Kai's "Old-Fashioned" Recipe Thread

[Gumball1960]

Well, I'll be! Believe it or not the Dang thing has 40 diet cookie recipes listed!!

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[the fugative]

Bwahahahahahahahaha



Banana Split Cookies


1/2 cup butter
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts

In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.





Snow-Berry Cookies


3/4 cup butter
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon vanilla
1 egg
2 tablespoons milk
2 cups sifted flour
1/2 cup chopped each of nuts, cherries and coconut
1/2 teaspoon baking soda

Preheat oven to 375°.
Cream shortening, sugar and egg until light and fluffy. Stir in the rest of the ingredients. Drop on greased pan and bake for 10-12 minutes.



MOCHA WALNUT CHRISTMAS COOKIES


12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely




White Chocolate Macadamia Cookies

(Share these with a friend....on second thought eat them yourself
with a big bowl of Ice Cream and make some sugar cookies for your friends)


1 1/2 cups softened unsalted butter

1 cup light brown sugar

1/2 cup sugar

2 eggs

1 1/2 teblespoons pure vanilla extract

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

12 ounces high quality white chocolate, coarsely chopped

6 ounces salted macadamia nuts, coarsely chopped

Preheat the oven to 350 degrees. In a large bowl cream the butters and sugars together. Add the eggs and vanilla extract. In a medium bowl whisk the flour, baking soda, and salt. Stir in the flour mixture slowly. Fold in the white chocolate chunks and macadamias. Drop by the tablespoonful 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until set. Cookies should not brown. Cool on the cookie sheet for 3 minutes, and then transfer to wire racks.

[Angelbabym]

40!!!!!????? dang girlie!!

[Jolie Rouge]

[b]by 'healthy eating' I meant main course type foods - not deserts.
I agree - most "diet" desert are *nasty*



Shrimp and Bow Tie Pasta Salad

1 - 12 oz. box bow tie pasta, cooked al dente
1 pound small shrimp, cooked and peeled
1 - 14 oz. can black olives, halved
1 cucumber, peeled, seeded and sliced
1/2 cup cherry tomatoes, chopped
1/4 cup pecans, chopped
1/4 cup Parmesan cheese
1/3 cup red wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 tsp. spicy mustard
Salt and pepper to taste

Combine first 6 ingredients in a large bowl. Combine last 6 ingredients in a cruet and shake well. Pour over pasta and vegetables and toss. Serve chilled.

The Skinny: Not much room for improvement.

[Angelbabym]

mmmmmmmmmmm sounds good jolie!!!!! yep desserst like that are bleeeegH!!!

[Jolie Rouge]

NOT DIET FOODS ....

Ravenlost : I said I'd share this one in the "Strange Concoctions" post

Peanut Butter Crispy Treats

1 cup Karo light or dark corn syrup
1 cup sugar
1 cup creamy or crunchy peanut butter
6 cups Rice Krispies cereal

Grease 13x9x2-inch baking pan. In large saucepan over low heat stir together corn syrup, sugar and peanut butter. Stirring constantly, bring to a boil. Remove from heat. Add cereal; toss to coat well. Press into prepared pan. Cool. Cut into squares. Makes 32.

Cream Cheese Brownie Pie

Roberta Sonefeld Hopkins, South Carolina
$1,000,000 Grand Prize Winner in the 2000 Pillsbury Bake-Off® Contest

Prep Time: 15 minutes (Ready in 4 hours 5 minutes)
1 Pillsbury® Refrigerated Pie Crust(15-oz. pkg.),
softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 degrees F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
(Pie may have cracks on surface. Trust me, No one will care....)
Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.

8 servings ( or just me and a really big galss of milk)
HIGH ALTITUDE (ABOVE 3500 FEET): Add 3 tablespoons flour to dry brownie mix. Bake as directed above.


-----------------------------------



White Chocolate and Pecan Brownies
from True Grits... Tall Tales and Recipes from the New South

3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar

Butter and flour a 9x13-inch baking pan. Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Set aside. Cream the butter in a mixer bowl until light. Add the sugar and brown sugar, beating until fluffy. Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition. Blend in the flour. Fold in the white chocolate and pecans. Spoon into the prepared pan.
Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean. Cool on a wire rack. Invert onto a work surface; remove the foil. Invert onto a serving plate; sprinkle with the confectioner's sugar. Cut into bars.

