teaspoon salt Filling: 2 eggs 1/2 cup Light Corn syrup -- or Dark 1/2 cup sugar 2 tablespoons margarine -- melted 1 cup semisweet chocolate chips -- (6 ounces) 3/4 cup chopped walnuts 1. Preheat oven to 350°F. Prepare Bar Cookie Crust. Bar Cookie Crust A. Spray 13X9-inch baking pan with cooking spray B. In bowl, beat flour, margarine, sugar and salt until mixture resembles coarse crumbs. Press firmly into bottom and 1/4 inch up sides of prepared pan. C. Bake 15 minutes or until golden brown. Top with filling. Complete as recipe directs. 2. Meanwhile, in medium bowl beat eggs, corn syrup, sugar and margarine until well blended. Stir in chocolate chips and walnuts. Pour over hot crust; spread evenly. 3. Bake 15 to 18 minutes or until set. Cool completely on wire rack. Cut into 2 X 11/2-inch bars. Makes about 39 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 6g Fat (43.4% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Cookie Drops Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup butter or margarine -- (2 sticks) softened 1 cup firmly packed light brown sugar 2 large eggs 1 3/4 cups all-purpose flour 1 package Chocolate instant pudding mix -- (4-serving size) 1/2 teaspoon baking soda 1 3/4 cups M&M'S Semi sweet Chocolate Mini Baking Bits 1 cup coarsely chopped toasted hazelnuts -- or filberts* Bake at 350°F for 7 to 10 minutes or until light golden, stirring occasionally. Remove hazelnuts from pan and cool completely before chopping. Preheat oven to 350°F. in large bowl cream butter and sugar until light and fluffy; beat in eggs. In small bowl combine flour, pudding mix and baking soda; blend into creamed mixture. Stir in "M&M's Semi- Sweet Chocolate Mini Baking Bits and nuts. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Do not overbake. Cool completely on wire racks. Store in tightly covered container. Makes about 5 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 4g Fat (52.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : *To toast hazelnuts, spread in single layer on baking sheet. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mint Snow- Top Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups Nestle Toll House Mint Chocolate Morsels -- (10-ounce package) divided 6 tablespoons butter -- softened 1 cup granulated sugar 1 1/2 teaspoons vanilla extract 2 eggs 2/3 cup confectioners' sugar COMBINE flour, baking powder and salt in small bowl. In small saucepan over low heat, melt 1 cup morsels. In large bowl, cream butter and granulated sugar. Beat in melted morsels and vanilla; beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup morsels. Wrap in plastic wrap; freeze for 30 minutes or until firm. PREHEAT oven to 350°F. Shape dough into 1-inch balls; roll in confectioners' sugar. Place on ungreased cookie sheets. Bake for 10 to 12 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; cool on wire racks. Makes about 3 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 5g Fat (36.1% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : Note-. Nestle Toll House Mint Flavored Semi-Sweet Chocolate Morsels may be melted in microwave on HIGH (100% power) for 1 1/2 minutes, stirring once. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Mint Sugar Cookie Drops Recipe By : Serving Size : 66 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup granulated sugar 3/4 cup vegetable oil 1 teaspoon vanilla extract 2 eggs 1 1/2 cups Nestle Toll House Mint Chocolate Morsels -- (10-ounce package) Red and green coarse sugar or additional granulated sugar -- (optional) COMBINE flour, baking powder and salt in small bowl; set aside. COMBINE 1 cup granulated sugar, oil and vanilla in large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in coarse sugar or additional granulated sugar. Place on ungreased baking sheets. BAKE in preheated 350°F oven for 7 to 9 minutes or until centers are just set. Let stand 2 minutes; remove to wire racks to cool completely. Makes about 5 1/2 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (45.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 1440 0 * Exported from MasterCook * Chocolate Molasses Gems Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/4 cup butter-flavored solid vegetable shortening 1 cup firmly packed dark brown sugar 1/3 cup molasses 1 large egg 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 3/4 cups M&M's Chocolate Mini Baking Bits Granulated sugar Preheat oven to 350°F. In large bowl cream shortening and brown sugar until light and fluffy; beat in molasses and egg. In medium bowl combine flour, baking soda, cinnamon, ginger, salt and cloves; blend into creamed mixture. Stir in "M&M's"' Chocolate Mini Baking Bits. Shape dough into 1 1/2-inch balls; roll in granulated sugar. Place about 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 3 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; trace Fat (3.4% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Orange- Gems Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/3 cup butter-flavored solid vegetable shortening 3/4 cup firmly packed light brown sugar 1 large egg 1/4 cup orange juice 1 tablespoon grated orange zest 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups M&M's Chocolate Mini Baking Bits 1 cup coarsely chopped pecans 1/3 cup orange marmalade Vanilla Glaze 1 cup powdered sugar 1 tablespoon warm water -- (1 to 1 1/2) Preheat oven to 350°F. In large bowl cream shortening and sugar until light and fluffy; beat in egg, orange juice and orange zest. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Stir in M&M's Chocolate Mini Baking Bits and nuts. Reserve 1 cup dough; spread remaining dough into ungreased 13 X 9 X 2-inch baking pan. Spread marmalade evenly over top of dough to within 1/2 inch of edges. Drop reserved dough by teaspoonfuls randomly over marmalade. Bake 25 to 30 minutes or until light golden brown. Do not overbake. Cool completely; drizzle with Vanilla Glaze. Cut into bars. Store in tightly covered container. Makes 24 bars Vanilla Glaze: Combine 1 cup powdered sugar and 1 to 1 1/2 tablespoons warm water until desired consistency Place glaze in resealable plastic sandwich bag; seal bag. Cut a tiny piece off one corner of the bag (not more than 1/8 inch). Drizzle glaze over cookies. