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Oatmeal Raisin Cookies

2 cup rolled oats
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 Tsp. ground nutmeg
1 Tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 cup brown sugar
4 oz. cream cheese, softened
1/4 cup molasses
1/4 cup canola oil
1/2 cup applesauce
2 egg whites
1 tsp. vanilla
2/3 cup raisins

Spray a baking sheet with non-stick cooking spray. Combine oats, flours, spices, salt and baking soda in a large bowl and mix well. In a separate bowl, combine brown sugar, cream cheese, molasses, oil, and applesauce and mix well, stir in egg whites and vanilla. Slowly stir into oat mixture. Add in raisins and stir. You may add more applesauce if batter is still too thick. Drop tablespoonfuls onto baking sheet and bake for 10 - 12 minutes at 350 degrees.

Peanut Butter Crisps

1 cup dark corn syrup
2 cups sugar
2 cups creamy peanut butter
8 - 12 cups dry corn flakes

Bring corn syrup and sugar to a boil. Remove from heat and stir in peanut butter and corn flakes, shape into balls.


1/2 pound butter, creamed
4 Tbs. powdered sugar
2 tsp. vanilla
2 cups flour
1 cup chopped pecans

Mix all ingredients and roll into small balls, then press with a fork.
Bake 15 minutes in a 375 degree F. oven. While hot, roll in a mixture of cinnamon and sugar. THESE COOKIES ARE DELICIOUS.

Ready in 1 hour or bake
Yield: about 4-1/2 dozen

2-2/3 c. vanilla or white chocolate chips
1/4 c. peanut butter
3 c. crisp rice cereal
1 c. peanuts

In a heavy saucepan; heat vanilla chips and peanut butter over low heat until melted; stir until smooth. Add cereal and peanuts; stir to coat. Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.


Makes 5 dozen.

1/2 cup butter, at room temperature
2 cups brown sugar
2 eggs, at room temperature, beaten
1 teaspoon vanilla
3-1/2 cups flour
1-1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Date-Nut Filling:

1 pound chopped dates
1/2 cup brown sugar
1/2 cup water
1/2 cup chopped nuts

Cream together butter and sugar. Add eggs and vanilla; beat well. Add sifted dry ingredients; mix thoroughly.

Form dough into a roll 1-1/2 inches in diameter. Wrap in waxed paper; chill several hours.

Filling: Combine dates, brown sugar, and water in a saucepan over medium heat; cook until thick. Stir in chopped nuts. Cool.

Preheat oven to 350 degrees. Cut dough into thin slices; arrange half of slices on a greased cookie sheet. Place one teaspoon of filling on each; top with remaining slices. Press edges together with a fork. Bake 10 minutes.

Per serving: 104 calories, 2 grams fat, 11 milligrams cholesterol, 20 grams carbohydrates, 1 gram fiber, 1 gram protein, 102 milligrams sodium.

Snowball Cookies
Serves 12


3/4 cup Butter
1/4 cup Evaporated Milk
2 teaspoons vanilla
1 3/4 cups all purpose flour, sifted
6 tablespoons C&H Pure Cane Powdered Sugar
1 cup pecans, chopped
1 cup C&H Pure Cane Powdered Sugar


In a bowl beat butter until fluffy. Add evaporated milk and vanilla. Sift flour and 6 tbl. powdered sugar.
Add to the butter mixture gradually. Stir in chopped pecans. Shape into 1" balls.
Place 2 inches apart onto an ungreased baking sheet. Bake at 375 degrees for 15 minutes. When done, sprinkle with powdered sugar. Makes 1 dozen.


1 1/2 cups *self-rising soft-wheat flour (like White Lily)
1/8 tsp. soda
1/3 tsp. salt
1 Tbs. sugar
3 Tbs. shortening
1 to 1 1/4 cup buttermilk
(or 3/4 cup buttermilk and 1/2 cup heavy cream)
1 cup **all-purpose flour
2 Tbs. butter, melted

Preheat the oven to 465 B0 and spray an 8-inch round cake pan with a non stick cooking spray.
Combine 1 1/2 cups of the self-rising flour, soda, salt, and sugar in a medium mixing bowl. With your fingers or a pastry blender work the shortening into the flour mixture until there are no shortening lumps larger than a large pea. Stir in the buttermilk and let stand for 2 or 3 minutes. This dough will be so wet that you cannot shape it in the usual manner.

Pour the cup of all-purpose flour into a plate or pie tin. Flour your hands well.
Spoon a biscuit-size lump of the wet dough into the flour and sprinkle some flour over the wet dough to coat the outside. Pick up the biscuit and shape it roughly into a soft round ball at the same time The dough is so soft that it will not hold its shape. As you shape each biscuit, place it in the pan.
Push the biscuits tightly against each other so they will rise up and not spread out.
Continue shaping biscuits in this manner until all of the dough is used.
Brush the biscuits with melted butter and bake just above the center of the oven until lightly browned, 15 to 20 minutes. Cool for 1 or 2 minutes in the pan, then dump out and cut the biscuits apart.

Notes: If low-protein Southern self-rising flour is not available, use 1 cup national-brand self-rising and 1/2 cup instant flour (such as Shake and Blend or Wondra) or cake flour, plus 1/2 teaspoon baking powder.

* If self-rising flour is not available, use a total of 1 1/2 teaspoons baking powder.

** Do not use self-rising flour for shaping since the leavener will give a bitter taste to the outside of the biscuit.

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