Try these Cookies that a member just emailed me, there’s no name to them so call them what you would like. I’ll go with peanut butter oatmeal cookies. This recipe looks fast and easy to make. Let me know what you think!
3 eggs
1 stick margarine (smart balance)
1 cup brown sugar
1 tbsp of vanilla
12 ounces peanut butter (1.5 cups)
Blend together
Add
4.5 cups oatmeal
2 tsp baking powder
1 bag choc chips (12 oz)
Bake at 375 for 8-10 minutes. Cool before removing from cookie sheet
3 eggs
1 stick margarine (smart balance)
1 cup brown sugar
1 tbsp of vanilla
12 ounces peanut butter (1.5 cups)
Blend together
Add
4.5 cups oatmeal
2 tsp baking powder
1 bag choc chips (12 oz)
Bake at 375 for 8-10 minutes. Cool before removing from cookie sheet
APPLE SQUARES
2 cup Flour
1 cup Brown sugar
¾ cup Granulated sugar
1 ½ tsp Cinnamon
½ cup Softened butter or margarine
1 cup Chopped nuts
1 - 8 oz pkg Cream cheese, softened
2 tbls Milk
1 Egg, beaten
½ tsp Vanilla
3 ½ cup Chopped apples
Mix brown sugar, flour, ½ cup white sugar, and cinnamon. Cut in butter or margarine, stir in nuts - set 2 cups of the mixture to the side. Press the rest into a 9x13” ungreased pan. Combine cream cheese and milk, add sugar, egg, and vanilla. Pour over crust, top with apples and sprinkle with remaining crumb mixture. Bake at 350o for 30 minutes. Cool to room temperature, then chill.
2 cup Flour
1 cup Brown sugar
¾ cup Granulated sugar
1 ½ tsp Cinnamon
½ cup Softened butter or margarine
1 cup Chopped nuts
1 - 8 oz pkg Cream cheese, softened
2 tbls Milk
1 Egg, beaten
½ tsp Vanilla
3 ½ cup Chopped apples
Mix brown sugar, flour, ½ cup white sugar, and cinnamon. Cut in butter or margarine, stir in nuts - set 2 cups of the mixture to the side. Press the rest into a 9x13” ungreased pan. Combine cream cheese and milk, add sugar, egg, and vanilla. Pour over crust, top with apples and sprinkle with remaining crumb mixture. Bake at 350o for 30 minutes. Cool to room temperature, then chill.
PUMPKIN BARS
¾ cup Oil
2 cups Sugar
2 Eggs, beaten
2 tsp Gluten-free baking powder
1 tsp Baking soda
½ tsp Salt
2 tsp Cinnamon
½ tsp Ginger
½ tsp Cloves
2 cups White rice flour mix
2 cups Pumpkin (16 ounce can)
Mix together, pour into prepared 9x13” pan. Bake at 350o until wooden pick inserted near center comes out clean. Cool and frost.
Frosting: Mix the following until smooth. 6 tbls Butter or margarine 3 oz Cream cheese, softened Dash Salt 1 tbl Milk 2 ½ cups Powdered sugar
¾ cup Oil
2 cups Sugar
2 Eggs, beaten
2 tsp Gluten-free baking powder
1 tsp Baking soda
½ tsp Salt
2 tsp Cinnamon
½ tsp Ginger
½ tsp Cloves
2 cups White rice flour mix
2 cups Pumpkin (16 ounce can)
Mix together, pour into prepared 9x13” pan. Bake at 350o until wooden pick inserted near center comes out clean. Cool and frost.
Frosting: Mix the following until smooth. 6 tbls Butter or margarine 3 oz Cream cheese, softened Dash Salt 1 tbl Milk 2 ½ cups Powdered sugar
MOLASSES BREAD
2 Eggs
2 tbls Oil
1/3 cup Honey
1/3 cup Molasses
¾ cup Very hot water
½ cup Raisins
7/8 cup Rice flour
1 cup Rice bran or rice flour
1 tbl Potato flour
1 tsp Baking soda
1 tsp Baking powder
½ to 1 tsp Salt
Sift dry ingredients together, and let sit. Add molasses. Add hot water and
dry ingredients, alternately. Add raisins to batter. Pour into greased loaf pan.
Bake at 350o for 1 hour.
2 Eggs
2 tbls Oil
1/3 cup Honey
1/3 cup Molasses
¾ cup Very hot water
½ cup Raisins
7/8 cup Rice flour
1 cup Rice bran or rice flour
1 tbl Potato flour
1 tsp Baking soda
1 tsp Baking powder
½ to 1 tsp Salt
Sift dry ingredients together, and let sit. Add molasses. Add hot water and
dry ingredients, alternately. Add raisins to batter. Pour into greased loaf pan.
Bake at 350o for 1 hour.
