Mushroom Holiday Appetizers


Christmas Eve

Christmas Eve (Photo credit: Wikipedia)

I thought I would share this recipe that we’ve used at holiday parties and at Christmas Eve and New Years Eve buffets.  These are nice either served cold or warm and can be kept hot in a chafing dish.  I prefer them cold.  Put them on a nice platter that is lined with a colored foil and some sprigs of herbs such as thyme or rosemary for a nice presentation.  They’re a little work, but well worth it.  Puff pastry in different brands can be found in the frozen section of your supermarket.  It usually comes four large rectangular sheets to the box.

INGREDIENTS:

2 packages frozen puff pastry
1 pound mushrooms, finely chopped
1/4 cup of butter
1/2 cup finely chopped onion (white or Vidalia)
1/4 cup white wine
1 large egg, beaten together with 4 Tablespoon heavy cream
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
celery seeds (in jar in spice section of market)
1 garlic clove or two teaspoons jarred chopped garlic

Defrost the puff pastry according to package directions.  Saute the mushrooms and garlic in butter; add the parley and onion.  Season the softened mushroom mixture with salt, thyme and pepper.  Saute further until the liquid evaporates.  Add the wine and cook the mixture until it becomes dry.  Let cool.  On a floured rolling surface, roll out 1 pastry sheet to 1/8 inch thickness.  Cut out 24 circles with 2 inch round cookie cutter (if you do not have one, use a glass with a 2 inch rim dipped in flour).  Place teaspoon of mushroom mixture on each piece of pastry dough leaving a 1/4 inch edge.  Using a second piece of pastry, roll out and cut 24 more circular 2″ pieces.  Use these for covering the first batch of filled rounds.  Press down the edges and use a table fork to seal the edges.  Put pastries on large ungreased baking sheets and brush with beaten egg, cream mixture. Cut a slit on top of each pastry to vent the steam.  Repeat the process using the second package of pastry.

Bake in a 375 degree Fahrenheit oven for 14 minutes or until mushroom appetizers are puffed up and golden.

When lightly browned, remove to wire baking rack to cool.  Serve warm or cold, but not do not refrigerate unless you are planning on serving them a few hours later.  You may also freeze these in between sheets of waxed paper after they have cooled and reheat in a conventional oven.  They do not microwave well.

I hope these are a big hit at your next holiday gathering.

North Carolina Yam Bake


Fayetteville, North Carolina, on 1814

Fayetteville, North Carolina, on 1814 (Photo credit: Wikipedia)

I got this recipe many years ago from a woman who lived in North Carolina.  It was used often in her home for various holidays as sweet potato and yams were plentiful in that region.  I loved it and found it recently in a Fayetteville, North Carolina church bulletin.   It seems to be the same and I’d like to share it with you.  It will be on our holiday table this year.  It can be served with the main course or used as a dessert with the addition of whipped cream.

INGREDIENTS:

1   2/3 cups half and half
3 cups yams, cooked and mashed
2 large eggs, slightly beaten
1 Tbsp. butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cups sugar (you can use dry sugar substitute in cup for cup measure)
1 teaspoon pure vanilla extract (not imitation)

TOPPING:

1/2 cup brown sugar
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3/4 cups pecans, chopped
1/2 cup flaked coconut

Preheat oven to 400 degree Fahrenheit.  Heat 1 cup half and half with the butter.  Do not scald.  Combine the warm cream and yams in blender, blending until smooth.  Add remaining half and half, eggs, sugar,  salt, spices and vanilla.  Blend until smooth.  Pour into a 2 quart casserole.  Blend topping ingredients and top yam mixture with it.  Place casserole dish in baking pan in which hot water has been added (hot water bath).  Bake for 55 minutes or until toothpick inserted in center comes out clean.

Makes 8 servings.

A small amount of brandy may be added in substitution for some of the half and half.

Italian Ricotta Pie


Ricotta cheese.

Ricotta cheese. (Photo credit: Wikipedia)

Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings.  On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie.  It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories.  This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.

