Procedure :

1/2 lb Raisins

1 1/2 c Brown sugar

1 c Shortening; scant

3 ea Eggs

1 c Walnuts; english

1 ts Baking powder

1 ts Baking soda

1 ts Vanilla

1 ts Cinnamon

3 tb Raisin juice

3 c Flour

1/2 ts Salt

Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Source: Mrs. Flora Hall, Knox County, OH

Procedure :

1 c Butter Or Margarine

1 1/2 c Creamy Peanut Butter

1 c Granulated Sugar

1 1/2 c Brown Sugar; Packed

2 lg Eggs

2 ts Vanilla Extract

1 ts Salt

1 ts Baking Soda

2 c Unbleached All-Purpose Flour

Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies

Procedure :

1 c Brown sugar

1 c Lard

1 ts Baking soda; heaping

8 ea Eggs; well beaten

5 c Flour

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. Source: Mrs. Willis Wentz, Bucyrus Grange, Crawford County, OH

Procedure :

1/4 c Margarine, softened

1/2 c Granulated sugar

1/4 ts Vanilla

1 c Graham flour (or whole wheat

1/2 c All-purpose flour

1/4 ts Baking powder

1/4 ts Baking soda

1/4 ts Salt

1/4 c Skim milk

Cream margarine, sugar and vanilla. Add dry ingredients. Beat on low or stir with spoon until crumbly. Add milk. Mix in. Roll paper thin on lightly floured surface. Use a ruler for even cutting. Cut into 2 1/2 inch squares. Arrange on ungreased baking sheets. No need to leave room for expansion. Prick evenly with fork. Bake in 350F oven for about 10 to 12 minutes until lightly browned. Remove from baking sheet while hot. Makes 3 dozen (1/2 original recipe) 1 wafer contains 42 calories trace Cholesterol, 44 mg Sodium, 1 g Fat

Source: Company’s Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93

Procedure :

1/4 c Unsalted butter, softened

1/2 c Dark brown sugar, firmly p

1 t Baking soda

1 t Salt

1/2 t Cinnamon

1/2 t Ground ginger

1/2 t Ground cloves

1/2 t Allspice

3/4 c Dark molasses

1/3 c Water

3 1/4 c Sifted flour

Raisins Directions: In a large mixing bowl, cream together butter and sugar. Beat in the baking soda, salt, cinnamon, ginger, cloves, and allspice. Mix well. Stir in the molasses, then add the water. Gradually work the flour into the batter, 1 cup at a time.

Knead the mixture into a smooth dough. If the dough is sticky, add more flour, a little at a time, until it is easier to work. Divide the dough into two equal parts. Wrap each half in waxed paper and refrigerate over- night. Do not freeze. The next day, preheat the oven to 350. Lightly grease two large baking sheet with butter or vegetable shortening. On a floured work survace, roll out the dough to a thickness of 1/4 inch. Cut out the cookies using a 3-inch-tall gingerbread man cookie cutter. Place the cookies 1 inch apart on the baking sheets. Create the eyes and buttons with the raisins. Bake for 10 to 12 minutes, or until the cookies have browned around the edges. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.

Procedure :

1 c Sugar

2/3 c Butter; or shortening

2 Eggs

3/4 c Banana; mashed

1/2 ts Vanilla

1/2 ts Lemon juice

1 1/2 c Rolled oats

2 c Flour

3/4 ts Soda

1 ts Baking powder

1 ts Salt

1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together. cream together sugar and shortening. Beat in well beaten eggs.stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoon onto greased baking sheet and bake in preheated 350 degree oven 15 to 18 minutes, or until golden. Barb

Procedure :

1 1/4 c Butter Flavor Crisco

1 c Granulated sugar

2/3 c Firmly packed brown sugar

1/4 c Honey

1 Egg

1/4 c Milk

1 ts Vanilla

2 1/2 c Flour

1 ts Baking soda

1/2 ts Salt

1 c Quick-cooking oats

Not instant or old-fashioned 1 c Flake coconut

1 c Raisins

1/2 c Walnut pieces broken

1/2 c Wheat germ (optional)

1. Heat oven to 350?F.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,

milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture.

