>From Jalynne: Australian Biscuits (cookies) You'll have to convert the metric, because I got this out of an Aussie cook book 1 cup plain flour 1 cup rolled oats 3/4 cup desiccated coconut 3/4 cup caster sugar (you can make this with half granulated and half powdered sugar, or you can use the new finer grained baker's sugar) 125 g butter 1 tablespoon golden syrup 1.5 teaspoons baking soda 2 TBSP boiling water 1. Preheat oven to slow 150 degrees Celsius. Brush two oven trays with melted butter or oil. Place flour, oats, coconut and sugar in a large mixing bowl, stir until combined. 2. Combine butter and golden syrup in small pan, stir over high heat until melted. Mix baking soda with boiling water, add to melted butter and syrup. Add to flour mixture, stir until combined. 3. Shape level tablespoonfuls of mixture into balls and flatten slightly; place onto prepared trays, about 6 cm apart 4. Bake 15-20 minutes or until crisp and golden. Remove from oven, stand two minutes. Loosen biscuits and cool on wire rack. -------------------------------------------------------------------------------- from Nikki Gamon: Fudge Cookies Can't remember if I've shared this recipe before or not. I barely make any other cookies anymore. These are too easy and too YUMMY! 1 box devil's food cake mix 2 eggs 1/2 cup oil 1 cup chocolate chips Mix everything together. Drop rounded spoonfuls on greased cookie sheet. Bake at 350 for 10-12 minutes. These ones are actually better after they cool off and get nice and chewy. -------------------------------------------------------------------------------- from Sue Bechtold: Nanaimo Bars Now, this is supposed to be THE authentic recipe. I know there are others that are similar, but this one was given to my mom by friends that live in Nanaimo, BC where the recipe was to have originated (hence the name). This one also includes a special ingredient which is sometimes difficult to find. It is Bird's custard powder. It comes in a can - cardboard with a tin lid, kind of like come cocoa powders come in. It is a three color can - red stripe on top, yellow stripe in the middle and blue stripe around the bottom. It holds 10.58 ounces. Frederick and Nelson used to carry it in their gourmet food section (when they existed). QFC has been known to carry it. Cost Plus importers have it, so it is around, you just have to know where to look. I have also seen it in little single recipe packets. If you buy those, make sure you get enough to have a total of 2 tablespoons of the powder. If you are going to make this once and never again, that is the way to buy it. In my family we always need the can because we make this over and over again. Oh, you can also buy this in Canada probably everywhere. :-) My mom used to make these only at Christmas. My DD loves them so much that she has decided they are everyday cookies. They are quick and very easy to make, so that is fine with me. But my memories go back to when they were a very special cookie - once a year. Nanaimo Bars 1/2 cup margarine 1/4 cup sugar 1 egg - I usually use "fake" or processed eggs - don't know if they get hot enough to get rid of potential salmonella though we have never been sick from the cookies 1 tsp. vanilla 3 Tbsp. cocoa Melt this all together over hot water. Now, remove the above from the heat and add: 2 1/2 cups graham cracker crumbs 1/2 cup walnuts Spread the above mixture in a 9 x 9 pan, cover it and refrigerate it. Beat together: 1/4 cup margarine 2 cups powdered sugar Yes, this will be thick, crumbly and not mixed too greatly - very little margarine for the amount of powdered sugar. Mix together: 2 Tbsp. vanilla custard powder 3 Tbsp. milk This will be liquidy, though it will get thicker if you let it set. Use it right away. Add the vanilla custard powder and the milk mixture to the margarine and powdered sugar mixture. Mix them together until they are well blended and smooth. Then spread this mixture on the layer that is chilling in the refrigerator. Again, cover it and put it in the refrigerator to chill. Melt together: 3 squares semi-sweet (not bittersweet) chocolate 1 Tbsp. margarine Spread this over the other two layers. Again, cover and chill. We keep these in the refrigerator until ready to serve. Cut them with a hot knife (dip it in a glass of hot water) and even then, the chocolate layer cracks, but they still taste great. Now, that sounds like a lot of work, but it really goes quickly and is easy. When you put a layer in the refrigerator to chill, move right on to the next layer, chilling does not need to be for any extended time. -------------------------------------------------------------------------------- from Gail: NO PUDGE CLONE BROWNIE MIX 1/2c unsweetened cocoa 3/4c flour 1T cornstarch 1/4t baking soda 1/4t salt 1 1/4c sugar (I wonder if splenda would work?) When you are ready to bake, spray an 8x8'' pan with cooking spray. Mix above with 2/3c. non fat vanilla yogurt. Pour into 8x8'' pan. Bake at 350 degrees for 30 to 35 minutes. 16 brownies at 2pts each... or a whole pan for 32! ; ) 103 calories, 0 fat, 1g fiber -------------------------------------------------------------------------------- from Gail: Breakfast Cookie Ingredients 2 cups brown sugar 2 1/2 cups rolled oats 4 cups all-purpose flour 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 cup canola oil 1/2 cup prune puree 2 tablespoons water 5 egg whites or 1/2+ cup of egg beaters 1 1/2 teaspoons vanilla extract Use the following nuts, treats and fruits or design your own cookie! 3/4 cup raisins 1/4 cup chopped walnuts 1/3 cup chopped dried apricots chocolate chips etc. etc. etc. Directions 1 Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. 2 In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking. 3 In the preheated oven, bake 8 minutes for chewy cookies. To be like the real breakfast cookies, you have to take them out of the oven under done! If you overbake them, they turn out good, but dry and cake-like! Remove from cookie sheets to cool on wire racks. -------------------------------------------------------------------------------- from Sonya Wood: My daughter is making these for us in the morning, I used to make them when I was young, I loved them No Bake Cookies 2 c. sugar 1/2 c. milk 1 stick butter or margarine 3 Tbsp. cocoa 3 c. oatmeal (quick oats) 1/2 c. peanut butter 1 tsp. vanilla 1/2 c. nuts - optional In a large saucepan combine milk, sugar, butter, and cocoa. Bring to a boil for 1 minute. Remove from heat and quickly beat in peanut butter, vanilla, and last the oatmeal. Drop by teaspoons onto waxed paper. Allow to cool completely. --------------------------------------------------------------------------------