Club Food

6 tb Sugar; Divided

2 tb Cornstarch; AND

2 ts Cornstarch

1 c Mint-Chocolate Chips; *

1 1/2 c Milk

1 c Cream; Heavy

1 ea Graham Cracker Crust; 9″ **

* Use Nestles mint-chocolate chips in this recipe.
2/3 rds of a
10 oz bag.
** Use a prepared 9-inch graham cracker crust in this
recipe, or if desired use your own favorite cracker crust.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips.
Gradually stir in milk.
Cook, stirring
constantly, over medium heat until mixute BOILS.
BOIL 1 MINUTE;
remove from heat.
Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap.
Cool to room temperature (20
to 30 minutes).
In a medium bowl, combine heavy cream with
remaining 2 T sugar; beat until stiff.
Remove plastic wrap from
chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm (about 2 to 3 hours).

6 tb Sugar; Divided

2 tb Cornstarch; AND

2 ts Cornstarch

1 c Mint-Chocolate Chips; *

1 1/2 c Milk

1 c Cream; Heavy

1 ea Graham Cracker Crust; 9″ **

* Use Nestles mint-chocolate chips in this recipe.
2/3 rds of a
10 oz ** Use a prepared 9-inch graham cracker crust in this recipe,
or if
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and
mint-chocolate chips.
Gradually stir in milk.
Cook, stirring
constantly, over medium heat until mixute BOILS.
BOIL 1 MINUTE;
remove from heat.
Transfer to a large bowl; cover surface of
chocolate mixture with plastic wrap.
Cool to room temperature (20
to 30 minutes).
In a medium bowl, combine heavy cream with
remaining 2 T sugar; beat until stiff.
Remove plastic wrap from
chocolate; beat well.
Fold in whipped cream.
Spoon into crust.
Chill until firm (about 2 to 3 hours).

3/4 c Margarine

1 1/2 c Brown sugar firmly packed

2 tb Water

2 c Chocolate chips

2 ea Eggs

2 1/2 c Flour

1 1/4 ts Baking soda

1/2 ts Salt

12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted.
Remove from heat and stir until chips are completely melted.
Pour
into large bowl.
Add brown sugar and water and cool slightly.
At
high speed, beat in eggs one at a time.
Reduce to low speed and add
dry ingredients.
Stir until blended.
Chill dough.
When ready to
bake, line cookie sheets with foil.
Preheat oven to 350 degrees.
Roll dough into very small balls (about 1/2 teaspoon per ball).
Place 2 inches apart and bake for 10 minutes.
Remove from oven and
while cookies are still on pan, place half a candy piece on each
cookie.
Remove to waxed paper, wait about a minute and swirl the
candy pieces across top of cookie.
Recipe by Marge Hummel of
Anamosa, Iowa; as published in the Cedar Rapids Gazette 19Nov94

———————————BILLS20086———————————
—————————-CEREALS – 3 CUPS
OF—————————-
Cheerios Cinnamon toast crunch
Country corn flakes Golden grahams Kix Trix Wheaties
——————————NUTS – 1 CUP
OF——————————
Almonds Mixed nuts Peanuts Pecans
Pumpkin seeds Sunflower seeds Walnuts
—————————–FRUITS – 1 CUP
OF—————————–
Banana chips Dates; chopped
Currants Dried apricots Dried fruit bits Flaked coconut Raisins
————————–SWEET EXTRAS – 1 CUP
OF————————–
Butterscotch chips M&M’s Reeses’
pieces Chocolate chips Mini marshmallows Peanut butter chips
Vanilla milk chips Choose one from each category or a combination
of more than one, totaling amount for that group.
Cereal: 3 cups
of, nuts: 1 cup of, fruits: 1 cup of, sweet extras: 1 cup of.
Store
in airtight containers.