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 4g Fat (23.8% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Raspberry Streusel Squares Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups all-purpose flour 1 1/2 cups Oats -- (quick or old fashioned uncooked) 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 teaspoon baking powder 1/4 teaspoon salt -- (optional) 1 cup margarine or butter -- chilled and cut into pieces 1 cup raspberry preserves -- or jam (about 10 ounces) 1 cup semisweet chocolate pieces -- (6 ounces) 1/4 cup chopped almonds 1/2 cup semisweet chocolate pieces -- or 1 bar (4ounces) white chocolate (3 ounces) melted See note* (optional) Heat oven to 375°F. In bowl, mix flour, oats, sugars, baking powder and salt. Cut in margarine with pastry blender until mixture is crumbly. Reserve 1 cup oat mixture for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle with chocolate pieces. Mix reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden. Cool completely Drizzle with melted chocolate, if desired. Let chocolate set before cutting. Makes 36 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 8g Fat (40.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : *To melt, place chocolate in microwavable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of dry double boiler over hot, not boiling, water, stir until smooth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconut Almond Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- CRUST 1 1/2 cups all-purpose flour 1 cup butter -- softened 1/2 cup sugar 1/2 cup ground almonds 1/2 teaspoon almond extract FILLING 1 cup sugar 1 egg 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons vanilla 1 cup flaked coconut 1/4 cup slivered almonds -- lightly toasted, divided 2 teaspoons milk CRUST Preheat oven to 350°F Combine all crust ingredients in small bowl. Beat at low speed of electric mixer, scraping bowl often, until particles are fine, 2 to 3 minutes. Press on bottom of 13 X 9-inch baking pan. Bake 15 to 20 minutes or until edges are lightly browned. FILLING Combine sugar, egg, flour, baking powder, salt and vanilla in small bowl. Beat at medium speed of electric mixer, scraping bowl often, until well mixed, 1 to 2 minutes. Stir in coconut, 1/2 cup nuts and milk. Pour over hot crust. Sprinkle top with remaining 1/4 cup nuts. Bake an additional 20 to 25 minutes or until lightly browned. Makes about 36 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 7g Fat (51.3% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Coconutty M&M's Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 6 squares semisweet chocolate -- (1 ounce each) 1/2 cup butter -- (1 stick) 1/4 cup granulated sugar 2 large eggs 1 tablespoon vegetable oil 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups M&M's Chocolate Mini Baking Bits -- divided Coconut Topping: 1/2 cup butter 1/3 cup firmly packed light brown sugar 1/3 cup light corn syrup 1 cup sweetened shredded coconut -- toasted* 3/4 cup chopped pecans 1 teaspoon vanilla extract Preheat oven to 350°F. Lightly grease 8 X 8 X 2-inch baking pan; set aside. In small saucepan combine chocolate, butter and sugar over low heat; stir constantly until chocolate is melted. Remove from heat; let cool slightly. In large bowl beat eggs, oil and vanilla; stir in chocolate mixture until well blended. In medium bowl combine flour, cocoa powder, baking powder and salt; add to chocolate mixture. Stir in 1 cup "M&M's" Chocolate Mini Baking Bits. Spread batter evenly in prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Prepare Coconut Topping. Spread over brownies; sprinkle with remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits. Cut into bars. Store in tightly covered container. Makes 16 brownies Coconut Topping In large saucepan melt butter over medium heat; add brown sugar and corn syrup, stirring constantly until thick and bubbly Remove from heat and stir in remaining ingredients. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; 36g Fat (54.4% calories from fat); 5g Protein; 63g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Fat; 3 1/2 Other Carbohydrates. NOTES : *To toast coconut, spread evenly on cookie sheet. Toast in preheated 350°F oven 7 to 8 minutes or until golden brown, stirring occasionally. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Cheese Bars Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups all-purpose flour 1 1/2 cups quick-cooking oats -- or old-fashioned, uncooked 1/4 cup packed light brown sugar -- plus 1 tablespoon firmly packed light brown sugar -- divided 1 cup butter -- softened 1 1/4 cups M&M's Chocolate Mini Baking Bits -- divided 1 package cream cheese -- (8 ounce) 1 can sweetened condensed milk -- (14 ounce) 1/4 cup lemon juice 1 teaspoon vanilla extract 2 tablespoons cornstarch 1 16 ounce can whole berry cranberry sauce -- (16 ounce) Preheat oven to 350°F. Grease 13X9X2-inch baking pan; set aside. In large bowl combine flour, oats, 1/4 cup sugar and butter; mix until crumbly. Reserve 1 1/2 cups crumb mixture for topping. Stir 1/2 cup "M&M's" Chocolate Mini Baking Bits into remaining crumb mixture; press into prepared pan. Bake 15 minutes. Cool completely In bowl beat cream cheese until light and fluffy; mix in condensed milk, lemon juice and vanilla until smooth. Pour over crust. In small bowl combine remaining 1 tablespoon sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Stir remaining 1 1/4cups "M&M's" Chocolate Mini Baking Bits into reserved crumb mixture. Sprinkle over cranberry mixture. Bake 40 minutes. Let cool; chill before cutting. Store covered in refrigerator. Makes 32 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 9g Fat (46.0% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Delightful Peanut Butter Marshmallow Cookie Bars Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Cookie Base: 3/4 cup firmly packed light brown sugar 1/2 cup Butter Flavor Crisco all-vegetable shortening -- plus additional for greasing 1/2 cup crunchy peanut butter 1/4 cup granulated sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Topping: 1/2 cup creamy peanut butter 4 cups miniature marshmallows 1/2 cup chocolate flavor syrup 1. For cookie base, combine brown sugar, 1/2 cup shortening, crunchy peanut butter, granulated sugar and egg in large bowl. Beat at medium speed of electric mixer until well blended. 2. Combine flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate 15 minutes. 3. Heat oven to 350°F. Grease 13X9X2-inch glass baking dish with shortening. Place cooling rack on countertop. Press chilled cookie base into prepared dish. 4. Bake at 350°F for 20 minutes or until light brown. Do not overbake. Cool 2 to 3 minutes. 5. For topping, place creamy peanut butter in microwave-safe measuring cup. Microwave at HIGH for 1 minute. Pour over baked surface. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows. Return to oven. Bake 5 minutes or until marshmallows are light brown. Do not overbake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into bars about 2 x 2 inches. Makes about 2 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 6g Fat (31.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Divine Double Dark Brownies Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup light or dark corn syrup 1/2 cup margarine or butter 5 ounces semisweet chocolate 3/4 cup sugar 3 eggs 1 cup all-purpose flour 1 cup chopped walnuts 1 teaspoon vanilla Chocolate Glaze: 3 ounces semisweet chocolate 1 tablespoon margarine or butter 2 tablespoons Light or Dark Corn Syrup 1 teaspoon milk 1. Preheat oven to 350°F. Grease and flour one 9-inch round cake pan. 2. In large saucepan over medium heat, bring corn syrup and margarine to a boil, stirring occasionally; remove from heat. Stir in chocolate until melted. Add sugar; stir in eggs, one at a time, until blended. Add flour, nuts and vanilla. Pour into prepared pan. 3. Bake 30 minutes or until wooden pick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. 4. Prepare Chocolate Glaze; pour over top and spread on side. Let stand 1 hour. Makes 8 servings Chocolate Glaze: In small saucepan over low heat, melt 3 squares (1 ounce each) semisweet chocolate and 1 tablespoon margarine or butter, stirring often. Remove from heat. Stir in 2 tablespoons Light or Dark Corn Syrup and 1 teaspoon milk until smooth. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 573 Calories; 32g Fat (47.4% calories from fat); 9g Protein; 71g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 6 Fat; 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Fudge Brownie Bars Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 package Duncan Hines Double Fudge Brownie Mix 2 eggs 1/3 cup water 1/4 cup vegetable oil 1 6 ounce package semisweet chocolate chips -- (6-ounce) 1 cup peanut butter chips 1/2 cup chopped pecans 1 cup flaked coconut 1 14 ounce can sweetened condensed milk -- (14-ounce) Preheat oven to 350°F. Grease bottom only of 13 X 9-inch pan. Combine brownie mix, contents of fudge packet from Mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in prepared pan. Bake 18 minutes. Remove from oven. Sprinkle chocolate chips over brownie base, then sprinkle with peanut butter chips, pecans and coconut. Pour milk over top. Bake 22 to 25 minutes or until light golden brown. Cool completely in pan. Cut into bars. Makes 20 to 24 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 12g Fat (39.3% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 Fat; 2 1/2 Other Carbohydrates. NOTES : Tip: For a delicious flavor variation, substitute butterscotch-flavored chips for the peanut butter chips. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fabulous Fruit Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/2 cups all-purpose flour -- divided 1 1/2 cups sugar -- divided 1/2 cup applesauce -- divided 1/2 teaspoon baking powder 2 tablespoons margarine 1/2 cup chopped apple -- peeled 1/2 cup chopped dried apricots 1/2 cup chopped cranberries 1 whole egg 1 egg white 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 1. Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray 2. In medium bowl, combine 1 1/4 cups flour, 1/2 cup sugar, 1/3 cup apple sauce and baking powder. Cut in margarine with pastry blender or fork until mixture resembles coarse crumbs. 3. In large bowl, combine apple, apricots, cranberries, remaining apple sauce, whole egg, egg white, lemon juice and vanilla. 4. In small bowl, combine remaining 1 cup sugar, 1/4 cup flour and cinnamon. Add to fruit mixture, stirring just until mixed. 5. Press half of crumb mixture evenly into bottom of prepared pan. Top with fruit mixture. Sprinkle with remaining crumb mixture. 6. Bake 40 minutes or until lightly browned. Broil, 4 inches from heat, 1 to 2 minutes or until golden brown. Cool on wire rack 15 minutes; cut into 16 bars. Makes 16 servings Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 2g Fat (10.7% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 40mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit and Nut Bars Recipe By :Favorite recipe from Washington Apple Commission Serving Size : 10 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup unsifted all-purpose flour 1 cup quick oats 2/3 cup brown sugar 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2/3 cup buttermilk 3 tablespoons vegetable oil 2 egg whites -- lightly beaten 1 Golden Delicious apple -- cored and chopped 1/2 cup dried cranberries -- or raisins, chopped 1/4 cup chopped nuts 2 tablespoons flaked coconut -- (optional) 1. Heat oven to 375°F.Lightly grease 9-inch square baking pan. In large mixing bowl, combine flour, oats, brown sugar, baking soda, salt and cinnamon; stir to blend. 2. Add buttermilk, oil and egg whites; beat with electric mixer just until mixed. Stir in apple, dried fruit and nuts; spread evenly in pan and top with coconut, if desired. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool and cut into 10 bars. Makes 10 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 7g Fat (33.2% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gaiety Pastel Cookies Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 1/2 cups flour 1 teaspoon baking powder 1 1/2 cups butter or margarine 1 cup sugar 1 package JELL-O Brand Gelatin Dessert -- any flavor* (4-serving size) 1 egg 1 teaspoon vanilla Additional JELLO Brand Gelatin Dessert -- any flavor* Preheat oven to 400°F. MIX flour and baking powder in medium bowl. Beat butter in large bowl with electric mixer to soften. Gradually add sugar and 1 package gelatin, beating until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. SHAPE dough into 1 -inch balls. Place on ungreased cookie sheets. Flatten with bottom of glass. Sprinkle with additional gelatin. BAKE 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets. Cool on wire racks. Store in tightly covered container. Makes about 5 dozen cookies Preparation Time: 40 minutes Baking Time: 12 minutes Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 5g Fat (48.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : *For best results, use same flavor Nutr. Assoc. : 0 0 0 0 0 0 0 -10359 * Exported from MasterCook * Gingerbread Apple Bars Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup applesauce 1/2 cup raisins 1/3 cup unsulfured light molasses 1 teaspoon baking soda 2 eggs 1/4 cup sugar 1/4 cup oil 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon salt 1. Heat oven to 350°F. Oil 8-inch square pan lightly. 