Cookies & Bars

[Arrianna]

herringchoker May 8, 2006, 8:17pm »
Chocolate Chip Oatmeal Cookies

1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1 tbsp. hot water
1 tsp. vanilla
1&1/4 cups flour (white or whole wheat)
1 tsp. baking soda
1 tsp. salt
2 cups rolled oats
1 cup chopped nuts (whatever you like, optional)
6 oz. chocolate chips

Cream shortening and sugar together until fluffy. Beat in eggs, hot water and vanilla. Combine dry ingredients and add to shortening mixture. Blend in rolled oats, nuts and chocolate chips. Using teaspoon, drop on cookie sheet. Bake in 400F oven for 7-9 minutes or until brown. Makes 3-4 dozen cookies.

NOTE: USE SHORTENING. I gave the recipe to a co-worker, who told me she substituted butter (or margarine, I forget which) and the cookies didn't turn out as well as the ones I'd made with shortening.

I don't think I've ever put in any nuts; because I don't, I tend to use more chocolate chips than called for by the recipe.

[Arrianna]

missteetheironchef May 26, 2006, 10:05am »
www.101cookbooks.com/archives/001408.html


I just found this recipe. You'll love this:


Triple Chocolate Espresso Bean Cookies

2 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder (Scharffen B or Dagoba), not dutched
1 cup organic unsalted butter, room temperature (soft to the touch)
2 cups fine-grained natural granulated sugar (evaporated cane sugar) – for example, I love alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large organic eggs
3 teaspoons high-quality vanilla extract
3/4 cup cup organic semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Preheat your oven to 375 degrees.
Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.

Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality.
Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.
Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.
Big Batch: 2-3 dozen chunky, medium cookies.

[Arrianna]

missteetheironchef Sept 22, 2006, 2:33pm »
White Chocolate Macadamia Cookies

1 and 1/2 to 2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.

The Skinny: Bwwaahahaha...your kidding, right? You can use your favorite egg and sugar substitute.

[Arrianna]

missteetheironchef Sept 28, 2006, 11:06am »
Orange Date Squares

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold into date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.

The Skinny: Use your favorite sugar and egg substitute, reduced sugar orange juice and low fat milk.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.

The Skinny: Use your favorite sugar substitute and low fat milk.

[Arrianna]

missteetheironchef Oct 25, 2006, 4:30pm »
Tropical Fruit Macaroons

2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
Two thirds cup sugar
1 tsp. cinnamon
One quarter tsp. ground ginger
One quarter cup Macadamia nuts, chopped

Combine sugar, cinnamon and ginger. Beat egg whites until stiff peaks form. Slowly add sugar mixture and continue beating. Add coconut, dried cherries, dried pineapple and nuts and mix well. Drop tablespoons of mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325 degrees.

The Skinny: Not much you can do to change these ingredients even if you wanted to. The coconut has some fat as do the nuts but just eat one or two of the macaroons and you should be fine.

[Arrianna]

missteetheironchef Nov 24, 2006, 12:45pm »
Fruit Tart

1 roll prepared sugar cookie dough
8 oz. cream cheese
1 tsp. vanilla
1 cup orange marmalade
1 Tbsp. lemon juice
2 Tbsp. water
Sliced fruit: kiwi, strawberries, grapes, apples, and bananas

Roll out sugar cookie dough and place on a cookie sheet or a pizza pan depending on desired shape. Cook dough according to package directions. Mix together cream cheese and vanilla and spread onto cooked, cooled cookie dough. Arrange sliced fruit on top of cream cheese. Combine orange marmalade, lemon juice and water in a small saucepan and heat until marmalade is melted. Pour over tart and chill. Slice and serve.

The Skinny: Use low fat cream cheese.

[missteetheironchef]

MACADAMIA NUT BRITTLE

Makes about 1 3/4 pounds (875 g)

2 cups (500 ml) unsalted shelled macadamia nuts

1 1/4 cups (310 ml) granulated sugar

1/3 cup (80 ml) light corn syrup

1/3 cup (80 ml) water

1/2 pound (250 g) unsalted butter, cut into small pieces

1 teaspoon salt

1/2 teaspoon baking soda

Preheat the oven to 350 degrees. (180 C).

Spread the nuts on a baking tray and toast them in the oven until light golden, 8 to 10 minutes, turning the nuts after 5 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature. Put the cooled nuts in a food processor fitted with the stainless-steel blade and pulse the machine a few times to chop them coarsely. Set aside.

Put the sugar in a deep, medium saucepan. Add the corn syrup and water and, over medium heat, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer.

Remove the foil, add the butter, and stir with a wooden spoon until the butter has melted and combined with the sugar mixture. Continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 30 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.

As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the salt, baking soda and chopped macadamia nuts. Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature.

When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

[allezcuisine]

All of these recipes sound wonderful!

