Tina's No Bake Cookies

My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! Thank you to my friend Tina for posting it.

No Bake Cookies
2 1/2 Cups sugar
1/2 Cups milk
5 Tablespoons Cocoa
5 Tablespoons butter

Bring to boil and boil 1 minute, remove from heat and add:
1 teaspoon vanilla
1 Cup peanut butter
dash of salt
3 1/2 Cups of oatmeal
Drop by spoonfuls onto waxed paper, let set up

I have been looking for healthier holiday cookies this year and these are sounding pretty enticing to me. Modifications for my needs are in parentheses but these don't need much changed.

Nana’s Creole Pecan Cake Bars

From EatingWell: November/December 2010

4.2 out of 5 stars based on 22 reviews

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

---

READER'S COMMENT:

"We love this recipe so much that friends and family want to try it many other ways. So far the original is king but replacing the raisins with tart dry cherries, adding one cup of semi-sweet chocolate chunks and reducing the pecans to 2...

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4 dozen bars

Active Time: 30 minutes

Total Time: 2 hours

Nutrition Profile

Ingredients

• 1 cup all-purpose flour (I use King Arthur gluten free flour)
  
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 2 cups packed light brown sugar (I will use evaporate cane sugar and a little molasses instead, I think)
  
• 3 large eggs, at room temperature (see Tip)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 3 cups chopped pecans
• 1 cup raisins, preferably golden
• 1 cup finely chopped pitted dates

• 
  

Preparation

1. Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
2. Sift flour, baking powder and salt together in a medium bowl.
3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.

Tips & Notes

• Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months. | Equipment: 17-by-12-inch baking sheet, parchment paper

• Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 1/2 fat

SOURCE: http://www.eatingwell.com/recipes/pecan_cake_bars.html

First Snowfall Brownies

First Snowfall Brownies

* Prep Time: 10 min.

* Bake Time: 20 min.

* Decoration Time: 10 min.

* Yield: Makes 24 brownies.

Ingredients

* 1 box (22.5 oz.) brownie mix

* 1 3/4 cups chopped DOVE® Brand Milk Chocolate

* 1 cup prepared vanilla frosting

* 2 cups M&M’S® Brand Chocolate Candies

* 18 foil cupcake liners

* 2 regular size cupcake pans

* ...Resealable plastic bag

Directions

* 1. Prepare brownie mix according to directions on box. Add DOVE® Brand Milk Chocolate to batter before filling paper lined cupcake cups.

* 2. Bake in a preheated oven at 350°F for approximately 15 to 20 minutes. Cool completely.

* 3. Transfer 1 cup vanilla frosting to resealable plastic bag; make a small snip off corner. Pipe snowflakes on top of each brownie cupcake. Decorate top randomly with M&M’S® Brand Chocolate Candies.

I made mine with the mini muffin pan.

Rum Fruitcake Cookies

*Rum Fruitcake Cookies

*

1 c. sugar
3/4 c. veg. shortening
3 eggs
1/3 c. orange juice
1 T. rum extract
3 c. Flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. (8 oz.) candied fruit
1 c. raisins
1 c. nuts, coarsely chopped

Preheat oven to 375° F. Lightly grease cookie sheet set aside.
Beat sugar and shortening in large bowl until fluffy.

Add eggs, orange juice and rum extract; beat 2 minutes longer.

Combine flour, baking powder, baking soda and salt in small bowl.

Add fruit, raisins and nuts. Stir into creamed mixture.

Drop dough by rounded teaspoonfuls 2 inches apart
onto prepared cookie sheets.

Bake 10 to 12 minutes or until golden. Let
cookies stand on cookie sheets 2 minutes.

Remove to wire rack; cool
completely.

Makes about 6 dozen cookies.

Dawn's Orange Marmalade Oatmeal Cookies

These cookies are out of this world good!!

