AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
GOLDEN HARVEST WAFFLES
Looking for a great breakfast idea? Then check out these delicious waffles made using Original Bisquick® mix - ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat waffle iron; grease if necessary.
- Stir all ingredients except syrup until blended. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
Nutrition Facts : Calories 125, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Waffle, Sodium 300 mg
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
HOMESTEAD HARVEST COOKIES
Delicious whole grain cookies your great-grandmother might have made... with a twist! Made with whole wheat, honey, sweet dried fruits, and black walnuts, this chewy cookie is sure to please. What a fun way to enjoy out-of-season fruit and eat a little more wholesome too! They remind me of growing up on my parents' little homestead in Missouri... my mother could do many amazing things with fruit, we never got tired of the same ol' thing with her cooking!
Provided by Rachel Greenfield
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
- Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 15 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 71.4 mg, Sugar 10.7 g
AUTUMN HARVEST COOKIES
This was listed as a new recipe on the www.allrecipes.com website. SUBMITTED BY: ramie7224. "An oatmeal-raisin cookie with a twist."
Provided by senseicheryl
Categories Drop Cookies
Time 18m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly.
- Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 106.7, Fat 5.9, SaturatedFat 3, Cholesterol 21.7, Sodium 58.4, Carbohydrate 12.1, Fiber 0.8, Sugar 5.2, Protein 1.8
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