Crust:

 

2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)

Filling:

2 pounds Ricotta cheese (or part-skim_
1  1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1  1/2 teaspoons pure vanilla extract (not imitation)

Preheat oven to 425 degrees Fahrenheit

 

 

For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend.  With fork, cut in margarine until small balls form.  Add vanilla and slowly put milk in while blending with fork until ball forms.  Add egg yolks and continue stirring until a large ball forms.  If it is too dry to roll, add just a small amount of milk until of rolling consistency.  Roll out dough onto waxed paper – one for top and one for bottom.  Put half of dough into bottom of 10 inch pie plate.  Reserve other half for top of ricotta pie.

For the filling, in mixer bowl place ricotta cheese, egg whites,  lemon and rind, mix.  Then add the confectioners sugar and vanilla extract.  Blend for approximately 7 minutes of medium speed or until smooth.  Pour into pie crust.  Place reserved pie crust on top of filling and crimp the edges as desired.  Brush top crust lightly with egg white and place four small cuts to vent steam.  Cover edges with aluminum foil to protect rim of pie.

Bake at 425 degrees for 40 minutes or until lightly browned.

 

Over the River…….


English: Lydia Maria Child (February 11, 1802 ...

English: Lydia Maria Child (February 11, 1802 – July 7, 1880) was an American abolitionist, women’s rights activist, opponent of American expansionism, Indian rights activist, novelist, and journalist. (Photo credit: Wikipedia)

For this post I don’t have to go far from home to remind me of the holiday season, of  Thanksgiving and Christmas.  I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A.  I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale.  I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000.  Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options.  At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.

Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts.  She was schooled in her early years in Medford Schools.  She would often visit her grandparents at their home and wrote this song as an adult.  Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.

Over the River and Through the Woods to Grandfather’s House We Go

By Lydia Maria Child

Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.

Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!

Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’

Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.

Mexican Christmas Eve Salad


English: fresh fruit salad

English: fresh fruit salad (Photo credit: Wikipedia)

Fresh fruit and vegetable of Mexico in Mexico ...

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

Aunt Julies’ Roast Turkey Stuffing


A stuffed turkey

A stuffed turkey (Photo credit: Wikipedia)

As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations.  It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook.  You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.

YOU’LL NEED:

1  1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2  cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1  Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1  1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1  1/2 cup chopped walnuts

Put washed, dried and dressed turkey on rack in roasting pan.  To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan.  Add the large finely chopped onion.  Season stuffing with sage, rosemary, parsley, thyme, salt and pepper.  Add salt and pepper and mix together well.  Put in your choice of cranberries, raisins or dried apricot.  Add chopped nuts.  To this add just enough butter or margarine to moisten.  Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume.  Stuff turkey with dressing.  If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey.  After cooling turkey, remove stuffing immediately.  Do not store finished turkey with stuffing inside.  The internal temperature of stuffing should read 165 degrees on a meat thermometer.

I hope you enjoy this turkey stuffing.  We’ve been making it this way in my family for over 100 years.  It’s very simple and straightforward.  This is very good to use in turkey sandwiches after the holiday is over.

A Real New England Roast Turkey


English: Thanksgiving Dinner, Falmouth, Maine,...

English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously.  It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task.  I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.

To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’  fact sheets on the safe handling of turkey and poultry products:

http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.

ROAST TURKEY

Preheat oven to 350 degrees Fahreheit.

15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1  1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water

Remove giblet packet and neck from inside of cavity of turkey.  Sometimes the neck is loose inside the neck cavity.  Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels.  Do not let the raw turkey touch surfaces of counter.  Wash up behind yourself and periodically wash your hands with hot soapy water.

Stuff the turkey with stuffing mixture and  place on raised roasting rack in a deep sided large roasting pan.  Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper.  Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey.    Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours.  About 40 minute before roasting is complete, uncover the turkey so that it may brown.  Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer.  The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast.  Stuffing, likewise should be thoroughly done at 165 degrees.  Juices at leg joint should run clear.  Let stand for 30 minutes. Carve and serve.

Serves 12 with leftovers

My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.

Thank you for following my blog.

