Servings: About 72 cookies You’ll need: 1 cup (2 sticks) light butter, softened 1/2 cup canola oil 3/4 cup sugar 3/4 cup brown sugar 2 eggs 1 tsp. vanilla extract 3/4 cup unsweetened applesauce 3 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. allspice, ground 1/2 tsp. cinnamon, ground 1 tsp. nutmeg, ground 1/4 tsp. salt 1/2 cup walnuts, chopped 1 cup (8 oz.) semi-sweet chocolate morsels 2 cups (16 oz.) quick oats 1/2 cup raisins Cooking spray 3-4 large cookie sheets (or reuse 1-2) Lightly grease cookie sheets with cooking spray. Heat oven to 350 degrees. In a large mixing bowl beat butter, oil and sugars, until creamy. Add eggs, vanilla extract, applesauce and allspice and beat well. In a medium mixing bowl sift together flour, baking powder, baking soda, spices and salt. Slowly add to to butter mixture and mix well. Slowly stir in oats, raisins, nuts and semi-sweet morsels and mix well. Drop by tablespoonfuls at least 1 inch apart onto lightly greased with cooking spray cookie sheets. Bake for 10-12 minutes, until a light golden brown. Let cool for 5 minutes then move to cooling rack and let completely cool before eating, storing or freezing. Karen’s Note: Frank’s mom made oatmeal cookies. She started putting raisins in them to make oatmeal-raisin cookies. Then when Frank was little he suggested she put chocolate chips in them. Later on Frank’s mom, Noni, started putting applesauce in them to keep them moist and chewy. Then the chopped walnuts were added later to give them a bit of a crunch. The real reason they were called “Frank Cookies”, because his mom made them really big and just for him, since they are definitely his favorite cookies!
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Serves: 16 You’ll need: 1 cup whole wheat flour 1/4 cup unbleached flour 1/2 cup sugar 1/2 cup Splenda 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1/4 cup unsweetened cocoa powder 1/4 cup chopped walnuts 1 whole egg, and 1 egg white (whipped) 1-1/2 cups zucchini (unpeeled and grated) 1/4 cup fat free sour cream 1 tsp. vanilla 1/2 cup unsweetened applesauce 1/4 cup mini chocolate chip morsels Butter flavored cooking spray Powdered sugar (optional) In a large bowl mix together first 11 (dry) ingredients, including nuts. In a medium bowl mix together egg, zucchini, sour cream, vanilla and applesauce. Add dry ingredients and mix in chocolate chips morsels. Pour batter into a 8″ x 4′ x 2″ prepared with cooking spray loaf pan. Bake at 350 degrees for about 55 minutes, until a toothpick or knife comes out clean. Cool completely, top with (optional powdered sugar), before slicing. An easy, quick and low fat breakfast idea! Servings: 4 You’ll need: 1 package reduced fat crescent rolls 1 Tbsp. butter spray or melted light butter (not hot) 1 Tbsp. cinnamon sugar 1/4 cup powdered sugar 1 – 2 tsp. fat free milk Non-stick baking sheet Preheat oven to 375 degrees (350 for dark coated baking sheet). Roll the reduced fat crescent rolls out flat on baking sheet. Spray or brush on liquefied butter – just enough to cover then sprinkle on cinnamon sugar. Roll up into crescent rolls and bake for appox.11 minutes, until a light golden brown. While baking, mix ¼ cup powdered sugar with 1 to 2 tsp. milk slowly adding just a little at a time to get a slightly thick glaze. After baking rolls and they’re slightly cooled then place on a serving plate and slowly drizzle each roll with sugar glaze. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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