Recipes Included On This Page Oat Cakes from Pearl City (Low-Fat) Oatmeal Butter Brittle Cookies Oatmeal Macaroons Oatmeal Raisin Cookie Ice Cream Sandwiches Old-Fashioned Soda Bread One Cup Of Everything Cookies Orange Coconut Refrigerator Cookies Orange Slice Cookies Oriental Beef Skewers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oat Cakes from Pearl City (Low-Fat) Recipe By : Wayne Miller Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup oil 1 cup sugar 2 eggs 1/4 cup molasses 1/2 cups whole wheat flour 1/2 cups oats 1/2 cup oat bran 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves Raisins -- as needed Mix wet ingredients. Sift together dry ingredients. Stir both together and mix in desired amount of raisins. Place in muffin tins and bake at 375 F for 15-20 minutes. S(Formatted by Chupa): "10.24.04" NOTES : “When I took them out of the oven, they were puffy so I pressed them down,” wrote Miller. Contributed to the FareShare Gazette by Chupababi; 17 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Butter Brittle Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups quick oatmeal -- uncooked or old fashioned uncooked oatmeal 1 1/4 cups flour 1/2 teaspoon baking powder 1/2 pound butter or margarine -- chilled and cut into pieces -- (2 sticks/1 cup) 1 cup powdered sugar 2/3 cup firmly packed brown sugar 1 1/2 tablespoons water 1 teaspoon vanilla 1 cup chopped dry roasted peanuts or lightly salted peanuts 2 cups semi-sweet chocolate chips -- (12 ounces) divided Heat oven to 350 degrees F. Line 2 cookie sheets with aluminum foil. In a large bowl, combine oats, flour and baking powder. Add butter; beat on low speed of mixer until crumbly. Add sugars, water and vanilla; beat on low speed of mixer until dough starts to form. By hand stir in peanuts. Divide dough in half. Place half on one cookie sheet; flatten with lightly floured hands into a 13x9x2-inch rectangle. Repeat using remaining dough on second foil lined cookie sheet. Bake 22 to 25 minutes or until golden brown, rotating cookie sheets after 12 minutes. Place cookie sheets on wire racks. Sprinkle 1 cup chocolate chips evenly over each large rectangles you just baked. Let stand 2 to 3 minutes. With spatula, spread softened chocolate over rectangles. Cool completely. Refrigerate 15 minutes to set chocolate if necessary. Remove large rectangles from cookie sheets and peel off foil. Make some lines on rectangles with knife and break off into individual 24 cookies. Store in container with tight fitting lid in a cool place. Yields 4 dozen. Contributed to the FareShare Gazette by Patty; 31 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 4g Fat (51.0% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Oatmeal Macaroons Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter or margarine -- softened [1 cup/2 sticks] 1 cup firmly packed brown sugar 2 large eggs 1/2 teaspoon almond extract 1 1/4 cups flour 1 teaspoon baking soda 3 cups quick oats -- (uncooked) or old fashioned uncooked oatmeal 4 ounces shredded coconut -- (about 1 1/3 cups) Heat oven to 350 degrees F. Lightly grease cookie sheets. In large bowl, beat butter and sugar until creamy. Add eggs and almond extract; beat well. Add combined flour and baking soda; mix well. Add oats and coconut; mix well. Drop dough by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes or until browned around the edges. Cool 2 minutes on cookie sheets before removing to wire racks to cool completely. Store in container with tight fitting lid. Yields 4 dozen cookies. Contributed to the FareShare Gazette by Patty; 30 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 4g Fat (54.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Oatmeal Raisin Cookie Ice Cream Sandwiches Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- softened [2 sticks or 1/2 pound] 1 cup firmly packed brown sugar 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups quick oats or old fashioned uncooked oatmeal 1 cup raisins Softened ice cream or frozen yogurt Heat oven to 350 degrees F. In large bowl, beat together butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to butter mixture; mix well. Stir in oatmeal and raisins; mix well. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. To make sandwiches, have your ice cream only soft enough to cut out rounds from. Lay two cookies flat sides up. Take a round biscuit or cookie cutter that's approximately the same size as your cookie but not larger. Cut a round of ice cream or frozen yogurt; place on one of the flat sides of one cookie. Top flat side down on ice cream with other cookie. Wrap snugly with plastic wrap. Put inside a gallon freezer bag with zipper close. Repeat until you have all 2 dozen cookie sandwiches completed. You had better put bag of sandwiches in freezer and pull out to add two sandwiches and back in freezer until you're done. It will take more then 1 gallon freezer bag. Be sure to label bags. These are handy to have when your grandkids or company comes over. Contributed to the FareShare Gazette by Patty; 29 