Chocolate Liqueur


English: Roasted cocoa (cacao) beans

English: Roasted cocoa (cacao) beans (Photo credit: Wikipedia)

Here’s a quick recipe for a liqueur that can be used for any special occasion.  I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.

CHOCOLATE LIQUEUR

1 CUP LIGHT CORN SYRUP
3/4 CUP SUGAR
2 CUPS VODKA
3 TABLESPOONS CHOCOLATE EXTRACT
2 TEASPOONS PURE VANILLA EXTRACT

In a saucepan, mix together the sugar and corn syrup, stirring occasionally.  Bring the mixture to a boil over medium heat, being careful not to burn it.  Remove from heat and let stand for 30 minutes.  Mix in the vodka; stir in the

vanilla extract

vanilla extract (Photo credit: craftapalooza)

vanilla and chocolate extracts.  Pour finished liqueur into glass bottles with corks or into other fancy glass containers.  Cover and let stand for 2 or more days for the flavor to develop.

YIELD: 1 QUART

This is good served with a shortbread cookie or Biscotti’s.

Old Hartford Election Cake


Cake!

I’ve decided to share with my readers a recipe for  Election Cake that is interesting in that there are a few very old variations that have not differed too much throughout the years.  The citron has been adjusted and you may use an extract in place of the pure brandy.  Just add 1 teaspoon of the extract instead of the 1/4 cup of brandy.

I’m offering this recipe in honor of the upcoming U.S. elections to be held next Tuesday, November 6th.  This will decide who our  next President will be and will shape the course our nation will take for the next four years.  Even though Election Day is not considered one of the national holidays here in America, it is a day of grave decision and reflection as Americans cast their votes.  If you have a night of poll watching or an election day function to arrange perhaps this cake might be a novel treat to serve to your guests.

OLD HARTFORD ELECTION CAKE

1 Tablespoon margarine (or other shortening)
1 package regular rise yeast
1 Tablespoon sugar
1/2 teaspoon salt
1  1/2 cups flour
1/2 cup margarine (or other shortening)
1 cup sugar
1/2 cup warm water
2 well beaten large eggs
1 teaspoon lemon rind (grated fine)
1 teaspoon lemon juice
1/2 teaspoon lemon extract
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped citron
3/4 cup all-purpose flour
3/4 cup brandy (or omit and use 1 tsp. brandy extract)

Dissolve yeast in lukewarm water. Add one tablespoon butter, salt, sugar and 1 1/4 cups of flour, mixing thoroughly.
Set this aside in a warm place to rise overnight. Blend the 1/2 cup of margarine and cup of sugar and beat until light.
Add eggs, raising, citron, lemon rind, lemon extract and juice. Sift together the flour, salt, baking soda, and nutmeg.
Add this to first mixture, adding some brandy or extract slowly into mix. Combine raised dough with cake dough and pour into greased
pan. Let rise in warm place for one hour or until dough, pressed with finger, indents and is risen. Bake in 350 degree oven for one hour
While the cake is still warm, spread with icing made of confectioners sugar dissolved in enough warm water to make
a spreading consistency.

TO CELEBRATE OUR RIGHT TO VOTE!!

HALLOWEEN AND THE DRUIDS (with recipe)


The March 1909 edition of The Druid, the magaz...

The March 1909 edition of The Druid, the magazine published by the Ancient Order of Druids. (Photo credit: Wikipedia)

Halloween Costumes

About 2000 years ago in what is now the green lands of Ireland, the nation of France, and the United Kingdom, the new year was celebrated on November 1st.  It was the beginning of the cold, dark weather in those lands.  The winter season was synonymous with death.  The Celts lived in those lands and they held the belief that on October 31st, the night of Samhain, that the ghosts of all the dead came back to life.  n that night, the spirits played pranks and tricks, causing problems by damaging the harvest and reeking havoc in many other ways.  Celtic priests believed that these spirits had come back to earth to ease the Druids’ attempts to predict the future.

To solve this, the Druids built large bonfires to burn sacrifices.  The populace observed this day of the dead by wearing costumes in the form of animal skins or animal heads.  Fortune telling was also done on this night.  When the celebration was done the hearths were relit from the bonfires to usher in a mild winter season.

