2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: 1
1: SPRINKLE oats in a shallow baking pan
2: Bake in a 375 oven about 10 minutes or till lightly toasted, stirring once
3: Place in bowl
4: Stir in sour milk or buttermilk and let stand a few minutes 2
5: BEAT together brown sugar and shortening till combined
6: Add baking powder, baking soda, cinnamon, nutmeg, and salt; beat till combined
7: Beat in eggs and vanilla till combined
8: Stir in oat mixture
9: Beat in as much of the flour as you can with the mixer
10: Stir in dates, nuts, and any remaining flour with a wooden spoon
11: Drop by teaspoons onto a greased cookie sheet
12: 3
13: BAKE in a 375 degree oven about 10 minutes or till edges are golden brown
14: Cool on wire racks
15: If desired, drizzle with Powdered Sugar Icing
16: POWDERED SUGAR ICING: Combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk to make of drizzling consistency
17: NOTES : To make 1/3 cup sour milk, mix 1 teaspoon lemon juice or cider vinegar plus enough milk to make 1/3 cup
18: Let stand about 5 minutes before using
19: Or; use the buttermilk option
20: Recipe by: Better Homes Christmas Cookies 1997 Posted to TNT Recipes Digest, Vol 01, Nr 930 by Marie Smith <craftee@sprynet
21: com> on Jan 11, 1998