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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
42 Cookies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 231 Calories (kcal); 12g Total Fat; (43% calories from fat); 2g
Protein; 32g Carbohydrate; 9mg Cholesterol; 169mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
1
1/2 Other Carbohydrates
NOTES : Cookie Tip
Making these cookies will go a lot faster if you use a #16
cookie/ice-cream scoop. Level off the cookie dough in the scoop on
the edge of the bowl.
Make It Your Way
Go all out! To get rave reviews, make Four Chip Cookies using 1
cup each semisweet chocolate chips, milk chocolate chips, vanilla
milk (white) chips and butterscotch chips in place of 4 cups
semisweet chocolate chips. The other thing you could do to make
these extra special would be to toast the nuts before adding them
to the dough.
Nutr. Assoc. : 4098 0 0 0 3218 0 0 0 0 4886
*
Exported from MasterCook *
The Ultimate Date Bars
Recipe By
Serving Size : 32
:
Preparation Time :0:00
Categories
: Chapter 2
Super Bars and Brownies
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
Date Filling -- (recipe follows)
cup butter or margarine -- softened
cup packed brown sugar
cups all-purpose flour
cups quick-cooking or old-fashioned oats
1
1
1
1
3/4
1/2
1
1
/2
/2
teaspoon baking soda
teaspoon salt
DATE FILLING
(8 ounce) packages pitted dates -- chopped
cup sugar
2
1
1
1/2
/4
cups water
Prepare Date Filling; cool.
Heat oven to 400º. Mix butter and brown sugar in large bowl with spoon.
Stir in remaining ingredients. Press half of the oat mixture in ungreased
rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top with
remaining oat mixture; press gently into filling.
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