[eiko]

The Ultimate Peanut Butter Cookie (Anna Olson-Sugar)

1/2 cup unsalted butter, room temp
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup peanut butter (smooth or crunchy)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt

Directions:

Preheat oven to 350 degrees F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a seperate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake 9-11 minutes, until cookies just start to colour around the edges.

yield: 2 dozen cookies

[keroppikeroppi007]

Muesli Bars
Ingredients
2 cups rolled oats
6 crushed weetbix
½ cup sultanas
60g chopped dried apricots
1/3 cup honey
1 cup 100% orange juice
2 egg whites

Method
Combine oats, weetbix, sultanas and apricots in a bowl.
Place honey and orange juice in a small saucepan and bring to the boil. Reduce and simmer for 8-10 mins or until syrup is formed.
Stir syrup into oats mixture then mix in egg whites.
Press mixture into 18 x 28 cm lined baking tray.
Bake in moderate oven for 20-25 mins or until golden brown.
Allow to cool then cut into bars.

[missteetheironchef]

Lemon Cookies Dipped in Chocolate and Pecans

One half cup butter
One half cup sugar
1 and one half cup flour
1 Tbsp. lemon juice
1 tsp. lemon zest
One half cup chocolate bark
One quarter cup pecans, finely chopped

Place butter, sugar, flour, lemon juice, and lemon zest in a food processor and process until dough forms. Divide dough into 2 equal parts and roll into a log. Wrap each log in wax paper and chill until firm. Cut into one half inch pieces and place on an ungreased cookie sheet. Bake for 15 minute at 325 degrees. Remove from oven and allow to cool. Meanwhile melt the chocolate bark according to directions on the package. (We find it easier to melt chocolate in a glass bowl in the microwave and stir halfway during the cooking time. When chocolate is melted, dip one end of each cookie in the chocolate and then in the pecans. Allow to cool on wax paper.

The Skinny: Use your favorite sugar substitute.

[missteetheironchef]

Chocolate Mint Cookies

1 cup butter, softened
1 and one half cups granulated sugar
One half cup brown sugar
1 egg
1 tsp. vanilla
One half tsp. peppermint extract
2 cups all-purpose flour
One third unsweetened cocoa
One half tsp baking powder
Pinch of salt
12 creme de menthe candies cut in half diagonally

Preheat oven to 350 degrees. Combine butter, 1 cup of granulated sugar and brown sugar in a bowl and beat with mixer until creamy. Add egg, vanilla and peppermint extract and continue beating until well mixed. Add flour, cocoa, baking powder and salt and continue beating. Shape dough into 1-inch balls and roll through remaining sugar. Place on an ungreased baking sheet and bake for 10 - 13 minutes. As soon as you remove them from the oven press one half of a creme de menthe candy on each cookie. Cool before serving.

The Skinny: Use your favorite sugar and egg substitute.

[missteetheironchef]

Toffee Bars

1 cup packed brown sugar
1 cup butter, softened
1 egg yolk
1 tsp vanilla
2 cups flour
1/8 tsp of salt
3 bars (4 oz each) milk chocolate
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees.

In a large bowl mix sugar, butter, egg yolk and vanilla by hand with a wooden spoon. Stir in the flour and salt. Spread this mixture in a 9 X 13 pan that has been sprayed with butter spray. Bake 25 - 30 minutes until light, golden brown. Remove from oven and immediately place the chocolate bars in a row down the center of the dough. They will melt quickly. Spread the melted chocolate across the surface of the bar dough. Sprinkle with the nuts if you choose to use them. Cut into squares. These are wonderful warm or room temperature.

[missteetheironchef]

SHERRY YARD'S SPAGO ALMOND MACAROONS

Makes about 3 dozen individual cookies or 1 1/2 dozen sandwich cookies

1/2 pound confectioner's sugar, about 1 7/8 cups

1/4 pound almond meal, about 1 cup

1/2 cup egg whites, about 4 large egg whites, at room temperature

Pinch cream of tartar

1 1/2 ounces granulated sugar, about 1/4 cup

5 drops red food coloring or other color

About 1/2 cup raspberry jam or other non-chunky jam or jelly

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking sheets.

Meanwhile, using a flour sifter or a fine-meshed sieve, sift together the confectioner's sugar and almond meal directly into a medium-sized mixing bowl. Set aside.

In another bowl, beat the egg whites with a handheld electric mixer until foamy. Add the cream of tartar and continue beating the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Continue beating while sprinkling in the granulated sugar in a steady stream; then, add the food coloring and continue beating until fully blended, about 30 seconds. Sprinkle in the almond meal mixture, gently folding it into the egg whites with a rubber spatula until thoroughly combined.

Spoon the mixture into a piping bag fitted with the round tip. Pipe into 1-inch rounds onto one of the lined baking sheets. Put the baking sheet in the oven and bake for 5 minutes; rotate the sheet 180 degrees and bake until the macaroons are firm, about 7 minutes more.

Remove the baking sheet from the oven and let the macaroons cool. If baking more of the macaroon mixture, pipe them onto the other parchment-lined baking sheet and bake as instructed above.

When the macaroons have cooled completely, transfer them to an airtight container, packing them between layers of waxed paper. If you'd like to turn them into sandwich cookies, spoon a dab of jam on the flat side of one macaroon and then gently press the flat side of another macaroon against the jam to seal the two cookies together.

[aiidealjimai]

Save money making your own Power Bars, Energy Bars and Cookie Bars Most store bought power bars are nothing more than glorified candy bars. Which is why I make my own and you can too! Store bought power bars can be really expensive so not only will making these save you money, they are way healthier for you and if you are allergic to soy or peanuts you can just leave them out.