December 10th, 2009 
admin I want to do more cooking at home with my son and i am just wondering if anyone has a healthy recipe for cookies.
Peanut Butter & Banana Cookies
Servings: 24
1/4 cup margarine
1/2 cup mashed bananas
1/2 cup peanut butter
1 egg
1/4 cup thawed, frozen unsweetened apple juice concentrate
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted peanuts, chopped whole peanuts; optional
Preheat oven to 375 degrees.
Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth.
Blend in egg, apple juice concentrate and vanilla. Beat in flour, soda and salt. Stir in chopped peanuts.
Drop by teaspoonfuls onto lightly greased cookie sheets; top each with a whole peanut. Bake 8 min. or until set. Cool on rack and store in tightly covered container.
—-
Fruit Juice Sweetened Peanut Butter Cookies
1 cup Whole Wheat Pastry Flour (health food stores carry this)
1-1/2 tsp baking soda
1/2 teaspoon fine sea salt or table salt
1 cup natural Peanut Butter, stirred well
3/4 cup liquid fruit juice reduction (recipe below)
OR
liquid fruit juice concentrate
1 tsp vanilla extract
Position racks in the center and top third of the oven and preheat to 350. Lightly spray 2 large baking sheet with Canola oil spray.
In a medium bowl, whisk the flour, baking soda, and salt to mix. In another medium bowl, mix the peanut butter, fruit juice concentrate, and vanilla until combined. Reduce the speed to low and gradually beat in the flour mixture just until a soft dough forms.
Using a level tablespoon of dough for each cookie, roll the dough into balls. Place balls 2 inches apart on the baking sheet. Using a fork dipped in water to prevent sticking, press a criss-cross pattern into each ball, spreading it out to a 2 inch round.
Bake the cookies until the tops are lightly browned, about 10 minutes. Halfway through baking, switch the position of the racks from top to bottom. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Makes about 2 dozen. 1 cookie 96 calories, 5g fat
Fruit Juice Reduction
12 ounces frozen white grape juice or apple juice concentrate, unthawed
Place the unthawed juice concentrate in a 1 quart microwave safe container. Microwave on high (100%) until the liquid has reduced to 1 cup, about 12 minutes (700 watt oven). Cool completely before using.
Will keep in refrigerator, covered, for up to 1 week. Bring it to room temperature before using.
Makes 1 cup
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almond crusted chicken fingers
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 egg whites (see Ingredient note)
1 pound chicken tenders
1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
References :
here is one.
References :
http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html
http://www.marthastewart.com/cookies?
References :
Peanut Butter & Banana Cookies
Servings: 24
1/4 cup margarine
1/2 cup mashed bananas
1/2 cup peanut butter
1 egg
1/4 cup thawed, frozen unsweetened apple juice concentrate
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted peanuts, chopped whole peanuts; optional
Preheat oven to 375 degrees.
Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth.
Blend in egg, apple juice concentrate and vanilla. Beat in flour, soda and salt. Stir in chopped peanuts.
Drop by teaspoonfuls onto lightly greased cookie sheets; top each with a whole peanut. Bake 8 min. or until set. Cool on rack and store in tightly covered container.
—-
Fruit Juice Sweetened Peanut Butter Cookies
1 cup Whole Wheat Pastry Flour (health food stores carry this)
1-1/2 tsp baking soda
1/2 teaspoon fine sea salt or table salt
1 cup natural Peanut Butter, stirred well
3/4 cup liquid fruit juice reduction (recipe below)
OR
liquid fruit juice concentrate
1 tsp vanilla extract
Position racks in the center and top third of the oven and preheat to 350. Lightly spray 2 large baking sheet with Canola oil spray.
In a medium bowl, whisk the flour, baking soda, and salt to mix. In another medium bowl, mix the peanut butter, fruit juice concentrate, and vanilla until combined. Reduce the speed to low and gradually beat in the flour mixture just until a soft dough forms.
Using a level tablespoon of dough for each cookie, roll the dough into balls. Place balls 2 inches apart on the baking sheet. Using a fork dipped in water to prevent sticking, press a criss-cross pattern into each ball, spreading it out to a 2 inch round.
Bake the cookies until the tops are lightly browned, about 10 minutes. Halfway through baking, switch the position of the racks from top to bottom. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Makes about 2 dozen. 1 cookie 96 calories, 5g fat
Fruit Juice Reduction
12 ounces frozen white grape juice or apple juice concentrate, unthawed
Place the unthawed juice concentrate in a 1 quart microwave safe container. Microwave on high (100%) until the liquid has reduced to 1 cup, about 12 minutes (700 watt oven). Cool completely before using.
Will keep in refrigerator, covered, for up to 1 week. Bring it to room temperature before using.
