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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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:
24 Bars"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 92 Calories (kcal); 2g Total Fat; (18% calories from fat); 1g
Protein; 18g Carbohydrate; trace Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
NOTES : Cookie Tips
Put overripe bananas in the freezer, unpeeled, for later use. When
you're ready to use them, just thaw them, cut off the top of the
peel and squeeze the banana into your mixing bowl.
Frosting and glazes made with skim milk are more
translucent-looking than those made with whole milk.
Nutr. Assoc. : 0 3939 4098 3231 0 2130706543 4111 0 0 0 0 20187 2130706543
2
130706543 0 0 0 4098 0 4938
*
Exported from MasterCook *
Frosted Banana Oaties
Preparation Time :0:00
Easy Drop Cookies
Recipe By
Serving Size : 42
:
Categories
: Chapter 1
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
cup sugar
cup mashed very ripe bananas (2 medium)
cup butter or margarine -- softened
egg
cups quick-cooking or old-fashioned oats
cup all-purpose flour
teaspoon salt
teaspoon baking soda
3
/4
1
2
1
1/2
1
1
1
1
/2
/2
/2
/4
teaspoon ground cinnamon
teaspoon ground allspice
Vanilla Frosting -- (recipe follows)
VANILLA FROSTING
cups powdered sugar
3
1
1/2
/3
cup butter or margarine -- softened
teaspoons vanilla
tablespoons milk (2 to 3 tablespoons)
1
2
Heat oven to 350º. Grease cookie sheet. Beat sugar, bananas, butter and
egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except Vanilla Frosting.
Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
sheet. Bake 10 to 12 minutes or until edges are golden brown and almost no
indentation remains when touched in center. Cool 1 to 2 minutes; remove
from cookie sheet to wire rack. Cool completely. Frost with Vanilla
Frosting.
Page 88
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