Foods Recipes

2/3 c Dried apricots

1/2 c Butter, softened

1/4 c Sugar

1 1/3 c Flour, divided

1 c Light brown sugar, packed

2 Eggs

1/2 c Chopped almonds or walnuts

1/2 ts Double-acting baking powder

1/2 ts Vanilla

1/4 ts Salt

Confectioners sugar You can use either almonds or walnuts in this recipe-each gives a very different flavor. In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside. Preheat oven to 350?. Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350? or just until golden. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares or oblongs. Martina Boudreau, St. Louis, MO Randy Shearer

1 c Sugar

1/2 c Margarine

2 tb Milk

1 Egg

2 1/2 c Flour

1/2 ts Baking Soda

1/4 ts Nutmeg

12 ts Apricot Fruit Filling

Mix all together except filling to make a soft dough. Roll out 1/8" thick and cut out 48 3" round cookies. Place /t of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies. Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]

2 c Packed Brown Sugar

1 c Shortening

1/2 c Cold Coffee

16 oz (1cn) Unsweetened Applesauce

2 Large Eggs

3 1/2 c Unbleached All-Purpose Flour

1 ts Baking Soda

1 ts Salt

1 ts Ground Cinnamon

1 ts Ground Nutmeg

1 ts Ground Cloves

1 c Raisins

1/2 c Coarsely Chopped Nuts

Heat oven to 400 degrees F. Mix brown sugar, shortening, coffee, applesauce and eggs. Stir in remaining ingredients (dough will be very soft. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Bake until almost no indentation remains when touched, about 7 minutes. Makes about 7 dozen

1/4 c Vegetable oil

1/4 c Sugar

1 Egg

1 ts Vanilla extract

1/2 c Unsweetened Applesauce

1/2 c Whole Wheat Flour

1/2 c Unbleached White Flour

2 ts Baking powder

1/2 ts Baking soda

1 ts Ground cinnamon

1/8 ts Ground cloves

1/2 c Rolled oats

1/2 c Raisins

Cream the oil and sugar together. Add the egg and beat until light. Blend in the vanilla and applesauce. Stir in the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375 F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24 cookies, each 56 calories 10 carbohydrates, 1 protein, 2 fat, 47 sodium, 49 potassium, 11 cholesterol 1/2 fruit exchange, 1/2 fat exchange Source: Holiday Cookbook, American Diabetes Association ISBN 0-13-024894-0, by Betty Wedman, M.S., R.D. from Norman Brown, main cooking echo March 93, QBook format

1/4 c Butter Or Margarine;

Softened 1 c Granulated Sugar

3/4 c Peanut Butter

1 lg Egg

1 1/4 c Unbleaced All-Purpose Flour

1 ts Baking Soda

1/2 ts Ground Cinnamon

1/4 ts Ground Nutmeg

1 c Applesauce

Cream the butter. Gradually add the granulated sugar, blending well. Add the peanut butter and egg and blend well. Combine the flour, baking soda, salt, cinnamon and nutmeg, mixing well. Add to the creamed mixture alternately with the applesauce. Pour the batter into a greased 8-inch square pan. Bake in a preheated 350 Degree F. oven for about 40 minutes or until a wooden pick inserted in the center comes out clean. Cool, in the pan, for 10 minutes and cut into squares.