Ingredients: Makes 3 dozen cookies
1 and 1/2 cup uncooked quick-cooking oats
1 cup firmly packed brown sugar
1/4 cup softened butter
1/4 cup canola oil
1/2 cup golden raisins
1/4 cup toasted wheat germ
3/4 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup whole wheat flour
1/4 cup all purpose flour
Preheat the oven to 375 degree F. Beat the butter, oil and sugar in a mixing bowl until well combined. Add the egg and vanilla and mix well. In a separate bowl, combine the wheat flour, all purpose flour, wheat germ, salt and baking soda. Add the oats and raisins to the wet mixture. Stir in the flour, do not over mix.
Drop the dough by rounded tablespoonfuls, 2 inches apart on a lightly greased cookie sheet. Bake for 10-12 minutes until they turn golden brown.
Found this recipe on recipe card by Food Network.
2 large egg whites
1/4 cup sugar
1/2 cup dried cranberries finely chopped
Zest of one orange
2 tsp vanilla extract
pinch of salt
3 cups finely shredded sweetened coconut
Preheat oven to 350 degrees F. Grease baking sheet. Lightly whisk egg whites in a large bowl. Stir in sugar, cranberries, orange zest, vanilla, salt and coconut. Combine well.
Moisten fingertips with water and form heaping tablespoons of the batter into pointed mounds or pyramids. Place on the baking sheet, spacing them about 1 inch apart. Bake until the edges are golden brown (about 20 minutes).
I have modified mom’s recipe by adding the walnuts. The cake tastes just as good without them. This recipe yields one 9 inch round or square cake or 18 cup cakes.Enjoy!!
1 and 1/2 cup wheat flour
1 and 1/4 cup powdered sugar
1 and 1/2 cup oil
1 cup grated carrots
1 cup chopped dates
1 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp baking soda
1 tsp vanilla essence
Pinch of salt
Preheat the oven to 350 degree F. Seive together wheat flour, salt, baking powder and baking soda. Beat the sugar, essence and oil. Add eggs one at a time and beat well. Add the flour slowly and mix well. Fold in carrots, dates and walnuts. Bake for 45 mins.