Cookie Recipes

[Guest Optimus Prime]

[quote name='puellapaschalis' post='1730716' date='Dec 17 2008, 06:53 PM']Oh, them's [i]dangerous[/i] words
You do realise I'd bring a load of crazy Dutch Catholics who will devour anything we make faster than we can make them?[/quote]

The more the merrier!

[Guest Optimus Prime]

Thank you all for your responses to this thread! Keep them coming. Though this isn't a cookie recipe I had to share it. It's delicious!!! Credit goes to my boss who unveiled this at our office Christmas Party yesterday!!!

Grape Salad

4 lbs. red seedless grapes
8 oz. cream coagulated milk
8 oz. sour cream
½ cup sugar
1 tsp. vanilla
Brown sugar
pecans


Wash grapes and pat dry. Combine cream coagulated milk, sour cream, sugar and vanilla until well mixed. Gently stir in grapes. Just before serving, sprinkle brown sugar and pecans on top.

[Sister Rose Therese]

If you live coconut, these are great.
[url="http://recipes.recipeland.com/recipes/recipe/show/Homemade_Coconut_Macaroons_27215"]http://recipes.recipeland.com/recipes/reci...Macaroons_27215[/url]
As far as the beating instruction go though, It works best if you just beat the eggs on low until they are just frothy.
Add the sugar in a tablespoon at a time, beating on low or using a wisk. Make sure each tablespoon is dissolved before adding the next.
When you have all the sugar in then turn the beaters up and beat to stiff peaks, then fold the coconut in.
They are crisp on the outside and moist on the inside and they keep really well in the freezer.
You don't absolutely need the parchment paper.
Oh, one more thing. You don't need to toast the coconut - might be more moist if you don't - and you can do with out the cream of tartar

Edited December 19, 2008 by Sister Rose Therese

[journeyman]

somewhere buried in the archives is dUSt's bread pudding recipe . .. . which is delicious . . . I've used it several times and always got raves


dUSt's semi-famous Bourbon Bread Pudding (with Weight Watchers points)

Weight Watchers version (Non Weight Watchers alternate ingredients)

1 cup egg substitute (4 eggs)
1/2 cup Splenda brown sugar blend (1 cup brown sugar)
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp vanilla extract
1/4 cup bourbon (dUSt preferred Southern Comfort) (I used Ewan Williams single barrel)
2 cups milk (2%) (2 cups half and half)
8 slices whole wheat bread cut into 1" squares (8-10 slices french bread cut into 1" cubes)


Preheat oven to 350 degrees F
Whisk the egg substitute, brown sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the milk and mix well. Add the bread and let the mixture sit for about an hour, stirring occasionally.
Spray a 6-cup(9 1/4 x 5 1/4 x 2 3/4 inch) loaf pan with non-fat cooking spray. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about an hour. Let cool for 5 minutes.
To serve, cut the pudding into 8 slices. Spoon 2 tbsp of the Bourbon Sauce over each slice of bread pudding.




(I've been known to let it sit overnight in the fridge)
(I use butter to grease the sides of my 5 x 9 1.5 quart dish (I've also forgotten, and it didn't stick))

(I've never served it in 5 minutes, it does travel well and microwaves warm when you get there)

1/4 cup bourbon
1/4 cup egg substitute (1 egg)
1/4 cup Splenda brown sugar blend (1/2 cup brown sugar)
1/4 cup margarine or low-fat butter substitute (1/4 cup butter)


In a small sauce pan, bring all ingredients to a boil. Serve hot over bread pudding.

(I've zapped the ingredients in the microwave at work, which seems to work also. It starts to bubble quicker than you'd think)

Weight Watcher Points
1 slice bread pudding = 4 points
2 tbsp bourbon sauce = 2 points
Total per serving = 6 points


I have not checked and don't keep track of weight watcher points . . . I sincerely doubt my version is even on the weight watcher scale . . . in a manner of speaking