Dawn's Orange Marmalade Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 tbsp spoon of marmalade.
(I use orange but I guess any other would work too)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

PREHEAT OVEN TO 375.


1. In a medium bowl, cream together white sugar, butter, and
brown sugar.

Beat in eggs one at a time, then stir in vanilla and the marmalade.

2. Combine flour, cinnamon, baking soda,and salt. Stir into
the creamed mixture. Mix in oats. If you are using nuts or
raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie
sheets. Roll the dough into balls, and place 2 inches apart on
cookie sheets.

Remember they will be a bit more sticky because of the marmalade.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before transferring to a wire rack to
cool completely - they come out sort of chewy and crunchy all at once.

SOURCE:  http://www.crochetville.org/forum/showthread.php?t=90256

Cranberry Walnut Cookies

Cranberry Walnut Cookies

Ingredients:

1 1/2 c. whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts
1/2 c. chopped dried cranberries
1 c. plus 3 T. sugar, divided
1/2 c. smooth, unsweetened applesauce
1/4 c. canola oil
1 T. freshly grated orange zest
3 T. orange juice

Directions:

Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in
walnuts and dried cranberries and set aside. Whisk 1 c. sugar, applesauce,
oil, orange zest and juice in a medium bowl until smooth. Make a well in the
dry ingredients and pour in the wet ingredients. Mix until well blended.
Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350
degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
Put the remaining 3 T. sugar into a small flat-bottomed dish or pan. Roll
the dough with floured hands (it will be very moist) into 1 1/2-inch balls,
then roll in sugar to coat. Place 2 inches apart on the prepared baking
sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on
the pan for 1 minute; transfer to a wire rack to cool completely.

Make Ahead Tip: Prepare the dough, cover and refrigerate for up to 3 days.
Store the cookies in an airtight container at room temperature for up to 5
days.

Submitted by: Dinah Mulock Craik

Magic Cookie Bars

Basic Magic Cookie Bar Recipe

This is a classic that we have made for years in our family. I remember my
mom making it when we were kids and I make it every year for my family.

Ingredients:

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® sweetened condensed milk
1 c. semisweet chocolate chips
1 3 1/2-ounce can flaked coconut (1 1/2 c.)
1 c. chopped nuts

Directions:

Preheat oven to 350 degrees or 325 degrees for glass dish. In a 9x13-inch
baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter
and pour the Eagle Brand® milk over the crumbs. Top with the remaining
ingredients, pressing down firmly before baking. Bake for 25 to 30 minutes
or until lightly browned. Cool and cut into bars. Store loosely covered at
room temperature or chill if preferred.

Submitted by: Candace Clayton

Choco-Cherry Dot Cookies

Choco-Cherry Dot Cookies

Ingredients:

1 c. confectioners' sugar
1 c. (2 sticks) butter, softened
1 tsp. cherry extract
1/2 tsp. almond extract
3 drops of red food coloring
2 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. maraschino cherries, drained and chopped (can use candied cherries
instead)
48 cherry cordial flavored chocolate kisses, unwrapped

Directions:

Preheat oven to 350 degrees. In large mixing bowl, combine confectioners'
sugar, butter, cherry and almond extracts and food coloring; blend well.
Stir in flour and salt until well combined. Fold in chopped cherries. Form
dough into 1-inch balls, and place 2 inches apart on ungreased cookie
sheets. Bake for 8 to 10 minutes or until cookies are lightly brown around
edges. Remove from oven and immediately press a cherry-flavored chocolate
kiss in top of each cookie. Remove cookies to wire racks to cool. Makes 4
dozen cookies.

*For extra chocolate flavor you can add 1/2 c. of mini chocolate chips (or
to taste) to your cookie dough mixture.

