makes 2 dozen
1 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon allspice
½ cup chopped nuts
1 cup quick cooking oats
1 cup raisins
1 cup applesauce
½ cup vegetable oil
2 eggs or egg substitute equivalent
1 teaspoon vanilla
Preheat oven to 375F.
Combine all the dry ingredients.
Add remaining ingredients in order. (Dough will be thin.)
Drop by spoonful onto cookie sheet.
Bake for 10 to 12 minutes.
Tuesday, July 27, 2010
Monday, July 26, 2010
Apple-spice Cookies
makes 2 dozen
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon allspice
1¼ teaspoons ginger
1½ teaspoons ground cinnamon
1 cup apple juice concentrate
⅔ cup raisins
2 egg whites
¼ cup vegetable oil
Combine flour, baking powder, baking soda, and spices, set aside. Place apple juice concentrate and raisins in a blender or food processor and puree. Add egg white and pulse until blended. Add the egg whites and beat on slow speed just until combined. Gradually add the mixture alternating with the oil to the dry ingredients. Wrap dough in waxed paper and refrigerate 2 hours. Preheat oven to 375F. Line cookie sheet with parchment paper. Shape dough into walnut-sized balls. Place on cookie sheet and flatten with fork. Bake 8 to 10 minutes or until just done. Cool on wire rack.
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon allspice
1¼ teaspoons ginger
1½ teaspoons ground cinnamon
1 cup apple juice concentrate
⅔ cup raisins
2 egg whites
¼ cup vegetable oil
Combine flour, baking powder, baking soda, and spices, set aside. Place apple juice concentrate and raisins in a blender or food processor and puree. Add egg white and pulse until blended. Add the egg whites and beat on slow speed just until combined. Gradually add the mixture alternating with the oil to the dry ingredients. Wrap dough in waxed paper and refrigerate 2 hours. Preheat oven to 375F. Line cookie sheet with parchment paper. Shape dough into walnut-sized balls. Place on cookie sheet and flatten with fork. Bake 8 to 10 minutes or until just done. Cool on wire rack.
Friday, July 2, 2010
Anzac Biscuits
Traditionally served on Anzac Day. Originally, these biscuits commemorated the Australian and New Zealand soldiers who perished at Gallipoli in Turkey during WW1. Now, it honors the memories of all servicemen and women of war.
*The original recipe calls for golden syrup, which is difficult to find outside of Australia and England. The closest substitution is dark corn syrup.
makes 2 dozen
1 cup all-purpose flour
1-1/2 teaspoons baking soda
¾ cup granulated sugar
¾ cup shredded coconut
1 cup rolled oats
pinch of salt
2 teaspoons ground ginger
½ cup butter
4 tablespoon dark corn syrup
2 tablespoons water
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Combine flour, baking soda, sugar, coconut, oats, ginger, and salt. Melt butter in a saucepan. Remove from heat. Stir the corn syrup and water into the butter. Stir butter/syrup mixture in to the dry ingredients. Drop by the spoonful on to cookie sheets about 2" apart. Bake 12-15 minutes or until lightly browned. Transfer to wire racks to cool.
*The original recipe calls for golden syrup, which is difficult to find outside of Australia and England. The closest substitution is dark corn syrup.
makes 2 dozen
1 cup all-purpose flour
1-1/2 teaspoons baking soda
¾ cup granulated sugar
¾ cup shredded coconut
1 cup rolled oats
pinch of salt
2 teaspoons ground ginger
½ cup butter
4 tablespoon dark corn syrup
2 tablespoons water
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Combine flour, baking soda, sugar, coconut, oats, ginger, and salt. Melt butter in a saucepan. Remove from heat. Stir the corn syrup and water into the butter. Stir butter/syrup mixture in to the dry ingredients. Drop by the spoonful on to cookie sheets about 2" apart. Bake 12-15 minutes or until lightly browned. Transfer to wire racks to cool.
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