2. Place applesauce and raisins in small saucepan. Cook and stir on low heat until mixture comes to a boil. Remove from heat. Stir in molasses and baking soda. Cool slightly. 3. Combine eggs and sugar in large bowl. Beat in 1/4 cup oil gradually. 4. Combine flour, cinnamon, ginger, cloves and salt in small bowl. Add to egg mixture alternatively with applesauce mixture, beginning and ending with flour mixture. Spoon into pan. 5. Bake at 350°F for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into bars. Serve warm or at room temperature. Makes 1 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 6g Fat (26.5% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Glazed Oatmeal Raisin Coffee Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- COOKIES: 1 1/4 cups Butter flavor CRISCO all-vegetable shortening 3/4 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 egg 1/4 cup coffee flavor liqueur 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 2 3/4 teaspoons baking soda 1/2 teaspoon ground nutmeg 3 cups oats -- (quick or old-fashioned uncooked) 5 1/2 cups raisins 3/4 cup sliced almonds DRIZZLE: 1 cup confectioners' sugar 1 tablespoon coffee flavor liqueur 1 teaspoon cold coffee 1. Heat oven to 375°F Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine 11/4 cups shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg, 1/4 cup liqueur and vanilla. 3. Combine flour, cinnamon, baking soda and nutmeg. Add gradually to creamed mixture at low speed. Stir in oats, raisins and nuts. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet. 4. Bake at 375°F for 9 to 10 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 5. For drizzle, combine confectioners' sugar, 1 tablespoon liqueur and coffee in medium bowl. Add additional liquid if needed to make thick drizzle. Stir until smooth. Drizzle over cooled cookies. Makes about 4 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 2g Fat (11.8% calories from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hawaiian Drops Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup butter or margarine -- softened 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups oats -- quick-cooking or old-fashioned , uncooked 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3 1/4 cups M&M's Chocolate Mini Baking Bits 1 cup shredded coconut 1 cup coarsely chopped macadamia nuts Preheat oven to 350°F Cream butter and sugars until light and fluffy; beat in eggs and vanilla. Combine oats, flour, baking powder and baking soda; blend into creamed mixture. Stir in remaining ingredients. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 13 to 15 minutes or until edges are golden brown. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container. Makes about 6 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (45.7% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Heavenly Hash Brownies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup butter 1/4 cup unsweetened cocoa powder 4 eggs 1 1/4 cups granulated sugar 2 cups chopped walnuts -- or pecans 1 1/2 cups all-purpose flour 2 teaspoons vanilla Creamy Cocoa Icing: 6 tablespoons butter or margarine 1/4 cup evaporated milk -- undiluted 6 cups powdered sugar 3/4 cup unsweetened cocoa powder 1 10 ounce package miniature marshmallows -- (10 ounces) *see note Preheat oven to 350°F Grease 13X9-inch baking pan. Melt butter in 2-quart saucepan; stir in cocoa. Remove from heat; beat in eggs and granulated sugar. Blend in nuts, flour and vanilla. Spread batter in prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Prepare Creamy Cocoa Icing. Remove brownies from oven. Immediately sprinkle marshmallows over hot brownies. Pour hot icing evenly over marshmallows. Cool in pan on wire rack. Cut into 2-inch squares. Makes about 2 dozen brownies Creamy Cocoa Icing Melt butter in 2-quart saucepan. Add milk, powdered sugar and cocoa. Stir over low heat until smooth and creamy. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 403 Calories; 18g Fat (38.4% calories from fat); 5g Protein; 59g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates. NOTES : *For best results, use fresh marshmallows. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Inside-Out Peanut Butter Cookie Cups Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- COOKIES: 1 1/4 cups firmly packed light brown sugar 3/4 cup creamy peanut butter 1/2 cup CRISCO all-vegetable shortening -- plus additional for greasing 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt FILLING: 1 cup semi-sweet chocolate chips -- (6 ounces) 1 teaspoon Butter Flavor CRISCO all-vegetable shortening 1/4 cup finely chopped peanuts 1. For cookies, place brown sugar, peanut butter, 1/2 cup shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. 2. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Refrigerate about 1 hour or until firm. 3. Heat oven to 375°F Grease mini-muffin pans. Place sheets of foil on countertop for cooling cookies. 4. Shape dough into 1-inch balls. Place each ball in prepared mini-muffin cup (1 1/4 inches in diameter). Press dough onto bottom and sides of cup to within 1/2 inch of top. 5. Bake at 375°F for 7 to 8 minutes or until cookies are set and just beginning to brown. Do not overbake. Cool 10 minutes on cooling racks. Remove cookie cups carefully to foil to Cool completely. 6. For filling, place chocolate chips and teaspoon shortening in medium microwave- safe bowl. Microwave at 50% (MEDIUM) for 1 to 2 minutes or until chips are shiny and soft. Stir until smooth. Spoon about 1/2 teaspoon chocolate mixture into center of each cookie. Sprinkle with chopped peanuts. Cool completely Makes about 3 1/2 dozen cookie cups Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 7g Fat (47.