Beware: Some
recipes are not low fat, but they are high taste.
Oatmeal Cookies
3/4 c. all-purpose flour
1/4 t baking powder
1/2 t cinnamon
1/4 c. packed brown sugar
1/4 c. margarine, room temperature
3/4 t vanilla extract
1 egg substitute
1/2 c. chopped walnuts
1 c. quick oats
In large bowl, combine flour, baking powder, cinnamon and sugar. Add
margarine, vanilla, egg substitute. Beat in electric mixer at low speed.
Stir in chopped walnuts and oats with spoon. Drop on sprayed baking
sheets 2 inches apart. Bake at 375 10 min. Remove; cool. Store cookies
in tight container.
Pecan Confections
2 egg whites
3/4 c. light brown sugar, packed
1 T. flour
1 c. finely chopped pecans
Preheat to 325. Whip egg whites with flour until soft peaks form. Gradually
beat in sugar and continue beating until stiff. Fold in pecans. Drop
by rounded spoonfuls on waxed paper. Bake about 25 min., until dry and
lightly browned. Store tightly.
Chocolate Chip Cloud
Cookies
3 egg whites
1/8 t. cream of tartar
1 cup sugar
3 T. cocoa powder
1/2 c. mini semisweet chocolate chips
1/3 c. chopped walnuts
Preheat oven to 250 F. Line two cookie sheets with foil; coat with spray,
then lightly dust with flour. In large bowl, beat egg whites with mixer
until foamy. Add cream of tartar and beat until soft peaks form. Mix
in sugar one T. at a time. Sift cocoa powder over mixture. With spatula,
fold in chocolate chips and nuts. Drop by teaspoonfuls onto prepared
foil. Bake 25 to 30 minutes or until crisp. Let cool on sheets for 2
minutes, then transfer to wire racks to cool completely.
Chocolate
Meringue Cookies
3 large egg whites
1/8 teaspoon cream of tarter
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup confectioners sugar (optional)
Preheat oven to 375 degrees F. Cover 2 baking sheets with parchment
paper. Place the egg whites and cream of tartar in a medium bowl.
Beat with an electric mixer on medium speed until soft peaks form.
Gradually beat in the granulated sugar and beat on high speed until
the whites are stiff and shiny. Sift cocoa over the egg whites and
gently fold in until just blended. Drop tablespoonfuls of batter,
1 inch apart, on the prepared baking sheets. Bake for 30 to 35 minutes
or until the cookies are dry. Carefully peel the cookies from the
paper and cool on a wire rack. When cool, sprinkle the cookies with
confectioners’ sugar (if using). Store, covered at room temperature.
[The French Culinary Institute’s
Salute to Healthy Cooking]
Chocolate Chip Cookies
2 1/4 c. flour
1 t. baking soda
1/4 t. salt
3/4 c. brown sugar
2 T light butter 1
t vanilla
4 large egg whites (room temperature)
1/2 c. sugar
1/3 c. light corn syrup
1 1/4 c. semisweet chocolate chips
Preheat to 375. Combine flour, baking soda and salt. Beat brown sugar,
butter, vanilla at medium speed about 5 minutes. Beat egg whites until
foamy with clean, dry beaters. Gradually add granulated sugar, 1 T.
at time; beat until soft peaks. Add syrup; beat until stiff. Fold brown
sugar mixture into egg white mixture. Add flour mixture; stir in chocolate
chips. Drop onto sheet with spray. Bake 10 minutes. Let stand 5 minutes
then cool on racks.
Chocolate Crinkle Cups
(22 brownies)
6 T. 60 percent vegetable oil spread
1 c. sugar
1/2 c. cocoa
1 t. vanilla extract
2 egg whites, slightly beaten
1/2 c. flour
1/4 cup finely chopped walnuts
Preheat to 350. Line small muffin cups with
paper or foil bake cups. (1 3/4 inches diameter)
In medium saucepan over low heat, melt spread. Add sugar, stir until
well blended. Remove from heat; stir in coca and vanilla. Add egg whites;
stir to blend. Stir in flour and walnuts. Fill muffin cups 3/4 full
with batter. Bake until toothpick comes out clean, about 15 minutes.
