Foods Recipes

2 lg Eggs

2 tb Vegetable Oil

1 c Applesauce

2 tb Apple Juice Concentrate

2 c Unbleached White Flour

1/2 ts Baking Powder

1 ts Cinnamon

1/2 ts Nutmeg

2 c Unsweetened Granola*

Beat together eggs, oil, applesauce, and apple juice concentrate. Add flour, baking powder, and spices; beat well. Mix in granola. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 7-10 minutes or until firm to the touch and browned on the bottom. Cool on wire racks. *To make granola, combine equal amounts of any of the following: rolled oats, chopped nuts, flaked coconut, finely chopped dried fruit, sunflower seeds.

2 Rome Beauty apples; peeled,

- finely chopped 1/2 c Pine nuts -OR- walnuts;

- light toasted, fine choped Grated peel of 1 lemon 2 tb Sugar

1/4 ts Ground nutmeg

5 Phyllo sheets; frozen, thaw

1/2 c Unsalted butter; melted

Powdered sugar; sifted (opt) Combine apples, nuts, lemon peel, sugar and nutmeg in a medium bowl. Mix well to blend flavors; set aside. Unroll phyllo dough sheets. Cut dough lengthwise into 2" wide strips. Place on waxed paper over damp towels. Cover all dough strips except 2 of them. Brush the 2 strips with the melted butter. Place about 2 teaspoons of the filling in the center of each strip, about 1" from the top edge. Fold one corner of each strip over filling. Fold over again like a flag, till entire strip is folded. Place on buttered 10x15" pan with sides. Repeat with remaining filling and phyllo strips. Brush folded pastries, top and bottom, with melted butter. Bake at 350~ for 20-25 minutes or until golden. Cool on wire rack. Sprinkle with sifted powdered sugar if desired. Pat Empson 05/21 07:17 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

3/4 c Butter flavor shortening

1 1/4 c Light brown sugar

- firmly packed 1 Egg

1/3 c Milk

2 tb Honey

1 1/2 ts Vanilla

3 c Quick oats, uncooked

1 c Flour, all-porpuse

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Walnuts, coarsely chopped

1 Granny Smith Apple, peeled

- cored, & finley chopped Heat oven to 375 degrees. Grease baking sheets. Place sheets of foil on counter top for cooling cookies. Combine shortening, brown sugar, egg, milk, honey and vanilla in large bowl. Beat with electric mixer at medium speed until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Drop rounded measuring tablespoonfuls of dough 3 inches apart onto baking sheet. Bake one baking sheet at a time at 375 degrees 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 3 dozen cookies.

3/4 c Fine sugar

1 ts Treacle (golden corn syrup)

1/4 lb Butter

1 ts Baking soda

3/4 c Coconut, flaked

1 c Oatmeal

3/4 c Plain flour

2 tb Boiling water

ANZAC day is celebrated in Australia on April 25. On this day in 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history. The fallen soldiers of all wars are now commemorated on ANZAC day. Another cookbook stated that these cookies were sold to raise money to help returned veterans. In saucepan place butter, treacle, soda, sugar and mix with boiling water. Bring slowly to boil, remove and add dry ingredients. Mix well. Place spoonfuls about 3 inches apart on well greased cookie tray. Bake at 275F about 25 min. Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New York. converted from his mother's handwritten cookbook to US measures. Shared by Elizabeth Rodier 6/93 (not yet tested)

1/3 c Butter or margarine

1/2 c Sugar

1 Egg

1 1/2 c Sifted flour

1/4 ts Baking soda

1/8 ts Salt

8 oz Canned crushed pineapple

-- drained 1/4 c Chopped macadamia nuts

-OR- walnuts 1/2 c Chopped Calif. dried figs

-----------------------------------GLAZE----------------------------------- 1 c Powdered sugar

2 tb Milk

Flaked coconut In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze

of powdered sugar and milk; then in coconut. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias