oney, spray the measuring cup with oil or baking spray--your honey
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
Mix together; oil, water, vanilla, and sugar.
Add dry ingredients and mix well.
Drop by heaping teaspoonful onto greased baking sheet.
Bake at 350\u00b0 for 10-12 minutes.
Remove carefully to cooling rack.
Cookies will hold together better as they cool.
Variations: Try 1/4 c oil and 1/4 cup peanut butter.
Try chocolate chips instead of raisins.
Try almond extract and chopped almonds.
Try craisins, sunflower nuts, you name it!
Line a baking sheet with a silicone mat.
Remove
FOR THE COOKIES: In a large bowl, with an electric mixer, beat the
Beat butter with Pyure Organic All Purpose Stevia
ixture in three phases, alternating with the three tablespoons of milk
Line a large baking sheet with parchment paper.
Use a
Rinse and drain spinach or defrost frozen spinach.
Brown onions and garlic in hot oil until golden brown.
Remove onions and garlic with slotted spoon; set aside for garnishing.
Add spinach to oil; cover and cook for 10 minutes on low heat. Garnish with oil and garlic.
Serve with lemon wedges.
Serves 4.
okie press to form the cookies, follow the manufacturer's instructions
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
utch-processed cocoa powder. As with all cookies, it's the taste
e flour into a bowl with the baking powder, then add
Beat margarine, oil, granulated sugar and lemon peel,
o 20 minutes. Cool the cookies on a wire rack.
up butter, 6 tablespoons butter, oil and orange zest until very
urns, puree the drained beans with just 1 tablespoon of water
nion, and capers with a tablespoon of olive oil and let sit
Preheat the oven to 375 degrees.
Combine the dry ingredients.
Beat the eggs with the olive oil and wine.
Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
Cool for a couple minutes, then transfer the cookies to a rack to cool further.
Store in covered tin for up to three days.
rom the heat and puree with a hand-held immersion blender