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Real Food for Real People Recipe
Email Magazine
FREE recipes to your email!
Volume 9, Issue 055, June 18, 2007 RF4RP
is a Real Food for Real People publication, ISSN: 1528-9621
www.realfood4realpeople.com
"Brighten someone's day! Share today's issue with a friend"
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Real Food for Real People presents
Gift Sized Mixes
This
collection contains fun recipes for
Cookie & Brownie Mixes in jars.
These make wonderful gifts
to welcome a new neighbor into your area,
or for the
holidays.
These mixes are unique because first,
they are made by You, and
second, they are layered in the jars and are quite decorative once they
have been completed.
Get your free
sample Gift Sized Mixes recipes now by visiting us at:
www.realfood4realpeople.com/cookies.html |
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And Here Is Today's Recipe!
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* Exported from MasterCook *
Apple/Oatmeal Scotchies Pan Cookies
Recipe By : Real Food for
Real People
Serving Size : 36
Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1 cup Quick-Cooking Oats
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 cup Applesauce
1/2 cup Butter or Margarine
3/4 cup Sugar
3/4 cup Brown Sugar -- packed
3 Eggs
1 teaspoon Vanilla
12 ounces Butterscotch Chips
1/2 cup Raisins -- boiled (optional)
1/2 cup Walnuts -- chopped (optional)
Preheat oven to 375 degrees F. In a small bowl, mix flour, soda,
salt and cinnamon. Set aside. In a large bowl, mix applesauce,
butter or margarine, sugars, eggs and vanilla. Beat with
electric mixers until light and fluffy. Gradually add flour
mixture. Stir in oats, raisins, walnuts and chips with a wooden
spoon. Spread into greased 15 x 10 x 1 inch baking pan. Bake for
20 - 25 minutes. Cool, then cut into 36 squares.
*For 15 x 10 x 3/4 inch pan, omit baking soda.
Copyright: "(c)2003, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 4g Fat
(29.0% calories from fat); 2g Protein; 23g Carbohydrate; 1g
Dietary Fiber; 25mg Cholesterol; 102mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1
Other Carbohydrates.
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*Note: Please forward this recipe post to as many people as you like. All I
ask is that you forward the entire message, and that you encourage the
recipient to subscribe. Thank you so much!
Kaylin
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Recipes from our wonderful Subscribers!
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About this section:
This section is YOURS! You send in questions, and answer the questions
of other subscribers. Email addresses of folks sending in replies to
questions and voluntary recipes WILL be posted with your submission unless
you specify otherwise in your submission. Please remember these recipes
have not been tried by Real Food for Real People, but *are* recommended by
our subscribers. Any comments or questions on them should be directed to
the person who sent it in. Thanks!
How To Submit A Recipe or Question:
If you wish to send in a request or answer someone else's question, please
send your comments to me at
recipes@realfood4realpeople.com
Notice:
Use of subscriber email addresses is strictly forbidden for any use other
than to respond to recipes or requests which are posted here. Any harvesting or
spamming which is reported will be dealt with quickly within the limits of
the
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been included in RF4RP, please forward the entire message, complete with headers,
to us here at RF4RP, and the matter will be dealt with promptly. Parties who
choose to send offensive messages to subscribers will be immediately purged
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~ Subscriber Requests ~
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Please send in your favorite summer recipes for
cookies, grilling, salads, and anything else your family loves to
eat! Due to family issues, the ezine has been sporadic so
requests and replies are needed to get things back into the normal
"swing". Thank you!
Kaylin
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Kathy was looking for a good camping recipe. This is really
good!
1 banana w/peel left on
some small marshmallows
some chocolate chips /or can use pieces of a Hershey bar
cut a slit long way on the banana, pit in marshmallows and chips.
wrap in foil and put over campfire coals, turning about every 10
minutes or so, until banana seems to be soft. The banana gets very
soft and the marshmallows and chips melt! eat with a fork,
enjoy;-)
Sincerely,
Kim
Mlibu97@aol.com
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Sue was looking for non-bar type lemon cookies. I've made these many
times - they are
delicious!