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 8g Fat (41.8% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 184mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Old-Fashioned Soda Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 2 tablespoons granulated sugar 1 dash salt 1 pint plain yoghurt or buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice In a bowl, combine wheat flour and all-purpose flour. Add baking powder, baking soda, sugar and salt. Add yoghurt, buttermilk or sour milk. Mix and knead until a soft dough forms. It should still feel wet. Turn onto lightly floured surface and knead a few times, just until dough sticks together. (Keep flour bag open and nearby with a measuring cup to scoop extra flour into the dough if it is too wet.) Form into a round loaf. With a floured knife, make some slits on the top of the loaf. Place on a lightly greased baking sheet. Bake at 375F or 400F for about 20 to 40 minutes or until bread is golden brown and the inside is cooked. Serve immediately with butter and/or jam or cheese. Tips : You may also add some bran flakes to the recipe to make it more nutritious. Increase yoghurt or buttermilk to form a soft dough. Contributed to the FareShare Gazette by Valerie; 7 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * One Cup Of Everything Cookies Recipe By : Serving Size : 108 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 1 cup firmly packed brown sugar 1 cup sugar 3 eggs 1 cup peanut butter 1 cup coconut 1 cup chocolate chips 1 cup flour 1 tablespoon baking soda 1 cup oatmeal 1 cup raisins 1 cup pecans Preheat oven to 350 degrees F. Beat margarine, both sugars, eggs and peanut butter until creamy. Add remaining ingredients and mix well. Drop by teaspoons on cookie sheet and bake for 10 minutes. Let cool on baking sheet 1 minute then remove to cooling rack. Cool completely before storing. Yields 9 dozen. Contributed to the FareShare Gazette by Patty; 15 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 5g Fat (52.0% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Orange Coconut Refrigerator Cookies Recipe By : Serving Size : 132 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter 1/2 cup firmly packed brown sugar 3/4 cup sugar 1 large egg 2 teaspoons grated orange peel -- orange part only 1 teaspoon vanilla 1 3/4 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup coconut In large bowl, cream butter. Gradually add sugar and continue beating until well blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 1/2 inches in diameter. Wrap in waxed paper. Chill several hours or overnight. Preheat oven to 400 degrees F. Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5 to 6 minutes or until brown around the edges. Let sit on cookie sheets 2 minutes before removing to wire racks. Cool completely before storing in container with tight fitting lid. Yields 11 dozen. Contributed to the FareShare Gazette by Patty; 27 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 1g Fat (34.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Orange Slice Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream together: 1 1/2 cups firmly packed brown sugar 1/2 cup shortening 2 eggs 1 1/2 cups flour 1 teaspoon baking soda 1/2 cup coconut 1 pound orange slice candy -- cut into small pieces 1/2 cup flour 1 cup oatmeal Mix brown sugar, shortening, eggs, flour and baking soda in order given. Then add coconut, candy, flour and oatmeal. Roll orange candy in flour before cutting into small pieces so it doesn't stick to scissors. Drop by teaspoon or tablespoonfuls depending on the size you want. Bake at 350 degrees F. for 12 to 14 minutes. Cool on baking sheet 1 minute before removing to cooling rack. Cool completely before storing. Contributed to the FareShare Gazette by Patty; 13 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Beef Skewers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-12 Dec 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon corn starch 1/2 cup soy sauce 1/4 cup light syrup -- or dark syrup like Karo -- (corn syrup) 3 tablespoons olive oil 2 tablespoons toasted sesame seeds 2 garlic cloves -- minced 1 teaspoon coarsely ground black pepper 1/2 teaspoon grated fresh ginger 2 pounds beef top round steak -- 1 inch thick cut into 1-inch cubes 1/2 cup chopped green onions -- with tops In a 13x9x2-inch baking dish, stir cornstarch, soy sauce, corn syrup, oil, toasted sesame seeds, garlic, pepper and ginger until smooth. Add beef and green onions; toss to coat. Cover and refrigerate at least 4 hours or overnight. Drain beef, reserving marinade. Place beef cubes on broiler rack. Broil 6 inches from heat source, turning occasionally and brushing with reserved marinade, 6 to 8 minutes or until meat is browned on all sides. Serve skewers on bed of shredded lettuce. Contributed to the FareShare Gazette by Pat; 1 December 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 6g Fat (76.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1031mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

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