6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F.
Grease and flour 9 inch square baking pan.
STEEL KNIFE: Combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside.
Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute.
Add butter and blend 1 minute.
Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl.
Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove Steel Knife and blend mixture gently with spatula if necessary to mix in flour completely).
Turn batter into prepared pan, spreading evenly.
Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer).
Let cool in pan on rack.
Cut into 1 3/4-inch squares.
Store in airtight container.
These are dark, moist and crunchy with bits of toffee candy.

1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water.
Bring to a boil and boil 5 minutes.
Stir in margarine and salt.
Set aside to cool.
Add remaining ingredients to fruit; stir just until dry ingredients are moistened.
Spoon into greased mini-muffin pans. Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″ x 2″ baking pan for 30 minutes).
Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat, 1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12 gm carbohydrate, 2 gm protein, 4 gm fat.
SOURCE: Fern Albertson, Spokane, WA Country Woman Magazine Sept/Oct 92

2 c Unbleached all purpose flour

2 ts Baking soda

2 ts Baking powder

2 ts Ground cinnamon

1/2 ts Salt

4 lg Eggs

3/4 c Vegetable oil

3/4 c Sugar

2/3 c Packed golden brown sugar

1/2 c Orange marmalade

1/2 c Orange juice

3 c (lightly packed) grated

Peeled carrots 3/4 c Chopped toasted walnuts

———————————-FROSTING———————————- 4 8-oz packages cream cheese,

Room temperature 2 c Powdered sugar

1 1/4 c (about) orange marmalade

6 tb (3/4 stick) unsalted butter,

Room temperature 2 ts Grated orange peel

1 1/4 c Finely chopped toasted

Walnuts (about 6 oz) FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
Sift first 5 ingredients

into medium bols.
Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
Stir in dry ingredients.
Fold in carrots and nuts.
Divide batter between cake pans.
Bake until tester inserted into centers comes out clean, about 40 minutes.
Transfer cakes to racks; cool 15 minutes.
Turn out cakes onto racks; cool completely.
FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
If necessary, cover and chill until firm enough to spread.
Place 1 cake on plate.
Spread with 1/4 cup marmalade.
Spread 1 cup frosting over.
Top with second cake.
Spoon 2 cups frosting into pastry bag fitted with large star tip.
Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
Press 1 cup nuts onto sides of cake.
Pipe ring of frosting around top edge of cake.
Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
Spoon some remaining nuts into next row of diamonds.
Repeat, alternating marmalade and nuts, filling rows completely.
(Can be made 2 days ahead.
Cover with cake dome and chill.) SOURCE: BON APPETIT, May ‘93

—————————-BRING TO A BOIL IN A—————————-
-small saucepan 2/3 c Water

1/3 c Bulghur Wheat;

-simmer, covered until -liquid absorbed ————————BLEND TO A FINE POWDER IN A————————
-blender 2 tb Cashews;

—————————-ADD AND BLEND AGAIN—————————-
1/2 ts Vanilla

1/2 c Milk or yogur(low-fat)

-pour over bulghur wheat and -Cook 5 minutes more. ————————————ADD———————————— 1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm; FAT: 3gm; CAR: 71gm; Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

8 oz Maple sugar, grated

6 oz Water

4 oz Hazelnuts, broken

3 oz Walnuts

14 oz Dried prunes

Place maple sugar & water in a pot.
Heat slowly without stirring.
Take off the heat, drop the walnuts into this hot syrup then stir to ensure that all parts are equally coated.
Add the hazelnuts & prunes alternately & stir well.
Using a slotted spoon, remove the fruits & nuts from the syrup & allow to cool.
Any leftover syrup can be eaten with bannock.

