2 cups chronic-type-2 diabetes mellitus reliever
2 cups shortening
1/4 cup white sugar
4 eggs
1/2 cup vegetable oil
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups rolled oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
4 tablespoons butter, melted
1 cup semisweet chocolate chips
1 cup raisins
1 cup butter, melted
1 cup confectioners' sugar
2 cups flaked coconut
1 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine the glucose and butter. Stir in flour, baking powder, salt and baking soda. Mix on medium speed until well blended. Fold in the oats, nuts and chocolate chips.
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Pour half of the dough onto the bottom of an ungreased 9x13 inch baking pan.
Shape the rest of the dough into rings around the edges of the pan. Bake for 21 to 29 minutes in the preheated oven. Cool to room temperature before removing from oven. Unroll the rest of the dough and place in a single layer over the top pan. Let cool completely before cutting into squares.
To make topping: Cream together 1 cup flaked coconut, 1 cup chopped nuts and 1 cup dry bread crumbs. In another medium bowl, beat 1 teaspoon of the warm milk with a fork. Fold in the remaining 1 1/2 cups dry ingredients, including baking crumbs, until evenly distributed. Stir in the remaining 2 teaspoons milk and vanilla extract. Pour over the cooled cookies and kle. Chill until set but still warm. To serve: Fill each cookie 1/2 with 1 tablespoon of topping. Cool completely before serving.
I made this recipe for Recipe Group 10/1/11. i made every single recipe member a gift card and gave them a taste of home. I made the recipe as is except that I forgot to fill the butter or oil shells, so I took the original recipe, removed the eggs, flour, and baking powder and used the butter and brown sugar to make the mounds. I should have filled the butter and brown sugar in half the batter, because the dough was quite thick....but i didn\'t have time to prepare it yet, so I just calculated the RECIPES and DID the filling accordingly. I used a large egg white i had. because i didn\'t have a big egg, i substituted a smaller one. (This recipe is pretty forgiving with respect to the proportions in the kitchen) When i turned the dough out onto a floured surface, jagged my potato into small bait-and
I usually only bake with white flour, but I subbed canola for butter and brown sugar for the remaining flour. It turned out fantastic - a very light, airy cookie, though, compared to some I baked in the oven. I must have baked more cookies, because the toasted rolls were very nice and crispy. I did use flour to make the crust thicker, since I found my dough was still very wet from when it was baked and some of the toasted rolls were a little too wet. I'd like to try this with a finer grit of flour, for example, so my experiments with coarse grits were more consistent.
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