Oatmeal Fudge Cookies

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Ingrients & Directions


3 c Rolled oats
1 ts Vanilla extract
1 c Nuts, chopped (optional)
2 c Sugar, granulated
1/2 c Cocoa powder
1/2 c Evaporated milk
1/4 lb Butter

Combine oats, vanilla and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted and
incorporated. Quickly add oat mixture to pan and stir until well mixed.

Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.

NOTES:

* No-bake chocolate oatmeal cookies — This may be my all-time favorite
cookie recipe. I don’t remember where I got this particular version of the
recipe but I remember my great-aunt making these cookies for us as kids.

* My great-aunt never put nuts in these cookies. I like nuts but I find
that they get lost in the recipe. If you want the oats to be less
prominent, use quick-cooking oats. They will fall apart somewhat in the
final mixing.

* A heavy sauce pan makes burning the fudge less likely but stir, stir,
stir, anyway.

* The cooking time at boil is important. Cooked too little the cookies
will not set; too much and they start to harden before you get them out of
the pan.

* These cookies are better the next day, if there are any left.

: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours cooling.
: Precision: measure the ingredients, watch the cooking time.

: Suzanne Padgett
: Hadron, Inc., Fairfax, Virginia, USA
: seismo!hadron!suz

: There is no such thing as too much chocolate!

:
Yields
3 Dozen

Pistachio Swirl Fudge

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Ingrients & Directions


1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed
-milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet
-chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio
-nuts

Place cream cheese in small glass bowl of electric mixer or in a
1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25
seconds or until cream cheese has softened. Add 2 tablespoons of the
sweetened condensed milk and the vanilla. Beat on low speed just
until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and
butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium
(50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and
is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese
mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator. Cut into 25 even
squares by making 4 lengthwise and 4 crosswise cuts equidistant from
each other, then cut each square diagonally in half. Store in
airtight container with waxed paper between layers. Keeps best if
refrigerated. Makes 50.


Yields
50 Servings

Crispy Cereal Cookies

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Ingrients & Directions


1 c Margarine; softened 2 c Flour
1 c Sugar 1 t Baking powder
2/3 c Brown sugar 1 t Baking soda
2 Eggs; beaten 1/2 t Salt
1 t Vanilla 4 c Triples cereal
1/2 c Peanut butter 1 1/2 c M & M’s

Heat oven to 350. Beat margarine and sugars in large bowl until well
blended. Stir in eggs, vanilla and peanut butter. Mix in flour,
baking powder, baking soda and salt. Stir in cereal and candies. Drop
dough by rounded tsp about 2″ apart onto ungreased cookie sheet. Bake
7 to 9 minutes or until golden brown. Cool 1 minute; remove from
cookie sheet.

Yields
6 dozen

Lumberjack Cookies

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Ingrients & Directions


1 c Sugar – plus 1/4 cup to roll
Cookies in
1 c Shortening
1 c DARK molasses (the darker
The better)
2 Eggs
4 c Sifted flour (actually may
Take more, till the dough
Makes balls easily)
1 ts Baking soda
1 ts Salt
2 ts Cinnamon
1 ts Ground ginger

Cream together 1 cup sugar and shortening. Add molasses and eggs. Mix
well. Sift together dry ingredients and add in. Put 1/4 cup sugar in
bowl. Make balls of dough, roll them in sugar. Bake on greased
cookie sheet at 350 F 12 – 15 minutes. (baked longer, they are VERY
hard)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Banana Split Sundae Cookies

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Ingrients & Directions


1 c Margarine or butter — (quick or old-fashioned)
— softened 2 c All-purpose flour
1 c Brown sugar, firmly packed 1 ts Baking soda
1 1/2 c Mashed ripe banana 1/4 ts Salt (optional)
— (about 4 medium) 6 oz Semisweet chocolate pieces
2 Eggs Ice cream or frozen yogurt
2 ts Vanilla Ice cream topping
2 1/2 c Quaker Oats, uncooked — (any flavor)

Heat oven to 350 F. Beat together margarine and sugar until creamy.
Add banana, eggs and vanilla; beat well. Add combined oats, flour,
baking soda and salt; mix well. Stir in chocolate pieces; mix well.
Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart.
Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until
edges are light golden brown. Cool 1 minute on cookie sheet; remove
to wire rack. Cool completely. To serve, top each cookie with a
scoop of ice cream and ice cream topping.

Nutrition Information (1 cookie without ice cream or topping): *
Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g


Yields
24 cookies

Springerle Cookie Mix (from Germany)

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Ingrients & Directions


4 c All-purpose flour
1 ts Baking soda
4 Eggs
4 3/4 c Powdered sugar; sifted
20 Anise oil; drops
1 1/2 ts Aniseed; crushed

Sift together flour and soda. In large mixer bowl, beat eggs with
electric mixer until light. Gradually beat in powdered sugar;
continue beating on high speed about 15 minutes or until mixture
resembles soft meringue. Stir in anise oil. Add about 3/4 of the
flour mixture and beat on low speed until combined. By hand, stir in
the remaining flour mixture. Cover; let stand about 15 minutes.
Divide dough into thirds. On lightly floured surface, roll each
portion into 8″ square. Let stand for 1 minute. Dust a springerle
(little horse) mold or rolling pin with additional flour. Press mold
on dough hard enough to make a clear design; repeat for the remaining
dough (Roll springerle rolling pin on dough, pressing hard enough to
make a clear design.) With a sharp knife, cut the rolled cookies
apart. Place on a lightly floured surface; Cover with a towel and let
stand about 6 hours or overnight. Sprinkle a greased cookie sheet
with crushed aniseed. Brush excess flour from cookies. With finger,
rub bottom of each cookie lightly with cold water. Place on prepared
cookie sheet. Bake in 300 degree oven about 18 minutes or until a
light straw color. Remove to wire rack; cool.

Yields
72 Servings

Potato Cakes With Chicken Livers And Fromage

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Ingrients & Directions


=== HERBED FROMAGE BLANC ===
1 1/2 c Fromage blanc
1 tb Finely chopped chives
1 tb Finely chopped parsley
1 ts Finely chopped tarragon
1 1/2 ts Finely minced shallot; first
-rinsed in
Cold water; and dried well
1 tb Olive oil
1 1/2 ts Red-wine vinegar
Salt and freshly ground
-pepper
=== POTATO CAKES ===
Coarse salt
2 lb Yukon gold potatoes
5 tb Unsalted butter; room temp
Butter for molds
Salt and fresh ground white
-pepper
=== CHICKEN LIVERS ===
1 lb Chicken livers; trimmed,
-halved
Salt and freshly ground
-pepper
3 tb Unsalted butter
1 tb Finely chopped shallots
2 tb Sherry vinegar
=== SALAD ===
Salad greens
Salt and freshly ground
-pepper
Olive oil
Sherry vinegar

To make the Herbed Fromage Blanc: In a medium bowl, whisk together the
fromage blanc, herbs, shallot, olive oil, and vinegar. Season with salt and
pepper. Store in an airtight container, refrigerated, up to 2 hours before
serving. To make the Potato Cakes: Heat oven to 400 degrees. Spread an even
1/2-inch-thick layer of coarse salt in the bottom of an ovenproof skillet
large enough to hold the potatoes. Arrange potatoes in the skillet. Place
skillet in the oven, and bake 1 hour 10 minutes; the potatoes should give
easily when squeezed. Remove potatoes from the skillet, and let cool 5
minutes. While the potatoes are cooling, arrange six double layers of foil
(each about 4-inches square) on a baking sheet. Butter six 3- by 3/4-inch
round ring molds; place one on each square of foil. To get the best texture
from the potatoes, you must work with them while they’re hot. Peel the
potatoes, and place in a wooden bowl. Add 4 tablespoons butter, and crush
the potatoes; season with salt and pepper. Spoon the potato mixture into
the molds, mounding them a little on the tops. Place a large saute pan over
medium heat. Add the remaining tablespoon butter, and cook until hot.
Lifting the foil squares, transfer potato cakes to pan, and invert cakes
into hot butter. Cook cakes on both sides just until golden, about 3 to 5
minutes per side. Return the cooked cakes to baking sheet to keep warm. To
make the Chicken Livers: Rinse the chicken livers under cold running water,
and pat them dry between paper towels. Season with salt and pepper. Melt 1
tablespoon butter in a saute pan over high heat. When the butter is hot,
add livers. Cook 2 minutes on one side. Turn over, and immediately add the
shallot; cook 2 minutes more. Add vinegar, and boil 1 minute. Remove pan
from heat. Reduce heat to low, and return pan to heat with remaining 2
tablespoons butter. To assemble the Salad: Place salad greens in a large
bowl, and season with salt and pepper. Dress with a little olive oil and
vinegar. For each serving, place a spoonful of fromage blanc on top of a
hot, crisp potato cake, and adorn the fromage blanc with the chicken
livers. Drizzle the chicken livers with the pan sauce, and put a small
mound of salad on the other side. Serve. Serves 6.