Cool on wire rack after taking from pan.
Walnut Cookies
2 cups all purpose flour - sifted
2 cups Walnuts - finely chopped
4 tsp. Baking Powder - sifted with the flour
1 cup Egg Substitute
1 cup Sugar
2/3 cup brown sugar
1 tblsp. Vanilla extract
cinnamon and Nutmeg to taste
2 to 4 tblsp. Skim Milk depending on humidity
Powdered Sugar - regular or flavored (optional)
Pre-heat oven to 375. Mix egg substitute, vanilla and sugars in a large
bowl. In another bowl sift the flour, baking powder, cinnamon and nutmeg.
Add to the wet ingredients slowly. Stirring from the middle mix well,
add a little milk if it gets too thick. Fold in the nuts. Drop tea spoonfuls
onto no-stick cookie sheet and flatten out a little for larger cookies,
leave rounded for nut shaped cookies. Put in the oven for 10 to 12 minutes
until lightly browned. Watch them carefully so the bottoms do not burn.
Sprinkle with powdered sugar if desired and allow to cool.
Light Oat Bran Cookies
3/4 c flour
2 egg whites
1/4 c. brown sugar
1 t vanilla
1/2 t cinnamon
1/2 c oats; 1/2 c oat bran
1/4 t baking powder
1/2 c chopped walnuts
1/4 c. peanut oil
1/4 c raisins
Combine flour, sugar, cinnamon, baking powder. Add oil, egg whites, vanilla,
mix well by hand or mixer. Sir in oats, oat bran, walnuts, raisins. Roll
in small balls, put on sprayed pans and flatten with fork. Bake 10 min.
at 375.
Fruit Cookies
3 very ripe bananas
1 1/2 c. dried fruit (raisins, chopped dates, etc)
1/3 c. peanut or safflower oil
1 t. vanilla extract
1/2 c. chopped walnuts
1 1/2 c. rolled oats
1/2 c. oat bran
Oil 2 baking sheets and preheat to 350. Mash bananas well in mixing bowl;
add oil, vanilla. Add oats, oat bran, fruit and nuts and mix well. Drop
by spoonfuls, flattening slightly. Bake 20 to 25 min. Cool, store in frig.
after first day.
Colossal Cookie
1 1/2 c. flour
3/4 t baking soda
1/2 t salt
1/2 c. butter
3/4 c. packed brown sugar
3 T. sugar
1 large egg
1 1/2 t. vanilla
1 1/4 c. semisweet chocolate chips, divided
Preheat to 325. Combine flour, soda, salt; set aside. Beat butter, sugars
in large mixing bowl at medium speed until creamy. Add egg and vanilla,
mixing well. At low speed beat in flour mixture until blended. Stir in
1 c. of chips. Put in frig. for 1 1/2 hrs. or freezer for 45 min. Grease
12 inch round pizza pan. Place dough in center and press gently to within
1 1/2 inches of edge. Sprinkle remaining chips on top, pressing down lightly.
Bake in center of oven 30 to 35 min. Cool completely on wire rack in pan.
Wrap tightly with plastic wrap and foil; store in cool place.
Nutty Brownie Squares
1 1/4 c. oats
1/2 c. butter, melted
1/4 c. cocoa
1/2 c. sugar
1 egg white
1 t. vanilla
1/3 c. flour
1/3 c. chopped nuts
Preheat to 350. Spray 8 inch baking pan or oil lightly. Process oats about
1 min, stirring occasionally. Combine butter and coca; add sugar, egg
white, vanilla, mixing well. stir in oat flour and remaining ingredients;
pour into prepared pan. Bake 15 min. for chewy brownies, 17 min. for cakelike.
Cool; cut into 2 inch squares.