1/4 c Skim milk

1 ts Safflower oil

1 c Unsweetened applesauce

1/4 c Egg substitute (or 1 egg)

1 tb Instant coffee dissolved in

-1 tb water 1/4 c Cocoa powder

1 3/8 c Flour

3/4 c Sugar

2 ts Baking powder

1 ts Cinnamon

1/4 c Semi-sweet chocolate chips

Spray muffin cups with vegetable cooking spray.
Preheat oven to
400 degrees.
Combine milk, oil, applesauce, egg substitute and
coffee mixture in a medium bowl.
Combine remaining ingredients in a
large bowl.
Add wet ingredients to dry, mixing until combined.
Fill
muffin cups 1/2 to 3/4 full.
Bake 30-40 minutes, until tester
inserted into center comes clean.

1/2 c Butter

3/4 c Sugar

1/4 c Packed brown sugar

1 ea Egg

1 1/2 c Flour

2 T In.
coff.
powder No crystals

1 t Baking powder

1/2 t Salt

1/2 t Cinnamon

2 t Vanilla

1 c Finely chopped walnuts

12 oz Semi-sweet chocolate chips

1.
Preheat oven to 350.
Cream butter.
Add both sugars and beat
well.
Add

egg and mix well.
Add flour, coffee powder, baking powder, salt,
cinnamon, vanilla, and 1/2 c walnuts.
Mix well.
Wrap dough in wax
paper and chill thouroughly in refrigerator (at least two hours).
2.
Remove dough from refrigerator.
Using rounded teaspoonfuls of
dough,

shape into balls using palms of hands and place 2 inches apart
on an ungreased cookie sheet.
Bake 12-15 minutes.
3.
Remove cookie
sheet from oven and working quickly place 3-4 chocolate

chips in the center of each hot cookie.
When chocolate has
softened, spread over top and sprinkle with balance of walnuts.
Remove to wire rack and cool.
from: _Cookiemania_

3 T Margarine

1 1/2 c Icing sugar

2 T Cocoa

1/2 t Ea.
instant coffee & vanilla

1 T Milk

with wooden spoon mix butter, sugar, cocoa and coffee.
Add
vanilla & milk and beat until smooth.

14 ea Semisweet choc sqs (1 oz ea)

4 ea Unsweetened choc (1 oz ea)

Above chopped coarsly 1/2 c Water

1/4 c Instant coffee granules

2 tb Cocoa

3 tb + 1 t powdered egg white

1/2 c + 2 T water

2 tb Sugar

3/4 c Whipping cream, whipped

Place first 5 ingredients in top of a double boiler; bring water
to a boil.
Reduce heat to low; cook, stirring occasionally, until
chocolate melts.
Remove chocolate mixture from heat, and set aside.
Beat powdered egg white and water in a large bowl at high speed
with an electric mixer until soft peaks form.
Gradually add sugar,
and beat until stiff peaks form.
Fold one-fourth of egg white
mixture into chocolate mixture; fold in whipped cream and
remaining egg white mixture.
Chill

2 x 125g packets small sponge

- finger biscuits 1 tb Dry instant coffee

3/4 c (180ml) boiling water

200 g White chocolate

1/2 c (125ml) thickened cream

——————————–MOCHA
MOUSSE——————————–
200 g Dark chocolate

60 g Butter

1/4 c (60ml) thickened cream

2 Egg yolks

3 ts Kahlua

-=OR=- 1 ts Dry instant coffee and 3

- teaspoons water 3/4 c (180ml) thickened cream,

- extra * Kahlua is a coffee-flavoured liqueur.
Tia Maria would
also be suitable for this recipe.
Sponge finger biscuits are
available from most supermarkets and some delicatessens * Line base
and sides of 23cm square slab pan with foil.
Cover base of prepared
pan with a layer of sponge finger biscuits.
Brush biscuits with
half of the combined coffee and water.
Place chopped white
chocolate in medium heatproof bowl over pan of simmering water,
stir until melted; cool slightly.
Stir in cream.
Pour half the
combined white chocolate and cream over prepared biscuits in pan,
cover, refrigerate 10 mins.
Repeat with the remaining biscuits,
coffee mixture and white chocolate mixture.
Spread the mocha mousse
over biscuits, then cover, refrigerate several hours or overnight,
until the mousse is firm.
Decorate slice with whipped cream dusted
with cocoa and serve with strawberries, if desired.
Mocha Mousse:
Combine chopped chocolate and butter in medium heatproof bowl over
pan of simmering water, stir until chocolate and butter are melted;
cool slightly.
Stir in cream, egg yolks and liqueur; mix well.
Beat
extra cream in small bowl with electric mixer until firm peaks
form; fold cream into the chocolate mixture in 2 batches.
* Not
suitable to freeze * * Suitable to m/wave * Note: For best results,
choose good quality dark chocolate and white eating chocolate for
this recipe.
Posted by : Sue Rykmans.