Submitted by: Krisanne Hickman of TN

Michelle Jones Granny's Gingersnap Cookies

Ginger Snaps
Courtesy of CookieClubRecipes.com

1 level cup of sugar
1 cup of molasses
1 cup of lard or drippings (Yikes, I used Crisco!)
1 cup of hot water
1 heaping teaspoonful of soda
Salt
1 cup of chopped raisins (I did not use, because my kids prefer cookies
without, though I prefer with--and I'm sure they would have been great!)
Ginger and cinnamon to taste (I used 1 tsp. each.)
3 3/4 or 3 1/2 cups flour to make soft (I used 3 1/2 c., and these cookies
are VERY soft.)

The cookbook directions read...

"Stir well and set aside to cool. Drop with a teaspoon into buttered tins. -
Helen Farr, 1917, New Jersey"

If you need a little help on that, I mixed the wet ingredients together and
then the dry and then combined. The hot water was a little tricky since I
wasn't using raisins, normally I would soak the raisins in the hot water and
it would be easier to add. The finished cookie will be much different
depending on if you use them or not, but even without them, oh my goodness,
yummy, yummy!!! As for the baking, I dropped the dough on ungreased baking
sheets, at 350 degrees for about 15 minutes. Then cooled for a minute
before moving to racks.

Eggnog Snickerdoodles

Eggnog Snickerdoodles

It simply wouldn't be Christmas without these melt-in-your-mouth cookies on my platter! They have a lovely eggnog flavor and look great with their crunchy tops. The aroma while they bake is as delectable as their taste.

39 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1-3/4 cups sugar, divided
• 2 eggs
• 1/4 to 1/2 teaspoon rum extract
• 2-3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground nutmeg

Directions

• In a bowl, cream butter, shortening and 1-1/2 cups sugar until light
• and fluffy. Beat in eggs and extract. Combine the flour, cream of
• tartar, baking soda and salt; gradually add to creamed mixture.
• 
  
• In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough
• into 1-in. balls; roll in sugar mixture. Place 2 in. apart on
• ungreased baking sheets. Bake at 400° for 10-12 minutes or until
• lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
• 
  
• 
  

Nutrition Facts: 1 serving (2 each) equals 115 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 75 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

SOURCE: Taste of Home

Mint Thins

These taste just like the Girl Scouts Thin Mints - quick and easy to make.

Source: Kraft Foods

Mint Thins

Prep Time:

15 min

Total Time:

45 min

Makes:

Makes 12 servings.

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp. peppermint extract

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

Make It!

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

Nutrition Information

Calories

140

Total fat

8 g

Saturated fat

4 g

Cholesterol

0 mg

Sodium

80 mg

Carbohydrate

19 g

Dietary fiber

2 g

Sugars

10 g

Protein

2 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

6 %DV

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RecipeDetail

Cranberry-Orange-Nut Cookies

From EatingWell: November/December 2007

Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1 cup plus 3 tablespoons sugar, divided
• 1/2 cup smooth, unsweetened applesauce
• 1/4 cup canola oil
• 1 tablespoon freshly grated orange zest
• 3 tablespoons orange juice

Preparation

1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips & Notes

• Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Per cookie: 102 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

Merry Gingerbread Cookies

6 c. flour
1 tsp baking soda
1/2 tsp baking powder
4 tsp ground ginger
4 tsp cinnamon
1-1/2 tsp ground cloves
1 c unsalted butter, softened
1 c granulated Splenda sweetener
1 tsp salt
2 eggs
1 c molasses
3 tbsp water

Blend together flour, baking soda, baking powder, and spices in a large bowl.

Cream butter, Splenda and salt together. Add eggs one at a time, beating well after each addition. Add molasses and water. Stir well. Add flour mixture and stir until well blended. Chill dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Lemon Ricotta Cookies with Lemon Glaze

I think these will be on the menu for my next tea party.