Yields
6 servings

Black Walnut Cake With Creamy Icing

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Ingrients & Directions


DGSV43A
2/3 c Shortening
2 Eggs
2 1/2 c Flour
2 ts Soda
1 ts Black walnut flavoring
2 tb Water
2 1/3 c Confectioners sugar
1 Egg
1 ts Vanilla
2 c Sugar
2 c Buttermilk
1/2 ts Salt
1 ts Vanilla
1 c Black walnuts; chopped
4 tb Sugar
1/4 ts Salt
1/3 c Shortening

Cream 2/3 c shortening and 2 c sugar. Add 2 eggs; one at a time.; beating
well after each one. Add half the buttermilk;. flour and soda. Beat well.
Add the other half plus the salt; vanilla and black walnut flavoring. Beat.
Stir in chopped nuts. =14
Pour into greased; 9×13 inch pan and bake at 250 degrees for 35 to 40
minutes or until done. When cool ice with Creamy Icing=14
Creamy Icing: Boil water and 4 T sugar together in a pan for 2 to 3
minutes. Let cool. Mix confectioners sugar; salt and egg. Pour sugar-water
syrup in and beat smooth. Add shortening and vanilla LAST (this is
important). Beat until creamy. More confectioners sugar may be needed. Ice
cake.

Yields
8 Servings

Diabetic Carrot Cake

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Ingrients & Directions


2 tb Vegetable oil
1/4 c Brown sugar (yes we can have
-this we just need to
-account for it &
-Nutrisweet doesn’t cook
-very well)
1 Egg
1/4 c Plain non fat yogurt
2 ts Vanilla
1 1/3 c All purpose flour
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Salt
1 1/2 ts Cinnamon
1/8 ts Nutmeg
1 cn (8-oz) unsweetened pineapple
1 1/2 c Grated carrots

FROSTING
2 ts Margarine softened
1/4 c Powdered sugar
1 ts Grated orange peel
1 ts Orange juice concentrate

From: rick623580@aol.com (Rick623580)

Date: Mon, 15 Aug 1994 00:53:39 GMT
Anyway here’s a quick one: Carrot Cake (love the stuff and I can’t eat the
regular cake with the cream chees frosting that you normally see. Part of
the key is the portion size.)

Blend together the vegetable oil , boown sugar and egg. Add yogurt and
vanilla,. In a seperate bowl stir together flour, baking soda, baking
powder, salt, cinamon and nutmeg.. Add half hte flour mixture to the egg
mixture and mix well. Thoughtly drain pineapple and add to cake batter,
stir in remaining flour mixture. Add grated carrots. Pour batter into and
oiled 8″ square cake pan. Bake at 350 for 35 to 40 minutes. For forsting
combine softened margarine, powdered sugar, orange peel and orange juice
concentrate. Cut cake into 16 squaress and frost each square with 1/2 tsp
frosting. Yield 16.

Per serving: calories 108, carbs 18g, protein 2g, fat 3g, sodium 81mg.
Diabetic exchanges 1 starch/bread 1 fat.

This is from the Joy of Snacks.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
16 Servings

Smoked Mackerel And Spinach Fishcakes

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Ingrients & Directions


2 Smoked mackerel; about 5oz
-each
2 ts Olive oil
4 oz Cooked spinach
2 oz Butter
4 Potatoes; peeled, boiled and
; mashed
2 Eggs beaten
2 tb Finely chopped fresh dill
1/2 ts Freshly grated nutmeg
Salt and pepper
5 Floz natural yoghurt

Heat the grill and place the smoked mackerel underneath, drizzled with
olive oil. Cook for about 3 minutes on each side. Carefully flake the fish
off the skin.

Place the spinach in a saucepan with a tiny knob of butter and dry out over
medium heat. Place the mackerel and spinach in a bowl with the butter,
mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to
a fairly firm consistency; if it’s too sloppy the fishcakes will not hold
their shape.

Take a large egg-sized amount of mixture in your hands and form into a flat
cake – you should be able to make 4 large fishcakes. Place under the grill
and cook for 5-10 minutes, turning once. Serve hot.


Yields
4 servings