Hot Food & Recipes

Servings: 48 Servings
Category: Cookies
Ingredients

• 4 lg Egg whites; at room
• -temperature
• 1 pn Salt; or cream of tartar
• 3/4 c Sugar; superfine
• 1 ts Vanilla extract
• 4 oz Dried apricots; finely diced
• 1/4 c Slivered almonds; lightly
• -toasted

Directions
Preheat the oven to 225 degrees. Lightly grease two cookie sheets or, if you prefer, grease parchment or waxed paper spread on cookie sheets. In a large bowl, beat the egg whites with the salt or cream of tartar until the whites make soft peaks. To make a tender meringue, gradually add all but 2 tablespoons of the sugar as you continue to beat. Check to see if the sugar has dissolved by pinching the meringue. When you can no longer feel the crystals, fold in the remaining sugar, then the vanilla extract, and finally the apricots and almonds. Drop neat spoonfuls of the meringue batter onto the cookie sheets; give them attractive peaks, as they will not spread or change their shape. Bake for 1hour without opening the door. Turn off the oven and keep them in the unopened oven for at least another hour or as long as overnight. Remove the cookies with a spatula. Store them in airtight tins or, closed tightly in a plastic bag, in the freezer, where they will keep indefinitely. NOTES : These light, tender meringue cookies are a good way to use up extra egg whites. Recipe by: A Feast Of Fruits Posted to MC-Recipe Digest V1 #1052 by “Marie Smith” on Jan 25, 1998

Servings: 6 Servings
Category: Cookies | Desserts
Ingredients

• 2 c Packed Brown Sugar
• 1 c Shortening
• 1/2 c Cold Coffee
• 16 oz (1cn) Unsweetened Applesauce
• 2 Large Eggs
• 3 1/2 c Unbleached All-Purpose Flour
• 1 ts Baking Soda
• 1 ts Salt
• 1 ts Ground Cinnamon
• 1 ts Ground Nutmeg
• 1 ts Ground Cloves
• 1 c Raisins
• 1/2 c Coarsely Chopped Nuts

Directions
Heat oven to 400 degrees F. Mix brown sugar, shortening, coffee, applesauce and eggs. Stir in remaining ingredients (dough will be very soft. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Bake until almost no indentation remains when touched, about 7 minutes. Makes about 7 dozen From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 24 Servings
Category: Cookies | Low-cal
Ingredients

• 1/4 c Vegetable oil
• 1/4 c Sugar
• 1 Egg
• 1 ts Vanilla extract
• 1/2 c Unsweetened Applesauce
• 1/2 c Whole Wheat Flour
• 1/2 c Unbleached White Flour
• 2 ts Baking powder
• 1/2 ts Baking soda
• 1 ts Ground cinnamon
• 1/8 ts Ground cloves
• 1/2 c Rolled oats
• 1/2 c Raisins

Directions
Cream the oil and sugar together. Add the egg and beat until light. Blend in the vanilla and applesauce. Stir in the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly-oiled baking sheets. Bake in a 375 F oven for 8-10 min or until lightly browned. Cool on a wire rack. Makes 24 cookies, each 56 calories 10 carbohydrates, 1 protein, 2 fat, 47 sodium, 49 potassium, 11 cholesterol 1/2 fruit exchange, 1/2 fat exchange Source: Holiday Cookbook, American Diabetes Association ISBN 0-13-024894-0, by Betty Wedman, M.S., R.D. from Norman Brown, main cooking echo March 93, QBook format From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 48 Servings
Category: Cookies | Desserts
Ingredients

• 2 c Flour
• 1 c Sugar
• 2 ts Baking soda
• 1/2 ts Salt
• 1/4 ts Cinnamon
• 3/4 c Oleo; softened
• 2 c Applesauce
• 1 Whole egg
• 3/4 c Nuts; chopped

Directions
Heat oven to 350 degrees. Greasse 15 x 10 inch jelly roll pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except the nuts; beat 1 minute at medium speed. Stir in nuts. Pour batter into prepared pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Cool completely. 48 bars Recipe by: Pillsbury Posted to recipelu-digest Volume 01 Number 324 by PookyPook@aol.com on Nov 28, 1997

