THIS PAGE IS DEDICATED TO THE CHIEF COOK OF THE HOUSE

There will be a new recipe posted each month.  If there is one you would like to post, send it to me, Reid Vass and I will put it on. Prior month's recipes are available on the menu to right and listed by month under the RECIPE OF THE MONTH heading.

LOW FAT APPLE-CRANBERRY BREAKFAST COOKIES

1/4 CUP LIGHT BUTTER                            3/4 CUP DARK BROWN SUGAR

2 LARGE EGGS                                       1/2 CUP UNSWEETENED APPLESAUCE

1 1/2 CUPS WHEAT FLOUR                      1/2 TEASPOON TABLE SALT

1/2 TEASPOON GROUND CINNAMON       1 TEASPOON BAKING SODA

1 1/2 CUPS UNCOOKED OLD FASHIONED OATS (OR QUICK)

1/2 CUP APPLE, CHOPPED (OR DRIED)    1/2 CUP DRIED CRANBERRIES

1/2 CUP CHOPPED WALNUTS

Preheat oven to 350 degrees.  Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute.  Add eggs and beat for 30 seconds; add applesauce and beat just to mix.

In another bowl, stir together flour, salt, cinnamon, and baking soda; add to mixer and beat to form batter.  Mix in oats.  Add apples, cranberries and walnuts; combine by hand.

Coat cookie sheet with cooking spray.  Drop batter by heaping tablespoons 1 inch apart.   Bake until cookies are lightly browned and firm, about 13 to 15 minutes.

Remove from oven and let stand 10 minutes.  Move to wire rack and cool completely. 

NOTE: Store leftovers in an airtight plastic bag or container in the freezer.

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