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Irish Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 4 ounces semisweet chocolate -- coarsely chopped 1/2 cup butter 1/2 cup sugar 2 eggs 1/4 cup Irish cream liqueur 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Irish Cream Frosting: 1/4 cup cream cheese -- (2 ounces) softened 2 tablespoons butter -- softened 2 tablespoons Irish cream liqueur 1 1/2 cups powdered sugar Preheat oven to 350°F. Grease 8-inch square pan. Melt chocolate and butter in heavy saucepan over low heat, stirring constantly. Remove from heat. Stir in sugar. Beat in eggs, 1 at a time. Whisk in liqueur. Mix flour, baking powder and salt in small bowl; stir into chocolate mixture until blended. Spread batter evenly in prepared pan. Bake 22 to 25 minutes or until center is set. Remove pan to wire rack; cool completely Prepare Irish Cream Frosting; spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares. Makes about 16 brownies Irish Cream Frosting: Beat cream cheese and butter in bowl until smooth. Beat in liqueur. Beat in powdered sugar until smooth. Makes about 1/3 cup frosting Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 12g Fat (46.3% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 146mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Kickin' Brownies Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup hazelnuts 3/4 cup butter 2 cups sugar 3/4 cup cocoa powder 3 eggs -- lightly beaten 2 teaspoons vanilla 1 cup all-purpose flour 1 1/2 cups fresh raspberries White Ganache: 1 cup white chocolate chips -- or 6 ounces chopped white chocolate 3 tablespoons whipping cream 1/2 teaspoon almond extract Chocolate Ganache: 2 tablespoons whipping cream 1 tablespoon butter 1/2 cup semisweet chocolate chips -- or chopped 2 ounces chocolate 1/2 teaspoon vanilla 3 tablespoons raspberry jam -- (3 to 4) 1. Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 10 to 12 minutes or until skins begin to flake off; cool slightly. Wrap nuts in towel; rub to remove skins. Cool completely. Place nuts in food processor. Process using on/off pulsing action until finely chopped, but not pasty. Set aside. Grease 2 (8-inch) square pans. Line bottoms with foil; grease foil. Set aside. 2. Melt butter in saucepan over medium heat. Remove from heat. Stir in sugar and cocoa powder until blended. Stir in eggs and vanilla until smooth. Stir in flour until blended. Pour batter into prepared pans. Press raspberries into batter. 3. Bake 15 to 20 minutes or until center is just set. Do not overbake. Cool brownies in pans on wire rack. 4. Run knife around pan edges to loosen brownies. Hold wire rack over top of 1 pan; invert to release brownie. Remove foil; discard. Place plate over brownie; invert. 5. Prepare White Ganache and Chocolate Ganache. Reserve 2 tablespoons White Ganache; spread remaining over brownie. Spread raspberry jam on top of ganache. 6. Unmold remaining brownie as directed in Step 4. Place flat side down on bottom layer, pressing gently to seal. Spread Chocolate Ganache evenly over top layer. Drizzle reserved 2 tablespoons White Ganache over top. Sprinkle with hazelnuts. Cut into 16 squares. Makes 16 brownies White Ganache: Mix 1/2 cup white chocolate chips and cream in saucepan. Heat and stir over medium heat until chips are half melted. Remove saucepan from heat. Stir in remaining 1/2 cup white chips and almond extract until mixture is smooth. Keep warm (ganache is semi-firm at room temperature). Makes 3/4 cup Chocolate Ganache: Mix cream and butter in saucepan. Heat and stir over medium heat until mixture boils. Remove saucepan from heat. Stir in chocolate chips and vanilla until mixture is smooth, returning to heat for 20- to 30-second intervals, as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature). Makes 3/4 cup Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 21g Fat (46.0% calories from fat); 5g Protein; 50g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon- Cranberry Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup frozen lemonade concentrate -- thawed 1/2 cup spoonable sugar substitute 1/4 cup margarine 1 egg 1 1/2 cups all-purpose flour 2 teaspoons grated lemon peel 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup dried cranberries 1. Preheat oven to 375°F. Lightly coat 8-inch square baking pan with nonstick cooking spray; set aside. 2. Combine lemonade concentrate, sugar substitute, margarine and egg in medium bowl; mix well. Add flour, lemon peel, baking soda and salt; stir well. Stir in dried cranberries; spoon into prepared pan. 3. Bake 20 minutes or until light brown. Cool completely in pan on wire rack. Cut into 16 squares. Makes 16 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 3g Fat (31.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mocha Mint Crisps Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup butter -- (2 sticks) softened 1 cup sugar 1 egg 1/4 cup light corn syrup 1/4 teaspoon peppermint extract 1 teaspoon powdered instant coffee 1 teaspoon hot water 2 cups all-purpose flour 6 tablespoons HERSHEY'S Cocoa powder 2 teaspoons baking soda 1/4 teaspoon salt Mocha Mint Sugar: 1/4 cup powdered sugar 2 tablespoons finely crushed hard peppermint candies -- (about 6 candies) 1 1/2 teaspoons powdered instant coffee 1. Beat butter and sugar in large bowl until fluffy. Add egg, corn syrup and peppermint extract; beat until blended. Dissolve instant coffee in hot water; stir into butter mixture. 2. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Cover; refrigerate dough until firm enough to shape into balls. 3. Heat oven to 350°F 4. Shape dough into 1-inch balls. Roll balls in Mocha Mint Sugar. Place on ungreased cookie sheet, about two inches apart. 5. Bake 8 to 1 0 minutes or until no imprint remains when touched lightly. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies Mocha Mint Sugar: Stir together 1/4 cup powdered sugar, 2 tablespoons finely crushed hard peppermint candies (about 6 candies) and 11/2 teaspoons powdered instant coffee in small bowl. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 4g Fat (44.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 27243 0 * Exported from MasterCook * Nutty Sunflower Cookies Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 20 ounce package refrigerated peanut butter cookie dough -- (20 ounces) 1/3 cup all-purpose flour 1/2 cup semisweet chocolate chips 1/2 cup unsalted sunflower seeds Yellow and green icing 1. Remove dough from wrapper. Combine dough and flour in large bowl until well blended. Divide dough into 8 equal sections. Preheat oven to 375°F. 2. For each sunflower, divide 1 dough section in half. Roll one half into ball; flatten on ungreased cookie sheet to 1/2-inch thickness. Roll other half into 5-inch long rope. Cut 2 inches from rope for stem. Cut remaining 3 inches into 10 equal sections; roll into small balls. Arrange stem and small balls around large ball on cookie sheet as shown in photo. Repeat with remaining dough. 3. Bake 10 to 11 minutes or until lightly browned. Cool 4 minutes on cookie sheets. Remove to wire racks; cool completely. 