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Reply
| | From:  Genie· (Original Message) | Sent: 1/8/2008 7:16 PM |
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Reply
| | | From: Genie· | Sent: 5/14/2008 4:28 AM |
Mary Tyler Moore's Almond Meringue Cookies
Author/Submitted by:
Servings: 24
Categories: Cookies / Desserts / Low-Carb / Low-Fat/Low-Cal Ingredients: 4 egg whites 8 teaspoons skim dry milk 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon sugar substitute, liquid cinnamon, to taste Directions:
Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. | |
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Reply
| | | From: Genie· | Sent: 6/2/2008 1:30 AM |
| LOW FAT OATMEAL RAISIN COOKIES | | | 1/8 c. cooking oil
1 1/2 c. firmly packed brown sugar
3-4 egg whites
2 tbsp. skim milk
2 tsp. vanilla
1 3/4 c. flour
1 c. raisins
3/4 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
2 1/4 c. quick cooking oats
1/4 c. dry oat bran high fiber hot cereal Heat oven to 350 degrees. Oil baking sheets lightly. Combine oil and brown sugar in a large bowl. Add egg whites, milk and vanilla. Blend well. Combine flour, salt, baking soda and cinnamon. Add to above mixture; mix well. Stir in oats, oat bran and raisins. Drop by slightly rounded measuring tablespoons onto baking sheets. Bake at 350 degrees for 9-10 minutes or until bottoms are lightly browned. (Tops will not brown.) Cool on baking sheets 2 minutes. Remove to cooling rack. | | |
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Reply
| | | From: Genie· | Sent: 7/11/2008 8:50 PM |
---------- Recipe via Meal-Master (tm) v8.05
Title: "Cracker" Toffee Triangles
Categories: None
Yield: 1 Servings
Graham crackers; (or saltine crackers) to cover a 15" x 10"
jelly roll pan in a single layer (cut to fit at
one end and along one side)
1 c Brown sugar; (light or dark)
1/2 c Butter or margarine
2 c Chocolate chips
1 c Chopped walnuts or pecans
Heat oven to 350 F. Lightly but thoroughly grease bottom and sides of
jelly roll pan (some versions of the recipe specify lining the pan with foil
and also greasing
the foil). Line pan with crackers to cover completely in a single layer.
Stir butter and brown sugar together in a saucepan over medium heat until
butter has melted, sugar is dissolved, and mixture is blended and thickened
slightly (no longer than 3 minutes!).
Pour hot mixture over crackers, spreading to cover them completely. Bake 8
minutes (no longer!). Remove from oven. Wait a few seconds for topping to
stop bubbling, and then sprinkle chocolate chips evenly over surface. When
the chips have melted, spread the chocolate evenly over the crackers (now
one giant piece!). Sprinkle chopped nuts over all.
When chocolate has set, cut cookies: Make three lengthwise cuts and five
crosswise cuts to make twenty-four 2 1/2 inch squares. Cut squares on the
diagonal to make 48 triangular cookies.
Per cookie (with graham base) 100 cal, 1 g pro, 11 g car, 6 g fat, 5 mg chol
with butter, 45 mg sodium.
Note: These are delicious. And no one ever guesses how easy they are.
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Reply
| | | From: Genie· | Sent: 7/17/2008 9:50 PM |
| Peanut Butter Protein Cookies | |  | | | | |  |  |  |  |  | | | | | - Ingredients:
- 1/4 cups Soy Flour
- 1 cup sifted Whole Wheat Pastry Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Butter
- 1 cup Brown Sugar, packed
- 1 Egg
- 1/2 cup Peanut Butter
- 1 tsp Vanilla
Preheat oven to 375°F. Set aside an ungreased cookie sheet.
Cream together the butter, sugar, peanut butter, egg and vanilla extract. Sift together the flours, baking soda and salt. Add the flour mixture to the creamed mixture and mix until smooth.
Shape teaspoonfuls of dough into balls by rolling between the palms of your hands to the size of a walnut. Place dough rounds 2" apart on cookie sheet. Flatten lightly with the tines of a fork that have been dipped into flour. Press the tines into the dough making a crisscross design.
Place oven rack in middle position of oven with cookie sheet and bake for 10-12 minutes, until set, but not hard. Allow to cool for 3-4 minutes and remove from cookie sheet to wire rack. After cookies have cooled they can be stored in an airtight container for up to 4-5 days.
Makes 48 cookies.
NUTRITIONAL INFORMATION
Serving Size: 1 Cookie
Calories 60, Calories from Fat 30, Total Fat 3.5g, Saturated Fat 1.5g, Cholesterol 10mg, Sodium 25mg, Total Carbohydrates 7g, Dietary Fiber 0g, Sugars 5g, Protein 1g.
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Reply
| | | From: Genie· | Sent: 7/20/2008 1:58 AM |
| These cookies are a wonderful treat. Terrific when paired with hot tea or
coffee. Oatmeal Cookies
Ingredients
1/3 cup butter
1/3 cup lightly packed brown sugar
1/4 cup warm water
1 cup flour, divided (set 1/4 cup aside)
1 cup quick rolled oats
1 tsp cinnamon
1/2 tsp baking soda
1 tsp vanilla
Directions
Cream butter and sugar together, beat in water and vanilla.
Set aside 1/4 cup flour for rolling.
