In my quest to find some relatively healthy and diabetic friendly stuff that Dad will actually EAT, I found this recipe. I really like it, it's from Hungry Girl: The Apple of Our Eye Attention, Fiber One skeptics! We DARE you to try this recipe and not love it. Okay, if you're absolutely opposed to using F1 for baking, leave it out and double the graham cracker amount instead (each serving will then have 141 calories, 1g fat, 2.25g fiber and a POINTS® value of 2*). BTW, try spooning some of this stuff on top of light vanilla ice cream or yogurt... IT ROCKS!!! Ingredients: 3 cups peeled apple chunks (any sweet, not tart, variety) 1/2 cup Fiber One bran cereal (original) 2 sheets (8 crackers) low-fat honey graham crackers 2 tbsp. fat-free liquid egg substitute 2 tbsp. no-sugar-added applesauce 3 tbsp. Splenda No Calorie Sweetener (granulated), divided 2 tbsp. brown sugar (not packed) 1 tbsp. cornstarch 2 tsp. cinnamon, divided 1/2 tsp. vanilla extract 1/4 tsp. salt Directions: Preheat oven to 400 degrees. Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 tsp. of cinnamon, vanilla extract, salt, and 1 tbsp. of the Splenda. Stir well. In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside. Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 tsp. of cinnamon, and the remaining 2 tbsp. of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform. Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving. MAKES 4 SERVINGS Serving Size: 1/4th of cobbler (about 1 cup) Calories: 126 Fat: 1g Sodium: 236mg Carbs: 33g Fiber: 5.5g Sugars: 16g Protein: 2g POINTS® value 2* And this Banana Bread, also from Hungry Girl: Go Bananas! Ingredients: 1 1/4 cups whole-wheat flour 1/4 cup all-purpose flour 3/4 cup Splenda No Calorie Sweetener (granulated) 1 1/2 cups mashed ripe bananas (about 3 bananas) 1/2 cup fat-free egg substitute (like Egg Beaters) 1/2 cup no-sugar-added applesauce 2 tsp. baking powder 1 tsp. vanilla extract 1/2 tsp. cinnamon 1/2 tsp. salt Optional Toppings: no-calorie spray butter, Cool Whip Free Directions: Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS Serving Size: 1 (thick!) slice Calories: 140 Fat: 0.5g Sodium: 267mg Carbs: 31g Fiber: 3.75g Sugars: 7g Protein: 5g POINTS® value 2* These are pretty high in fiber, for a muffin, and I love anything with peaches and pecans so I like these. I'll admit I usually use dried apricots, I usually have some of those: Peach-Oat These muffins are loaded with many of the components of a well-rounded breakfast: fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil, dairy from nonfat buttermilk, and fruit from dried peaches. Ingredients 1/4 cup chopped pecans 1 3/4 cups uncooked regular oats 1 cup sugar 1/2 cup canola oil 2 large eggs 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup peach nectar 1 cup nonfat buttermilk 5 cups wheat bran cereal 1/3 cup chopped dried peaches Preparation 1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 2 to 4 minutes or until toasted. 2. Process oats in a food processor or blender, about 45 seconds or until finely ground. 3. Beat sugar and oil at medium speed with an electric mixer 1 minute. Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.) 4. Combine ground oats, flour, baking soda, and salt in a small bowl. Stir together peach nectar and buttermilk in a small bowl. Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture. Stir until blended after each addition. Gently stir in bran flakes, dried peaches, and toasted pecans. Spoon batter evenly into lightly greased muffin cups, filling three-fourths full. 5. Bake at 375° for 20 minutes or until golden brown. Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds. For testing purposes only, we used Post Premium Bran Flakes cereal. Yield Makes 24 muffins (serving size: 1 muffin) Annie Nutritional Information CALORIES 176(0.0% from fat); FAT 6.6g (sat 0.6g,mono 3.6g,poly 1.8g); PROTEIN 3.5g; CHOLESTEROL 18mg; CALCIUM 21mg; SODIUM 180mg; FIBER 2.5g; IRON 3mg; CARBOHYDRATE 27.5g

Lynn, your list of breakfasts is amazing, but what's even more incredible these days is that you make it a priority to sit down as a family for breakfast. It's such a rarity in our fast-paced world. Growing up we always sat down as a family for breakfast and I have fond memories of that. Our children ate on the run, for the most part, but did have something before leaving the house, even if I handed it to them on their way out the door! Here's a recipe for steel-cut oatmeal done in the crockpot overnight: Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal By Monica Servings: 5 1-cup servings Ingredients 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped) 1-1/2 cups fat-free milk 1-1/2 cups water 1 cup uncooked steel-cut oats 2 tablespoons brown sugar 1-1/2 tablespoons butter, cut into 5-6 pieces 1/2 teaspoon cinnamon 2 teaspoons ground flax seed 1/4 teaspoon salt Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter Directions Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

This has no bran & is from Recipelink.com: Sarah's Do-It-Yourself Muffins Sarah's Do It Your Own Way Muffins This is my favorite low-fat muffin recipe from my book, THE HEALTHY OVEN BAKING BOOK, Doubleday, 1999. It is available from tkl (amazon.com) and is loaded with low-fat and fat-reduced recipes. For this recipe, I calculated the WW points for you. Mix in blueberries,raspberries,cranberries... whatever is in season. Just do it your way! NUTRITIONAL INFORMATION: Calories: 176 Carbs: 35 Fat: 3 grams Protein: 3 grams Fiber: 2 - 3 grams WW POINTS: 3 - 4 INGREDIENTS: Nonstick canola oil spray 2 cups unbleached all-purpose flour (spoon into a measuring cup and level top) 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 grated tsp fresh nutmeg 1/8 tsp salt 3/4 cup low-fat buttermilk 3/4 cup unsweetened applesauce 2/3 packed cup dark brown sugar 1 large egg 1 1/2 Tbsp. canola oil 1 tsp. vanilla extract 1/2 cup raisinss PREPARATION: 1. Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 ¾ by 1 ½ inch nonstick muffin cups with oil. 2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside. 3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Gently fold in the raisins until the flour is incorporated. Do not overmix. 4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rim for 10 minutes before removing from cups. Serve warm or cool. SUBSTITUTIONS: Berry Muffins: substitute 1/2 cup fresh or frozen (do not thaw) blueberries or raspberries for the raisins. Chocolate Chip Muffins: Omit the raisins; add 1/4 cup mini-chocolate chips. Cranberry-Pumpkin Muffins: Subsitute 1/2 cup solid pack pumpkin for 1/2 cup of the applesauce and 1/2 cup fresh or frozen (do not thaw) cranberries for the raisins. Winter Fruit Muffins: Substitute 1/2 cup prune baby food for 1/2 cup of the applesauce and 1/2 cup dried currants for the raisins. Nut Muffins: Omit the raisins; sprinkle 1/4 cup chopped walnuts or pecans over the tops of the muffins and press gently into the batter before baking. Source: The Healthy Oven Baking Book By Sarah Phillips MSG URL: http://www.recipelink.com/msgid/28917

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.