Emailing List Recipes
For years, I was on several recipe-sharing emailing lists, where every-day people posted some of their favorite recipes. Occasionally, the poster would mention in the post, "I found this on blah-blah site," or "I had something like this at the local county fair, and tried to make something similar. This is as close as I could get, and it's yummy!" Many of the recipes were interesting, while others...eh, not so much.
It's been probably ten years since I left the emailing lists. These are among the interesting keepers, and include Mocha Sherbet Freeze and Yogurt Custard Pie. Enjoy!
OATMEAL CRANBERRY COOKIES
Many of us have had oatmeal raisin cookies. But instead, have about Oatmeal Cranberry Cookies? Yum!
1/2 Pound Unsalted Butter (2 Sticks)
1 1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
YOGURT CUSTARD PIE
This yields 8 slices, and begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended and whisk in yogurt and sugar. Stir peaches and cherries (or any other of your favorite fruits) into mixture and pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
MOCHA SHERBET FREEZE
Many years ago, my grandmother had invited me over, along with my significant other. My SO wasn't big on coffee (which came as a surprise, as most people I knew loved coffee). So, my grandmother, trying to be polite, fixed him a combination of cocoa and coffee, a drink she claimed to occasionally try when the weather cooled.
I have a feeling that she may have found this to her liking.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, or 1/4 cup) in a blender along with 1/2 cup very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
This wonderful recipe begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
Instructions
In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
PINEAPPLE CREAM PIE
I was a little skeptical about this one when I first read it. But it's definitely worth trying.
Ingredients
1 graham cracker crust or pre-baked regular crust
8 ounces cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple, well drained
1/2 to 1 cup chopped pecans
Directions
Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.
RAISIN OATMEAL COOKIES
We started off with Oatmeal Cranberry Cookies, as well as mentioning Oatmeal Raisin Cookies, and will end with Raisin Oatmeal Cookies. While this is another one from the infamous long-since-forgotten emailing list, it looks like it was from a diabetic list, though I haven't been able to track down which of the many diabetic lists it's from. But never mind, these are still yummy.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
It's been probably ten years since I left the emailing lists. These are among the interesting keepers, and include Mocha Sherbet Freeze and Yogurt Custard Pie. Enjoy!
OATMEAL CRANBERRY COOKIES
Many of us have had oatmeal raisin cookies. But instead, have about Oatmeal Cranberry Cookies? Yum!
1/2 Pound Unsalted Butter (2 Sticks)
1 1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1 1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1 1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
YOGURT CUSTARD PIE
This yields 8 slices, and begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended and whisk in yogurt and sugar. Stir peaches and cherries (or any other of your favorite fruits) into mixture and pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
MOCHA SHERBET FREEZE
Many years ago, my grandmother had invited me over, along with my significant other. My SO wasn't big on coffee (which came as a surprise, as most people I knew loved coffee). So, my grandmother, trying to be polite, fixed him a combination of cocoa and coffee, a drink she claimed to occasionally try when the weather cooled.
I have a feeling that she may have found this to her liking.
Ingredients
2-1/4 cups strongly brewed coffee or espresso
3/4 cup sugar
6 tablespoons unsweetened Dutch-process cocoa powder
Pinch of salt
3/4 cup whole milk
Preparation
Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing: To make a Mocha Freeze, for each serving put 2 scoops of Mocha Sherbet (4 ounces, or 1/4 cup) in a blender along with 1/2 cup very strongly brewed coffee or espresso, 1-1/2 tablespoons sugar, and 3 ice cubes. Blend until almost smooth. Pour into a glass and top with Whipped Cream.
CRANBERRY ICE
This wonderful recipe begins, “Lovely citrus lends flavor to tart cranberries in this refreshing sorbet that can be served up for dessert, as a palate cleanser between meals or to liven up turkey in place of cranberry sauce.”
Ingredients
2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice
Instructions
In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
PINEAPPLE CREAM PIE
I was a little skeptical about this one when I first read it. But it's definitely worth trying.
Ingredients
1 graham cracker crust or pre-baked regular crust
8 ounces cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple, well drained
1/2 to 1 cup chopped pecans
Directions
Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.
RAISIN OATMEAL COOKIES
We started off with Oatmeal Cranberry Cookies, as well as mentioning Oatmeal Raisin Cookies, and will end with Raisin Oatmeal Cookies. While this is another one from the infamous long-since-forgotten emailing list, it looks like it was from a diabetic list, though I haven't been able to track down which of the many diabetic lists it's from. But never mind, these are still yummy.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
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