The List
Applesauce Cookies
Sugar Pecan Crisps
Candy Bar Fudge
Date Nut Cake Mix Cookies
Apricot Angel Brownies
Swedish Gingersnaps
The Recipes
Applesauce Cookies
Makes about 5 dozen small cookies.
3 cups rolled oats
1 cup + 2 tablespoons brown rice flour
3/4 cups date sugar
1/4 teaspoon sea salt
1/3 cup chopped dates
1/3 chopped pecans
1 cup unsweetened applesauce
3/4 cup safflower oil
1 teaspoon vanilla extract
Preheat oven to 350 F. Lightly oil or line a baking sheet with parchment.
In a large bowl, combine oats, flour, sugar, salt, dates, and pecans. Mix thoroughly, using your hands to separate dates and mix ingredients. Stir in applesauce, oil, and vanilla, and mix well.
Spoon or scoop rounded tablespoonfuls onto prepared sheet and flatten slightly into disks about 1/2 inch thick. Bake about 10 minutes, until edges begin to brown. Repeat with remaining dough.
Sugar Pecan Crisps
1 3/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup finely chopped pecans
Combine flour and salt. Beat butter for 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beat
well. Add dry ingredients, beat until well blended. Cover, chill 30 to 60 minutes. Wrap in waxed paper,
chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake in
350 degree F oven for 10 to 12 minutes or until done. Remove to wire rack,cool.
Candy Bar Fudge
Makes 36 squares
1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting
Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.
Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring
occasionally.
Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.
Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.
Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares.
Cashew Brickle
Yields about 2 pounds.
2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews
In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).
Remove from the heat; stir in butter, vanilla extract and baking soda. Add cashews. Pour into a greased 15 x 10-inch baking pan. Cool; break into pieces.
Date Nut Cake Mix Cookies
l (18.25 ounce) box spice cake mix
2 eggs
1/2 cup vegetable oil
3/4 cup chopped dates
1/4 cup chopped nuts
Mix all ingredients together. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees F for 8 minutes.
Apricot Angel Brownies
2 (2 ounce) bars white baking chocolate
1/3 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, beaten
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut
In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla extract until blended. Set aside.
In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture.
Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350 degrees F for 25 minutes or until
golden brown. Cool.
Swedish Gingersnaps
Makes about 5 dozen.
1/2 cup light molasses
1/2 cup butter, softened
1/2 cup packed dark-brown sugar
1/2 cup whipping cream
1 Tablespoon cinnamon
1 Tablespoon ginger
1 teaspoon ground cloves
1 teaspoon baking powder
3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
Beat together molasses, butter and brown sugar until smooth. Add cream, spices, baking powder, flour and salt and mix well to make a stiff dough. Refrigerate for several hours or overnight. Roll out small portions of dough as thinly as possible and cut into shapes with your favorite cookie cutters. Bake on greased cookie sheets at 375 degrees F. for about 8 minutes. Check to be sure cookies don't burn.
Applesauce Cookies
Sugar Pecan Crisps
Candy Bar Fudge
Date Nut Cake Mix Cookies
Apricot Angel Brownies
Swedish GingersnapsThe Recipes
Applesauce Cookies
Makes about 5 dozen small cookies.
3 cups rolled oats
1 cup + 2 tablespoons brown rice flour
3/4 cups date sugar
1/4 teaspoon sea salt
1/3 cup chopped dates
1/3 chopped pecans
1 cup unsweetened applesauce
3/4 cup safflower oil
1 teaspoon vanilla extract
Preheat oven to 350 F. Lightly oil or line a baking sheet with parchment.
In a large bowl, combine oats, flour, sugar, salt, dates, and pecans. Mix thoroughly, using your hands to separate dates and mix ingredients. Stir in applesauce, oil, and vanilla, and mix well.
Spoon or scoop rounded tablespoonfuls onto prepared sheet and flatten slightly into disks about 1/2 inch thick. Bake about 10 minutes, until edges begin to brown. Repeat with remaining dough.
Sugar Pecan Crisps
1 3/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup finely chopped pecans
Combine flour and salt. Beat butter for 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beat
well. Add dry ingredients, beat until well blended. Cover, chill 30 to 60 minutes. Wrap in waxed paper,
chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake in
350 degree F oven for 10 to 12 minutes or until done. Remove to wire rack,cool.
Candy Bar Fudge
Makes 36 squares
1 ( 12 ounce ) package semisweet chocolate chips
2 ( 3.7 ounce ) Snickers candy bars, chopped
1 can Pillsbury Creamy Supreme Milk Chocolate Frosting
Line an 8-inch square pan with foil, extending foil over edges. Spray lightly with nonstick cooking spray. Set aside.
Melt chips in medium saucepan over low heat, stirring constantly. Remove from heat. OR, microwave chips in medium size microwave-safe bowl on HIGH for 1 to 2 minutes, or until chips are melted, stirring
occasionally.
Reserve 2 tablespoons of the chopped candy bars. Add frosting and remaining candy bars. Blend well.
Spread in sprayed foil-lined pan. Sprinkle with reserved 2 tablespoons of the chopped candy bars. Refrigerate for 1 hour, or until firm.
Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into squares.
Cashew Brickle
Yields about 2 pounds.
2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted cashews
In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).
Remove from the heat; stir in butter, vanilla extract and baking soda. Add cashews. Pour into a greased 15 x 10-inch baking pan. Cool; break into pieces.
Date Nut Cake Mix Cookies
l (18.25 ounce) box spice cake mix
2 eggs
1/2 cup vegetable oil
3/4 cup chopped dates
1/4 cup chopped nuts
Mix all ingredients together. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees F for 8 minutes.
Apricot Angel Brownies
2 (2 ounce) bars white baking chocolate
1/3 cup butter or margarine
1/2 cup packed brown sugar
2 eggs, beaten
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut
In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla extract until blended. Set aside.
In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture.
Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350 degrees F for 25 minutes or until
golden brown. Cool.
Swedish GingersnapsMakes about 5 dozen.
1/2 cup light molasses
1/2 cup butter, softened
1/2 cup packed dark-brown sugar
1/2 cup whipping cream
1 Tablespoon cinnamon
1 Tablespoon ginger
1 teaspoon ground cloves
1 teaspoon baking powder
3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
Beat together molasses, butter and brown sugar until smooth. Add cream, spices, baking powder, flour and salt and mix well to make a stiff dough. Refrigerate for several hours or overnight. Roll out small portions of dough as thinly as possible and cut into shapes with your favorite cookie cutters. Bake on greased cookie sheets at 375 degrees F. for about 8 minutes. Check to be sure cookies don't burn.