6 oz Chocolate,

-semi-sweet 1/4 c Coffee liqueur

1 tb Instant coffee,dry

1/2 c Brown sugar

-packed 1 c Corn syrup

3 Eggs, beaten

1/4 c Butter, melted

2 ts Vanilla

1/4 ts Salt

1 c Pecans

-coarsly chopped 1 9”pie-shell

-unbaked 1 c Pecan halves

Directions: In heatproof bowl set over simmering water, melt
chocolate with coffee liqueur and instant coffee granules.
Stir
until smooth.
Remove from heat; stir in brown sugar until
dissolved.
Stir in corn syrup, eggs, butter, vanilla, salt and
chopped pecans.
Pour filling into pie shell;arrange pecan halves
decoratively on top .
Bake at 350F for 45-50 minutes, or until
edges feel set but centre still jiggles slightly.
Let cool on wire
rack before serving.
Calories: you don’t want to know.

1/2 c Butter or margarine

1/2 c Semisweet chocolate pieces

1 T Instant coffee crystals

3/4 c Sugar

3/4 c Brown sugar; (packed)

2 Eggs

2 t Vanilla

2 c All-purpose flour

1/3 c Unsweetened cocoa powder

1/2 t Baking powder

1/4 t Salt

1 c Semisweet chocolate pieces

In a large saucepan melt margarine or butter and the 1/2 cup
chocolate pieces over low heat.
Remove from heat.
Stir in coffee
crystals; cool 5 minutes.
Stir in sugars, eggs and vanilla.
In a
medium mixing bowl combine flour, cocoa powder, baking powder, and
salt.
Stir into coffee mixture.
Stir in the 1 cup chocolate pieces.
Drop dough by rounded tablespoonfuls onto lightly greased cookie
sheets.
Bake in a 350 degree oven 10 minutes.
Let cool 1 minute
before removing from sheet.
143 calories, 6 g fat, 14 mg
cholesterol, 2 g protein, 22 g carbohydrate,

0 g fiber, and 65 mg sodium per cookie.
From “Better Homes &
Gardens”

magazine, May 1992.

3 Or 4 ripe bananas

1 Egg

1 c Sugar

1 1/2 c Flour

1 ts Salt

1 ts Baking soda

1/4 c Melted butter or margarine

1/2 c Walnuts (optional)

1/2 c Chocolate chips (optional)

Mash bananas by hand or with mixer until fairly smooth (may
still appear slightly lumpy).
Add all other ingredients in order,
mixing as you go.
Add melted butter last.
Pour into 1 greased and
floured loaf pan or 2 small loaf pans and bake at 325 degrees for
50 to 60 minutes.
Note: If possible, grease pan with Butter

flavored Crisco or use butter.

1/4 c Cold water

1 Envelope unflavored gelatin

6 Eggs, separated

1 1/2 c Sugar, divided

6 Squares (1 oz each)

-unsweetened chocolate, -melted and cooled 1 tb Instant
coffee

1 c Boiling water

2 1/2 ts Vanilla, divided

2 tb Dark rum, brandy or bourbon

1/8 ts Salt

2 c Heavy cream

1/3 c Confectioner’s sugar

FROM: Woman’s Day, 9/2/80 Make early in day or day before.
Double recipe for large loaf pan or 2 pans, using very large bowl
for folding egg whites with chocolate.
For easy unmolding prepare
9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for
length, one for width of pan.
Fold each lengthwise as necessary to
fit pan exactly: it’s best to have more than one thickness.
Put
strips in pan, extending slightly above rim on all sides.
Pour cold
water into 2-cup glass measure.
Sprinkle with gelatin; let stand at
least 5 minutes.
Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks
with 1 cup sugar 5 minutes or until thick and light colored.
Stir
in chocolate