4. Stir in oats, coconut, raisins, wheat germ, and walnuts.

5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake

at 350?F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies

From the kitchen of Lois Flack

Procedure :

1/2 c Butter

1 c Brown sugar

2 ea Eggs

1 ts Vanilla

1/4 c Milk

3/4 ts Baking soda

2 c Flour

3/4 c Black walnuts; chopped

Salt; a pinch Cream butter and sugar together, add vanilla, well beaten eggs. Dissolve soda in milk, add flour, salt and nut meats. Dough should be just stiff enough to draw from end of spoon. Just before placing in oven, sift granulated sugar over some of cakes and put a half nut meat in each. Note: No time or temperature given. Assume a 375 F. oven. Source: Miss Nellie Wright, Captina Grange, Belmont County, OH

Procedure :

———————————-MIX WELL———————————- 1 c White Wave soy yogurt

1 c Applesauce (unsweetened)

2 To 3 c. turbinado sugar

2 t Vanilla

1 c Rolled oats (whole)

2 c Rolled oats (process in food

Processor to coarse flour) ——————————-SIFT TOGETHER——————————- 1 c Unbleached flour

1 1/2 T Baking powder

1 1/2 T Baking soda

1 t Salt

2 T Ener-g egg replacer

Combine mixtures. The baking soda should react somewhat, making the mass fluffy and easy to stir. Add more flour until a cookie dough texture is reached (I had to use ~ 2.75 c. total). Add chips or fruit or whatever. Shape into balls and bake at 375 until browned. They do brown, they don’t melt around the edges in that weird way that bad cookies do, and were considered entirely successful. Source: Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding them way too sweet, I made my own reduced-fat cookies last night. Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 7] Mar. 11, 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?

Procedure :

1 1/2 c Sugar

5 tb Water

2 ea Egg whites

1/2 ts Flavoring

Cream of tartar Banquet wafers Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 – 450 F. Source: Mrs. Mabel Rife, Good Hope Grange, Fayette County, OH

Procedure :

—————————–BUTTERSCOTCH BASE—————————– 1/3 c Shortening; soft

1/3 c Brown sugar, firmly packed

3/4 c Sifted all-purpose flour

1/2 ts Soda

1/2 ts Salt

3/4 c Quaker Oats, uncooked

– (quick or old-fashioned) ——————————COCONUT TOPPING—————————— 2 Eggs

1 c Brown sugar, firmly packed

1 tb All-purpose flour

1 tb Lemon juice

1 Lemon; grated peel only

1 c Shredded coconut

1/2 c Chopped pecans

For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan. For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Procedure :

1 c Sugar, confectioners

1 c Almond paste

3 Egg whites

1/2 ts Salt

Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled baking sheet. Bake in moderate oven (375 F) about 15 minutes. Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula. The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed. The Household Searchlight

Procedure :

————————————BARS———————————— 2 c Flour

2 c Sugar

1 ts Baking Soda

1 ts Cinnamon

1/2 ts Salt

1 c Oil

2 ts Vanilla

2 c Bananas, diced (2 medium)

1 c Walnuts

1 c Marachino Cherries, halfed

3 Eggs, slightly beaten

8 oz Crushed Pineapple, undraine

———————————–GLAZE———————————– 1/4 c Butter or Margarine, soften

1 1/2 c Powdered Sugar

1 1/2 tb Warm Water

*** Bars *** Grease and flour a 10×15 jelly roll pan. Spoon the flour lightly into a cup and measure off. In a large bowl combine all ingredients and stir until blended. Spread in pan. Bake 30-40 minutes in a preheated 350oF oven until toothpick comes out clean. *** Glaze *** Combine all ingredients and add enough milk to make a spreading constitancy. Take bars out and spread with glaze. Let cool and cut into 48 bars. Store in the refrigerator. Source: “The Yankee Kitchen” 03-29-93 (#1) [Mrs. L.]

Procedure :

3/4 c Sugar

3 ts Powdered instant coffee

4 Egg whites, room temperature

1 ts Vanilla extract

1/4 ts Cream of tartar

These cookies – said to have been a favorite with Marie Antoinette – are 100 percent fat-free, and have about 20 calories per cookie. They also have no flour, so would be good for someone who isn’t able to eat wheat. They will, however, tie up your oven for 3-4 hours. Heat oven to 250′F. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing. Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2″ between cookies. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it’s okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.

Procedure :

——————————–MIX TOGETHER——————————– 1 c AM 7 Grain Cereal

2 c AM Sesame Seeds

1 1/2 c Shredded Coconut

4 tb AM Crunchy Peanut Butter

1 c Maple syrup

1 ts Grated orange rind

1 ts Vanilla

1/2 ts Sea salt (optional)

1/2 c Chopped nuts

When thoroughly mixed, pat into an oiled pan, 1/2″ thick. Bake at 350 F. for 45 minutes or until golden brown. Cool thoroughly. Slice into bars. Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias