Jess's Recipes

6 T unsweetened applesauce 1/4 c pumpkin 1/4 c egg beaters 2 T brown sugar unpacked 3/4 t vanilla 3/4 c whole wheat flour 1/2 c splenda 1/4 t baking soda 1/8 t salt 2 1/2 T mini choc chips Preheat oven to 375. Combine all dry ingredients except for chocolate chips. In a seperate bowl, combine all wet ingredients. Add wet to dry and stir until completely blended. Fold in chocolate chips. Spoon 8 circles onto greased cookie sheet. Bake for 10-12 min until cookies appear done and feel firm. 1 pt. each.

Caution: These cookies, really can jump start your labor if spice is your trigger for labor to begin! My husband has always loved ginger cookies, so a week before my due date I decided to make these cookies (recipe by Gale Gand ) for him as a thank you for putting up with my very pregnant, hormonal self. I made this in the morning and ate more than my fair share of both raw dough (yes, I know, shame on me) and baked cookies. I took a nap and when he came home from work, I went to the kitchen and grabbed the plate of cookies to present to him. Literally as I was walking toward him with the plate of cookies in my hand my water broke and we were off for the hospital. Since then I have passed this recipe onto a few friends and amazingly enough, it's started their labors too! Give these spicy ginger cookies a try and pack your bags. 2 1/2 c. flour 1 1/2 t. baking soda 3/4 t. cinnamon 1 t. ground ginger 1/2 t. ground cloves 1/2 t. salt 1/2 t. cayenne pepper 8 T. butter 1/2 c. sugar 1 c. ...

Submitted By: PANTHERA Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 55 Minutes Servings: 42 "I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away." Ingredients: 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungre...

You can double the recipe and freeze the extras 1 1/2 cup water 1/2 cup vegetable oil 2 eggs 1/4 cup crunchy peanut butter 2 TBS vanilla 2 1/2 cups whole wheat flour 3/4 cup unbleached flour 1 cup cornmeal 3/4 cup rolled oats Preheat the oven to 400F. In a medium bowl, mix together the water, oil, eggs, peanut butter and vanilla. In the bowl of an electric mixer, combine the dry ingredients. Pour the wet mixture into the dry ingredients and beat with an electric mixer until smooth. (I usually mix the wet with hand mixer and then add the dry and continue mixing - the dogs don't complain). Roll the dough into a ball and place it on a sheet of floured wax paper. Roll or pat out the dough to a thickness of 1/4 o 1/2 inch. Cut the dough with a cookie cutter (preferable one shaped like a dog biscuit) and place the biscuits on an ungreased cookie sheet. Bake for 20 minutes. Turn off the heat and leave the biscuits in the oven for one hour. (I just bake them until they are startin...

2 egg whites 1/4 tsp salt 3/4 cup sugar 1/2 cup chocolate chips Preheat oven to 375F. Beat egg whites and salt until stiff. Slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. may add food coloring for festive appearance.

Approximately 300 (I usually do half a batch, which is plenty) 2 sticks and 5 TBS margarine or butter at room temperature 2 cups sugar 1/2 cup of Sirap (This is Swedish sirap, you can probably use corn syrup) 1 TBS ground ginger 2 TBS ground cinnamon 1 TBS ground cloves 2 tsp ground cardamom 1 TBS baking soda 7 fluid oz. of water 6 1/4 cups all-purpose flour Mix margarine or butter, sugar and sirap smoothly in a mixing bowl. Next mix in the spices and the baking soda and then the water and most of the flour. Knead the dough on a table and mix in the rest of the flour. Cover the dough with aluminum foil and let the dough rest in the refrigerator for at least 24 hours. Take the dough piece by piece from the refrigerator. Work the dough smooth with your hands, lightly flour the work surface and roll the dough thin with a rolling pin. Use cookie cutters to take out cookies and put them on a cold greased cookie sheet or cover the cookie sheet with parchment paper. Bake at 390-440F for 4-5...

Makes about 4 dozen 2-inch cookies. Published March 1, 2001. From CooksIllustrated.com The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking. Ingredients 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces) 1/4 teaspoon table salt 3/4 teaspoon baking soda 8 tablespoons unsalted butter (1 stick), melted and cooled 1/2 cup granulated sugar 1/3 cup packed light brown sugar 3 tablespoons light corn syrup 1 large egg yolk 2 tablespoons milk 1 tablespoon vanilla extract 3/4 cup semisweet chocolate chips (about 4 1/2 ounces) Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside. 2. In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low s...