ThriftyFun Recipes
Volume One, Number 119, October 24, 2005
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Thank you Terri, Robin, Loretta, Tedebear and Marcia for today's recipes.
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Today's Recipes
Oatmeal Ice Box Cookies
Ingredients
- 1 cup lard or margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs (beat)
- 1 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vanilla
- 2 cups oatmeal
- 2 cups flour
Directions
Mix first 8 ingredients all together.
Then add oatmeal and flour.
Roll this dough in 3 rolls and wrap in wax paper.
Chill overnight. Then cut thin and bake at 350 degrees F for 8-10 minutes.
By Robin from Washington, IA
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Fresh Mint Punch
Here is a really good recipe for fresh mint punch you will need
Ingredients
- 2 cups (500 ml) sugar
- 2 cups (500 ml) water
- 1 cup (250 ml) fresh mint
- 2 cups (500 ml) lemon juice
- 1/4 tsp. (1 ml) salt
- green food coloring
- 4 cups (1 L) ginger ale
Directions
Bring the sugar, water and fresh mint to a boil simmer for 5 to 8 minutes. Cool and strain the liquid through a fine sieve.
Add the lemon juice, salt and some food coloring, if desired. When ready to serve add ginger ale
Garnish with small fresh mint leaves or fresh lemon slices.
By Loretta from Calgary, Alberta
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No Bake Fudge - Thanks!
A HUGE thank you to a wonderful thrifty member. She sent a no bake, bake sale recipe for fudge. It was one cup of peanut butter and one tub of pre made frosting. I made it this weekend. Microwave the peanut butter (I used chunky) for one minute add triple chocolate frosting and microwave for another minute, then I added cashews. Stir and pour in a wax paper lined dish. Yes, it took two minutes, was a HUGE hit and will be a staple for gifts in the future. Don't pass up this EXCELLENT recipe. Thank you for sharing this with all of us!
By Tedebear from San Jose CA
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Peanut Butter Cookies
Golden Peanut Butter Cookies
Makes: 40 cookies
Ingredients
- 1 cup whole-wheat pastry flour
- 3/4 cup oat flour
- Sugar substitute equal to 1/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2/3 cup peanut butter
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup light brown sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired. Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbs: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carb, 1 Fat
By Terri
Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup shortening
- 1 egg
- 1 tsp. soda
- 1 cup flour (unsifted)
Directions
Cream shortening, sugar and peanut butter. Add egg, then flour and soda. Roll dough into small balls. Place on cookie sheet and flatten with a fork. Bake at 350 degrees F for 12 minutes.
By Robin from Washington, IA
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Decadent Pumpkin Soup
By Marcia Passos Duffy Okay, this is not low fat or low carb or low sugar or anything related to a "good" diet. BUT, it tastes wonderfully rich! And we all deserve that during the fall and winter months.
- 2 tablespoons butter
- 1/2 cup chopped onion
- 6 cups chicken broth
- 3 cups pumpkin puree
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup brown sugar
- 1 cup heavy cream
- 1/4 cup dry red wine
- Salt and pepper to taste
- Nutmeg & sprig of parsley for garnish
Heat the butter in a heavy saucepan and sauté the onion until it is soft. Stir in the chicken broth, pumpkin, sugar and spices. Continue stirring and bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally. Add the cream and adjust seasonings to taste. Add red wine and carefully bring the soup to a boil. Serve immediately (or can be served cold). Sprinkle with nutmeg and add a sprig of parsley if desired to garnish.
Serves 6-8.
Would you like more pumpkin recipes? Read "Recipes from the Pumpkin Patch" at http://www.theheartofnewengland.com/food-Pumpkin-Patch-Recipes-Story.html
About the author: Marcia Passos Duffy is the publisher of The Heart of New England free online magazine www.TheHeartofNewEngland.com. Visit us today and subscribe to our free weekly ezine for recipes, great giveaways, gardening tips & more!
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No Bake Cookies
Ingredients
- 2 cups sugar
- 4 Tbsp. cocoa
- 1/4 lb. butter
- 1/2 cup milk
- 1 tsp. vanilla
- 1/2 cup peanut butter
- 3 cups quick oatmeal
Directions
Stir sugar, cocoa, butter and milk; boil 1 minute. Add vanilla, peanut butter and oatmeal. Mix well and shape into balls on wax paper.
By Robin from Washington, IA
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