Sharon....I often use a tablespoon of Knorr dried onion soup mix for certain sauces that need a little bit more flavour. I'm thinking especially of a chicken (or tuna) Ã la king type of thing , or a shrimp & mushroom vol au vent (or chicken vol au vent) because it often just gives that extra onion flavour to a bland bechamel which some things need. My mom also used to sprinkle a bit over a roast of beef that was going into the oven. I often add a TBS to a chicken or beef stew or soup. Hope you can figure out something yummy in which to use it! SharonCb

Oh yeah...I have also made them several times and we always enjoy them. I like to dip them in a little sour cream. Linda

Well I got to the liquor store at 8:59 and they had the nerve to be closed when the sign said 9. Hopefully my wife will go out and buy some in the morning, otherwise she'll have to use my Lagavulin 16, the cheapest Scotch on hand. (I told her it would probably be too peaty; she just looked at me funny and said she'd see what she can do.) Annie and other non-scotch-lovers - My guess is a decent bourbon, or Irish whiskey as Sharon suggests, would be just fine but I'd definitely stick with a more flavorful whiskey as opposed to a rye or other type liquor altogether. (At least the first time around.) Again, just a guess. Sharon - the ginger wine - It's a cheapo screwtop. I must have gone to a dozen liquor stores before I found it; a few laughed and said they hadn't carried it in many years. The store where I finally bought it was surprised that I had such hard time finding it. I'm thinking ginger beer (NOT ginger ale) "might" work as a substitute. The link below seems to be the common brand, and is what I eventually found. Here is a link that might be useful: Stone's Ginger Wine

This is a dessert rather than a cookie recipe but it's full of fruit and fiber. It's originally a low sugar diet recipe but you can use real sugar and butter in place of the substitutes that I used, although it's healthier in the original version. It's really good! PLUM CRUMBLE 750 grams (1 1/3 lbs) plums, halved 1 TBS sugar substitute 1 TBS cornflour 1/2 teasp ground ginger 1/2 teasp ground cinnamon TOPPING: 2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats) 1/2 cup (60 grams) or (2.5 oz) wholemeal flour * 8 TBS sugar substitute 1/4 cup (30 grams) or (1 oz) chopped almonds or pecans 4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated** 1 teasp grated orange zest 1/2 teasp ground cinnamon 1/4 teasp ground cardamom 1. Preheat the oven to 350F. 2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate 3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl. Using your fingers, rub the ingredients together until the mixture forms a crumbly dough. 4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling. Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook My Comments: *whole wheat flour including the bran. ** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter. I am using wholegrain spelt flour at the moment for baking  it contains the bran. This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg. When halved they sat cut side upwards in rows in a casserole dish. I used Becel margarine, thinking it was a good diet choice but afterwards noticed  printed in German in very small letters - that it was not recommended for use in baking. Oh well IÂll just find another brand for next time. of a no-fat no-sugar fruit yoghurt over top. SharonCb