Recipes

Breakfast Cookies (Great Good Food, Julee Rosso)
1/2 cup safflower oil
1/2 cup unsweetened applesauce
2 egg whites
1/2 cup frozen apple juice concentrate, thawed
1 cup seven grain cereal
1/2 cup all purpose flour
1/3 cup whole wheat flour
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
1 TBSP minced crystallized ginger
1/2 tsp ground cloves
1 cup golden raisins
3/4 cup light brown sugar
2 TBSP fresh orange juice
2 TBSP fresh lemon juice
1/2 cup unsweetened shredded coconut
1/2 cup canned or homemade mincemeat
3 cups "quick" oatmeal
1 tsp baking soda
3 tsp vanilla extract

1. Preheat the oven to 350. Lightly spray or wipe a large cookie sheet with oil.
2. In a large mixing bowl, combine all of the ingredients in the order listed and mix well.
3. Place 1/4 cup measures of the cookie dough on the sheet, 2 inches apart. press the dough into large circles and bake for 15 minutes or until golden. Remove cookies from the sheet immediately and cool completely. THese are fragile and soft when still warm and firm up as they cool.

LB's notes:
This recipe is easily doubled. They freeze well.



Atlas cheesecake (Papa Dude's birthday cake)
1 lb. cream cheese
1 1/2 cup sugar
1 TBSP lemon juice
Rind of one lemon
6 large eggs, separated
2 cups sour cream
1 tsp vanilla

Crust
1 1/2 cups graham cracker crumbs
1 tsp cinnamon or nutmeg
1/4 cup confectioners sugar
6 TBSP melted butter

1. Combine all ingredients.
2. Press into pan (removable bottom springform pan) to form crust.

1. Cream the cheese and sugar.
2. Add lemon juice, rind and vanilla. Stir in egg yolk gently until absorbed.
3. Add sour cream and stir gently until blended.
4. beat egg whites until frothy and stir in VERY GENTLY. Do not add air bubbles.
5. Pour batter into crumb-lined springform pan.
6. Bake 2 hours at 260. Leave for 2 hours in oven with door closed and oven off. Then one hour with oven open.



Raisin bars ( a fave for 15 years) from Laurel's Kitchen
1 cup whole wheat pastry flour
1 cup rolled oats
1/2 tsp salt
1/4 cup oil
1 1/4 cup finely chopped raisins (food processor works well for this)
1 cup chopped walnuts
1/3 to 1/2 cup frozen thawed apple juice concentrate (or water)

1. Preheat the over to 325.
2. Blend the flour, oats, salt and oil with fingers until evenly mixed.
3. Add raisins, nuts, and juice or water, and mix them in, pressing together with the fingers. (Use larger amount of liquid only if absolutely necessary to make it all hold together.)
4. Press down very well into a greased 8" x 8" pan and cut into 2" squares with a spatula before baking.
5. Bake 1/2 hour.

Notes: This can easily be doubled, takes to being wheat free very easily, and is good with dried figs instead of raisins.