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Feature Recipe: |
Chocolate Chip Oatmeal
Cookies |
Chocolate Chip Oatmeal Cookies
Recipe submitted by: Allen Beechick, Santa Barbara
Ingredients:
3 cups oatmeal
2 eggs
¾ cup sugarless applesauce
¾ cup plain yogurt
½ cup sugarless peanut butter
½ cup clover honey
1 tsp. vanilla
½ cup chopped walnuts
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1 grated orange peel
¾ cup brown rice flour
1 cup (or more) dark chocolate chips
Optional: some dried apricots for topping
Instructions:
Don’t turn the oven on yet. First wash the orange and dry it.
Then put the oatmeal into a mixing bowl. Add the wet ingredients (eggs,
applesauce, yogurt, peanut butter,
honey, vanilla). Mix and let it soak while you prepare the rest.
Put the walnuts into a sealable plastic baggie and shut it tight. With the
peanut butter jar roll the walnuts
to crush them, turning the baggie over often. Use just gentle pressure. When
crushed finely, dump them into
the bowl.
Now grate the orange peel directly into the bowl. This takes the most time and
muscle.
Add the small dry ingredients (baking soda, baking powder, cinnamon), and mix.
Now you can preheat the oven to 350°.
Mix in the rice flour and chocolate chips.
Put tin foil over two baking sheets. Lightly oil. Also lightly oil a spoon. With
a non-oiled spoon scoop out
some batter, and with the oiled spoon, scrape it off onto the cookie sheet.
Place them in rows 4 by 5 (total
20 cookies) on each cookie sheet. Optional: thinly slice dried apricots and
lightly smash a couple pieces
onto each cookie.
Bake at 350° for 13 minutes. While the first sheet bakes, clean up your mess.
Put the skinless orange into
the empty walnut baggie, and use it for lunch tomorrow. While the second sheet
bakes, eat the first batch. Take
the second batch to Monday night football. The guys will think they are real
cookies.
Recipes from previous weeks
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