4. Melt chocolate chips in microwavable bowl at HIGH 1 1/2 minutes or until smooth, stirring after 1 minute. Spread melted chocolate in center of each cookie; sprinkle with sunflower seeds. Decorate petals with yellow icing. Decorate stem with green icing or additional melted chocolate, if desired. Makes 8 large cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 8g Fat (55.4% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Oatmeal Brownies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/3 cup granulated sugar 1/3 cup water 3 tablespoons vegetable oil 1/2 teaspoon vanilla 2 egg whites -- lightly beaten 1/2 cup all-purpose flour 1/3 cup quick oats -- (not instant or old fashioned) 1/4 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon confectioners' sugar 1. Heat oven to 350°F. Oil 8-inch square pan lightly. Place cooling rack on countertop. 2. Combine granulated sugar, water, oil and vanilla in medium bowl. Stir well. Add egg whites. Stir well. 3. Combine flour, oats, cocoa, baking powder and salt. Add to sugar mixture, stirring well. Pour into prepared pan. 4. Bake at 350°F for 23 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool. Sprinkle with confectioners' sugar. Cut into bars. Makes about 12 brownies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 4g Fat (37.8% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Chocolate Cherry Bars Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/2 cup butter or margarine -- softened 1/4 cup solid vegetable shortening 1 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups quick-cooking or old-fashioned oats -- uncooked 1 cup all-purpose flour 1 teaspoon baking soda 1 1/4 cups M&M's Chocolate Mini Baking Bits -- divided 1 cup dried cherries -- plumped* Preheat oven to 350°F. Lightly grease 13 X 9 X 2-inch baking pan; set aside. In large bowl cream butter and shortening until light and fluffy; beat in sugar, egg and vanilla. In medium bowl combine oats, flour and baking soda; blend into creamed mixture. Stir in 11/4 cups "M&M's"' Chocolate Mini Baking Bits and cherries. Spread batter evenly in prepared pan; top with remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely Cut into squares. Store in tightly covered container. Makes 24 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 7g Fat (33.9% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 99mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : *To plump cherries, pour 1 1/2 cups boiling water over cherries and let stand 10 minutes. Drain well and use as directed. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oatmeal Snowballs Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup Butter Flavor CRISCO all-vegetable shortening 3/4 cup confectioners' sugar 2 tablespoons milk 1 1/2 teaspoons vanilla 1 3/4 cups all-purpose flour 1 cup oats -- uncooked 1/2 cup finely chopped pecans 1/4 teaspoon salt Additional confectioners' sugar 1. Heat oven to 325°F Place sheets of foil on countertop for cooling cookies. 2. For cookies, combine 1 cup shortening, 1/4 cup confectioners' sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended and fluffy. 3. Combine flour, oats, pecans and salt. Add gradually to creamed mixture at low speed. Shape rounded teaspoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheet. 4. Bake for 15 to 18 minutes or until set and bottoms are light golden brown. Do not overbake. Remove cookies to foil. Cool partially. Roll warm cookies in confectioners' sugar. Cool completely. Reroll in confectioners' sugar. Makes 4 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 1g Fat (21.3% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 12mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 2788 * Exported from MasterCook * Orange Cappuccino Brownies Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup butter 2 ounces semisweet chocolate -- coarsely chopped 2 ounces unsweetened chocolate -- coarsely chopped 1 3/4 cups granulated sugar 1 tablespoon instant espresso powder -- or instant coffee granules 3 eggs 1/4 cup orange-flavored liqueur 2 teaspoons grated orange peel 1 cup all-purpose flour 1 package semisweet chocolate chips -- (12 ounces) 2 tablespoons shortening Preheat oven to 350°F. Grease 13X9-inch baking pan. Melt butter and chopped chocolates in large heavy saucepan over low heat, stirring constantly. Stir in granulated sugar and espresso powder. Remove from heat. Cool slightly. Beat in eggs, one at a time. Whisk in liqueur and orange peel. Beat flour into chocolate mixture just until blended. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until center is just set. Remove pan to wire rack. Meanwhile, melt chocolate chips and shortening in small heavy saucepan over low heat, stirring constantly. Immediately, spread hot chocolate mixture over warm brownies. Let cool completely in pan on wire rack. Cut into 2-inch squares. Makes about 2 dozen brownies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 12g Fat (47.9% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Marmalade Cookies Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- COOKIES: 2 cups sugar 1/2 cup shortening 2 eggs 1 cup sour cream 1/2 cup Sweet Orange Marmalade 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt ICING: 3 cups powdered sugar 1/2 cup butter or margarine 1/4 cup Sweet Orange Marmalade Orange juice Combine sugar, shortening and eggs; beat until well mixed. Add sour cream and 1/2 cup marmalade; mix well. Add remaining cookie ingredients; mix well. Chill dough. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 400°F for 8 to 10 minutes. Cool. Combine all icing ingredients, adding enough orange juice for desired spreading consistency (none may be needed). Ice cooled cookies. Makes 5 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.5% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oreo Decadence Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 8 ounce package Oreo Crunchies -- (8-ounce) 2 tablespoons margarine or butter -- melted 3/4 cup white chocolate chips 3/4 cup miniature marshmallows 3/4 cup walnuts -- chopped 1 14 ounce can sweetened condensed milk -- (14-ounce) 1. Preheat oven to 350°F. Combine Crunchies and margarine or butter in small bowl. Sprinkle 1 cup crumb mixture over bottom of lightly greased 8 X 8 X 2-inch baking pan. Sprinkle with white chocolate chips, marshmallows and walnuts; top with remaining crumb mixture. Pour condensed milk evenly over crumbs. 