Amazing Cookies by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Amazing Cookies

No Sugar Bars

1 cup chopped dates
1/2 cup raisins (or more)
1 cup prunes
1 cup water

Cook for 5 minutes until water is absorbed. Add 1 stick butter.

Then add:

2 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup flour
1/2 cup nuts

Put in greased jelly roll pan and bake 25-30 minutes at 350 F.

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Orange Oatmeal Cookies

1/2 cup butter
1 cup light brown sugar
1 egg
1 1/2 tsp grated orange peel
1/4 cup orange juice
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/4 tsp nutmeg
2 cups oats

In large bowl of mixer, cream butter and sugar until fluffy. Beat in egg, orange peel and juice. Gradually beat in flour, baking powder, soda, salt and nutmeg until mixed. Drop by heaping teaspoonfuls on greased cookie sheets. Bake in 350 degrees oven until golden around edges.

[Dept of PMM Artists & things]

Pineapple Date Bars

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
3/4 tsp salt
1 1/4 cup orange juice
1/4 cup oil

Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts, and salt. Stir in juice and oil. Press half of the oat mixture in a greased 9x13-inch pan. Spread the pine-apple mixture on top, and then sprinkle on the rest of the oat mixture. Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned. Cool. Cut into squares.

Makes 32.

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Date Balls

This is the recipe in one of my community cookbooks. It says to roll in Rice Krispies but most that I have seen are rolled in coconut.

5 Tbs butter
1 1/2 cup dates, cut fine
1 cup sugar
2 eggs, beaten
2 1/2 cup Rice Krispies
1 tsp vanilla
Pinch of salt
1 cup flaked coconut

Melt butter in skillet. Add dates, sugar, and beaten eggs. Cook until thick, stirring constantly. Stir in remaining ingredients. Form into balls and roll in crushed Rice Krispies (or additional coconut).

[Dept of PMM Artists & things]

Homemade Stove Top Granola

1 cup rolled oats (or kamut or rye flakes) - optional
1/3 cup chopped nuts (walnuts, almonds or pecans a good choice)
1/3 cup wheat germ (or ground flaxseed or pumpkin seeds or all)
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup shredded unsweetened coconut
1/4 tsp salt (optional)
2-3 handfuls of dried fruit (raisins, dates, figs, apples, apricots, etc -- anything chewy)
Water

In a food processor, add the dried fruit and about 3 tablespoons of water. Puree and add water as needed till it becomes fully blended and a sticky ball. Set aside. Add the oats and nuts to a large non-stick skillet over medium heat. Stir constantly for about 5 minutes, paying attention to turn ingredients over. They will start to become slightly golden and toasted.

Add the rest of the ingredients to the skillet and continue stirring and turning for about 10 more minutes till it's all golden and smells toasted.

Add the sticky ball of fruit and, using a plastic spatula, chop the ball up until it is evenly divided and coated with the nuts and seeds. Altering the amount of fruit will increase or decrease the sweetness and gives the granola that chewy texture.

Serve warm or cold on its own, over fresh or warmed fruit or with plain yogurt or milk. Would also be great as a topping to a baked fruit dessert! Store in the refrigerator. I don't know how long it keeps because I eat it so fast.

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Pecan Tea Cookies

1 cup butter
2 cup powdered sugar, unsifted
1 egg
1/2 tsp vanilla
2 cup all-purpose flour
1/8 tsp salt
1/2 tsp nutmeg
1 egg yolk
1 tbs water
Pecan halves

Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix well. Shape into small balls. Place on greased cookie sheet. Mix egg yolk and water. Brush each cookie with egg mixture. Lightly press pecan half on top of cookie. Bake in 350-degree oven 12 to 15 minutes. Makes 60 cookies.

Courtesy of Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter

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Muesli

Use the same recipe as above (no salt) and add everything to a bowl except the ground flaxseed or wheat germ and the coconut. You could also try the other grains or even millet or buckwheat. No need to puree the fruit. Fill with water till the ingredients are just covered and store in the fridge overnight. (It would probably be ok on the counter as well?)

Do not drain, as the water is very sweet and tasty! The sugar from the fruit has sweetened the water and the flavour travels throughout all the ingredients.

Then add flaxseed and coconut and stir together. Serve warm or cold in the same way. Add fresh fruit or berries, serve with yogurt or add milk. All these combinations have been delicious!