Yields: 44 cookies

Ingredients

Cookies

• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, softened
• 2 cup(s) sugar
• 2 large eggs
• 1 container(s) (15-ounce) whole-milk ricotta cheese
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon

Glaze

• 1 1/2 cup(s) powdered sugar
• 3 tablespoon(s) fresh lemon juice
• Grated zest from one lemon

---

Directions

1. Heat oven to 375°F. Line two baking sheets with parchment paper.
2. Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Using an electric mixer, beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
4. Spoon about 2 tablespoons of dough for each cookie onto prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
5. Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.

Reprinted with permission of Hearst Communications, Inc.

English Tea Squares

English Tea Squares

3/4 c. butter or margarine
1 c. sugar
1 egg
1 tsp vanilla
2 c. sifted flour
1/4 tsp. allspice
1 c. chopped almonds or walnuts
1/2 c. strawberry jam
3 tbsp powdered sugar

Preheat oven to 350. 

Beat butter until light; add sugar and cream until light and fluffy.
Beat in egg and vanilla to blend well.  Stir in flour, allspice,
and nuts.

Spoon about 1/2 of mixture into lightly greased 9" square pan.  Carefully
spread jam over top.  Top with remaining dough.

Bake 40-45 minutes or until lightly browned.  Remove to cooling rack
and sift powdered sugar over top.  Cut into 1-1/2" squares when cooled.

Makes 3 dozen.

SOURCE:  Leisa Franks

Raisin Crunch Cookie Mix

Raisin Crunch Cookie Mix

1/2 cup granulated sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1-1/4 cups flour mixed with 1 teaspoon
baking soda and 1 teaspoon baking powder

Layer ingredients in jar in order given.

Press each layer firmly into place before adding
next ingredient. Apply the lid and ring and embellish
as you like.

Print or write this recipe to attach to jar:

"Raisin Crunch Cookies.

Empty cookie mix into large mixing bowl; stir to combine.

Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp
vanilla; mix until completely blended.

Roll dough into walnut-sized balls.

Place 2 inches apart on a lightly greased cookie sheet.

Bake at 350 F for 10 to 12 minutes or until edges are
lightly browned. Cool 5 minutes on baking sheet.

Remove to wire racks to cool completely."

Yield: 3 to 4 dozen

Frozen Gourmet Cookie Dough Recipe

Frozen Gourmet Cookie Dough
Copyright © 2001, 2006 by Michelle Jones, editor of BetterBudgeting.com

For cookie lovers around the world there are not many things better than a warm, freshly baked, chocolate chip cookie right from the oven. But after you bake the first batch the rest usually go into a container to be enjoyed at a later time. They still taste great, but not quite as good as the very first batch.

Then one day I decided to start saving the remaining cookie dough in the fridge to bake later in the week so my family could have those warm fresh baked cookies every time. I did this for many years, until I learned how to make homemade Frozen Gourmet Cookie Dough!

A few years back two of our children had a fundraising program at school selling frozen gourmet cookie dough. To help the school out, we ordered just one of the outrageously priced 3 pound containers, for about $12 (and along with helping the school with their fundraising, as an avid cookie baker, I also wanted to see if the cookies were any good!). And they were very good. After I had used up all the cookie dough I checked out the variety of packaged frozen cookie doughs at the grocery store and their prices were also outrageous. Everyone knows homemade cookies are the best anyways… and cheaper!

So, I came up with a better plan. Not wanting to waste extra money on something I can make myself (but loving the general idea and convenience of frozen cookie dough), I put that $12 empty container of frozen cookie dough from the school to good use. It’s perfectly sized for the freezer, kind of like a large Kool-Aid mix container. With a black permanent marker I wrote through the company name and now it reads right on the lid, Mom’s Gourmet Chocolate Chip Cookies!

Now, when we make chocolate chip cookies I bake just one dozen, giving each of our six family members two cookies each (this also ensures no one eating too many in one day). Then I place the remaining dough into my Gourmet Cookie container (a Rubbermaid®, Tupperware®, or plastic ice cream bucket would work just fine) and place in the freezer so the dough will stay nice and fresh. And the best thing is there's no rush to bake all the cookies up in one week since the dough keeps fresh in the freezer for 3-6 months.

