Posted on 10 November 2007.
1 c Butter
1 1/2 c Sugar
4 Eggs
3/4 c Cocoa
2 c Flour
2 ts Vanilla
Mix together. Put heaping tsp of batter on waffle iron section. Bake 50-60
sec, or until done. (No, why don’t you stop BEFORE it’s done. Sorry for the
stupidity. 
Frosting: powdered sugar, milk, vanilla, food coloring.
Simple, eh?
Yields
1 servings
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Posted on 22 August 2007.
1 1/2 c AM Oat Flakes (rolled oats)
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
-OR- Oat or Barley Flour
1/2 c Chopped nuts and/or raisins
1 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable Oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 ts Vanilla
Mix dry ingredients together. Mix liquids together. Combine
mixtures. Drop by teaspoonful on an oiled cookie sheet. Bake at 350
F. for 8-12 minutes or until edges are lightly browned. Cool on pan
before removing.
Yields
1 Batch
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Posted on 18 August 2007.
2/3 c Whole wheat flour 1 ea Powdered egg substitute,
1/3 c Sugar (1 1/2tsp mixed with 3Tbs
1 c Quick cooking rolled oats Water)
1/2 c Unsweetened cocoa powder 1/3 c Corn syrup, light or dark
1 ts Baking powder (or substitute honey)
1/4 ts Salt, (optional) 1 ts Vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
ingredients, make a well, add liquid and stir till moistened. On a
spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for
about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
Nutrition (per serving): 57 calories
Saturated fat 0 g Total Fat 1 g (8% of calories) Protein 1 g (9%
of calories) Carbohydrates 12 g (83% of calories)
Yields
24 servings
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Posted on 10 July 2007.
1 c Shortening 2 c Flour
1/2 c Brown sugar 1 ts Soda
1/2 c White sugar 1 ts Cream of tartar
1 Egg 1 c Coconut
1/4 ts Salt 1 ts Vanilla
Mix shortening and sugar until creamy. Add egg and beat. Sift dry
ingredients together. Add to shortening mixture. Add coconut and
flavor.
Make dough into small balls. Dip top into water then into sugar.
Place on greased and floured cookie sheet. Bake at 375 for 15
minutes or until brown.
Yields
1 servings
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Posted on 08 June 2007.
1/2 c Flour
1/2 c Coconut
1/4 c Corn syrup
1/4 c Brown sugar, firmly packed
1/4 c Margarine
1/2 ts Vanilla
Mix flour with coconut. Combine syrup, sugar and margarine in
saucepan. Cook over medium heat. Stir until well blended. Remove from
heat; stir in vanilla. Blend in flour mixture. Drop by teaspoonfuls
3-4″ apart on ungreased cookie sheet. Bake at 325 for 8 to 10 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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Posted on 31 May 2007.
1 c Sugar 1/2 ts Baking soda
1 c Shortening 1/4 ts Cream of tartar
2 Eggs 1/4 ts Salt
2 1/2 c Flour 1 ts Vanilla
Mix all ingredients together. Form into balls. Flatten with a glass
bottom dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased
cookie sheet.
Yields
5 dozen +/-
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Posted on 24 May 2007.
1 1/2 c AM Oat Flour
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
1/2 c Chopped nuts and/or raisin
1 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 ts Vanilla
Mix dry ingredients together. Mix liquids together. Combine
mixtures. Drop by teaspoonful on an oiled cookie sheet. Bake at 350
F. for 8 to 10 minutes or until edges are lightly browned. Cool on
pan.
Yields
1 Recipe
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Posted on 04 May 2007.
2 c Sugar
1/2 c Margarine
1/2 c Cocoa
1/2 c Milk
1/2 c Peanut butter
2 c Quick oats
2 c Coconut
1 ts Vanilla
Mix in large saucepan and bring to boil for 1 minute:
2 cups sugar 1/2 cup cocoa 1/2 cup margarine 1/2 cup milk
Remove from heat and add:
1/2 cup peanut butter 2 cups quick oats 2 cups coconut
1 teaspoon vanilla
Drop by spoonful on buttered cookie sheet or spread into buttered
9X13 pan. Cool, cut and serve.
It is easier if you have the second set of ingredients measured out
before you start.
Make sure you use QUICK oats. Regular oats will not work. I know
because I’ve tried.
kmarsolf@acd4.acd.com Katharine Marsolf
Yields
1 Servings
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Posted on 28 April 2007.
1 c Sugar
1 c Shortening
2 Eggs
2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Cream of tartar
1/4 ts Salt
1 ts Vanilla
Mix all ingredients together. Form into balls. Flatten with a glass
bottom dipped in sugar. Bake at 350F for 8-10 minutes on an ungreased
cookie sheet.
Yields
5 Dozen +/-
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Posted on 15 April 2007.
2/3 c Whole wheat flour
1/3 c Sugar
1 c Quick cooking rolled oats
1/2 c Unsweetened cocoa powder
1 ts Baking powder
1/4 ts Salt, (optional)
1 ea Powdered egg substitute,
(1 1/2tsp mixed with 3Tbs
Water)
1/3 c Corn syrup, light or dark
(or substitute honey)
1 ts Vanilla
Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
ingredients, make a well, add liquid and stir till moistened. On a
spritzed baking sheet, form approx. 2 dozen cookies. Bake at 350F for
about 10 minutes Cool on sheet/wire rack for 5/5 minutes.
Nutrition (per serving): 57 calories
Saturated fat 0 g Total Fat 1 g (8% of calories) Protein 1 g (9%
of calories) Carbohydrates 12 g (83% of calories)
Yields
24 Servings
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