Greatest Recipes

————————————BARS———————————— 2 c Flour

2 c Sugar

1 ts Baking Soda

1 ts Cinnamon

1/2 ts Salt

1 c Oil

2 ts Vanilla

2 c Bananas, diced (2 medium)

1 c Walnuts

1 c Marachino Cherries, halfed

3 Eggs, slightly beaten

8 oz Crushed Pineapple, undraine

———————————–GLAZE———————————– 1/4 c Butter or Margarine, soften

1 1/2 c Powdered Sugar

1 1/2 tb Warm Water

*** Bars *** Grease and flour a 10×15 jelly roll pan. Spoon the flour lightly into a cup and measure off. In a large bowl combine all ingredients and stir until blended. Spread in pan. Bake 30-40 minutes in a preheated 350oF oven until toothpick comes out clean. *** Glaze *** Combine all ingredients and add enough milk to make a spreading constitancy. Take bars out and spread with glaze. Let cool and cut into 48 bars. Store in the refrigerator. Source: “The Yankee Kitchen” 03-29-93 (#1) [Mrs. L.]

3/4 c Sugar

3 ts Powdered instant coffee

4 Egg whites, room temperature

1 ts Vanilla extract

1/4 ts Cream of tartar

These cookies - said to have been a favorite with Marie Antoinette - are 100 percent fat-free, and have about 20 calories per cookie. They also have no flour, so would be good for someone who isn’t able to eat wheat. They will, however, tie up your oven for 3-4 hours. Heat oven to 250′F. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing. Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2″ between cookies. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it’s okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.

——————————–MIX TOGETHER——————————– 1 c AM 7 Grain Cereal

2 c AM Sesame Seeds

1 1/2 c Shredded Coconut

4 tb AM Crunchy Peanut Butter

1 c Maple syrup

1 ts Grated orange rind

1 ts Vanilla

1/2 ts Sea salt (optional)

1/2 c Chopped nuts

When thoroughly mixed, pat into an oiled pan, 1/2″ thick. Bake at 350 F. for 45 minutes or until golden brown. Cool thoroughly. Slice into bars. Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 1/2 c All purpose flour

1/2 c Unsweetened cocoa

3 ea Eggs

1 t Baking Soda

1 t Salt

8 oz Semi-sweet Chocolate

-broken into 1/2 oz pieces 4 oz Unsweetened Chocolate

-broken into 1/2 oz pieces 1 1/2 c Tightly packed light brown

-sugar 12 T Unsalted butter

1 t Pure Vanilla extract

2 c Semi sweet chocolate chips

Sift all dry ingredients together. And set aside. Melt chocolate in double boiler. Cream butter with light brown sugar, then add eggs and vanilla to this mixture. Add the melted chocolate next and after that is completed mixed, add the dry ingredients. Mix well and then add Chocolate chips. Bake for 18-22 minutes in a preheated 325 degree oven Source: Death by Chocolate TV show on the Learning Channel Posted by Ken Strei ___ Blue Wave/QWK v2.12 ~– Maximus/2 2.01wb * Origin: Hub/2 (1:382/1201) =========================================================================== BBS: DomTech OS/2 Date: 12-05-93 (17:13) Number: 151 From: JEFF DUKE Refer#: NONE To: CROSBY! Recvd: NO Subj: *cr* Picante Sauce Conf: (6) Cooking

2 c Powdered sugar

1/2 c Flour

1/2 ts Baking Powder

1/2 c Egg whites (3 to 4 whites)

2 c Chopped walnuts

1 c Chopped Candied Cherries

In mixing bowl combine sugar, flour, baking powder and egg whites. Stir until thoroughly blended. Add walnuts and cherries, mix well. Drop by teaspoonfuls on greased and floured cookie sheets. Bake at 325 degrees for 12 to 15 minutes, until light brown. Let stand 3 minutes, then remove.

8 oz Fruit Cocktail; (1 Can)

1/4 c Butter Or Margarine;Softened

1/3 c Sugar

1 ea Egg; Large

1/4 t Vanilla

1 1/4 c Flour; Unbleached

1/4 t Baking Powder

1/4 t Baking Soda

1 T Maraschino Cherry Juice

1/2 c Coconut; Flaked

1/4 c Maraschino Cherries; Chopped

Drain fruit; reserve 1/3 cup of syrup. Chop fruit; set aside. Cream butter and sugar; beat in egg and vanilla. Stir flour with baking powder, soda and 1/4 t salt. Mis reserved syrup with cherry syrup. Add flour mixture alternately with syrups to creamed mixture; mix well. Stir in fruit, coconut, and cherries. Spread in greased 9 X 9 X 2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes. Cool. If desired, sift powdered sugar over top and cut into bars. Makes 24 bars.