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September 06, 1991 - Image 193

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-09-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

eggs. Add peanut butter. Beat
until blended.
3. Combine oats and baking
soda. Stir into creamed mix-
ture with spoon. Stir in
chocolate chips, butterscotch
chips and nuts until well
blended.
4. Drop rounded teaspoon-
fuls of dough 2 inches apart
onto ungreased baking sheet.
5. Bake at 350 degrees. for
10 to 11 minutes, or until
lightly browned. Cool 2 min-
utes on baking sheet. Remove
to cooling rack. Makes 6
dozen cookies.
BLONDIE BROWNIES
1/2 cup vegetable
shortening
1 tablespoon milk
1 cup firmly packed
brown sugar
1 egg
1 cup all-purpose flour
ih teaspoon baking
powder
1/8 teaspoon salt
1 teaspoon vanilla
1 /2 cup chopped walnuts
1. Heat oven to 350 degrees.
Grease 8-inch square pan
with shortening.
2. Combine shortening and
milk in large microwave-safe
bowl. Microwave at 50 per-
cent (MEDIUM). Stir after
one minute. Repeat until
melted (or melt on rangetop
in large saucepan on low
heat). Stir in brown sugar.
Add egg. Stir until well
blended.
3. Combine flour, baking
powder and salt. Stir into
sugar mixture. Stir in vanilla
and nuts. Spread in pan.
4. Bake at 350 degrees. for
27 to 30 minutes, or until
toothpick inserted in center
comes out clean. Cool in pan
on cooling rack. Cut into 16
2-inch squares.

RAISIN BRAN
NUT COOKIES
V2 cup firmly packed
brown sugar
1 /4 cup oil
2 tablespoons water
2 egg whites, slightly
beaten
1 teaspoon ground
cinnamon
'-/2 teaspoon baking soda
1/8 teaspoon salt
1 cup flour
1% cups raisin bran
cereal
1 /4 cup chopped walnuts
Heat oven to 350 degrees.
Mix sugar, oil, water, egg
whites, cinnamon, baking
soda and salt in large bowl.
Stir in flour and cereal. Mix
in walnuts. Drop by rounded
teaspoonfuls onto lightly
greased cookie sheets. Bake
10 minutes or until browned.
Remove and cool on wire
racks. Store in tightly covered
container. Makes 4 dozen. E

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THE DETROIT JEWISH NEWS

193

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