Mix together remaining dry ingredients (except flour) in separate bowl, and
then stir into the creamed mixture.
Add remaining flour gradually to dough until it is stiff enough to roll.
Divide dough into three lumps, about same size.
Roll each out 1/8th inch thick and cut into equal pieces or use cookie
cutter.
Place on lightly greased cookie sheet.
Bake at 350*F for approx. 10 minutes or until golden.
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 56.9
Total Fat: 2.2 g
Cholesterol: 5.1 mg
Sodium: 60.4 mg
Total Carbs: 8.3 g
Dietary Fiber: 0.5 g
Protein: 1.1 g
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:25 PM |
Almond Drop Cookies--L F
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter, softened
1/2 cup egg substitute
1 tablespoon almond extract
1. Preheat oven to 325° degrees F.
2. In food processor mix flour, sugar, butter, salt and baking soda until it forms little balls.
3. Add egg substitute and extract.
4. Drop spoon full of batter onto greased cookie sheet.
5. Bake for 25 minutes.
Makes 2 to 3 dozen cookies
Approximate Nutritional Breakdown Per Cookie:
Calories 73, Protein 1g, Carbohydrate 14g, Fat 1g,
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:13 AM |
Low Fat Molasses Cookies ¾ Cup Raisins
1/3 Cup Water ,hot
1 Cup Sugar
¼ Cup Molasses
1 Egg or 2 Egg Whites
2 ¼ Cup Flour
2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Cloves
¼ tsp. Salt
¼ Cup Sugar In a food processor bowl with a metal blade, combine raisins and hot water. Cover; process 2 to 3 minutes or until pureed. In a large bowl, combine raisin mixture, 1 cup sugar, molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, cinnamon, ginger, cloves and salt; mix well. Cover with plastic wrap; refrigerate 2 to 3 hours for easier handling. Heat oven to 350F. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 8 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets.
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:33 AM |
Low-Fat Almond Rice Cookies Yield: 12 Cookies
2/3 c Ground rice or rice flour (available at specialty stores)
2 T Ground almonds
1/4 c Sugar
1 Egg white, lightly beaten
2 T Clear honey
3 Drops almond extract
12 Split blanched almonds
Set the oven to 325F. Mix the rice, ground almonds, and sugar. Thoroughly beat in the egg white, honey, and almond essence. Line a cookie sheet with waxed paper. Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each. Bake in the oven for 15-20 minutes, until the cookies are light golden brown. Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper. When cool, store in an airtight tin. Per cookie: 2.5g fat, 0m cholesterol, 71 calories.
Source: "Low Fat Cooking", | |
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:35 AM |
Low-Fat Almond Loves Categories: Cookies, Nuts, Low-fat, Dkuhnen msn Yield: 32 Cookies 1 3/4 c Almonds 2 Egg whites 1/3 c Honey 1 T Vegetable oil 1/4 t Ground nutmeg 1/4 t Ground cardamom 1/4 c Fruit preserves, preferably Sweetened with juice or Honey In a food processor fitted with metal blade or in a blender, grind together everything except the preserves until a smooth paste forms. Drop teaspoonsful of the paste onto a greased or nonstick cookie sheet, or one lined with parchment paper. With a wet spoon, make a depression in the centers of the cookies. Place a small dollop (about 1/2 teaspoon) of fruit preserves in each depression. Bake in a preheated 350F oven until lightly golden, between 10-15 minutes. Per cookie: 64 calories, 4g fat, 6g carbohydrates, 5mg sodium, 0mg cholesterol. .
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:50 AM |
| Magical Peanut Butter Cookies
1 cup peanut butter, creamy or crunchy
1 1/3 cups Splenda
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan. | |
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Reply
| | | From: Genie· | Sent: 10/13/2008 4:08 AM |
| Candy Corn Cookies (Cookie Mix) |
| | Nibble away on sweet cookies that make you think you're eating candy. | | | 1 hr | | 2 hr 30 min | | About 9 1/2 dozen cookies | | 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix | | 1/3 | cup butter or margarine, melted | | 1 | egg | | Orange paste food color | | 2 | oz semisweet chocolate, melted, cooled | | 1. | Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms. | | 2. | On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan. | | 3. | Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm. | | 4. | Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart. | | 5. | Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container. | | High Altitude (3500-6500 ft): No change. | Nutrition Information: 1 Cookie: Calories 25 (Calories from Fat 10); Total Fat 1g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 2g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet. | Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to cut. | | To keep cookies longer, wrap tightly, label and freeze up to 6 months. | | | |
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:45 AM |
Devil's Delight Cookies
1/4 cup margarine softened
1/2 cup fat free buttermilk
1 teaspoon pure vanilla extract
2 egg whites whipped
1 1/2 cup unbleached flour
1/2 cup cocoa powder sifted
2/3 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons powdered sugar sifted
Preheat oven to 350F. Prepare baking sheets with cooking spray; set aside. In a mixing bowl, combine margarine, buttermilk, vanilla extract and egg whites. In another mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix wet ingredients with dry ingredients just until moistened. Drop dough by tablespoonfuls, 2" apart onto prepared baking sheets. Bake for 7 minutes. Sprinkle with powdered sugar.
30 servings; 58 Calories; 2g Fat (26% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 77mg Sodium
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