Servings: 1 Servings
Category: Cookies
Ingredients

• 3 c All-purpose flour; sifted
• 1 1/2 ts Baking soda
• 3/4 c Soft shortening
• 2 c Light brown sugar; packed
• 3/4 ts Salt
• 1 1/2 ts Ground cinnamon
• 1 1/2 ts Ground cloves
• 3/4 ts Ground nutmeg
• 2 Whole eggs
• 1 1/2 c Chopped walnuts
• 1 1/2 c Apple; chopped finely,
• -unpaired
• 1 1/2 c Dark raisins; chopped
• 1/2 c Apple juice or milk GLAZE
• -(below)

Directions
———————————–GLAZE———————————– 2 c Confectioners sugar; sifted 1 1/2 tb Butter or margarine; -softened 1/2 ts Vanilla extract 1/4 ts Salt 1/4 c Milk 1. Preheat oven to 400 F. Lightly grease several cookie sheets. 2. sift flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg, and eggs until well blended. 3. Stir in half of flour mixture, then nuts, apple, and raisins. Blend in apple juice or milk, then remaining flour mixture. 4. Drop rounded tablespoonfuls of dough onto cookie sheets, 2 inches apart. 5. Bake 11 to 14 minutes, or until done. While cookies are still hot, spread thinly with Glaze. Decorate with bits of apple as pictured, if desired. Makes 3 1/2 to 4 dozen. GLAZE: 1. In small bowl, combine all ingredients; mix well. 2. Use to glaze Apple-Walnut Drop Cookies. Posted to recipelu-digest Volume 01 Number 301 by “Diane Geary” on Nov 24, 1997

Servings: 120 Servings
Category: Cookies
Ingredients

• 2 3/4 c Cake flour
• 1 ts Salt
• 2 ts Baking powder
• 1 c Shortening
• 2 c Brown sugar
• 1 1/2 ts Vanilla extract
• 1 Egg
• 1/2 c Evaporated milk
• 1/4 c Orange juice
• 2 lg Apples; pared and cored
• 1 c Seeded raisins
• 1 tb Orange rind; grated

Directions
Sift flour with salt and baking powder. Cream shortening with sifted sugar, add vanilla and egg and beat well. Add dry ingredients to the creamed mixture alternately with the combined evaporated milk and orange juice. Mix thoroughly. Put apples and raisins through food chopper, add grated orange rind and fold into mixture. Drop from 1/2 teaspoon onto a well-greased cookie sheet. Bake 12 to 15 minutes in a moderate oven (375 degrees). These keep well. Recipe by: Magazine Clipping Posted to MC-Recipe Digest by “Marie Smith” on Feb 14, 1998

Servings: 24 Servings
Category: Cookies | Apples
Ingredients

• 2 Rome Beauty apples; peeled,
• - finely chopped
• 1/2 c Pine nuts -OR- walnuts;
• - light toasted, fine choped
• Grated peel of 1 lemon
• 2 tb Sugar
• 1/4 ts Ground nutmeg
• 5 Phyllo sheets; frozen, thaw
• 1/2 c Unsalted butter; melted
• Powdered sugar; sifted (opt)

Directions
Combine apples, nuts, lemon peel, sugar and nutmeg in a medium bowl. Mix well to blend flavors; set aside. Unroll phyllo dough sheets. Cut dough lengthwise into 2″ wide strips. Place on waxed paper over damp towels. Cover all dough strips except 2 of them. Brush the 2 strips with the melted butter. Place about 2 teaspoons of the filling in the center of each strip, about 1″ from the top edge. Fold one corner of each strip over filling. Fold over again like a flag, till entire strip is folded. Place on buttered 10×15″ pan with sides. Repeat with remaining filling and phyllo strips. Brush folded pastries, top and bottom, with melted butter. Bake at 350~ for 20-25 minutes or until golden. Cool on wire rack. Sprinkle with sifted powdered sugar if desired. Pat Empson 05/21 07:17 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cookies | Desserts
Ingredients

• 2 1/2 c Pillsbury’s Best All Purpose
• -Flour*, sifted
• 1/2 ts Salt
• 1/4 c Sugar
• 3/4 c Butter
• 1/2 ts Grated lemon rind
• 6 tb Cream(sweet or sour)
• 4 c Apples(4 medium): pared/cut
• -into 1/4″cubes
• 1/3 c Raisins
• 1/4 c Sugar
• 1 tb Flour
• 1/4 ts French’s Cinnamon
• 3 tb Lemon juice
• Egg; beaten
• Sugar

