MARCH 3, 1997 : your home town on the world wide web

Home & Garden


Dining In: Sweet Treats

White Chocolate Brownies
   1/3 c. butter or margarine
   1/2 c. firmly packed brown sugar
   2 eggs
   1 tsp. vanilla
   1 c. flour
   1/2 tsp. baking powder
   1/4 tsp. salt
   4 squares premium white chocolate, chopped
   1/2 c. chopped nuts

   Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder, and salt. Stir in white chocolate and nuts. Spread in greased foil-lined 9-inch square pan. Bake 20 to 25 minutes at 350 degrees or until toothpick inserted in center comes out clean. Cool in pan. Cut into squares.

Crispy Rice Marshmallow Squares
   1/4 c. margarine or butter
   40 large marshmallows
   5 c. crispy rice cereal
Variations--Add one of the following with the rice cereal:
   1 c. chocolate coated toffee chips
   3/4 c. semi-sweet chocolate chips
   1/2 c. candy-coated chocolate pieces
   1/3 c. chopped red and green candied cherries
   1/3 c. cinnamon candies

   Butter 13 x 9 x 2-inch baking pan. Melt margarine in large saucepan over low heat. Add marshmallows, stirring constantly until melted. Remove from heat. Quickly add cereal, stirring until all pieces are evenly coated. Press into prepared pan with back of buttered spoon. Cool. Cut into squares.

Reduced Fat Fudge-Style Brownies
   2 c. (12 oz. pkg.) chocolate chips
   1/2 c. flour
   1/2 tsp. baking powder
   1/4 tsp. salt
   3 egg whites
   1/2 c. sugar
   2 Tbsp. melted butter
   3 Tbsp. applesauce
   1 tsp. vanilla extract

   Melt chocolate chips and set aside. Mix flour, baking powder, and salt and set aside. Lightly beat egg whites. Add sugar and mix. Stir in the melted butter, applesauce, and vanilla. Add the flour mixture and mix well. Stir in the melted chocolate. Pour the mixture into an 8" square baking pan that has been sprayed with nonstick cooking spray. Bake at 375 F for 25 minutes. Cool and cut into squares.

Low-Fat Pecan Oatmeal Cookies
   1/2 c. sugar
   1 c. brown sugar
   1/4 c. margarine
   2 egg whites
   3/4 c. nonfat milk
   1/2 c. applesauce, unsweetened
   2 tsp. vanilla extract
   3 c. flour
   1 c. quick cooking oats
   2 tsp. baking soda
   1/2 tsp. salt
   1 tsp. cinnamon
   1/2 tsp. nutmeg
   1 c. raisins
   1 c. pecans, chopped

   In large bowl, cream sugars and margarine with mixer until light and fluffy. Add egg whites, one at a time, mixing well. Add milk, applesauce, and vanilla. In a separate bowl, mix together flour, oats, baking soda, salt, cinnamon, and nutmeg. Add flour mixture to the creamed mixture. Blend well. Fold in raisins and pecans. Spoon dough with a tablespoon onto a cookie sheet coated with vegetable cooking spray. Bake at 375 F for 9 to 10 minutes or until light brown.

Chocolate Kissed Thumbprint Cookies
   1 c. (2 sticks) margarine or butter, softened
   1 c. firmly packed brown sugar
   2 eggs, separated
   1 tsp. vanilla
   2 c. oats (quick or old fashioned, uncooked)
   1 2/3 c. ground macadamia nuts or pecans, divided
   1 1/4 c. all-purpose flour
   48 foil-wrapped solid white chocolate and milk chocolate pieces, unwrapped

   Heat oven to 350 F. Lightly grease cookie sheet. Beat together margarine and sugar until creamy. Add egg yolks and vanilla; beat well. Add combined oats, flour, and 2/3 c. nuts; mix well. In small bowl, beat egg whites with fork until frothy. Shape dough into 1-inch balls. Dip in egg white; press one side into remaining nuts. Place nut side up 1-inch apart on prepared cookie sheet; press thumb deeply in center of each. Bake 8 minutes; remove from oven. Place one chocolate piece into each center. Return to oven; continue baking 5 to 7 minutes or until lightly brown. Remove to wire rack and cool. Store in tightly covered container.

Peanut Butter 'N' Chocolate Chip Cookies
   3/4 c. (1 1/2 sticks) spread sticks
   1 c. each: granulated and firmly packed brown sugar
   1/2 c. peanut butter
   2 eggs
   2 tsp. vanilla
   2 1/2 c. flour
   1 tsp. baking soda
   1/2 tsp. salt
   1 pkg. (11.5 oz.) chocolate chips

   Heat oven to 350 F. Beat spread, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheets onto wire racks.

Low-Fat Chocolate Cupcakes
   1 egg
   1 tsp. water
   3/4 c. plus 1 Tbsp. sugar
   1 c. unsweetened applesauce
   6 Tbsp. plain nonfat yogurt
   1 c. plus 2 Tbsp. all purpose flour
   1/2 c. unsweetened cocoa
   1 1/4 tsp. baking soda
   1 1/4 tsp. cinnamon
   1/2 tsp. ground nutmeg
   1/4 c. low-sugar strawberry or raspberry fruit spread

   Fill 14 muffin cups with paper or foil liners. Place the egg and the water in a large bowl and beat with an electric mixer. Beat in the sugar and blend well. Add the applesauce and mix well. Add the yogurt and mix gently just until well-blended. Sift together into a medium bowl: flour, cocoa, baking soda, cinnamon, and nutmeg. Mix gently with a spoon. Add the sifted ingredients to the batter in three parts, beating well after each addition. Spoon the batter evenly into paper liners. Bake 20-30 minutes at 350 degrees, or until they spring back when lightly touched. Remove from cups (but not from paper liners) and cool 5 to 10 minutes. When the cupcakes are slightly cooled, spread the top of each lightly with fruit spread.