I have exciting news to share. My mom is coming to see me for a whole week in May and my dad for a fat weekend! I am totally psyched about this. I'm not sure that my parents have ever come to see me for this long (maybe when I was in the hospital...but I don't really remember a lot of that.)
When I saw my mom in SC in February, she tasked with modifying an oatmeal cookie recipe using Splenda and apricots. I did a passable job then...she seemed to like them.
But I had other ideas. Things I wanted to try. So
I wrote a recipe yesterday. I've modified recipes before, but I think I can take credit entirely for this one:
Almond Apricot Cookies
Ingredients
| 4 Tbsp regular butter |
| 1 item(s) egg(s) |
| 1 cup(s) unsweetened applesauce |
| 1 tsp freshly grated nutmeg |
| 1/4 tsp baking soda |
| 1 cup(s) all-purpose flour |
| 1 Tbsp almond extract |
| 1/2 cup(s) dried apricot halves, minced |
| 4 oz Splenda Brown Sugar Blend |
| 1 cup Quaker Quick Cooking Oats |
| 1/2 cup Bobs Red Mill Almond Meal/Flour, Finely Ground
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Instructions
- Preheat oven to 350 degrees. Cream brown sugar and butter. Add next 4 ingredients (egg through baking soda) and almond extract. Mix in flour until combined. Now stir in the almond meal/flour and the minced apricots. Drop cookies by 1 tsp measure on ungreased cookie sheets. Bake for 12-15 minutes until cookies are golden brown. Cool 1 minute on pan and then completely on cooling racks.
Mom remembers a similar cookie she had in California. Apricots and almonds intrigued me. In February, I just did a simple swap--chopped apricots for raisins, nutmeg for cinnamon, almond extract for vanilla. Yesterday, I ground some almonds. I thought that might amp up the almond flavor (I think it did) and added unsweetened apple sauce. That just made for a very flavorful, moist/chewy cookie.
All in all, I'm pleased with the results. Problem is, I can't eat just one. Three seems to do the trick though.
happy cooking
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