Pecan Crescents
1 c. butter
2 c. sifted cake flour
1/2 c. confectioner' sugar
1 c. chopped pecans or almonds
dash salt
Preheat to 325. Cream butter and sugar until light. Add 1 t. vanilla or
almond extra and salt. Gradually mix in flour, then nuts. Shape in crescents;
put on ungreased cookie sheet. Bake at 325 for 20 minutes. Dust with sugar
when still warm.
Pecan Log Cookies (Alabama
Special)
Cream until fluffy: 2 1/4 c. butter and 1/2
c. plus 1 T. sugar. Add 3/4 t vanilla, 6 3/4 c. flour sifted with 1 1/2
t salt. Then add 2 c. finely chopped pecans. Shape into sized logs, rounds,
etc. Bake on lightly greased sheet for 15 to 20 min. at 350. Roll in C.
sugar after cool slightly. Don't burn out mixer!
Brownie Drops
2 bars German sweet chocolate
1 T. butter
2 eggs
3/4 c. sugar
1/4 c. unsifted flour
1/4 t. baking powder
l/4 t. cinnamon
l/8 t. salt
l/2 t. vanilla
3/4 c. finely chopped pecans.
Melt chocolate and butter over hot water. Stir, cool. Beat eggs until
foamy; then add sugar, 2 T. at time, beat until thickened (5 min). Blend
in chocolate. Add flour, baking powder, salt, and cinnamon, blend. Stir
in vanilla and nuts. Drop by teaspoons onto greased baking sheet. Bake
at 350 until set when lightly touched 8 to 10 min.
Teatime Tassies
8 oz and 3 oz non-fat cream cheese
2 T. soft butter
l/2 c. butter
l c. sifted flour
2 eggs
1 1/2 c. brown sugar
2 T. vanilla
2 c. broken pecans
Let cream cheese and 1/2 c. butter soften at room temp. Blend and stir
in flour. Chill about 1 hr. Shape 4 doz to 52 one-inch balls and place
in tiny ungreased muffin cups. Press dough on bottom and side. Filling:
beat together eggs, sugar, 2 T butter, vanilla, and dash salt until smooth.
Divide half pecans among pastry-lined cups. Add egg mixture and top with
remaining pecans. Bake at 350 about 30 min. Freezes very well.
Chocolate Crunch Cookies
2 c. flour
1/2 t. baking soda
1/4 c. whole wheat flour
2 t. baking powder
1/2 t. salt
2 T. canola oil
1/2 c. light corn syrup
1/4 c. packed brown sugar
7 T. nonfat yogurt
4 T. mashed ripe banana
1 1/2 t. vanilla
4 oz. choc. chips
Combine flours, soda, powder, salt; set aside. Blend oil, syrup, sugar,
yogurt, banana and vanilla in large bowl until smooth by hand or mixer.
Gradually add flour and mix well. Stir in chocolate pieces. Drop by rounded
spoonfuls on pan; bake at 450(?) for 10 min(?).
French Lace Cookies
1 c. flour
1/2 c. corn syrup
1 c. finely chopped nuts
1/2 c. shortening
2/3 c. brown sugar
Heat oven to 375. Sift flour. Blend with nuts. Bring corn syrup, shortening,
and sugar to boil in saucepan over medium heat, stirring constantly. Remove
from heat; gradually stir in flour and nuts. Drop batter by level teaspoonfuls
about 3 inches apart on lightly greased baking sheet (Bake only 8-9 at
a time). Bake 5-6 min; allow to stand 5 min. before removing. While still
warm, roll into a cylindrical shape.
Jumbo Peanut Butter
Oatmeal Cookies
2 c. rolled oats
1 c. peanut butter
1/3 c. margarine
1 c. sugar
1 c. brown sugar
4 egg whites
2 T. skim milk
1 t. vanilla
2 1/2 c. flour
2 t. ground cinnamon
1 t. baking power
1/2 t. baking soda
1 1/2 c. peeled, finely chopped apples
1/2 c. raisins.
Toast oats by roasting at 350 for 15 min. Meanwhile, in large mixing bowl,
beat peanut butter and margarine with mixer. Add sugars, then beat until
light. Add whites, milk and vanilla and beat well.