SERVES 30



Tip: These don't make well when it's raining or the humidity is real high.

[Angelbabym]

oh man those pb krispies are sooooo gooooood!!! i havent made those in a looooong time

[Jolie Rouge]

oh man those pb krispies are sooooo gooooood!!! i havent made those in a looooong time

That is our dear Raven's recipe ! They ARE wonderful !

[Gumball1960]

How's this??


DIET CHOCOLATE CHIP COOKIES

1/2 c. margarine
1 tbsp. liquid sweetener
1 c. flour
1 egg, beaten
1/2 tsp. vanilla
1/2 tsp. baking soda
1/2 c. chocolate chips

Cream together margarine, egg, sweetener and vanilla.
Stir in dry ingredients. Add chocolate chips. Drop on
greased cookie sheet. Bake at 375 degrees for 8 to 12
minutes.
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DIET APPLESAUCE COOKIES

1 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda

Sift together. 1 tbsp. sugar substitute 1 egg
1 c. applesauce 1/3 c. raisins 1 c. bran
Mix the last 6 ingredients until light and fluffy.
Then add flour mixture and applesauce mixture alternately;
mix well. Drop on a greased cookie sheet. Bake 20 minutes
until golden brown. Makes 4 dozen.
3 cookies = 1 fat and 1 bread.
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LOW FAT OATMEAL COOKIES

1 c. flour
1 c. quick cooking oats
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 egg whites
1/3 c. light corn syrup
1 tsp. vanilla
1/2 c. raisins

Preheat oven to 350 degrees. Spray cookie sheet.
Combine all ingredients ingredients. Stir in syrup,
egg whites and vanilla. Blend well. Add raisins.
Batter will be stiff. Bake 10 minutes or until firm.
Drop by teaspoons on cookie sheet.
56 calories per cookie, 1 gram fat.
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LOW FAT AND LOW CHOLESTEROL DESSERT

This is a very healthful recipe in that it is low fat
and low cholesterol and is also very tasty. One white
cake mix (any brand will do). Three egg whites (or you
can use one egg and two egg whites, if you desire). One
can pears. Mix cake mix, egg whites (or egg) and can of
pears. Beat until batter is well beaten and all the pears
are smushed up. Pour into tube pan that has been greased
and floured. Bake in 350 degree oven until done (test with toothpick).
After it is baked, it is a good idea to let
it sit in pan until completely cooled before removing it
as it has a tendency to crack otherwise.
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LOW FAT FRUIT DESSERT

2 (8 oz.) light cream cheese
1 (16 oz.) can lite fruit cocktail
1 (16 oz.) can pineapple
1 (16 oz.) can lite peaches
1/2 jar maraschino cherries, cut in
half
1 (8 oz.) container of Fat Free Cool Whip
1 c. powdered sugar

Beat cream cheese and sugar with mixer. Stir in defrosted
Cool Whip and well drained fruit. Refrigerate.
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[Angelbabym]

hmmmmmmm not bad, cept for the cc cookies

[Gumball1960]

LOW-FAT BLACKBEANS AND RICE

2 tsp. olive oil
1 c. chopped onion
1/2 c. chopped green pepper
2 c. cooked long grain rice
1/2 tsp. ground cumin
1/14 tsp. ground red pepper
1/8 tsp. dried coriander
15 oz. can black beans
3/4 c. chopped tomatoes

Heat oil in skillet on medium-high heat, add onions,
pepper and saute until tender. Stir in rice and next
3 ingredients. Saute 3 minutes. Add beans and tomatoes,
cook 3 more minutes.
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LOW FAT CHEESE CAKE

1 (3 oz.) sugar-free lemon Jello
2/3 c. boiling water
1 (8 oz.) light cream cheese
1 c. no-fat cottage cheese
2 c. Cool Whip (fat free)
1 c. light pie filling
1 graham cracker crust

Dissolve Jello in bowl. Pour into blender. Add
cream cheese and cottage cheese. Blend until creamy.
Pour mix into bowl and add Cool Whip. Pour in crust.
Chill 1-2 hours. Then spoon on pie filling.
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HERSHEY'S COCOA CAKE LOW IN FAT

1 1/4 c. flour
1/3 c. Hershey cocoa
1 tsp. baking soda
6 tbsp. extra light corn oil spread
1 c. sugar
1 c. skim milk
1 tbsp. white vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Spray 9 inch square pan
with cooking spray. In bowl stir flour, cocoa and
baking soda. In saucepan melt corn oil spread. Stir
in sugar. Remove from heat. Add milk, vinegar and
vanilla to dry ingredients. Whisk until well blended.
Pour into pan. Bake 20 minutes or until toothpick
comes out clean.