———————————-FILLING———————————- 3/4 c Pitted prunes

1/3 c Raisins

1/3 c Coarsely chopped apple

1/4 c Walnut pieces

2 tb Sugar

2 tb Fresh lemon juice

1 ts Lemon zest

——————————–COOKIE DOUGH——————————–
1/2 c Sugar

1/4 c Vegetable oil

– preferably canola 2 tb Butter or margarine

– at room temperature 1 lg Egg

1 ts Pure vanilla extract

2 c All-purpose white flour

1 ts Baking powder

1 pn Salt

“The traditional cookie for Purim, hamantashen is Yiddish for “Haman’s pockets”.
They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther.” To make filling: In a small saucepan, combine prunes, raisins and l/2 c.
water.
Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes.
In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth.
Transfer to a small bowl and set aside.
(The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth.
Add egg and beat until smooth.
Add vanilla and beat until blended.
In another medium-sized bowl, sift together flour, baking powder and salt.
Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined.
Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight.
Line 2 baking sheets with baking parchment or coat with non-stick cooking spray.
Set aside.
Preheat oven to 350 degrees F.
Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2″ inch.
Using a 2 1/2″ diameter cookie cutter, cut the dough into circles.
Place l/2 tsp.
of the filling in the center of each circle.
Bring the edges together to cover the filling, forming a 3-cornered cookie.
Pinch the corners together to seal.
Place about 1 1/2″ apart on the prepared baking sheets.
Bake for 10 to 15 minutes, or until the tops are golden.
Transfer to racks to cool.
Repeat with the remaining dough.
(Store cookies in an airtight container for up to 3 days.
Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol.
Posted by Al Rice of Alaska.
Formatted by Cathy Harned.

1 pk Banana Supreme cake mix

1 pk Banana instant pudding mix

16 oz Fruit cocktail; undrained

4 Eggs

1/4 c Oil

1 c Coconut

1/2 c Pecans; chopped

1/2 c Brown sugar

———————————–GLAZE———————————– 3/4 c Sugar

1/2 c Butter

1/2 c Evaporated milk

1 1/3 c Coconut

Preheat oven to 350~, grease and flour oblong pan.
For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl.
Beat for 4 minutes.
Stir in 1 cup coconut.
Pour into pan.
Combine pecans and brown sugar in small bowl.
Stir until well blended.
Sprinkle over batter.
Bake at 350~F for 45-50 minutes.
GLAZE: combine sugar, butter and evaporated milk in medium saucepan.
Bring to a boil, cook for 2 minutes, stirring occasionally.
Remove from heat, stir in 1 1/3 c.
coconut, pour over warm cake.
Serve warm or at room temp.
Serves 12-16

1/2 lb Fresh mushrooms; sliced

1/4 c Pine nuts

1/2 c Unsalted butter

– melted and divided 1 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh parsley; chopped

2 Garlic cloves; minced

1/4 c Currants; dried

1/2 ts Each salt and pepper

1/2 ts Herbes de Provence

3 c Canned chicken broth

– diluted 16 oz Package couscous

Saute mushrooms and pine nuts in 2 tb.
melted butter in a small skillet, until mushrooms are tender.
Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb.
butter in a large skillet until tender.
Add reserved mushroom mixture, currants and seasonings; stir well.
Add chicken broth; bring to a boil.
Add couscous, stirring well.
Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed.
Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL.
In _America’s Best Recipes: A 1990 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1990.
Pg.
218.
ISBN 0-8487-1009-6.
Electronic format by Cathy Harned.

1 1/2 c Flour; unsifted

2/3 c Sugar

1/2 ts Salt

3/4 c Margarine or butter; cold

2 Eggs

14 oz Sweetened condensed milk

1 1/2 ts Maple flavoring

2 c Nuts; chopped

1 c Semi-sweet chocolate chips

Preheat oven to 350~F.
In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly.
stir in 1 beaten egg.
Press evenly in a 9×13″ pan.
Bake for 25 minutes.
Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
Sprinkle chocolate chips evenly over the prepared crust.
Top with the nut mixture.
Bake for 25 minutes more or until lightly brown.
Cool.
Cut into bars.
Store tightly covered at room temperature.
Makes 24 - 36 bars.