Chocolate Chip Cookies + by {Martha Jane}

Preheat oven to 350

1 cup - white sugar

1/2 cup - brownsugar

1&1/2 cups - softened butter{substitutes: margarine or butter flavored crisco}

1 cup - applesauce {flavored or plain}

3 - eggs

1/2 tsp - baking powder

1&1/2 tbsp - vanilla

1&1/2 cups - mini-milk chocolate chips {substitute: white chocolate chips-heath bar bits- m&m's, etc., or add small amounts of all your favorite yummies equaling 1 & 1/2 cups}http://rimfirecentral.com/forums/images/smilies/tup.gif

1 cup - chopped walnuts {substitute: pecans- macadamia nuts,almonds etc., or again toss them all in = 1 cup http://rimfirecentral.com/forums/images/smilies/smile.gif }

4 cups - flour {all purpose}

Mix all the ingredients together in the order given -- mixing good after adding each individual one {Flour is always added lasthttp://rimfirecentral.com/forums/images/smilies/smile.gifin case you have to add a touch more}.

TEST YOUR DOUGH

Using a teaspoon drop wads of dough onto your cookie sheet --spacing the wads of dough 1 & 1/2 inches apart---test your dough by only putting 3 or 4 wads of dough on at first and baking 1-12 minutes or until you see them turning brown. If they have spread too much add a little more flour to your mixture and test again. When your satisfied with how they turn out--bake the rest--adding 9 to 12 wads of dough at a time to your cookie sheet.

tsp = teaspoon
tbsp = tablespoon

Diabetic sugar substitutes

With most sugar substitutes you measure cup for cup--in making goodies for diabetic friends and myself, I have found you can get away with using half as much of the substitue. so if the recipe calls for a total of 4 cups of sugar--you use 2 cups of sugar substitute.__________________
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I did NOT escape--They gave me a day pass.

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Outdoors Unlimited (http://www.outdoorsunlimited.net/)

PeanutButter Cookies


PreHeat Oven to 350


1 cup - softened butter

1&1/2 cups - peanut butter {creamy or crunchy}

1 cup - white sugar

1 cup - brown sugar

3 - eggs

1 tbsn - vanilla

1 tsp - baking powder

1/2 cup - plain applesauce

3 1/2 cups - flour

Thouroughly cream all ingredients together until mixture is smooth and without lumps, {unless of course you used crunchy peanut butter}http://rimfirecentral.com/forums/images/smilies/wink.gif

Shape into 1 inch balls -- roll in granulated white sugar--and places 2 inches apart on the cookie sheet. Using a fork--slightly flatten each dough ball. Bake 10-12 or until slightly browned.__________________
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I did NOT escape--They gave me a day pass.

The Shepherd's Chapel (http://www.shepherdschapel.com/)

Outdoors Unlimited (http://www.outdoorsunlimited.net/)

Oatmeal Cookies Preheat oven to 350

Baking time--10-12 minutes or until the cookies start to tan


3/4 cup softened butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs
1 tbsp vanilla
3/4 cup applesauce {flavored or plain}
2 cups flour
2 cups oatmeal
{optional: after all ingredients are mixed add in 3/4 cup -walnuts- pecans-raisins-dried tart cherries--chocolate chips--peatnutbutter chips-butterscotch chips--etc,equaling 3/4 cups}

Drop dough onto cookie sheet spacing dough mounds 1 1/2 to 2 inches apart.


http://rimfirecentral.com/forums/images/smilies/wink.gif Enjoy

Pecan Cups http://rimfirecentral.com/forums/images/smilies/biggrin.gif


Preheat Oven to 325
Bake 25-30 minutes


1/2 cup softened butter
1--3oz package cream cheese-softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tbsp melted butter
2/3 cup coursely chopped pecans

24---1 3/4 inch muffin cups

pastry cup

In a mixing bowl-beat the 1/2 cup butter and cream cheese until thoroughly combined. Stir in the flour-mixing well.
Press a rounded teaspoon of pastry evenly into and up the sides of the muffin cups. ****OR**** IF you DO NOT have muffin cups--take a rounded teaspoon of pastry roll it into a ball --press your thumb into the center and form a cup[[[AHHEEEMMMM --THERE ARE NO PLUMS HERE http://rimfirecentral.com/forums/images/smilies/biggrin.gif ]]] Place on a cookie sheet unless you have the muffin pan that accomodates you.

Filling

In a bowl beat the egg--brown sugar--and 1 tablespoon melted butter until thoroughly combined. Stir in pecans. Spoon 1 heaping teaspoon of filling into each pastry. Bake until pastry is golden brown and pastry slightly poofed. Let cool 5 minutes and remove pan onto a wire rack or tin foil to finish cooling.__________________
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I did NOT escape--They gave me a day pass