[221] in Vegetarian_Support_Group
vegan oatmeal cookies
daemon@ATHENA.MIT.EDU (elsiedee@MIT.EDU)
Thu Oct 27 22:49:12 1994
From: elsiedee@MIT.EDU
To: vsg@MIT.EDU
Date: Thu, 27 Oct 94 22:48:13 EDT
I don't know how many people are interested in recipes - I am
always getting a ton of them from this list I'm on, so I
thought I'd send a few out and test the water. If I could
get some feedback, as to whether people on this list would
appreciate more recipes (no deluges, I promise), that will
give me an idea. Let me know what you think!!
Laura
P.S. If there are any specific recipes anyone is hunting
for, I will keep an especial eye out for them. Also, I have
this recipe collection entitled "The Best of Vegetarian
Times" which I've not really gotten the chance to test out
much yet, but would certainly be willing to share.
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Forwarded Message Date:Thu, 27 Oct 1994 20:23:30 EDT
Reply-To: "Lisa T. Bennett" <lbennett@MOE.COE.UGA.EDU>
Sender: Vegan Discussion Group
<VEGAN-L%TEMPLEVM.BITNET@mitvma.mit.edu>
From: "Lisa T. Bennett" <lbennett@MOE.COE.UGA.EDU>
Subject: Re: oatmeal cookie question
X-To: Kimberly Phillips
<ksp1@CORNELL.EDU>
X-Cc: vegan-l%templevm.BITNET@uga.cc.uga.edu
To: Multiple recipients of list VEGAN-L
<VEGAN-L%TEMPLEVM.BITNET@mitvma.mit.edu>
For Kimberly, who wanted an oatmeal cookie recipe w/o margarine with which
to brib..I mean treat her candidacy committee...(from one Ph.D. candidate
to another!)
This is from the March/April, 94 issue of Eating Well
(slightly modified and copied w/o permission ;-) )
Chewy Oatmeal Raisin Cookies <taste-tested by me!>
3 cups rolled oats
1/3 cup chopped walnuts or pecans
1 cup raisins
1 1/2 cup sugar
1/2 cup apple butter
sub for 2 large eggs
1/4 cup veg oil (pref canola)
1 tsp pure vanilla extract
2 cups all purpose white flour (I used ww pastry flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Preheat oven to 375 F. Spread rolled oats and nuts on an ungreased baking
sheet and toast for 5-7 minutes, or until lightly browned. Set aside.
Line 2 baking sheets with parchment paper or coat with nonstick cooking
spray.
In a small saucepan, combine raisins with 1 cup waer. Bring to a simmer
over low heat and cook until the raisins are plumped, about 10 minutes.
Drain, discarding liquid and set aside.
In a large mixing bowl, beat sugar, apple butter, egg subs, oil and vanilla
with an electric mixer until light and fluffy, about 5 minutes, Sift dry
ingredients together into another bowl. Stir the flour mixture into the
apple butter mixture sith a spoon. Stir in the reserved oats, nuts, and
raisins; mix well. Drop the dough by rounded teaspoonsfull, about 2 inches
apart, onto the prepared baking sheets. Bake, one sheet at a time, for
8-10 minutes, or until lightly browned. Transfer cookies to racks and let
cool.
Makes about 4 dozen cookies.
Nutritional analysis per cookie: 114 cal, 3 g protein, 3 g fat, 21 g
carbs, 46 mg sodium (with eggs...fat/calorie content with egg subs might be
a smidgen lower).
Notes:
These are kind of a lot of work, but toasting the oats and the nuts (if you
use them) really makes a difference in the flavor. I don't always simmer
the raisins, though...I like mine kinda chewy. The apple butter, instead
of apple sauce, in these cookies give them a "deeper", richer flavor as
well.
Lisa T. Bennett
lbennett@moe.coe.uga
"The whole darn world's been talking in computers
Gimme a Mac with pictures and a real good tutor." Carrie Newcomer
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