Big, Bad Breakfast Cookies - Fiberglass RV


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Old 05-29-2007, 10:08 PM   #1
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Is it legal to post a recipe from a book? While taking off one pound a week I consume one of these almost every morning.

Big, Bad Breakfast Cookie, page 81

"Marlene Koch's 375 Sensational Splenda Recipes"


Makes 13 cookies. 180 cal, 30 gr carbohydrates, 5 grams protein, 4.5 grams fat, 3 grams fiber, 190 milligrams sodium. Diabetic exchange = 2 Carbohydrate, 1 Fat. WW point = 3

I make mine just a bit different adding some oat bran in place of some of the flour to give more fiber. Put them in sandwich bags, throw in freezer and take one out in the morning.

Can I post, or if I alter the recipe the way I make it can I then post it?

Is anyone interested?

Nancy
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Old 05-29-2007, 11:04 PM   #2
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Hi Nancy

I don't see anything wrong with posting this recipe. If you know where it came from, maybe you could just add that at the bottom. This looks like a good cookie for camping.

Wait before posting until you hear from a few others..
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Old 05-29-2007, 11:20 PM   #3
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Old 05-30-2007, 05:30 AM   #4
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Nancy,
As long as you are not making money from its use and you give credit to your source, I can't imagine there is any problem in posting a recipe from a book. I have done it many times.

Tom Trostel
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Old 05-30-2007, 12:36 PM   #5
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Big, Bad Breakfast Cookies, "Marlene Koch's 375 Sensational Splenda Recipes"

Preheat oven to 350F. Lightly spray cookie sheet with nonstick cooking spray.

In a very large bowl, mix together:

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 cups old-fashioned rolled oats
1 cup Splenda Granular
3 Tablespoons brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 cup chopped dried apricots
1/4 cup chopped pecans

In a medium bowl, whisk together:

1 2 1/2 oz jar baby food prunes or 1/4 cup prune puree
3 Tablespoons canola oil
3 Tablespoons water
3 large egg whites
1 Tablespoon molasses
2 teaspoons vanilla

Pour prune mixture over dry ingredients. Mix with spoon to form a stiff dough.

For each cookie, scoop 1/4 cup dough (using measuring cup or small ice-cream scoop) onto a cookie sheet and pat flat to form 3 1/2 to 4 inch circle.

Bake for 12 to 15 minutes or until bottoms of cookies are dry. Remove from pan and place on wire rack to cool. (You may wrap, freeze, and thaw individual cookies.)

Makes 13, 180 cal, 30 gr carbohydrates, 5 gr protein, 4.5 gr fat, 3 gr fiber, 190 mg sodium
Diabetic exchange = 2 Carbohydrate, 1 Fat
WW point comparison = 3 points

_______

I only make 12 cookies and I use 3/4 cup all purpose flour, 3/4 cup whole wheat pastry four, 1/2 cup oat bran. I also use peanut oil as that is what I have on hand.

The author says in the front of the book that as a substitute for the Prune Puree one can use the new Gerber "plums and apples". Couldn't believe it one day when I couldn't find the prunes. They now come in little plastic containers.

My guess is these would not keep a long time as there are no preservatives. Wish I could take them along for a month long trip. I've read what is in the prepared ones in the store and these are much healthier.

Not responsible for any errors! I went back and saw I left out baking powder and oil. That would have been awful. These are not the fat, high suggar cookies my husband likes. I like them fine.

Nancy
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Old 06-03-2007, 11:30 PM   #6
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Can't wait to try them! I'll need to get a few ingredients--too bad I've already been to the store today! Couldn't do it right now anyway--my daughter is using the mixer to make chocolate chip cookies--thankfully, not for us! Looks like good camping food..I'll let you know what I think!
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Old 06-03-2007, 11:46 PM   #7
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Lisa, I don't use a mixer. This dough is easy to mix. Pretty sticky stuff so spreading the 1/4 cup stuff into a 4 inch circle is messy. I'll have to try using flour on my fingers, or something. Only 6 fit on the cookie sheet.

For camping I wouldn't try to keep them too many days, unless you freeze them.

Nancy
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Old 06-04-2007, 05:46 AM   #8
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Nancy,
Thank you for sharing this recipe. It's the best low fat and low sugar cookie I've found. I did substitute raisins for the apricots. The dough is indeed sticky and I found that spraying my "shaping" hand with Pam really helped.

Tom Trostel
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