Kay
Kay.Corder@ngc.com
LEMON SNOWDROPS
1 lemon cake mix with pudding
2 1/4 cup cool whip
1 egg
confectioners sugar
n a mixing bowl, combine cake mix, whipped topping and egg. Beat
with mixer on medium
speed until blended. Batter with be very sticky. Drop by
teaspoonfuls into confectioners
sugar; roll lightly to coat. Place on ungreased cookie sheets. Bake
at 350° for 10-12
minutes or until lightly brown.
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You can actually use any basic vanilla cookie recipe, use lemon
extract instead of vanilla,
add lemon zest, and 1 Tb lemon juice instead of 1 Tb of the liquid..
Here's a recipe from the
net. I'd add 1 tsp. grated lemon zest to this, and real butter for
the shortening.
LEMON DROP COOKIES
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Shortening
2 c Sugar
1/4 c Lemon juice
1/2 c Water
1 t Baking soda
1 t Cream of tartar
3 c Flour
Beat shortening for 30 seconds. Add sugar & continue to beat till
light & fluffy. Combine
lemon juice & water. Combine the dry ingredients. Alternately mix
the dry & wet ingredients
with the beaten mixture. Mix well. Drop by spoonful onto a greased
cookie sheet. Bake for
8 to 10 minutes at 450 F. Makes about 60 to 70.
Molly in CT
Mollcat20@aol.com
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Sue asked for:
Lemon Cookies
Makes 48 servings
3/4 cup vegetable shortening solid
1 cup sugar
2 eggs
1 teaspoon lemon peel grated (optional)
1 teaspoon lemon juice
2 2/3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sugar
Cream shortening and 1 c. sugar. Beat in eggs, lemon rind, and lemon
juice. Combine flour, salt, and baking powder, then stir into
creamed mixture. Chill 1 hour. Preheat oven to 400°. Shape dough
into 1" balls. Roll in 1/2 c. sugar. Place about 2" apart on greased
cookie sheets. Press flat with the bottom of a glass. Bake 8 minutes
or until golden. Makes about 4 dozen.
NOTE: If desired, add 1/2 t. lemon extract and 3 to 4 drops yellow
food color to creamed mixture. Also, if desired, stir 1 drop yellow
food color into 1/2 c. sugar before rolling cookies.
These are great!
LEMON-GINGER SURPRISE COOKIES
3 cups all purpose flour
1 tsp salt
1 1/2 cups white sugar
1 cup softened butter
2 eggs
4 Tbsp whole milk
2 Tbsp fresh lemon juice
2 Tbsp grated lemon rind
1 cup chopped candied ginger*
2 cups butterscotch chips
4 tsp baking powder
1 cup golden raisins
Pre-heat oven to 350 deg F. and grease cookie sheets. Mix flour,
baking powder and salt in small bowl. In large bowl, beat together
sugar and butter until light and fluffy. Add eggs, milk, lemon juice
and rind, beating well (the mixture will curdle at this point).
Gradually beat in flour mixture until both wet and dry ingredients
are thoroughly combined. Fold in butterscotch chips, ginger and
raisins. Drop by rounded teaspoonful (or tablespoons for larger
cookies) about 2 inches apart on sheets. Bake for 8 to 10 minutes,
watching carefully. As soon as cookies are golden around edges,
they're ready. Cool on sheets for 2 minutes (this allows easier
removal) before sliding off with spatula onto cooling racks.
*Candied ginger comes in two styles: hard chunks in a small carton
or soft pieces that can usually be found in the bulk food section of
a supermarket. I use the latter as it chops easier, especially if
you use a handheld blender.
Jack Poulter On an Island in the Pacific
jpoulter@islandnet.com
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(C)1994-2007, Kaylin
White/Real Food for Real People. All rights reserved.
Disclaimer: The format and original works of this newsletter are protected
under US copyright laws, assigned ISSN: 1528-9621. The subscriber
recipes remain the property of the individuals who have submitted them, or
the original authors of the recipes, respectively. Only recipes with
copyright statements attached directly to the recipe or are included in copyrighted
collections, are original works of Kaylin White/Real Food for Real People
(formerly Kaylin Cherry), and any other recipes offered as `main recipes' in
this newsletter are taken from the collective files of RF4RP, and include
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