Directions
BAKE at 350 degrees for 15 minutes then at 400 degrees for 25 to 30 minutes. MAKES 3 dozen cookies. Sift together flour, salt and sugar into mixing bowl. Cut in butter and lemon rind until particles are the size of small peas. Sprinkle with 6 to 7 tablespoons cream over mixture, tossing lightly with fork until dough is moist enough to hold together. Divide dough in half.Form into two balls. Roll out half of dough on waxed paper to 15 x 10-inch rectangle. Turn over onto ungreased jelly roll pan or baking sheet. Peel off waxed paper. Bake in moderate oven (350 degrees) 15 minutes. Prepare 4 cups apples. Add raisins, sugar, flour, cinnamon and lemon juice. Spread over baked crust. Roll out remaining dough to 15 x 10 ~inch rectangle on waxed paper. Turn over on apple filling. Brush with slightly beaten egg and sprinkle with sugar. BAke in moderately hot oven (400 degrees) 25 to 30 minutes until golden brown. Cool slightly and cut into 3 x 1 1/2 -inch rectangles. *For use with Pillsbury’s Best Self-Rising Flour, omit salt; decrease second baking time to 20 to 25 minutes. **Pronounced Ap’-fel-shnit’-en NOTES : “From Pillsbury’s European Recipe Service-A Cookie from Austria.” Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997

Servings: 16 Servings
Category: Cookies
Ingredients

• 2 c Flour
• 1/4 c Sugar
• 1/4 ts Salt
• 1/2 c Butter; plus 3 tablespoons
• 2 lb Apple slices, peeled; use
• -Gala/Delicious
• 1/2 c Raisins
• 1/2 c Brown sugar, packed
• 1/2 ts Cinnamon
• 1 tb Cornstarch
• 2 tb Lemon juice

Directions
——————————STREUSEL TOPPING—————————— 3/4 c Flour 3/4 c Pecans; chopped 1/3 c Brown sugar, packed 6 tb Butter; lightly softened 2 ts Vanilla 3/4 ts Cinnamon Peel, core and slice apples thinly. Use a food processor to slice apples, since this makes the job easier. 1/2-inch slices should be about right. Preheat oven to 375 degrees F. Lightly grease sides of 9 x 13-inch baking pan. Prepare Streusel Topping: In medium bowl, mix flour, pecans, brown sugar, slightly softened butter, vanilla and cinnamon until mixture comes together. Shape into a ball. Prepare crust: Into large bowl, measure flour, sugar and salt. Cut in 1/2 cup cold butter into small bits. With fingertips, blend butter into flour mixture until mixture resembles fine crumbs. Press evenly into bottom of baking pan. Bake crust 15 to 20 minutes our until golden. Crust may crack slightly but don’t worry. Place apple slices in 10-inch skillet. Add raisins, brown sugar, cinnamon and 3 tablespoons butter. Cook 15 minutes over medium heat, stirring occasionally, until apples are tender. In cup, mix cornstarch and lemon juice. Stir lemon juice mixture into apple slice mixture and cook until thickened. This should happen quickly. Remove from heat. Spoon apple mixture over crust. Break Streusel Topping into chunks and scatter over apple mixture. Bake 30 minutes or until streusel is browned. Cook completely, in pan, placed on wire rack. When cold cut into 16 pieces and serve. Serves 16. 284 calories per bar, according to MasterCook. Recipe By : Good Housekeeping Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 19:19:52 -0800 From: Mary Ash

Servings: 24 Servings
Category: Cookie
Ingredients

• 3 Egg yolks
• 2 c Flour
• 1 pn Salt
• 1/2 lb Margarine
• 2 tb Vinegar
• 6 Graham crackers; crushed
• 12 Apples; cored, peeled and
• -cut into slices
• 1 c Sugar
• 1 ts Cinnamon

Directions
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP) Date: 12 Oct 1993 08:23 EST Cut flour into margarine, pie crust style. Add egg yolks and vinegar and mix well. Divide dough in half and refrigerate several hours or overnight till firm. Roll out one piece and dough and line a greased 8 x 13 pan with it (make sure the dough reaches the tops of the sides). Sprinkly the graham cracker crumbs over the bottom. Mix apples with the cinnamon and sugar and fill the crust. Tope with the second piece of dough and seal the edges. Use a fork to poke holes randomly over the top to let steam escape. If desired you can brush the top with melted butter and a light dusting of sugar. Bake at 400 degrees for one hour or until deep golden brown. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.