2. Bake at 350°F for 30 minutes. Cool completely in pan. Cut into bars; store in airtight container. Makes 16 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 10g Fat (45.8% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Outlandish Oatmeal Bars Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1/4 cup Butter Flavor CRISCO all-vegetable shortening -- plus additional for greasing 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1/4 cup apple butter 2 tablespoons milk 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups quick oats -- (not instant or old-fashioned) 1 cup raspberry preserves -- stirred 3/4 cup white chocolate chips 1. Heat oven to 350°F. Grease 13 X 9 X 2-inch pan with shortening. Combine 3/4 cup shortening, sugars, egg, apple butter and milk in large bowl. Beat until well blended. 2. Mix flour, baking soda and salt. Stir into creamed mixture until blended. Stir in oats, 1 cup at a time, until blended. 3. Spread 1/2 of the dough in bottom of pan. Spread with preserves to 1/4 inch of sides. Mix baking chips in remaining dough. Drop by spoonfuls over preserves. Spread evenly. 4. Bake at 350°F for 30 to 35 minutes, or until golden. (Center will be soft.) Do not overbake. Run spatula around pan edge to loosen before cooling. Cool in pan on rack. Cut into bars. Makes 3 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 2g Fat (14.2% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter Crunchies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup granulated sugar 1 cup firmly packed light brown sugar 1 cup creamy peanut butter 1/2 cup Butter Flavor CRISCO all-vegetable shortening 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 cup peanut butter chips 2/3 cup almond brickle chips 1. Heat oven to 350°F Place sheets of foil on countertop for cooling cookies. 2. Combine granulated sugar, brown sugar, peanut butter and 1/2 cup shortening in large bowl. Beat at medium-high speed of electric mixer until well blended. Beat in eggs. 3. Combine flour and baking soda. Add gradually to creamed mixture at low speed. Stir in peanut butter chips and almond brickle chips with spoon. Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased baking sheet. Dip fork in flour; flatten dough slightly in crisscross pattern. 4. Bake at 350°F for 9 to 11 minutes or until bottoms are light brown and set. Do not overbake. Cool 5 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 7g Fat (37.4% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peanut Butter Surprise Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 24 miniature peanut butter cups 14 ounces sweetened condensed milk 3/4 cup creamy peanut butter 1/4 cup Butter flavor CRISCO all-vegetable shortening 1 egg 1 teaspoon pure vanilla extract 2 cups bisquick® baking mix 1. Remove wrappers from peanut butter cups. Cut candy into quarters. 2. Combine condensed milk, peanut butter, 1/4 cup shortening, egg and vanilla in large bowl. Beat at medium speed of electric mixer until smooth. Add baking mix. Beat until well blended. Stir in candy pieces with spoon. Cover. Refrigerate 1 hour. 3. Heat oven to 350°F Place sheets of foil on countertop for cooling cookies. 4. Drop dough by slightly rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Shape into balls with spoon. 5. Bake at 350°F for 7 to 9 minutes or until light brown around edges and center is just set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool, completely. Makes about 4 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 6g Fat (46.4% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 927124 0 0 0 0 0 0 * Exported from MasterCook * Pecan Praline Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3/4 cup Butter Flavor CRISCO all-vegetable shortening -- plus additional for greasing 1 1/2 cups firmly packed brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 cup chopped pecans 1. Heat oven to 375°F Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine 3/4 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until creamy. Beat in egg and vanilla. Beat until light and fluffy. Add flour and pecans. Stir until well blended. 3. Shape level measuring tablespoons of dough into balls. Flatten to 1/8-inch thickness. Place 1 inch apart on prepared baking sheet. 4. Bake for 7 to 8 minutes or until edges are golden brown. Do not overbake. Cool on baking sheet 2 minutes. Remove cookies to foil to cool completely. Makes 4 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 2g Fat (27.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Polka Dot Macaroons Recipe By : Serving Size : 65 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 bag shredded coconut -- (14 ounce) (5 cups) 14 ounces sweetened condensed milk 1/2 cup all-purpose flour 1 3/4 cups M&M's Chocolate Mini Baking Bits Preheat oven to 350°F. Grease cookie sheets; set aside. in large bowl combine coconut, condensed milk and flour until well blended. Stir in "M&M's Chocolate Mini Baking Bits. Drop by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are golden. Cool completely on wire racks. Store in tightly covered container. Makes about 5 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 3g Fat (50.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Raspberry Vanilla Nut Bars Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/3 cups white chocolate chips -- (10-ounce package) divided 3/4 cup butter or margarine 2 1/4 cups all-purpose flour 3/4 cup sugar 3 eggs 3/4 teaspoon baking powder 1 2/3 cups raspberry chocolate chips -- (10-ounce package) divided 1/2 cup chopped pecans Double Drizzle 2 tablespoons white chocolate chips -- (reserved from bars) 1 teaspoon shortening -- (do not use butter, margarine, spread or oil), divided 2 tablespoons raspberry chocolate chips -- (reserved from bars) 1. Heat oven to 350°F. Grease 13 X 9 X 2-inch baking pan. 2. Reserve 2 tablespoons white chips for drizzle. Mix remaining white chips and butter in microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. In bowl, mix flour, sugar, eggs and baking powder. Add white chip mixture; beat well. Reserve 2 tablespoons raspberry chips for drizzle. Chop remaining raspberry chips in food processor (use pulsing motion); stir into batter with pecans. Spread in prepared pan. 3. Bake 25 minutes or until edges pull away from sides of pan and top surface is golden. Cool completely in pan on wire rack. 4. Prepare Double Drizzle; using one flavor at a time, drizzle over bars. Cut into bars. Makes about 24 bars Double Drizzle Place 2 tablespoons white chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with raspberry chips and remaining 1/2 teaspoon shortening. Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 12g Fat (49.8% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : Peanut Butter and Chocolate Bars: Omit white chocolate chips; replace with 12/3 cups REESE'S' Peanut Butter Chips. Omit raspberry chocolate chips; replace with 12/3 cups Semi- Sweet Chocolate Chips. Omit chopped pecans; replace with chopped peanuts. Butterscotch and Chocolate Bars: Omit white chocolate chips; replace with 12/3 cups Butterscotch Chips. Omit raspberry chocolate chips; replace with 12/3 cups Semi- Sweet Chocolate Chips. Omit chopped pecans; replace with chopped walnuts. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soft Spicy Molasses Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups all-purpose flour 1 cup sugar 3/4 cup butter -- softened 1/3 cup light molasses 3 tablespoons milk 1 egg 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/8 teaspoon salt Sugar for rolling Combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt in large bowl. Beat at low speed of electric mixer 2 to 3 minutes or until well blended, scraping bowl often. Cover; refrigerate until firm enough to handle, at least 4 hours or overnight. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until slightly firm to the touch. Remove immediately Makes about 4 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 3g Fat (39.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1440 * Exported from MasterCook * Spicy Ginger Molasses Cookies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup butter -- softened 1 cup sugar 1/4 cup molasses 1 egg Additional sugar 1/2 cup yogurt-covered raisins 1. Preheat oven to 375°F 2. Combine flour, ginger, baking soda, cloves and salt in small bowl; set aside. 3. Beat butter and 1 cup sugar in large bowl of electric mixer at medium speed until light and fluffy. Add molasses and egg; beat until well blended. Gradually beat in flour mixture on low speed just until blended. 4. Drop dough by level 1/4 cupfuls onto parchment-lined cookie sheets, spacing 3 inches apart. Flatten each ball of dough until 2 inches in diameter with bottom of glass that has been dipped in additional sugar. Press 7 to 8 yogurt-covered raisins into dough of each cookie. 5. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes on cookie sheets; slide parchment paper and cookies onto countertop. Cool completely Makes about 1 dozen (4-inch) cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 12g Fat (40.4% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Strawberry Pecan Jumbles Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 18 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 1/4 cups all-purpose flour 1/2 cup cream of wheat cereal -- (1-minute - 2 1/2-minute or 10-minute stovetop cooking) 1/3 cup pecans -- chopped 1/3 cup sugar 1/2 teaspoon baking powder 1/2 cup margarine or butter -- melted 1 egg -- slightly beaten 1 teaspoon vanilla extract 1/2 cup strawberry preserves 1. Mix flour, cereal, pecans, sugar and baking powder in large bowl; stir in margarine or butter, egg and vanilla until crumbly. Reserve 1/2 cup dough. 2. Press remaining dough on bottom of greased 9 X 9 X 2 -inch baking pan. Spread strawberry preserves evenly over dough; crumble reserved dough over preserves. 3. Bake at 375°F for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars to serve. Makes 18 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 7g Fat (40.8% calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White- Chip Meringue Dessert Bars Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 24 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- CRUST 2 cups all-purpose flour 1/2 cup powdered sugar 1 cup butter or margarine -- softened TOPPING 2 cups white chocolate chips -- (12-ounce package) 1 1/4 cups coarsely chopped nuts -- divided 3 egg whites 1 cup packed brown sugar FOR CRUST COMBINE flour, powdered sugar and butter with pastry blender or two knives in medium bowl until crumbly. Press evenly onto bottom of ungreased 13X9-inch baking pan. BAKE in preheated 375°F oven for 10 to 12 minutes or until set. Remove from oven. FOR TOPPING SPRINKLE morsels and 1 cup nuts over hot crust. BEAT egg whites in small mixer bowl until frothy. Gradually add brown sugar. Beat until stiff peaks form when beaters are lifted. Carefully spread meringue over morsels and nuts. Sprinkle with remaining nuts. BAKE at 375°F for 15 to 20 minutes or until golden brown. Serve warm or cool on wire rack. Makes about 2 dozen bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 17g Fat (51.1% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole- Grain Chippers Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 1 cup butter -- softened 1 cup packed light brown sugar 1/3 cup granulated sugar 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla pinch salt 2 cups old-fashioned oats -- uncooked 1 cup all-purpose flour 1 cup whole wheat flour 1 package semisweet chocolate chips -- (12 ounces) 1 cup sunflower seeds Preheat oven to 375°F. Lightly grease cookie sheets or line with parchment paper. Beat butter with sugars and eggs in large bowl until light and fluffy. Beat in baking soda, vanilla and salt. Blend in oats and flours to make stiff dough. Stir in chocolate chips. Shape rounded teaspoonfuls of dough into balls; roll in sunflower seeds. Place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until firm. Do not overbake. Cool a few minutes on cookie sheets; remove to wire racks to cool. Makes about 6 dozen cookies Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (47.5% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wild Rice Applesauce Bars Recipe By :Favorite recipe from Minnesota Cultivated Wild Rice Council Serving Size : 48 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 2 cups well-cooked wild rice -- chopped 1 cup buttermilk or sour milk -- divided 1 cup unsweetened applesauce 1/4 cup vegetable oil 3/4 cup shortening 1 cup firmly packed brown sugar 6 egg whites 2 teaspoons vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup chopped nuts Powdered sugar Preheat oven to 350°F. Grease bottom of 15 X 10 X 1 -inch baking pan. In medium bowl, combine wild rice, 1/2 cup buttermilk, applesauce and oil; set aside. In large bowl, combine shortening, brown sugar, egg whites and vanilla with electric mixer; beat at high speed 5 minutes or until smooth and creamy. Add remaining 1/2 cup buttermilk; beat at low speed until well blended. Add flour, baking soda, salt and cinnamon; beat at low speed until well blended. Stir in wild rice mixture and nuts. Spread in prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Cool completely. Makes 48 bars Source: "The Great Cookie Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 6g Fat (48.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0