LIGHT COCOA FROSTING:

In small bowl, stir together: 1/2 c. cold skim milk
1 tbsp. Hershey cocoa 1/2 tsp. vanilla
Beat on high of mixer about 4 minutes or soft peaks form.
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LASAGNA - LOW FAT

1/4 c. vegetable oil*
1 1/4 c. diced onion
2 cloves garlic, minced
1 med. green pepper, diced*
1/2 lb. fresh mushrooms, sliced (2
1/2 c.)*
3/4 lb. ground round*
1/4 tsp. pepper*
2 (1 lb.) cans tomato sauce
1 (28 oz.) can Italian style peeled
tomatoes
1 (6 oz.) can tomato paste
2 tsp. dried basil leaves*
2 tsp. dried oregano leaves*
1/4 c. minced fresh parsley*
1 lb. lasagna noodles
8 oz. part skim milk Mozzarella
cheese, shredded*
8 oz. park skim milk ricotta cheese*
4 oz. grated Parmesan cheese (1 c.),
divided into 2 even portions*

1. In a large saucepan, heat the vegetable oil.
Saute the onions, garlic and green peppers until
softened. Add the mushrooms and saute until tender.
Add the ground round, salt and pepper. Cook until meat
loses its red color. DRAIN OFF EXCESS FAT.

2. Add the tomato sauce, tomatoes, tomato paste, basil,
oregano and parsley. Simmer 1 1/2 hours or until sauce has thickened.
While cooking, if sauce becomes too thick,
add small amounts of water as needed.

3. Prepare the lasagna noodles according to the package
directions. You do not have to use oil to prevent noodles
from sticking together as directions of some packages
suggest.* If you gently stir noodles occasionally, they
will not stick. Cook noodles for 10 to 12 minutes or until
al dente (still a bit chewy). Drain, rinse with cold water
and separate noodles.

4. Combine ricotta and half of the Parmesan cheese.

5. Preheat oven to 350 degrees. For each of 2 (13"x9"x2")
pans; spoon in a thin layer of sauce and cover with a layer
of lasagna noodles. Next place a layer of shredded Mozzarella
and ricotta Parmesan mixture. Add some sauce. Arrange successive
layers in a likewise manner, ending with a layer of noodles.
Top with sauce and sprinkle with the remaining 1/2 cup of Parmesan cheese.

6. Bake about 25 minutes. Remove and let stand for 10 minutes
before cutting. *These ingredients or steps have been modified
from the original version. Approximate calories per serving: 309.
------------------------------------------------------------------

SUPER LOW - FAT PIZZA

2 rounds pizza dough made with
vegetable shortening (available in many supermarket delis)
1 (6 oz.) can unsalted tomato paste
1 tsp. oregano flakes
1 sprig parsley, chopped
1 garlic clove, diced
2 onions, chopped
1 c. fresh mushrooms, sliced
6 oz. skim milk mozzarella cheese,
grated

Mix tomato paste, parsley and diced garlic together
in a pan, bring to a boil and simmer. When the sauce
thickens, place on pizza rounds and spread to the edges.
Top with onions, mushrooms and cheese. Bake 15 minutes
in 400 degree oven or until the cheese melts and the
bottom of the dough is lightly brown.
Makes 2 (12 inch) pizzas.
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LOW FAT FISH GUMBO

2 beef bouillon cubes
2 c. boiling water
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic
1/4 c. safflower oil
1 lg. can stewed whole tomatoes
1 pkg. frozen okra
1/4 tsp. thyme
1 bay leaf
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 lb. fresh fillets cut in 1" chunks
Serve with hot rice

Dissolve bouillon in water and set aside. Saute
vegetables and garlic in oil until tender. Add
tomatoes, bouillon and okra. Bring to a boil. Stir
in spices and cook for 30-45 minutes. Add fish chunks
and simmer 15 minutes more. Remove bay leaf and serve
over rice. This freezes well and is especially good
after being refrigerated overnight.
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