In addition to making chocolate chip cookies, you could make and freeze just about any kind of cookies you want. Peanut Butter, Sugar, White Chocolate, Chocolate Chunk, M&M’s, Chocolate Chip Pecan… you name it!

Here’s a basic Chocolate Chip Cookie recipe in case you don’t have one…

	2 1/4 c. all-purpose flour
	1 tsp. baking soda
	1/2 t. salt
	1 c. unsalted butter
	3/4 c. sugar
	3/4 c. light brown sugar
	1 tsp. vanilla
	2 eggs
	1 12-ounce bag of semi-sweet or milk chocolate chips

In a small bowl, combine flour, soda and salt. Set aside. In large bowl beat butter until soft, then add sugar and vanilla and beat until creamy. Add eggs and beat just until blended. Gradually add flour mixture and blend well. Stir in chips and drop dough by rounded spoonfuls onto cool, ungreased cookie sheets. Bake for 10-12 minutes at 350 degrees until lightly browned, do not over bake. Cool on wire racks and store in an airtight container.

When using the frozen dough, just scoop it out of the container by the spoonful and place onto the cookie sheet. Bake for 12 minutes in a 350-degree preheated oven. The cookies will be thicker than usual and absolutely delicious! Sometimes, if my freezer is running too cold (it does that if you have it packed full), I'll leave the container out on the counter for just a few minutes to let the dough soften.)

I hope you enjoy these freshly baked cookies straight from your own freezer as much as our family does, you can also visit our Cookie Club site for more delicious cookie recipes all throughout the year!

Raspberry Bars

RASPBERRY BARS

PHOTO SOURCE: http://missmamievioletskitchen.blogspot.com/2009/06/raspberry-bars.html

1 teaspoon baking powder
1 cup sifted flour
1/2 cup butter
1 egg, beaten, for base
1 tablespoon milk
1 cup white sugar
2 cups coconut
3 tablespoons butter, melted
1 teaspoon vanilla
1 egg, beaten for topping

Cut butter into flour and baking powder. Stir in the beaten egg and milk. Press this into an 8"x8" pan. Spread lightly with Raspberry Jam. To the remaining beaten egg, add sugar, coconut, butter and vanilla. Beat well and spread over the jam. Bake at 350 degree oven for about 30 minutes.

This recipe came from FAVORITE RECIPES Heritage Towers, Senior Citizens
Swift Current Saskatchewan Canada.

Coconut Apricot Bars

Coconut Apricot Bars

1 cup quick oats
1 and 1/2 cups reduced-fat biscuit baking mix
3/4 cup SPLENDA granular
1/4 cup flaked coconut
1/2 cup reduced-calorie margarine
1 cup+2 tbsps. apricot spreadable fruit

Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with butter flavored cooking spray. In a large bowl, combine oats, baking mix, Splenda and 2 tablespoons coconut. Add margarine. Mix well using a pastry blender or 2 forks until mixture becomes crumbly. Pat 2/3 of mixture into prepared cake pan. In a small bowl, stir spreadable fruit until softened. Carefully spread spreadable fruit over crust. Evenly sprinkle remaining crumb mixture over fruit. Sprinkle remaining two tablespoons coconut over top. Bake for 18 to 22 minutes or until filling is set. Place pan on a wire rack and allow to cool completely. Cut into 24 bars.

serves 12 (2 bars each)

Each serving equals:

HE 1 Bread. 1 Fruit. 1 Fat. 11 optional Calories
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
190 Calories. 6 gram Fat. 2 gram Protein. 32 gram Carbohydrate. 269 mg Sodium. 20 mg Calcium. 1 gram Fiber
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DIABETIC EXCHANGES: 1 Starch. 1 Fruit. 1 fat
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WW'S Points 4