Makes 1 cup
—-
References :
Title: Baseball All-Star Cookie Treat
Categories: Kids, Desserts
Yield: 10 Servings
1 10 oz. pkg. marshmallows
1/3 c Margarine or butter
6 c Crisp rice cereal
1 cn Vanilla frosting
Frosting, tinted desired
-color
Decorating bag & tips
Grease 12 inch pizza pan.* In large saucepan over
medium heat, melt marshmallows and margarine, stirring
constantly until mixture is smooth. Add cereal; stir
until evenly coated. Press mixture evenly into
greased pan. Cool completely. Spread frosting over
cereal mixture to within 1 inch of edge. Using tinted
frosting, decorating bag and tips, decorate frosted
area to resemble baseball. Add message, if desired.
Cut into wedges to serve. * To make cookie treat
without a pizza pan, press cereal mixture into 12 inch
circle on large waxed paper-lined cookie sheet.
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Title: Butterfly Bites
Categories: Vegetables
Yield: 6 Butterflys
2 Stalks of celery
12 lg Three-ring pretzels
6 tb Peanut butter or cream
-cheese
About 18 raisins or currents
12 Slivered almonds
Wash the celery. Using plastic knives, cut the celery into thirds.
Fill each celery stalk with one tablespoon of either peanut butter or
cream cheese. For the wings, gently push 1 pretzel into the filling,
running parallel to the length of the celery stick. Do the same on
the clery’s other lengthwise side. Arrange the raisins or currents as
the eyes, nose and mouth. For antennae, push the slivered almonds
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EDIBLE PLAY DOUGH
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 c Oatmeal
1 c Water
1 c White corn syrup
1 c Peanut butter
1 1/2 c Nonfat dry milk
1 1/4 c Confectioner’s sugar
Mix flour and oatmeal in blender and grind for about 30 seconds.
Add 1 cup water and knead.Add corn syrup, peanut butter, nonfat milk, and confectioners sugar. Combine and knead well. Add more flour or powdered milk if dough is still sticky. Put out bowls of chocolate chips, butterscotch chips, sunflower seeds,
white chocolate chips, red hots or peanuts to decorate creations.
Variations: Mix 16 oz peanut butter with 6 tablespoons honey. Add dry milk or flour until not sticky. Chocolate chips may be added.
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FARMHOUSE BARBECUE MUFFINS
Serving Size : 10 Preparation Time :0:00
Categories : Kids Appetizers
Muffins
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces Refrigerated buttermilk — biscuits
1 pound Ground beef
1/2 cup Ketchup
3 tablespoons Brown sugar
1 tablespoon Cider vinegar
1/2 teaspoon Chili powder
1 cup (4 oz.) shredded cheddar — cheese
“The tangy barbecue sauce, fluffy biscuits and cheddar cheese make them real kid-pleasers.” -
Separate dough into 10 biscuits; flatten into 5? circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Yields: 10 muffins
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Peanut Butter Chocolate Puffs
Serving Size : 12 Preparation Time :0:00
Categories : Food For Kids
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 chocolate wafer cookies
1/4 cup peanut butter
12 large marshmallows
Microwave Directions: Spread bottoms of 12 cookies with 1 teaspoon peanut butter each. Arrange remaining 12 cookies,, bottom side up, on microwave safe plate. Top each with marshmallow. Microwave on high for 10 to 20 seconds or until marshmallows begin to puff. Immediately top
with remaining cookies, peanut butter side down.
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PATHOLOGY POUND CAKE
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable shortening
Flour
1 1/4 c Seedless strawberry jam
1/2 pt Whipping cream
3 tb Sugar
1 pk (12 oz) frozen blueberries,
Partially thawed
—–TOOLS—–
Loaf pan
Mixing bowl
Spoon
Wire cooling rack
Mixer
Ziploc bag
2 sm Serving bowls
Platter
With an adult’s help, preheat oven and mix cake according to package directions.
Grease and flour a loaf pan. Pour a half inch layer of batter into the pan. Then, using a spoon, glop several lines and small pools of blood (jam) over the batter. Repeat until you put one final layer of batter covering all signs of jam. You should have a
Bake according to package directions. After removing from pan, allow to cool 35-40 minutes.
Beat the whipping cream until stiff peaks form. Add the sugar, then whip for another minute. Using a spoon, gently swirl 2 tablespoons of the extra blood into the whipped cream and refrigerate until ready to serve the cake.
Place the partially thawed blueberries in the ziploc bag. Seal and lightly pound the berries until they are squished, but not complete mush. Pour into a bowl, add two tablespoons jam and mix well.
Slice and arrange the cake on a platter. Place the bloody whipped cream and blueberry blood clots beside the platter for guests to use as toppings. Serves 8-10 psycho scientists.
References :
You can go to <-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
References :
Cookies Recipe…
Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, abo…