from US

1 cup vegetable oil
1 cup granulated sugar
3 large eggs
3 1/2 to 4 cups flour, divided
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped walnuts
1/4 cup toasted sesame seeds

Preheat oven to 350 degrees F. Lightly grease two baking sheets.

Beat oil and sugar. Add eggs one at a time.

In bowl, measure and mix together 2 cups flour, baking powder, cinnamon, nutmeg, nuts, and sesame seeds. Add flour mixture to egg mixture and add remaining flour as necessary to make a soft dough. Divide dough into four equal balls. Roll each to 12 inches long x 3 inches wide and 1/4-inch thick. Bake for 15 minutes on prepared baking sheets.

Remove loaves from oven. While warm, slice 3/4-inch thick diagonally or straight across. Place each slice cut side down back on baking sheet. Return to oven and lightly brown about 5 minutes per side to make a light toast.

Yield: 5 dozen

from US

1 package (3 ounces) peach or orange gelatin
1 cup boiling water
3 medium ripe peaches, sliced
2 tablespoons honey
1/4 teaspoon almond extract
1 cup light whipped cream
Fresh mint and additional peach slices, optional

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture.

Cover and refrigerate until syrupy, about 1-1/2 hours. Beat on high speed until doubled in volume, about five minutes. Fold in the whipped cream. Spoon into dessert dishes. Refrigerate until firm, about one hour.

Garnish with mint and additional peaches if desired.

Yield: 8 servings

Nutritional Analysis per serving: 46 calories, 23mg Sodium, 1mg Cholesterol, 10g Carbohydrate, 1g Protein, 1g Fat, 1g Fiber

Diabetic Exchange: 1/2 starch

from US

1/2 cup margarine
1/2 cup white sugar
1 1/2 cups rolled oats
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons cold coffee
1/2 cup pearl sugar


In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

from US

1-1/2 cups (6-1/4 ounces) unbleached all-purpose flour
1-1/2 cups (10-1/2 ounces) sugar
1-1/2 tsp baking powder
3/4 tsp salt
6 Tbsp (3/4 stick, 3 ounces) unsalted butter, melted and cooled to room temperature
3/4 cup (2-1/4 ounces) cocoa powder, Ghiradelli preferred
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup semisweet chocolate chips (may use mini's)
3/4 cup (3 ounces) confectioners' sugar, for coating cookies

In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.

Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture.

Add wet mixture to dry flour mixture and mix thoroughly. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 15 minutes.

Preheat oven to 350 degrees F. Line two baking sheets with silpat baking liners or parchment paper. (If you do not line the baking sheets, be sure to lightly grease them.)

Pour confectioners' powdered sugar into a small bowl. Scoop dough by teaspoons, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1-1/2 inches apart.

Bake cookies for 12 to 15 minutes. The cookies will spread, puff a bit, and form cracks. The longer you cook them, the more crispy they will become. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely. Store in a covered container.

Yield: about 3 to 4 dozen cookies, depending on size