Total fat …2 grams Sodium…34 milligrams
Barley flour …2 ½ cups
Baking Soda… ½ teaspoon
Vegetable shortening… ½ cup
Sugar… ¾ cup
Carrots, finely shredded … 1 cup
Raisins, chopped… ½ cup
Water… ¼ cup
1. preheat oven to 350 F (moderate).
2. Grease baking sheet.
3. Mix flour, baking soda, and salt.
4. Mix shortening, sugar, and vanilla until creamy,
5. Stir in carrots and raisins.
6. Alternate adding dry ingredients and water to carrot mixture. Mix well after each addition.
7. Drop dough by teaspoonfuls onto baking sheet, about 2 inches apart.
8. Bake 12 minutes or until cookies are set and lightly browned.
9. Remove from baking sheet while still warm.
10. Cool on rack.
Sugarless Oatmeal Cookies
Source: What’s Cooking? USDA Mixing Bowl
3 banana (ripe)
1/3 cup margarine
2 cups quick-cooking oats (uncooked)
1/4 cup skim milk?
1/2 cup raisins
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. Put the margarine in a small saucepan. Melt it on low heat.
3. Put all the ingredients in a mixing bowl. Mix really well.
4. Let the mix stand for about 5 minutes, until the oats are wet.
5. Lightly grease the cookie sheet.
6. For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.
7. Bake the cookies for 15 to 20 minutes.
8. Let the cookies cool on the cookie sheet for about 1 minute.
9. Move the cookies to wire racks or a towel. Let them cool completely.
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Source: Oregon Food News, a U.S. Food Administration
2 cups sifted flour
3 tablespoons shortening
½ teaspoon salt
1 egg well beaten
2 teaspoons baking powder 1 cup mashed potato
¾ cup brown sugar
Cream together the butter and sugar, and add the well-beaten egg and the mashed potato (free from lumps) Beat until smooth, then add the twice - sifted mixture of flour, salt and baking powder. It will not usually be necessary to add any liquid.
Mix until a dough is formed stiff enough to roll. Place on floured board, roll until about one-eighth thick, cut in to rounds, and place on greased baking sheet. Bake 15 minutes in moderately hot oven, or until a delicate brown. Bake more slowly than ordinary wheat-flour cookies.
(Thank you to Jey Wann of Oregon State Library)