1/2 c Unsalted butter softened

1/3 c Sugar

1/3 c Brown sugar firm packed

1 Egg

1 ts Vanilla

1 c All purpose flour

1/2 ts Baking soda

1/4 ts Salt

6 1/2 oz White chocolate, chopped

3/4 c Macadamia nuts, halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING
ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.
ADD FLOUR,BAKING
SODA AND SALT AND MIX UNTIL JUST COMBINED.
DO NOT OVER MIX.
STIR IN
WHITE CHOCOLATE CHUNKS AND NUTS.
MOUND DOUGH BY 1/3 CUPFULS ONTO
LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN.
APART.
BAKE IN
PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15
MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL
COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER.
(CAN BE PREPARED AHEAD.
STORE COOKIES UP TO 4 DAYS AT ROOM TEMP.
OR FREEZE 3 WKS.)

3 tb Instant coffee powder

1 tb Water

2 c Brown sugar; firmly packed

3/4 c Unsalted butter

2 lg Eggs

2 tb Coffee liqueur

2 c Flour

2 ts Baking powder

1/2 ts Salt

5 oz White chocolate; cut 3/4″

3/4 c Pecans; coarsely chopped

- toasted Preheat oven to 350~.
Butter a 10″ diameter pan and
line the bottom with parchment.
Combine coffee powder and 1 tb.
water in a heavy med.
saucepan.
Stir over medium low heat until
coffee dissolves.
Add sugar and butter and stir til butter melts.
Pour into large bowl and cool to room temperature, stirring
occasionally.
Add eggs and coffee liqueur to butter mixture, whisk
to combine.
Sift flour, baking powder, and salt in small bowl.
Add
to butter mixture and stir to blend.
Stir in chocolate and pecans.
Pour batter into prepared pan.
Bake until tester inserted in center
comes out almost clean about 35 minutes.
Cool in pan on rack.
Run
small sharp knife around sides of pan to loosen brownie.
Turn out
on plate; peel off parchment.
Cut into wedges to serve.
Serve with
caramel sauce and ice cream.

1 c Butter Flavor Crisco

2 tb Milk

3/4 c Brown sugar, firmly packed

1/2 c Sugar, granulated

1 Egg

1 1/2 ts Vanilla

1 3/4 c Flour, all purpose

1 ts Baking soda

1/2 ts Salt

1 pk White Chocolate baking bar

- 6 ounce package, cut into – 1/4 to 1/2 inch pieces 1 c Nuts,
coarsely chopped

- almonds, pecans, walnuts – macadamias etc…
Preparation Time:
20 Minutes Bake Time: 8 Minutes 1.
Heat oven to 375 F.

2.
Cream Butter Flavor Crisco and milk in a large bowl at
medium

speed of electric mixer until well blended.
Add brown and
granulated sugar gradually.
Beat in egg and vanilla.
3.
Combine
flour, baking soda and salt.
Add to creamed mixture.
Mix

well.
Stir in white chocolate and nuts.
Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
4.
Bake at 375 for 8 minutes.
Cool on baking sheet one minute.
Remove

to cooling rack.
Makes 5 dozen 2 inch cookies.
Source: Butter
Flavor Crisco Cookie Collection, page 27.
Shared by: David
Knight

————————–MIX TOGETHER IN A
MEDIUM————————–
-bowl 2 c Whole wheat flour;

2 ts Baking powder;

———————————-BEAT
IN———————————-
2 c Milk;(low-fat)

2 Eggs;

1 tb Oil;

———————————-STIR
IN———————————-
1 c Blueberries;

Lightly oil a frying pan and spoon batter on tablespoon.
Food
Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK
EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm; Source: Vegetarian
Cooking for Diabetics by Patricia Mozzer Brought to you and yours
via Nancy O’Brion and her Meal Master.

1/2 lb Pitted dates

1/4 lb Raisins

4 Figs, dried

1 1/2 c Sweet wine

1/4 lb Walnuts

1/4 lb Almonds

2 tb Sesame seeds

1/2 ts Cumin

1/2 ts Ginger, ground

1/2 ts Cinnamon

1/2 ts Cardomom

Place fruits in food processor or blender.
Finely chop.
Add 1/2
cup of the wine.
Mix again, at low speed.
Add remaining ingredients
and mix at low speed until nearly smooth.
~—-
Peninsula Daily
News
—
3/31/93