until smooth, scraping bowl with rubber spatula; set aside.
Add
coffee and boiling water to softened gelatin; stir mixture into
stiff chocolate mixture scraping bowl constantly, until smooth.
Beat in 1-1/2 tsp vanilla and the rum.
Transfer mixture to 4-quart
bowl; place in large bowl of ice and cold water.
Stir, scraping
bottom and sides 2-3 minutes or until very cold but not thick.
Remove from water temporarily; set aside.
In large bowl beat whites
with salt until foamy.
Gradually beat in remaining 1/2 cup sugar
until soft peaks form.
Return bowl of chocolate mixture to ice
water; stir 2-3 minutes or until mixture barely starts to thicken.
Remove bowl from ice water.
Fold half the mixture into whites, then
fold into remaining mixture (do not overfold).
Pour gently from one
bowl to another to insure thorough blending.
Refrigerate 8-10 hours
or overnight.
To unmold: since most loaf pans flare, corners
probably will not be lined with wax paper.
With small, sharp knife
loosen corners.
Invert flat platter over loaf pan; invert pan over
platter.
Remove pan; gently peel way paper.
Whip creamwith
confectioner’s sugar and remaining 1 tsp vanilla to thick saucelike
consistency.
(If desired, whip about 1/2 cup of the heavy cream
until stiff.
Pipe on mousse to garnish.) Spoon generously over each
slice of mousse.
Makes 10 servings.

-Joyce Burton – PDPP83A 2 Egg whites; room temperature

1/4 ts Cream of tartar

pn Salt 1/2 c Granulated sugar

1/2 ts Vanilla extract

4 oz Semisweet chocolate chips

1.
Preheat oven to 375 F.
Line baking sheet with

parchment paper; set aside.
2.
In medium bowl, with electric
mixer on medium

speed, beat egg whites until frothy; add cream of tartar and
salt.
Beat on high speed until stiff; beat in sugar 1 tablespoon at
a time.
Add vanilla; fold in chocolate chips.
3.
Drop batter by
heaping teaspoonfuls onto prepared

baking sheet.
Place in oven.
Turn oven off; leave cookies in
oven 5 hours.
Variation: Add food coloring for festive holiday
touch: green for Christmas; pink and yellow for Easter, etc.
Each
serving (2 cookies) provides: 80 optional calories.
Per serving: 80
calories, 1 g protein, 3 g fat, 15 g carbohydrate, 3 mg calcium, 20
mg sodium, 0 mg cholesterol, 0 g dietary fiber.
Source: “Weight
Watchers Favorite Homestyle Recipes.”

2 c Whipping cream

3 tb Icing sugar

3 tb Orange liqueur

6 oz Semisweet chocolate

2 tb Butter

3 Bananas

MERINGUE: 4 Egg whites

1 pn Cream of tartar

1 c Granulated sugar

1/2 ts Vanilla

A centerpiece dessert, this inventive trifle combines the
classic tastes of ripe bananas and rich chocolate.
You can freeze
the crumbled meringues ahead of time, but assemble the trifle no
longer than 4 hours before serving.
MERINGUES: In bowl, beat egg
whites with cream of tartar until soft peaks form;gradually beat in
sugar until stiff peaks form.
Beat in vanilla.
Onto a foil-lined
baking sheet, spoon mixture into 2 inch rounds.
Bake in 250 F oven
for 2 hours.
Let cool; break each round into 3-4 pieces.
Set aside.
In bowl, whip cream; gradually beat in sugar.
Fold in orange
liqueur.
In top of double boiler over hot, not boiling, water, or
in microwaveable dish, melt chocolate with butter; let cool
slightly.
Cut bananas into 1/2 inch thick slices.
Spoon one third
of the whipped cream into 8-10 cup serving bowl.
Cover with 1/3 of
the meringue pieces; drizzle with 1/3 of the chocolate.
Cover with
half of the bananas.
Repeat with whipped cream, meringues,
chocolate and bananas.
Top with remaining whipped cream, then
meringues, then chocolate.
Refrigerate until serving.
Makes 8-10
servings.
Origin: Canadian Living cooking collection: Great
Desserts.
Shared by: Sharon Stevens.

