hi buyorsell888 .. seems you found your white fudge recipe... thought you might enjoy these cookie recipes using dried fruit and nuts. the first one also usies white chocolate WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES 3 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3/4 cup sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups dried cranberries (about 6 ounces) 1 1/2 cups white chocolate chips (about 8 1/2 ounces) 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces) Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks. Bon Appétit December 2006 PISTACHIO CRANBERRY ICEBOX COOKIES 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse) Special equipment: parchment paper Make dough: Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. Slice and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. Cooks' notes:  Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).  Cookies keep in an airtight container at room temperature 5 days. Gourmet December 2006 2006-11-16 09:30:56.0

I should also mention - the sunrisebakery version of them is not exactly like the original. It's tasty but the cake is more like angelfood cake and the filling is softer. If you really want something close to the original ones you'll probably have to make them yourself.

It seems we all have fond memories of this bread. Here's a similar variation baked in cans but am sure 2 loaf pans 9" X 5" would work filled half full and baked till loaves starts to pull away from the sides of the pan. I want to try Gigi's idea of using coffee instead of water next time. I've made this recipe for over forty years. Very easy and delicious. Date Nut Bread Generously grease 6 cans, (14 to 15 ounce veggie size) Sprinkle 2 teaspoons baking soda over 1 pound of chopped dates. Pour 2 cups boiling water over dates and let cool. Cream 2 cups sugar with 1/2 cup butter Add 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Mix well Stir in 4 cups flour alternately with date mixture Do not over beat. Fold in 1 cup nuts, chopped coarsely or just halved. Fill 6 well greased cans half full. Bake at 325 degrees for about 1 hour. Cool in cans for 10 minutes then remove from cans till cool. Store in cans. I like it chilled, sliced and spread with cream cheese.

This is a recipe I picked up from the South Beach Diet forum. Baked Oat meal 1/2 cup olive oil 2/3 cup splenda (I think Splenda is bitter so I use Wheylow) 2 eggs 3 cups dry oatmeal 1 teaspoon cinnamon 1 teaspoon salt 1 cup fat free milk 1 teaspoon vanilla 1 teaspoon baking powder Wisk oil, splenda, and eggs. Add cinn, baking powder, salt, vanila and wisk again. Add oatmeal then milk and mix. Spray 9X9 cooking pan with non-stick spray. Bake at 350 for 25 minutes. Serving size 1/2 cup. VERY YUMMY! Variation: 1/4 c canola oil and 1/4c unsweetened applesauce, and 1/2c skim milk and 1/2c of plain yogurt. I did use 2 eggs. I think my glass baking dish is 8x8, and I baked it @350 for 30 mins. I think I could have baked it even longer to get 'crispier', but it came out great as is. small variation (not that this excellent recipe needs it) however since i have a piece of this daily it's nice to mix it up now again. I omit the cinnamon add 1/2 of blueberries, substitute the olive oil for 1 cup of apple sauce (I have those individual cup apple sauce on hand and use one whole one, i think its a cup. I have added a tablespoon of canola oil as well sometimes 2. Whey low brown sugar sprinked on top is nice too. Blueberries are in season and really go well with oatmeal. I make this recipe weekly and use it as a tote-able snack. Here's a link to the Wheylow site. Meg :) Here is a link that might be useful: Wheylow Sugar Substitute