1 1/2 cup whole wheat flour
3/4 cup all-purpose flour or oat flour
1/2 cup brown sugar, firmly packed
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon cinnamon
2 eggs; or... egg substitute
1/3 cup margarine; melted
1/4 cup honey
1/4 cup molasses
1 tablespoon finely grated orange peel
1 teaspoon vanilla
1 cup orange juice
1 cup chopped calif. dried figs
3/4 cup golden raisins
1/2 cup chopped walnuts
Combine flours, sugar, wheat germ, baking powder and cinnamon. In smaller bowl, blend eggs, margarine, honey, molasses, orange peel, vanilla and orange juice with wire whip. Add liquid to dry ingredients, whip until smooth.
Add figs, raisins, and walnuts. Spread in a greased 9 x 13 inch baking pan. Bake in a 300°F. oven 35 minutes, until it tests done.
Each bar contains about: Calories 163, Fat 4.25G, Sodium 55.0MG, Cholesterol 17.3MG, Protein 3.20G, Carbohydrates 30.5G, Fiber 2.82G
Source: Fabulous Figs The Fitness Fruit from The California Fig Advisory Board
Versatile Cookie Mix
2 cup sugar
2 cup brown sugar
2 cup rolled oats
2 cup crispy rice cereal
4 cup flour
1 (10 oz) pkg chocolate chips
1 (10 - 12 oz) pkg vanilla chips
1 cup chopped nuts
Mix all ingredients together until well blended. Place 2 cups mixture into each of 6 freezer bags, and refrigerate. To make cookies, mix 1 bag (or 2 cups) cookie mix, 1 egg and 1/2 cup butter-flavored shortening in bowl until well-blended.
Shape dough into balls (about the size of walnuts) and place on cookie sheet that has been sprayed with cooking spray. 1 pkg mix makes about 24 to 36 cookies.
Note: I bake these like I do Oatmeal Cookies 375°F for 9-12 minutes. You may want to adjust the time and heat for your stove.
Whole-Wheat Orange Cookies
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 cup butter or margarine
2 tablespoon milk
1 tablespoon orange peel (grated)
1 egg
2 cup whole wheat flour
Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10 minutes at 375°F. If a flatter
cookie is desired, flatten a bit with a glass before baking.
Molasses Crinkle Cookies
1 cup butter
1 cup packed dark brown sugar
1 egg
1/4 cup dark molasses
1/2 cup nonfat dry milk
2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup wheat germ
2 1/4 cup all purpose flour
sugar
Cream butter and brown sugar until smooth and light. Beat in egg until fluffy. Add molasses and dry milk; beat well. Blend in soda, salt, cloves, cinnamon, ginger and wheat germ; beat 1 minute. Stir in flour until blended. Using 1/3 cup dough for each cookie, form dough into round balls.
Roll in sugar; place on well-greased cookie sheet. Sprinkle each with a few drops of water. Bake at 375°F for 14 minutes. Cool on rack. (Cookies freeze beautifully.) Yield 15 cookies.
Onion cookies
3 large onions
1 cup oil
1 tablespoon salt
1 teaspoon soda
1/4 cup water
2 eggs
4 cup flour
2 tblsp poppy seeds
Cut onions very thin. Add all other ingredients. Roll very thin on floured board. Cut into rounds or squares. Bake in 400°F oven 10 to 15 minutes until golden brown. Yield: 3 dozen
Parisian Orange Cookies
2 tblsp orange rind
1/2 cup water
1/4 cup sugar
1/2 cup butter
1 cup sugar
1 tblsp sherry extract
1 1/4 cup flour
1 tblsp baking powder
1/2 tsp salt
Heat oven to 375°F. Blend rind, water & 1/4 cup sugar in saucepan; boil gently over med heat for 10-15 minutes until mixture is thin syrup consistency. Add enough water to make 1/4 cup syrup. Cream butter, 1 cup sugar & flavoring until fluffy. Blend dry ingredients.
Stir syrup, then dry ingredients into creamed mixture; mix thoroughly. Roll in 1" balls. Place 2" apart on lightly greased sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 minutes.
Golden Maple Sugar Cookies
2 1/2 cup sifted flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/3 cup butter flavored crisco
1 1/2 teaspoon vanilla
2 tablespoon pure maple syrup
2 cup sugar
2 egg yolks
Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream (Beat) the Crisco, Vanilla, and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy. Add Egg yolks one at a time and beat well after each is added.
Slowly add the Sifted dry ingredients and beat until just blended. Make Balls 1 1/2 inch (Approx) in Diameter and place 2 inches apart on an ungreased cookie sheet. Bake at 350°F for 9 to 11 min or until the edges just start to turn golden brown.
Allow to cool at least two min on the sheet before removing to a rack until completely cool.
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