1 c Butter or margarine; soft

1/2 c Brown sugar, firmly packed

1 Egg

1/3 c Light molasses

3 c Sifted all-purpose flour

1/2 ts Soda

1/4 ts Salt

3/4 ts Cinnamon

3/4 ts Ginger

1/4 ts Nutmeg

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) Beat butter until creamy; gradually
add sugar, beating until fluffy.
Add egg; beat until light and
fluffy.
Blend in molasses.
Sift together flour, soda, salt and
spices.
Add to creamed mixture; blend well.
Stir in oats.
Chill
dough at least 1 hour.
Roll out on lightly floured board or canvas
to 1/8-inch thickness.
Cut with floured gingerbread man cutter.
Place on greased cooky sheets.
Bake in preheated moderate oven (350
degrees F.) 10 to 12 minutes; cool.
Decorate with confectioners’
sugar frosting, red cinnamon candies, semi-sweet chocolate pieces
and currants.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

1 Foil-wrapped bar NESTLE

-Premier White baking bar -(2 oz) 3/4 c Butter or margarine,

-softened 1/2 c Sugar

1/2 t Salt

1 Egg

2 t Vanilla extract

2 1/2 c All-purpose flour

1 pk NESTLE Toll House semi-sweet

-chocolate Rainbow Morsels -(9 oz) Preheat oven to 350′F.
In
small saucepan over low heat, melt Nestle Premier White baking bar;
set aside.
In large mixer bowl, beat butter, sugar and salt until
creamy.
Blend in egg and vanilla extract.
Blend in melted baking
bar.
Gradually beat in flour.
Place dough in cookie press fitted
with desired plate.
Press dough onto ungreased cookie sheets;
decorate with Nestle Toll House semi-sweet chocolate Rainbow
Morsels.
Bake 7-9 minutes until set.
Let stand 1 minute.
Remove
from cookie sheets; cool completely.
Makes about 6 dozen
cookies.

2 3/4 c All-purpose flour

1 t Baking soda

1/2 t Baking powder

1/4 t Salt

1 c Butter or margarine,

-softened 1 1/2 c Sugar

1 Egg

1 t Vanilla extract

1 pk NESTLE Toll House semi-sweet

-chocolate Rainbow Morsels, -divided (9 oz) Preheat oven to
375′F.
In small bowl, combine flour, baking soda, baking powder and
salt; set aside.
In large mixer bowl, beat butter and sugar until
creamy.
Blend in egg and vanilla extract.
Gradually beat in flour
mixture.
(Batter will be stiff.) Stir in 1 cup Nestle Toll House
semi-sweet chocolate Rainbow Morsels.
Shape rounded teaspoonfuls
dough into balls; place on ungreased cookie sheets.
Gently press 3
of 4 remaining Rainbow Morsels into each balls.
Bake 8-10 minutes
until edges are lightly browned.
Let stand 2 minutes.
Remove from
cookie sheets; cool.
Makes about 4 1/2 dozen cookies.

Angelica (Cut two pieces -of crystalized (candied) -angelica,
each about -1/8 inch by 2 inches) 2 Almonds (blanched)

2 Pear halves, preferably

-canned (for -authenticity), but -cooked, fresh pear -would do
Carefully halve the almonds along the natural split in the nut.
(This is easiest after they are still wet from blanching.) Place
the pear halves, round side up, in the serving dish.
At the narrow
end of each half, add two almond halves to make mouse ears.
At the
other end, insert the angelica to make a tail.
NOTES: * A quick
pear dessert — In general, a typical Australian dish is a typical
British dish, which is to say a typical European or American dish
with most of the subtleties of flavour (and difficulty in making)
removed.
The following dessert is a genuine Old Family Favorite in
Australia.
* Candied angelica is almost impossible to find in North
America.
Anything else with the appropriate properties of sweetness
and shape may be substituted, e.g.
a piece of chocolate or candy
cut to size, such as an Ovation mint divided longitudinally.
:
Difficulty: easy.
: Time: 2 minutes.
: Precision: don’t measure,
count.
: //// An Australian, far from home.
: Graeme Hirst
University of Toronto Computer Science Department : ////
utcsri!utai!gh / gh@toronto : Copyright (C) 1986 USENET Community
Trust

