By Winter Misstress: Double Chocolate Brownies 6 tablespoons stick butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup Equal® Spoonful*
1/2 cup semi-sweet chocolate chips or mini chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Beat butter, applesauce, eggs, and vanilla until blended. Stir in combined flour, Equal®, chocolate chips, cocoa, baking powder and salt until blended.
Spread batter in sprayed 8-inch square baking pan. Bake in a preheated 350° F oven 18 to 20 minutes or until top springs back when gently touched. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature.
Makes 16 brownies.
* May substitute 24 packets Equal sweetener.
Nutrition information per serving:
calories 105
protein 2 g
carbohydrate 10 g
fat 7 g
cholesterol 38 mg
sodium 77 mg
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By Winter Mistress: Chocolate Chip Cookies
1/3 cup stick butter, softened
1 large egg
1 teaspoon vanilla extract
1/3 cup Equal® Spoonful*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semisweet chocolate chips or mini chocolate chips
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.
Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Store in airtight containers at room temperature.
Makes 2 dozen.
*May substitute 8 packets Equal sweetener
Nutrition Information Per Serving:
calories 68, protein 1 g, carbohydrate 8 g, fat 4 g, cholesterol 16 mg, sodium 55 mg.
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By GrincGirl * Christmas Cookie recipe*
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit*
1 bottle Crown Royal/Whiskey/Rum**
*
- Take a large bowl and sample the liquor to make sure it is of the
highest quality.
- Turn on the electric mixer...beat one cup of butter in a large fluffy
bowl.
- Check the liquor again; pour one level cup and drink.
- Add one teaspoon of sugar...beat again.
- Turn off the mixer thingy.
- At this point it's best to make sure the Liquor is still OK, so try
another cup. Just in case.
- Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
- Pick the frigging fruit off the floor...
- Mix on the turner.
- If the fried druit gets stuck in the beaterers just pry it loose with
a dewscriver.
- Sample the Liquor to check for consisticisisity.
- Next, sift two cups of salt, or something.... who giveshz a sheet.
- Check the Liquor.
- Now shift the lemon juice and strain your nuts.
- Add one table.
- Add a spoon of ar, or somefin.... ah whatever you can find.
- Greash the oven.
- Turn the cake tin 360 degrees and try not to fall over.
- Don't forget to beat off the turner.
- Finally, throw the bowl through the window.
- Finish the bottle of Liquor.
- Make sure to put the stove in the dishwasher.
*Cherry Mistmas*
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By Lady Wolfman's: Cowboy & Cowgirl Cookies ( There is a Diabetic Version @ Bottom )
Cowboy cookies:
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi sweet chocolate chips
2/3 cup coconut
1 cup chopped nuts
Combine: flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well
after each addition; gradually beat in flour mixture. Stir in chocolate chips, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375 degrees oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen.
If you want cow girl cookies leave out the nuts or if you want just plain chocolate chip cookies leave out the coconut. You can also leave out the nuts.
*** For diabetics: 1/3 rd cup of granulated sugar 1/3rd cup Splenda and 1/3rd cup brown sugar plus 1/3 cup Splenda brown sugar. Splenda works out good.***
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Ms. Parker's Famous Brownies:
Chocolate Brownies 1 1/2 cups sifted flour 1 tsp baking powder
1 tsp salt 4 squares unsweetened chocolate
2/3 cup shortening 2 cups of sugar
4 eggs, well beaten 2 tsp vanilla
1 1/2 cups chopped walnuts or pecans (optional)
- Sift together flour, baking powder, and salt twice.
- Melt chocolate and shortening in top of double boiler over boiling water.
- Gradually add sugar to beaten eggs, beating well between additions. Add melted chocolate and blend well. Gradually stir in flour, mixing thoroughly. Add vanilla and (optional) nuts.
- Alternatively, if you prefer, you can sprinkle holiday M&M's on the top when half way through baking.
- Bake in greased and floured 9 x 12 baking pan in moderate oven 350 F, about 25 minutes, or until brown and slightly shrunk from side of pan. (This is a thick mixture and needs to be spread into corners evenly.)
** All ovens are different. In the various ovens I've used over the years, it's taken from 20 - 35 minutes!! Keep a sharp eye and use a tester. The moment it comes out clean, remove from oven to avoid ends getting hard! These are gooey brownies!
- Remove from oven. Cut into squares in the pan while warm.
