Recipes24

2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine
3 cups salted dry roasted peanuts
1 pkg (10-1/2 ounces) miniature marshmallows|In a saucepan, combine the chocolate chips, milk, and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13in x 9in x 2in baking pan. Refrigerate until firm. Cut into squares. Yield: about 3 lbs.

1/4 cup shortening
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cooked bulgur
OR
1/2 cup cooked brown rice
2/3 cup skim milk (about)
|Heat oven to 450?. Cut shortening into flours, baking powder and salt with
pastry blender or 2 knives in large bowl until mixture resembles fine
crumbs. Stir in bulgur. Stir in just enough milk so dough leaves side of
bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2
1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie
sheet.

Bake 12 to 14 minutes or until golden brown. Immediately remove from
cookie sheet.

1/2 cup quick-cooking or regular oats
1/2 cup oat bran
3 tablespoons firm margarine
1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried figs or prunes
2 egg whites
1/2 cup low-fat buttermilk (about)
OR
1/2 cup nonfat buttermilk (about)
|Heat oven to 350?. Spread oats and oat bran in ungreased rectangular pan,
13 ? 9 ? 2 inches. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.

Increase oven temperature to 400?. Cut margarine into flour, brown sugar,
baking powder, baking soda and salt with pastry blender in large bowl
until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in
egg whites and just enough buttermilk so dough leaves side of bowl and
forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie
sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and
sprinkle with oats if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from
cookie sheet; carefully separate wedges. Serve warm.