1 c Butter, softened

1 c Sugar

1 c Dark brown sugar

2 Eggs

1 1/2 ts Vanilla

2 c Unbleached flour

2 tb Unbleached flour

3/4 ts Baking soda

1 ts Salt

2 c Chocolate chips

1/2 c Pecans, chopped

Cream butter, sugar and brown sugar until well-blended.
Add
eggs, one at a time, blending well.
Mix in vanilla.
Sift together
flour, soda and salt.
Add to butter mixture.
Stir until mixed.
Add
chocolate chips and pecans.
Drop by teaspoonfuls onto well-greased
cookie sheet.
Bake at 350 degrees for 12 minutes.

———————————–CRUST———————————–
1 1/4 c Thin Mint cookies, finely cr

1/4 c Butter or margarine, melted

———————————-FILLING———————————-
1 c Butter

2 c Sifted powdered sugar

4 oz Unsweetened chocolate,melted

4 ea Eggs

1 t Peppermint extract

Preheat oven to 350 degrees.Blend cookie crumbs with butter and
press into bottom and sides of a 9″ pie pan.Bake 5 to 7 minutes and
cool thoroughly.
Beat butter and sugar until light and fluffy.Add
chocolate,eggs and peppermint extract,beating until well
combined.Mound filling into the baked pie shell.Freeze until
firm.

2/3 c Butter or margarine

2 c Quick oats, uncooked

1 c Sugar

2/3 c All-purpose flour

1/4 c Corn syrup

1/4 c Milk

1 t Vanilla extract

1/4 t Salt

1 pk NESTLE Toll House milk

-chocolate morsels (11.5 oz) Preheat oven to 375′F.
Melt butter
in medium saucepan over low heat.
Remove from heat.
Stir in oats,
sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined
cookie sheets.
Spread thin with rubber spatula.
Bake 5-7 minutes.
Cool on cookie sheets.
Peel foil away from cookies.
Melt Nestle
Toll House milk chocolate morsels over hot (not boiling) water;
stir until smooth.
Spread chocolate on flat side of half the
cookies.
Top with remaining cookies.
Makes 3 1/2 dozen sandwich
cookies.

50 Cotton balls, plain

OR Cotton wool, 3 by 6 feet 2 lb Bittersweet chocolate

1/2 c Liqueur, any favorite

-[optional] If starting from cotton wool, divide it into about
50 pieces, making sure they are well formed, round, and the rough
edges have been worked back into the mass to make a smooth surface.
Melt the chocolate in a double boiler being careful not to get any
water in the chocolate.
In batches of about ten put the balls of
cotton on a fine rack or grate.
Sprinkle with the liqueur if you’re
using it.
[Be careful! Too much will overpower the other flavors.]
Slowly pour enough chocolate over each ball of cotton to coat it
thoroughly, letting excess drip off.
Allow the chocolate coating to
cool before taking the chocolate covered cotton from the rack.
Keep
stored in a closed container in a cool place away from light.
Munitions boxes work well for this.
NOTES: * Chocolate covered
cotton — This is a recipe I invented after I had cornered the
cotton market and couldn’t get rid of the stuff.
While good orlon
can be substituted for the cotton, the resulting product won’t have
the same flavor or texture as the real thing.
Your friends will be
able to tell that you’ve been skimping.
Egyptian cotton works best.
Yield: About fifty servings.
* As a special cold-weather treat, use
wool instead of cotton.
: Difficulty: moderate.
: Time: 2 hours.
:
Precision: no need to measure.
: Milo Minderbinder : M&M
Enterprises : milo@glacier : Copyright (C) 1986 USENET Community
Trust

2 1/2 c Flour

1 ts Baking powder

1/4 ts Baking soda

1/4 ts Salt (opt)

3/4 c Ff yogurt

1 1/2 c Brown sugar

2 Egg whites

1 ts Vanilla

1 c Mini-chips

make just like cookies- mix yogurt and sugar together, add egg whites, then flour, etc.
I baked it at 350 deg.
for about 25 minutes or so.
It turned brown really fast, so I tested it with a toothpick.
The only thing that has a considerable amount of fat in it should be the mini chocolate chips, but that was kind of the point.
I used a rectangular cake pan, sprayed with pam and dusted with sugar (that’s what we always did in my family).
They are really chewy and kind of hard to cut, because of the chewiness.
Posted by Mera L Colling to the Fatfree Digest [Volume 15 Issue 17] Feb.
17, 1995.

