Greatest Recipes

1 1/4 c Butter Flavor Crisco

1 c Granulated sugar

2/3 c Firmly packed brown sugar

1/4 c Honey

1 Egg

1/4 c Milk

1 ts Vanilla

2 1/2 c Flour

1 ts Baking soda

1/2 ts Salt

1 c Quick-cooking oats

Not instant or old-fashioned 1 c Flake coconut

1 c Raisins

1/2 c Walnut pieces broken

1/2 c Wheat germ (optional)

1. Heat oven to 350?F.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,

milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture.

4. Stir in oats, coconut, raisins, wheat germ, and walnuts.

5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake

at 350?F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies

From the kitchen of Lois Flack

1/2 c Butter

1 c Brown sugar

2 ea Eggs

1 ts Vanilla

1/4 c Milk

3/4 ts Baking soda

2 c Flour

3/4 c Black walnuts; chopped

Salt; a pinch Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven. Source: Miss Nellie Wright, Captina Grange, Belmont County, OH

———————————-MIX WELL———————————- 1 c White Wave soy yogurt

1 c Applesauce (unsweetened)

2 To 3 c. turbinado sugar

2 t Vanilla

1 c Rolled oats (whole)

2 c Rolled oats (process in food

Processor to coarse flour) ——————————-SIFT TOGETHER——————————- 1 c Unbleached flour

1 1/2 T Baking powder

1 1/2 T Baking soda

1 t Salt

2 T Ener-g egg replacer

Combine mixtures. The baking soda should react somewhat, making the mass fluffy and easy to stir. Add more flour until a cookie dough texture is reached (I had to use ~ 2.75 c. total). Add chips or fruit or whatever. Shape into balls and bake at 375 until browned. They do brown, they don’t melt around the edges in that weird way that bad cookies do, and were considered entirely successful. Source: Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding them way too sweet, I made my own reduced-fat cookies last night. Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

1 1/2 c Sugar

5 tb Water

2 ea Egg whites

1/2 ts Flavoring

Cream of tartar Banquet wafers Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 - 450 F. Source: Mrs. Mabel Rife, Good Hope Grange, Fayette County, OH

—————————–BUTTERSCOTCH BASE—————————– 1/3 c Shortening; soft

1/3 c Brown sugar, firmly packed

3/4 c Sifted all-purpose flour

1/2 ts Soda

1/2 ts Salt

3/4 c Quaker Oats, uncooked

– (quick or old-fashioned) ——————————COCONUT TOPPING—————————— 2 Eggs

1 c Brown sugar, firmly packed

1 tb All-purpose flour

1 tb Lemon juice

1 Lemon; grated peel only

1 c Shredded coconut

1/2 c Chopped pecans

For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

1 c Sugar, confectioners

1 c Almond paste

3 Egg whites

1/2 ts Salt

Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula. The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed. The Household Searchlight