In this issue:

Monday's Recipe: *White Bean, Ham & Angel Hair Pasta Soup*
Requests & Replies from Subscribers:  Oatmeal Spice Cookies

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Real Food for Real People presents

Pint Size Cakes

Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead!  Cakes can be frozen or stored for a limited time on the shelf.  Get your free sample Pint Size Cakes recipes now by visiting us at:

www.realfood4realpeople.com/jars.html
 

 
* Exported from MasterCook *

White Bean, Ham & Angel Hair Pasta Soup

Recipe By : Real Food for Real People
Serving Size : 12    Preparation Time :0:00
Categories : Beans                    Pasta
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Great northern beans, canned -- rinsed and drained
2 teaspoons Olive oil
1 large Onion -- chopped
2 cloves Garlic -- chopped
7 cups Chicken Bouillon
1 cup Water
3 cups Turkey Ham -- cubed
4 large Carrots -- sliced
4 large Celery Ribs -- sliced
1/2 cup Parsley sprigs -- chopped
1 1/2 teaspoons Dried Basil
1 teaspoon Dried Marjoram
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Oregano
1 dash Cayenne Pepper
1/4 teaspoon Black Pepper
1 1/2 cups Angel Hair Pasta -- broken up
12 ounces Tomato Sauce
1 teaspoon Salt

Sauté onions in olive oil in a large Dutch oven until translucent. Add all other ingredients
except pasta. Simmer on low heat until carrots and celery are tender. Add pasta 5 minutes
before serving. Serve hot.

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

Per Serving (excluding unknown items): 246 Calories; 5g Fat (18.3% calories from fat); 19g
Protein; 31g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 1830mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

I have a wonderful recipe for Banana Pudding Cake with Banana Cream Frosting. The frosting
recipe calls for 2 tablespoons rum. I want to serve this dessert at a family reunion next
weekend but feel I should probably delete the alcoholic rum from the frosting. Can anyone
tell me how much rum extract or rum flavoring I should use in place of the alcoholic rum?

Raphinite

How do you convert rolled cookie dough to drop cookie dough?

ErmaRC38

I would like to make some really healthy energy bars with no sugar and with whole grains and
dried fruit, any one have any recipes. Would like to have one that would make a quick breakfast.

Betty
 

~ Subscriber Responses ~
 

Stevie asked for this recipe. I have only ever made cookies using a cake mix and was
disappointed, but this may be better than my efforts. The comments are from the original
writer, not me. I am a "from scratch" kinda guy.

BIRTHDAY CAKE COOKIES

1 box cake mix
2 eggs
1/2 cup vegetable oil
Nuts, chocolate chips, white chips, dried fruit* (optional and you decide what you want to
add!)

Mix oil, eggs and cake mix together in a large bowl. Stir in your "add-ins" if desired. Drop
tablespoon size mounds onto a greased cookie sheet. You do not have to grease the sheets if
they are non- stick. Bake at 350 degrees for ten minutes. *If you add dried fruit, make sure
it's not the REALLY dried fruit but the type that is chewy and still has some moisture in it.

Here are some of the variations I have made with great results:

Yellow cake w/chocolate chips or chunks
Chocolate cake w/butterscotch and white choc. chips Yellow cake w/macadamia nuts and white
choc. chips Choc. cake w/macadamia nuts and white choc. chips Orange cake w/white frosting
(tastes like a creamsicle) Banana or spice cake w/walnuts and white frosting German choc.
cake w/coconut pecan frosting Chocolate cake w/toffee bits Chocolate cake w/chopped cherries
Cinnamon Swirl cake w/white icing (tasted like a cinnamon bun)

I have also made these as a bar cookie when I am really in a hurry. They turned out fine
except that next time I would slice them before they cooled completely so they don't crumble
quite as much.

Jack Poulter On an Island in the Pacific                    jpoulter@islandnet.com
 

Stevie was asking for a white chip macadamia nut cookie recipe. Wow, have I got a recipe for
you. I just made these and everybody went crazy over them.