Individual recipes copyrighted by originator.
FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.com using MMCONV.
Archived through kindness of Karen Mintzias, km@salata.com.
1.80?

2 oz Butter

2 oz Caster sugar

2 oz Glace’ cherries

– finely chopped 3 oz Hazelnuts; finely chopped

1 oz Mixed peel; finely chopped

2 ts Lemon juice

4 oz Chocolate

–(half plain & half white) Melt the butter in a saucepan,
then add the sugar and bring to the boil, stirring all the time.
Remove from the heat and stir in the cherries, hazelnuts, peel and
lemon juice.
Allow to cool slightly while you line two baking
sheets with nonstick paper.
Set the oven to 180 C/350 F/ Gas Mark
4.
Put little heaps of the mixture, about the size of a hazelnut,
on the sheets, leaving room for them to spread.
Bake for 5-6
minutes, until they are a light golden brown.
Push the edges in
with a knife to neaten, then leave them to cool on the paper.
Melt
the chocolate in two separate bowls set over saucepans of simmering
water, or in a microwave for 3-4 minutes, then spread over the
smooth side of the florentines.
Just before the chocolate sets,
make wavy lines with a fork.
Leave to cool completely.
Source: Rose
Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

2 1/2 c All-purpose flour

2 t Baking powder

1 t Baking soda

1 t Cinnamon

1 c Butter, softened

1 1/4 c Firmly packed brown sugar

2 Eggs

1 pk NESTLE Toll House semi-sweet

-chocolate mini morsels 2 c Granola cereal

1 c Raisins

Prehea oven to 375′F.
In small bowl, combine flour, baking
powder, baking soda and cinnamon; set aside.
In large mixer bowl,
beat butter and brown sugar until creamy.
Beat in eggs.
Gradually
beat in flour mixture.
Stir in Nestle Toll House semi-sweet
chocolate mini morsels, granola and raisins.
Drop by rounded
measuring tablespoonfuls ont ungreased cookie sheets.
Bake 9-11
minutes until edges are golden brown.
Let stand on cookie sheets 5
minutes.
Remove from cookie sheets; cool.

Makes about 4 dozen cookies.

-Jo Ferry cmsj69b 1 c Butter; softened

3/4 c Sugar

1 Egg

1 ts Vanilla

2 1/4 c Flour

2 c Mini chocolate chips

Preheat oven to 350.
In large mixer bowl, beat butter and sugar
until creamy.
Beat in egg and vanilla.
Gradually beat in flour.
Stir in 1 cup mini chocolate chips.
Spread batter into ungreased
13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown.
Immediately sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top.
Cool 10 minutes.
While still warm cut into 1
1/4 inch squares.
Cool completely.
Makes about 3 dozen.

1/2 c BLUE BONNET Margarine

1 c Sugar

1 oz Unsweetened chocolate,

-melted (1 oz) 1 Egg

1/3 c Buttermilk

1 t Vanilla extract

1 3/4 c All-purpose flour

1/2 t Baking soda

1/4 t Salt

3 pk Pep-O-Mint LIFE SAVERS

-Holes (0.35 oz ea) 1/2 c Walnuts, chopped

In large bowl with mixer at medium speed, beat margarine, sugar,
melted chocolate and egg until creamy.
Stir in buttermilk and
vanilla until smooth.
Mix in flour, baking soda and salt until
blended; stir in holes and walnuts.
Cover and chill dough at least
1 hour.
Drop dough by level tablespoonfuls, 2″ apart, onto
ungreased baking sheets.
Bake at 400′F.
for 8-10 minutes or until
set.
Remove from sheets, cool on wire racks.
Makes 3 dozen
cookies.