SF Peanut Butter Cookies

SF Peanut Butter Cookies
makes about 4 doz
375* for 10-12 min
ungreased sheet

2 heaping c flour
1 c Splenda
3 tsp baking powder
1 1/3 c peanut butter
1/2 c oil
2 eggs
4 T water
2 tsp vanilla

Put all ingredients in bowl and blend thoroughly.
Shape into 1" balls and place onto baking sheet.
Flatten with fork.
Bake

SF Sour Cream cookies

Sugar Free Sour Cream Cookies
about 2 doz
400* for 5 min
spray cooking sheet with Pam

I think this cookie is a good one, but kind of sticky.. very moist. Flavor is good as is the texture. 35 cal/cookie. 2 cookies= 1 bread exchange.
It does contain sugar.

Heaping 2/3 c sour cream
2 c Bisquick
1 c powdered sugar
2 T milk
2 T Splenda

Mix all together, drop by tspoonfuls onto baking sheet.

SF Oatmeal Cookies

Sugar Free Oatmeal Cookies
5 doz
350* greased sheet for 12-15 min

3/4 c shortening
1 1/2 c Splenda
1 Egg
1 tsp vanilla
1/4 c water
3 c oatmeal, uncooked
1 c flour
1 T salt
1/2 tsp baking soda

Blend all together and drop by tsp onto sheet and bake

This is a very dry cookie with a nutty flavor. Next time I'm going to add
1/2 c applesauce to make a moister cookie.

Chocolate Chip Cookies

Chocolate Chip Cookies
2 doz
350* for 10 min

1 c softened butter
1 c white sugar
1 c packed brown sugar
2 eggs
2 tsp vanilla extract
3 c flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 c chocolate chips
1 c chopped nuts

Cream the butter, white and brown sugars till smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water and add to batter with salt.
Stir in flour, chips, and the nuts.
Drop by large spoonfuls on to ungreased sheet.
Bake.

Home Made White Bread

HOME MADE WHITE BREAD
2 Loaves
400* for 30-35 minutes

5 1/2- 6c flour
2 Tbsp sugar
2 tsp salt
2 Tbsp salad oil
2 pkg yeast
1c water
1c milk

In a large bowl, place 2c of the flour, sugar, salt, and yeast
Heat the milk with the water and oil.. cool to lukewarm and add to the flour mix.
My recipe says to beat it with a mixer, but I use a large wooden spoon until well mixed.
Begin adding more of the flour a little at a time until too stiff to use the spoon.
Flour a board or table top and dump the dough onto the surface.
Keep adding the flour a little at a time, kneading as you go.. until the dough is no longer sticky and has absorbed the flour.
I set a timer for the kneading.. 10 minutes. I don't know as that is necessary; you can't over knead the dough.. but you definitely can UNDER knead it. So plan on 8-10 minutes.
Set the dough aside in a kind of warm place to raise.. give it 20-30 minutes to double in size. Cover it with a clean tea towel.
Divide the dough into 2 loaves and form these loaves so they are smooth on top. Place the loaves in greased bread pans.
Set aside for about 30 minutes more to raise again. I put my pans in the oven with a pan of super hot water underneath. Cover the loaves with a tea towel.
When the dough is sufficiently raised in the pans, it's ready to bake.
Bread can be checked for doneness by rapping or tapping on the top of the bread. If it sounds hollow, it's done.

Citrus & Beet Spinach Salad

Prep Time:

10 min

Total Time:

10 min

Makes:

4 servings, 2 cups each

What You Need!

1 pkg. (10 oz.) baby spinach leaves

1 can (14-1/2 oz.) beets, drained, chopped

2 seedless oranges, peeled, sectioned

1 small red onion, thinly sliced

1/3 cup PLANTERS Walnut Pieces, toasted

1/2 cup KRAFT Light Raspberry Vinaigrette Dressing

Make It!

TOSS all ingredients except dressing in large bowl.

ADD dressing just before serving; toss lightly.

Kraft Kitchens Tips

Substitute

Instead of the walnuts, add toasted PLANTERS Pecan Halves to this delicious salad.

Preventing Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.

SIMPLE PIE CRUST

EASY PIE CRUST
Printed from COOKS.COM

1/3 c. oil
1/4 c. water
1 c. self rising flour

Put oil and water in saucepan.
Bring to a boil.
Remove from heat and stir in flour.
Mix thoroughly.
Put in pie pan and pat to fit with fingers.
Trim excess off edges.
Makes a good, crispy crust.