Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
Put first 4 ingredients in a mixer.
Add milk, flour, persimmon pulp and baking soda alternately.
Pour mixture into a 9 x 12-inch pan.
Bake at 300\u00b0 to 325\u00b0 for 1 hour.
Refrigerate after cooking.
Serve cold with sweetened whipped cream on top.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Heat oven to 350\u00b0.
Line 12-inch pizza pan with foil; grease foil.
Press cookie dough into bottom of foil-lined pan; bake at 350\u00b0 for 13 to 16 minutes or until light golden brown.
Remove from oven.
Sprinkle peanuts, marshmallows and chocolate chips. Drizzle with caramel.
Bake an additional 5 to 10 minutes or until golden brown.
Cool completely.
Remove foil from pizza.
Cut into wedges.
Makes 16 servings.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
ven to 350.
Spray cookie sheet very lightly ( if you
Cream together sugar, egg, oil and persimmon pulp (remove top of fruit and blend on high speed in blender).
Mix and add rest of the ingredients.
Drop from teaspoon to cookie sheet.
Bake at 400\u00b0 until brown, about 10 minutes.
Recipe may be doubled.
Mix together first five ingredients and set aside.
Beat sugar, margarine, persimmon or pumpkin, egg and soda thoroughly.
Mix flour mixture in, then add nuts, raisins and dates.
Bake at 375\u00b0 for 12 to 15 minutes on a greased cookie sheet.
Makes 3 dozen. Best to use dates that have no sugar on them already.
Mix sugar, margarine and egg.
Then mix in persimmon pulp. Add dry ingredients and then nuts.
Drop on cookie sheet and press a walnut half on top to flatten a little.
Bake at 350\u00b0 for 12 to 15 minutes.
This recipe can be doubled.
nonstick baking mat.
Mash persimmon pulp in a small bowl
il.
Add vanilla and persimmon pulp, stir well.
In
ow much sugar cookie dough, is because this recipe makes a million
n a large bowl. Add persimmon puree, stirring until blended.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
Cream the sugar and shortening (butter) together.
Add the soda to the persimmon pulp and mix.
Add beaten egg to pulp.
Sift dry ingredients together.
Add persimmon and dry ingredients to creamed mixture; blend well.
Stir in nuts and raisins.
Drop batter from a tablespoon onto a well-greased cookie sheet and top each cookie with a raisin.
Bake at 350\u00b0 for 18 to 20 minutes, or until golden brown.
lump' as the original recipe has the flour at the