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Fruit Juice Sweetened
Soften the butter to room temperature. Add the concentrated fruit juice, vanilla, salt and eggs. Beat with electric beaters or a whisk and sturdy arm until the mixture is creamy and light. At first the mixture will seem messy, but after a bit of stirring it will come together as a smooth mass. Next add the whole wheat flour and baking soda. Mix well, forming a soft dough. Blend in the carob chips until they are evenly distributed. Turn the batter into a lightly-oiled 10 by 15-inch jelly roll pan. Dip your hands in water so the batter won't stick to them and gently press the dough into the pan. Re-wet your hands and palms as necessary, keep pressing until the dough is even and level. Bake the cookies at 350* for 20 to 25 minutes. The top should feel dry when you press it gently and edges should be pulled away from the sides of the pan. Cool for 20 minutes and then score 4 by 8, making 32 bars. Per Serving (excluding unknown items): 152 Calories; 9g Fat (53.2% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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