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FareShare Gazette Recipes -- April 2004 - O's
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* Exported from MasterCook *
Oatmeal Chocolate Chip Cookies
Recipe By : Jennie Bartlett
Serving Size : 36 Preparation Time :0:20
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 tablespoon water
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oatmeal
1 package chocolate chips, or more*
1/2 cup walnuts (I substitute 1 cup raisins for
the walnuts)
*For a really decadent cookie, double the amount of chocolate chips.
Cream shortening and sugars, add vanilla, mix egg with water and add to
creamed mixture. Stir in flour, soda and salt. Add oats, chocolate chips
and walnuts.
Drop by teaspoon on greased cookie sheet, bake in 350º oven for 10 minutes.
Contributed to the FareShare Gazette by Jennie, 27 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 67 Calories; 3g Fat (41.9% calories from
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 50mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Oatmeal Molasses Cookies
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Brown Sugar
1 cup Vegetable Oil
1/3 cup Molasses
2 large Eggs
2 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. ground Cinnamon
2 cups Quick Cooking Oats, uncooked
1 cup Raisins
1 cup flaked Coconut
Preheat Oven to 350 degrees. Grease Cookie Sheets.
Combine first 4 ingredients in large mixing bowl. Beat at medium speed of
mixer until smooth.
By hand combine flour and next 4 ingredients, stir until well blended. Add
to sugar mixture, mixing well. Stir in oats and raisins by hand.
Roll dough into balls the size of walnuts. Place 2" apart on greased cookie
sheets. Bake 10 minutes, or just until cookies start to brown around edges.
Let sit on cookie sheets 1 minute before removing to cooling racks.
Cool completely before storing.
Yield: 6 dozen
Footnote: I like to bring 1 cup of water to a boil and dump the raisins in
it. Give a stir and remove from heat. Do this at least 1 hour before you
make the cookies. Then drain raisins when you start the cookie making. Let
sit in colander at least ten minutes. Squeeze all excess moisture from
raisins you possibly can. This makes for nice soft, plump raisins in your
cookies. It also makes a cookie very tender, so you must handle with care.
After cookies have cooled, store with waxed paper between the layers so they
will not stick together. It's well worth the effort with any cookie that
calls for raisins.
BonApetite' PattyG from Missouri
Contributed to the FareShare Gazette by PattyG, 25 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 67 Calories; 3g Fat (42.2% calories from
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 58mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
One Step No-machine Fresh Strawberry Ice Cream
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup light corn syrup
1 cup heavy cream -- well chilled
2 cups fresh strawberries
4 egg whites
Combine sugar and corn syrup in small bowl. Set aside.
Chill a medium bowl and pour in heavy cream. using an electric mixer at Low
speed, beat cream until it holds a soft shape. Cover cream and refrigerate.
Wash and hull berries. Put a handful into blender. Blend, adding more
through the top to make 1 1/2 cups puree. Beat sugar syrup vigorously with
spoon.
In large mixer bowl, beat egg whites until soft peaks form. At medium
speed, add sugar syrup, a little at a time. Beat on high until a shiny
meringue holds stiff peaks. THE STIFFER, THE BETTER. With rubber spatula,
gently, but firmly fold in strawberry puree. Next fold in beaten cream.
Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps
for 6-8 months in freezer.
Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh,
peeled peaches in small chunks. Use 1 tablespoon less sugar. Can also use
nectarines.
Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups
fresh, pitted ripe black cherries.
Variation 3: Blueberry Ice Cream: Use 2 cups well-washed fresh blueberries
for strawberries. Blackberries, or raspberries can also be used.
Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups
fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 cup
each. Add 2 tablespoons honey.
IN ANY RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY.
From magazine article, many years ago.
Variation included: Peach or Nectarine, Black Cherry, Blueberry, Raspberry,
Blackberry or Honey-Apricot Ice Creams.
Source : "Unknown"
S(MC formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 15 April 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 183 Calories; 9g Fat (42.2% calories from
fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 51mg
Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Original Nestlé Toll House Chocolate Chip Cookies
Recipe By : Nestlé Toll House Package
Serving Size : 60 Preparation Time :0:00
Categories : Volume 7-04 Apr 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate
Chip Morsels
1 cup chopped nuts
Combine flour, baking soda and salt in a small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl until
creamy. Add eggs, 1 at a time, beating well after each addition; gradually
beat in flour mixture. Stir in morsels and nuts. Drop by rounded
tablespoons onto ungreased baking sheets.
Bake in preheated 375ºF. oven for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.
Makes about 5 dozen cookies.
Pan Cookie Variation: Prepare dough as above. Spread into greased 15 x
10-inch jelly-roll pan. Bake in preheated 375ºF oven for 20-25 minutes or
until golden brown. Cool in pan on wire rack.
Makes about 4 dozen bars
Note: I add a little honey to the batter to keep the cookies chewy.
High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2
teaspoons water with flour and reduce both granulated sugar and brown sugar
to 2/3 cup each. Bake at 375ºF. drop cookies for 8-10 minutes and pan
cookie for 17-19 minutes.
Source: Nestlé Toll House Package
Contributed to the FareShare Gazette by Dee, 24 April 2004
www.fareshare.net
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Per Serving (excluding unknown items): 54 Calories; 2g Fat (24.9% calories from
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 60mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
Carbohydrates.
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