1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom
Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth. ~---- Peninsula Daily News --- 3/31/93
--------------------------MIX TOGETHER IN A MEDIUM-------------------------- -bowl 2 c Whole wheat flour;
2 ts Baking powder;
----------------------------------BEAT IN---------------------------------- 2 c Milk;(low-fat)
2 Eggs;
1 tb Oil;
----------------------------------STIR IN---------------------------------- 1 c Blueberries;
Lightly oil a frying pan and spoon batter on tablespoon. Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm; Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master.
1 c Butter Flavor Crisco
2 tb Milk
3/4 c Brown sugar, firmly packed
1/2 c Sugar, granulated
1 Egg
1 1/2 ts Vanilla
1 3/4 c Flour, all purpose
1 ts Baking soda
1/2 ts Salt
1 pk White Chocolate baking bar
- 6 ounce package, cut into - 1/4 to 1/2 inch pieces 1 c Nuts, coarsely chopped
- almonds, pecans, walnuts - macadamias etc... Preparation Time: 20 Minutes Bake Time: 8 Minutes 1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco and milk in a large bowl at medium
speed of electric mixer until well blended. Add brown and granulated sugar gradually. Beat in egg and vanilla. 3. Combine flour, baking soda and salt. Add to creamed mixture. Mix
well. Stir in white chocolate and nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. 4. Bake at 375 for 8 minutes. Cool on baking sheet one minute. Remove
to cooling rack. Makes 5 dozen 2 inch cookies. Source: Butter Flavor Crisco Cookie Collection, page 27. Shared by: David Knight
3 tb Instant coffee powder
1 tb Water
2 c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4"
3/4 c Pecans; coarsely chopped
- toasted Preheat oven to 350~. Butter a 10" diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.
1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 ts Vanilla
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, chopped
3/4 c Macadamia nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)