When the Romans conquer most of the territory in the year 43 A.D., they held rule for over 400 years.  During this time two holidays were merged into one creating the Celtic celebration called Samhain.  One holiday was Feratia, held in late October and the other was name after the goddess Pomona, goddess of trees and fruit.  It is believed that apple bobbing originated with this goddess because she was symbolized by the apple.  Today, children at Halloween parties held throughout the world bob for apples.  The custom more than likely originated in those ancient times.

By the seventeenth century, Christianity had spread to Celt lands.  Pope Benedict IV, in the 1600’s, deemed November 1st as All Saints Day, trying to replace the practice of the pagan festival of  the dead with a Christian replacement.  This day of All Saints was also known as All-hallowmas or, alternately, All-hallows.  The night before it, which once was known as Samhein began to be know as All Hallows Eve. and, as the years went by the night became known as Halloween.

To this day bonfire are lit, in some places, on Halloween night.  Children and adults alike dress in devilish costumes as ghosts, goblins, favorite characters and all manner of ghoulish, frightening dress.  The populace in many nations delight in door to door trick-or-treating and festive, spooky parties.  Little know the true meaning of Halloween night, but all delight in the ghastly activities.

Below is my recipe for Druid Stew.  No one knows from whence this stew came from, but it could have come from the burning hearths somewhere in the land of the Celts.

DRUID STEW

2 pounds stewing beef, cut in cubes

5 potatoes, skin on, chopped into one inch cubes

1  1/2 cups cut up celery, slice diagonally

5 Tbsp. quick cooking tapioca

6 carrots, cut diagonally

1/2 cup beans (northern, pea bean, kidney) – canned

1 package onion soup mix

1 Tablespoon sugar

2 cups tomato juice

4 cups water

two bay leafs

teaspoon parsley

1 teaspoon salt

pepper to taste

In layers with beef at bottom, place all ingredients except tapioca , juice and water, one on top of another (in layers) into a deep oven-proof pot with lid.  Pour liquid on top of dry ingredients and then sprinkle with tapioca.  Put lid on tightly or use tin foil.

Bake at 350 degree for 4 hours.  Do not open the oven door or take lid off pot.  Do not stir the stew – leave the lid on.

Serve with puff pastry pumpkins, witches and ghosts made from Halloween cookie cutters and frozen puff pastry sheets, or with your favorite ghostly bread. (Puff pastry can be found in your supermarkets’ frozen department).

Auntie Annie’s Halloween Chocolate Turtle Candy


English: A Pearson's Bun Bar shown whole. One ...

English: A Pearson’s Bun Bar shown whole. One of three flavors (caramel specifically) but all of the Bun Bars have the same outward appearance. Candy was provided from the Pearson’s Candy Company to Evan-Amos for the direct purpose of adding pictures to the Wikipedia articles. (Photo credit: Wikipedia)

My Auntie Annie’s busiest times of the year were most major holidays.  Not only was she busy during American holidays, but during most of the major international ones, as well.  You see, she was a worker at one of the larger U.S. candy factories that made famous brand novelty and boxed fancy assortments.  She had been working at the factory as a line worker and then a fancy chocolates dipper since the turn of the 20th century.  She would trek off to the chocolate factory every morning for over fifty years, having started her job, in those very emancipated days, at a young and tender age.   Her salary was well received by her struggling family, who also enjoyed the fruits of her labors – having access to chocolate bars, candy wafers, turtle clusters, caramel, and a full product line of tooth decaying, fattening goodies.

During the holidays , before Halloween, Auntie Annie would have us for a visit and when she was making candy gifts for Halloween, Thanksgiving, New Years, Hanukkah and Christmas, she would often teach me how to make one of the famous candies that she worked to turn out on a daily basis at the factory.  She would have huge pans of bubbling, boiling caramel.  Chocolate would be melting at the front of the stove.  Her idea of a double boiler was a spaghetti cooking pan with a very large bowl sitting on top.  There were several of these crowding her old fashioned stove.  She taught me how to make her famous Chocolate turtle clusters when I was about fifteen years old.  During that visit, she also tried to teach me how to put the swirls on those fancy chocolates with creme centers, but I was a dismal failure and my attempts looked more like puckery little blobs.  Those were fun and unique Autumn days and we, as little children (and all of our young friends, too),  looked forward to our holiday boxes and tins of these delicious, sinful, ultimately perfect treats. I hope you like them as much as my family does.

