Recipes Included On This Page Winter Crisp Wyoming Cowboy Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Winter Crisp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling 1/2 cup sugar 3 tablespoons all-purpose flour 1 teaspoon lemon peel -- grated 3/4 teaspoon lemon juice 5 cups sliced apples -- unpeeled 1 cup cranberries Topping 2/3 cup rolled oats 1/3 cup brown sugar -- packed 1/4 cup whole wheat flour 2 teaspoons ground cinnamon 1 tablespoon soft margarine -- melted To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish. To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix. Sprinkle topping over filling. Bake in a 375F oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature. VARIATION : Summer Crisp: Prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries for apples and cranberries. If frozen, thaw peaches completely (do not drain). Do not thaw blueberries before mixing or they will be crushed. Serving Ideas : Serving Size: 1-3/4-inch by 2-inch piece NOTES : Notes: Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low sodium. Contributed to the FareShare Gazette by Jennifer; 6 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 3g Fat (10.6% calories from fat); 3g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Wyoming Cowboy Cookies Recipe By : Serving Size : 36 Preparation Time :1:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flaked coconut 3/4 cup chopped pecans 1 cup butter or margarine -- softened 1 1/2 cups packed brown sugar 1/2 cup sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons vanilla extract 2 cups rolled oats 2 cups chocolate chips -- (12 oz.) Place coconut and pecans on a jelly roll pan. Place in a 350F oven for 6 to 8 minutes or until toasted brown, stirring every 2 minutes. Set aside to cool. In a large mixing bowl, cream butter and sugars. Add eggs and beat well. Add dry ingredients and vanilla. Stir in oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350F for about 12 minutes or until browned. Makes 36 cookies. Source : "Taste of Home" NOTES : "These cookies are very popular here," reports Patsy Faye Steenbock of Shoshoni, Wyoming. "They're great for munching anytime." Bobbie's Note: These were a lot more work than most drop cookies, but they are delicious! Contributed to the FareShare Gazette by Bobbie; 22 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 11g Fat (44.6% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.

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