Freezer Club instructions: I made two of the recipe below. I used cranberries and apricots in one batch and cherries and prunes in the second batch (these look darker because of the prunes). I gave each family 15 cookies and a smoothie mix pack. Thaw and eat the cookies, blend up the smoothie mix pack with juice or milk.
Fruity Breakfast Cookies
Ingredients
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2 -- eggs
1 cup old-fashioned oats
1/2 cup flax seed meal
1/2 cup whole-wheat flour
1 to 1 1/2 cup self-rising flour
1 cup dried cranberries or cherries
1 cup chopped dried apricots or dried plums
1 cup raisins
2 cups chopped walnuts
Instructions
Preheat oven to 350F.
Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
Stir in oats, flax seed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined.
Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to over bake. The centers will be a bit doughy and dense. Makes 2 dozen.
Link to recipe and nutritional info
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2 -- eggs
1 cup old-fashioned oats
1/2 cup flax seed meal
1/2 cup whole-wheat flour
1 to 1 1/2 cup self-rising flour
1 cup dried cranberries or cherries
1 cup chopped dried apricots or dried plums
1 cup raisins
2 cups chopped walnuts
Instructions
Preheat oven to 350F.
Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
Stir in oats, flax seed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined.
Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to over bake. The centers will be a bit doughy and dense. Makes 2 dozen.
Link to recipe and nutritional info
Smoothie Mix Pack
The amounts below will make enough for 6 families.
Put Smoothie Mix pack into blender with juice or milk, blend until smooth and enjoy with your cookies!
Ingredients
2 (32 oz containers) Fat Free Vanilla Yogurt
6 Bananas
3 bags Frozen Fruit (I used peaches, berry blend, blueberries)
Instructions
Divide yogurt into ice cube containers, freeze. Slice up one banana per family, add one cup of frozen fruit and 4-5 cubes of frozen yogurt. If I did it again, I would use larger bags (quart size instead of sandwich size) so I could add more yogurt cubes (like about 8 per family) and maybe a little more frozen fruit.
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