ANNIE’S CHOCOLATE TURTLE CANDY

Equipment needed – large baking sheets, metal spoons, wooden spoons, measuring spoons, waxed paper, large metal bowls, double boiler, candy tins and boxes.

Cover baking sheets with waxed paper and grease lightly grease waxed paper with margarine.

INGREDIENTS

42 candy caramel squares

3 Tablespoons butter

2 teaspoons shortening

1 teaspoon vanilla

2 cups dry roasted peanuts, unsalted (may use toasted walnuts, unsalted almonds, macadamia nuts or hazelnuts)

1 cup milk chocolate morsels or chopped milk chocolate bars

Arrange several nuts, in cluster, on baking sheet.  You may use the amount you would like.  Place nuts one inch apart or more from each other.  Put caramel squares in the double boiler with butter and put over boiling water until completely melted, stirring constantly.  When caramels are melted, remove from stove and stir in vanilla.  Drop melted caramel in spoonfuls onto nuts until they are thoroughly covered.   Let nut clusters cool to a firm, cool stage.  Melt the chocolate and butter in double boiler over low heat, stirring constantly, until smooth.  Pour melted chocolate over nut clusters and cool them on the tray until they are firm.  Do not chill in refrigerator as this may discolor the candy clusters.  Put in metal tins between squares of wax paper and store in a cool, dry place.

We always loved making these with my Aunt Annie and no holiday was complete without them.  I plan to get started on mine in a few days for future gift giving.  I wonder if my aunt haunts the old site of the candy factory these days, wandering the halls, checking on equipment, chocolate mixtures, and trekking into the factory to check on the efficiency of present day laborers.

If they hear the sound of her shoes tapping around the chocolate vats, then they know that she’s on the lookout  this Halloween season.

Happy Halloween.

Diabetic Oatmeal Cookies


yes, i FINALLY made cookies again. it's been y...

Below is an older recipe that my mother had in her recipe box.  Even though she was being treated for a heart condition, she had many low or sugar-free and fat free recipes in her collection.  I always stole some of these after working all day and would ruin my dinner having just a few too many.  I’ve adapted them to be more diabetic friendly by replacing some of the sugar with dry sugar substitute and lessening some of the fat.

36 cookies

45 min preparation time

Heat oven to 350 degrees.  Spray large baking sheet very lightly with cooking spray.

INGREDIENTS

3/4 cup margarine, softened

1 cup dry sugar substitute (Splenda for  Baking)

1/2 cup brown sugar

2 medium eggs

1 teaspoon vanilla extract (pure vanilla is best)

3 cups old-fashioned oats

1  1/2  cups all-purpose flour

1 teaspoon baking soda

1 teaspoon of salt

3/4 cups raisins

Cream margerine, sugar substitute and brown sugar until light and fluffy.  Add eggs and vanilla and mix well.  Blend in oats, baking soda and salt, then add the flour.  Blend thoroughly until of stiff consistency.  Add raisins and mix completely.

Chill dough to make it easier to handle.  Roll the dough into ball (36 portions) and flatten with a glass dipped in water and powdered sugar.

Bake at 350 degrees for 10-12 minutes.  Cookies should be lightly browned. Do not overcook.

Remove  cookies from baking sheet to wire rack. Let cool.

Serving size: 1 cookie

Total fat 5.9 grams   Cholesterol  25 mg.    Sodium   141 grams       Protein  2.0 grams      Carbs  17.1 grams    Sugar 4.3 grams

calories  76

I always like to have a few of these cookies for my bedtime snack with a glass of milk.

Please refer to your diabetic diet plan or ask your nutritionist for the proper amount of cookies you may have.

Enjoy!