Oatmeal White Chip Macadamia Cookies

1 cup butter flavor Crisco
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking soda
3/4 tsp salt
2 1/2 cups uncooked oats (quick or old fashioned)
1/2 to 3/4 cup macadamia nut pieces
1-12oz pkg white chips

Heat oven to 350. In a bowl with electric mixer, combine Crisco, both sugars, eggs and
vanilla. Beat at medium speed until well blended. In small bowl combine flour, baking soda
and salt.; gradually add to creamed mixture at low speed. Beat until well blended. Stir in
oats, nuts and chips with spoon; mix until just blended. Shape in 1 1/2 inch balls. Flatten
slightly. Place 2 inches apart on ungreased baking sheet. Bake 11 to 13 minutes or until just
beginning to brown around edges and slightly moist in center. Cool on rack.

mmcf4609@bellsouth.net
 

Re: Pan cookies, pan cookies, pan cookies!!! I need recipes for all kinds of these! I hope
your readers can help me out. Thanks. Desperate in De Moines

Pan Cookies!

1˝ cups graham cracker crumbs
˝ cup marg or butter, melted
1 can sweetened condensed milk
12 ounce package choc chips (milk, semi-sweet or even dark)
10 (or 12) ounce package peanut butter chips

Mix melted butter and graham cracker crumbs, press firmly into 9 X 13 inch baking dish. Pour
sweetened condensed milk evenly over crumbs. Sprinkle half of choc chips over milk then half
of peanut butter chips, repeat and gently press down. Bake 350 for 25 – 30 minutes. Cool
and serve. No need to store, they don’t last that long! (Can store in plastic container if
needed.)

Donna Meyer                  Donna.Meyer@solano.edu
 

Kaylin,

This is for Bernie who wanted healthy children's after-school snacks. I send these to my son
at college and he loves them!

Note: I bake them on a Silpat as they do tend to stick.

Sylvia from Illinois                              SylviaWil@aol.com

* Exported from MasterCook *

Oatmeal Spice Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Light
Low Carb         Low Fat/Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar
2 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla
1/3 cup fat-free milk
1/3 cup unsweetened applesauce
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
3 cups quick-cooking rolled oats
1 cup raisins
1/4 cup roasted sunflower seeds -- unsalted, shelled
1/4 cup chopped walnuts -- toasted

Preheat oven to 350 degrees. Spray baking sheets with nonstick spray coating. Beat together
sugar, brown sugar, egg whites and oil. Beat in vanilla, milk and applesauce. Stir together
flours, baking soda, salt and spices; blend into sugar mixture. Stir in oats, raisins,
sunflower seeds and walnuts. Drop cookie dough by teaspoonfuls onto prepared baking sheets,
about 2 inches apart. Dip the bottom of a glass into sugar, then use bottom of glass to press
cookies down lightly and evenly until they're 1/2 to 3/4 of an inch thick. Bake 11 to 13
minutes or until golden brown. Remove to wire rack to cool completely.

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

Per Serving (excluding unknown items): 73 Calories; 1g Fat (16.9% calories from fat); 2g
Protein; 14g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 64mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : "Eat more colorful fruits and vegetables" is a nutrition message that is gaining
recognition. But just because a food is beige doesn't necessarily mean it's bland or lacks
nutritional value. Take oats, for instance. They're not only economical and convenient;
they're also tasty.

OK, so a steaming bowl of oatmeal cries out for embellishment, such as fresh blueberries or a
splash of cream. Likewise, an oatmeal cookie practically demands a smattering of raisins.

But oats are high in vitamin B1 and contain a good amount of B2 and E. A whole grain, oats
also are packed with phytochemicals and insoluble fiber that have a beneficial effect on
cholesterol, blood pressure, blood sugar and intestinal health. And they're a stick-to-your
ribs sort of food that can keep hunger pangs at bay for hours.

So how does all that good nutrition fare when it's packed into a cookie?

Commonly used in baking, rolled oats are an ingredient that readily lends itself to low-fat
alterations.

For the following recipe, we started with the classic oatmeal/raisin combination, then used
egg whites, fat-free milk and unsweetened applesauce to reduce the overall fat content.
Whole-wheat flour bumps up the whole-grain content another notch.

Other ingredients that make this cookie a real standout are walnuts, which offer healthful
omega-3 fatty acids, and sunflower seeds, which are rich in iron. Spices are high in
antioxidants. (In a just-released American Journal of Clinical Nutrition study, 13 of the 50
food products highest in antioxidants were spices, including cinnamon.)

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