Hey there, time traveller!
This article was published 11/2/2014 (1075 days ago), so information in it may no longer be current.
This week we have two more entries in our ongoing breakfast cookie search. Thanks to Edna Mroz of Beausejour, who sent in a recipe for cookies made with cereal, and to Helen Tureski, who sent in a clipping for Eat-On-The-Run cookies packed with healthy ingredients. Thanks also to Linda Snider of Glenboro.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Special K Almond Crisps
250 ml (1 cup) butter, softened
375 ml (11/2 cups) brown sugar, lightly packed
5 ml (1 tsp) vanilla
2 ml (1/2 tsp) almond extract
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) salt
250 ml (1 cup) slivered almonds
250 ml (1 cup) flaked coconut
175 ml (3/4 cup) raisins
1 L (41/2 cups) Special K original cereal
Preheat oven to 175 C (350 F). In large bowl, beat butter and sugar well. Add eggs, vanilla and almond extract. In small bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture and stir to combine. Add almonds, coconut and raisins. Stir in Special K. Drop by tablespoonfuls onto ungreased cookie sheets about 2.5 cm (1 in) apart. Flatten balls slightly with a fork. Bake for about 12 minutes or until lightly brown and slightly crisped on underside. Cool on a wire rack.
Tester's notes: These cookies are very tasty, with a chewy-crisp texture, and a bit of breakfasty boost from cereal, nuts and fruit. You can work with any fruit and nut combination you like; I substituted dried cranberries for the raisins.
4 medium bananas, mashed (about 375 ml or 11/2 cups)
75 ml (1/3 cup) vegetable oil
3 ml (3/4 tsp) almond extract
Grated rind of 1 lemon
375 ml (11/2 cups) quick-cooking rolled oats (not instant)
175 ml (3/4 cup) whole wheat flour
125 ml (1/2 cup) raisins
125 ml (1/2 cup) chopped dried apricots
125 ml (1/2 cup) chopped dried plums or dates
125 ml (1/2 cup) chopped pecans, walnuts or almonds
Preheat oven to 175 C (350 F) and lightly grease cookie sheets. In large bowl, combine bananas, oil, almond extract and lemon rind. Stir in oats, flour, dried fruits and nuts; mix well. Drop by spoonfuls onto prepared cookie sheets; flatten with a fork. Bake for about 12 minutes or until lightly browned. Remove from sheets immediately and cool on a wire rack. Cool and store in fridge or freezer in an airtight container.
Tester's notes: As you can see, these are really healthy (in cookie terms), and that means no added sugar, no eggs, no leavening and very little salt. The resulting drop cookies have the dense texture of a power bar, with the dough just holding all the dried fruit and nuts together. It is important to remove the cookies immediately from the cookie sheet and let them cool on a rack so they don't get stodgy.
I might add a smidge more salt (perhaps 2 ml or 1/2 tsp), if sodium isn't a health issue, and maybe a little brown sugar.