Stir together flour, cinnamon, baking power and soda, then add to peanut
butter mixture, beating slowly until moistened. Stir in oats, apples and
raisins. Drop about 2" apart onto ungreased baking sheets, flattening
slightly. Bake at 350 for 12 min. Cook 1 min. then remove.
BISCOTTI
Chocolate Hazelnut Biscotti
2 c. unbleached white flour
1/4 c. unsweetened cocoa
1 cup sugar
1 t. baking powder
1/4 t. salt
1/4 t cinnamon
2 whole eggs, 2 egg whites
1 T hot water
2 t. instant coffee granules
1/3 c. chopped toasted hazelnuts (or walnuts)
Preheat to 350. Prepare baking sheet. In large mixing bowl, sift together
flour, cocoa, sugar, baking powder, salt, and cinnamon. Lightly beat
eggs and egg whites and add to flour mixture. Stir in hot water, coffee,
and nuts, mixing just until the wet dough is smooth.
Using spatula and floured hands, scoop half of dough onto one side of
baking sheet and shape into 15-inch log. Then make second log, at least
6 inches apart. Bake for 25-30 minutes until top is firm. Remove to
wire rack and cool 10-15 minutes. Cut each log on severe diagonal into
about 20 1/2 inch slices and place them, cut side down, on baking sheet.
Bake 20 minutes at 325. Remove and cool; store in tin to keep.
Chocolate Almond Biscotti
2/3 cup almonds -- whole
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant coffee -- or espresso
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 large eggs
2 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract -- optional
1. Position racks in upper and lower third of oven. Heat oven to 350F.
2. Place almonds in jelly-roll pan and toast until golden. Cool nuts
completely. Coarsely chop.
3. Reduce oven temp to 300F. Line cookie sheet with parchment paper.
4. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl.
Place one quarter of flour mix and choc. chips in food processor; process
until very fine. Combine with remaining flour mix. Set aside.
5. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract
in bowl until frothy. Stir in dry ingred. and nuts. Mix will be thick
and sticky.
6. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches
apart, on prepared cookie sheet. Even edges with metal spatula.
7. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave
oven on.
8. Transfer loaves from parchment to cutting board. Cut into 1/2-inch
slices with serrated knife. Arrange cut side down on cookie sheet. Bake
12 min. per side. Cool.
Almond Biscotti
1 cup of sugar
2 tsp of baking powder
1/4 cup of olive oil
2 tsp vanilla
3 cups of sifted flour
2 tsp almond extract
4 eggs (or egg substitutes)
1/4 cup sliced almonds
Mix all the ingredients in a bowl at medium speed until well blended.
The consistency will be sticky and like most cookie dough. This takes
about 3 minutes. Sprinkle some flour on a board, rub your hands with
flour, and place dough on board. Knead the dough lightly, and keep sprinkling
with flour until dough is smooth and only slightly sticky. Cut the dough
in half, and roll out to the size of 4 by 12 inches, and about 1/2 inch
thick. Do the same with the remaining dough. Place both rolled out biscotti
on a greased cookie sheet. Bake 20 minutes at 350 degrees. Remove from
oven, and cut each biscotti into slices 1/2 inch thick. This must be
done while the dough is hot. You will end up with about 40 biscotti.
Turn each slice on its side and bake again at 425 degrees f. for 3 minutes.
This will toast the biscotti, and make them nice and crunchy. Remove
from oven and cool for 30 minutes.
Double Chocolate Walnut
Biscotti
Yield: 30 biscotti
2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1 ts Salt
6 tb (3/4 stick) unsalted butter,-softened
1 c Granulated sugar
2 lg Eggs
1 c Walnuts, chopped
3/4 c Semisweet chocolate chips
1 tb Confectioners' sugar
Preheat oven to 350 degrees F. and butter and flour a large baking sheet.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl with an electric mixer beat together butter and granulated
sugar until light and fluffy. Add eggs and beat until combined well.
Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate
chips. On prepared baking sheet with floured hands, form dough into
two slightly flattened logs, each 12 inches long and 2 inches wide,
and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until
slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board, cut biscotti diagonally into 3/4 inch slices. Arrange
biscotti, cut sides down, on baking sheet and bake until crisp, about
10 minutes. Cool biscotti on a rack. Biscotti keep in air-tight containers
1 week and, frozen, 1 month.
Scrumptious Biscotti
2 1/4 cups flour
1 1/4 cups sugar
pinch of salt
3 eggs, lightly beaten
1 Tbsp. Oil
1/4 tsp. almond extract
2 tsp. baking powder
Preheat oven to 350 F. Grease and flour cookie sheet. In a large bowl,
sift the flour, sugar, baking powder and salt. Make a well in the center
of the mixture; add the remaining ingredients and mix well. Divide the
dough in half. Shape each half into long bricks (1-inch high x 2 1/2-inches
wide x 8-inches long). Bake 30-35 minutes or until brown on top. Remove
from oven and cool slightly. Cut into 3/4-inch slices. Return to oven
with cut side down for 15 minutes or until slices are brown. Remove
from oven and cool on rack.
Chocolate-Chip Biscotti
1-1/4 cups all-purpose flour
1/2 cup semisweet chocolate mini-morsels
1/3 cup sugar
3/4 teaspoon baking powder
1 tablespoon water
1 teaspoon vanilla extract
1 egg
1 egg white
Vegetable cooking spray
Combine first 4 ingredients in a large bowl. Combine water and next 3
ingredients; add to flour mixture, stirring until well-blended (dough
will be dry). Turn the dough out onto a lightly floured surface, and knead
lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll
on a baking sheet coated with cooking spray, and flatten roll to 1-inch
thickness. Bake at 350 degrees for 25 minutes. Remove roll from baking
sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into
24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce
oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over,
and bake an additional 10 minutes (cookies will be slightly soft in center
but will harden as they cool). Remove from baking sheet; let cool completely
on wire rack.
Biscotti
1 1/4 cups flour
3/4 cup + 1 t sugar
1/4 cup cocoa
1 tablespoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup butter, softened
3 egg whites, divided
1/2 teaspoon almond extract
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries (opt)
Preheat to 350 degrees. Grease large baking sheet.
In large mixer bowl, combine flour, 3/4 c. sugar, cocoa, cinnamon, baking
powder, nutmeg and salt. Add butter and beat at medium speed until mixture
resembles coarse crumbs. Add 2 eggs white and extract and beat until
soft dough forms, about 1 minute. Stir in almonds and, if desired, cranberries.
On lightly floured surface, shape dough into 15-2 inch log. Place on
baking sheet. In small bowl, lightly beat remaining egg white; brush
over log. Sprinkle evenly with remaining sugar. Bake until firm but
slightly pliable, 30-35 minutes. Using 2 spatulas, lift onto wire cooling
rack. Let stand until cool enough to handle easily, about 10 minutes.
Reduce oven temperature to 325. Place log on cutting board. Using serrated
knife, cut diagonally into 1/2 inch thick slices. Return slices, cutside
down, to baking sheet and place in oven until crisp, about 15 minutes.
Remove to cool complete on wire rack. Store in air-tight container.
Banana-Pecan
Biscotti
1 3/4 c. all-purpose flour
1/2 c. sugar
1 t. baking powder; 1/4 t. salt
1/3 c. mashed very ripe banana (about 1)
1 T. vegetable oil
1 t. vanilla extract
1 large egg
Preheat oven to 350. Combine flour, sugar, baking powder, and salt.
Combine banana, oil, vanilla and egg in a medium bowl; stir in flour
mixture and pecans. Turn onto lightly floured surface; shape into 2
8" rolls with floured hands. Place on baking sheet coated with
cooking spray; flatten to 1/2 " thickness. Cook 23 minutes. Remove
from sheet; cool 10 minutes on wire rack. Cut each roll diagonally;
place slices, cut sides down, on baking sheet. Reduce oven to 250; bake
15 minutes. Turn cookies over; bake another 15 minutes. Remove; cool
completely on wire racks (25, 72 calories each)
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