Chewy Oatmeal Raisin Cookies

INGREDIENTS
Boiling water
1/2 cup raisins
1 cup whole-wheat pastry flour, spooned and leveled
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple butter
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking)


DIRECTIONS
1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.


2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.


3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.


4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.


5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.


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Nutritional analysis per serving of 3 cookies


Calories 228; Total Fat 6g (Sat Fat 3g, Mono Fat 1g, Poly Fat 0g); Protein 4g; Carb 41g; Fiber 3g; Cholesterol 38mg; Sodium 145mg


SOURCE

Apple Ladybug Treats

Ingredients
2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks


Directions
1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.


Nutritional Information  
Amount Per Serving  Calories: 113 | Total Fat: 2.3g | Cholesterol: 0mg


SOURCE
Apples

One-Pot Sweet-Potato Couscous

INGREDIENTS


250 g fresh or frozen green beans, cut into bite-size lengths
2 large sweet potatoes (about 1 kg), peeled and cubed
1 3-in (8-cm) cinnamon stick, broken in half
1 cup (250 mL) whole-wheat couscous
1/2 cup (125 mL) low-fat feta cheese, crumbled
1/2 cup (125 mL) fresh parsley, finely chopped
1 tsp (5 mL) olive oil
1 medium onion, diced
1/3 cup (75 mL) chopped walnuts
2 cups (500 mL) vegetable or chicken broth, low-sodium
1/3 cup (75 mL) raisins

DIRECTIONS

Toast walnuts in a large, non-stick pot (without oil) over medium heat, 5 minutes (toasting intensifies their flavour). Transfer to a small bowl. Heat oil in same pot over medium-high heat. Add onion and cinnamon stick pieces. Stir for 2 minutes, then add sweet potatoes. Pour in broth and bring to a boil. Cover, reduce heat and simmer until sweet potatoes are almost tender, 8 to 10 minutes. Return to boil, add beans and cook until tender-crisp, 5 minutes. Stir in couscous and raisins, cover, remove from heat and let stand 5 minutes. Fluff with a fork, empty into a serving bowl, and sprinkle with walnuts, parsley and feta.

NUTRITIONAL INFORMATION

Serves 6. Per serving: 385 calories, 10 g protein, 8 g fat (2 g saturated fat), 70 g carbohydrates, 10 g fibre, 11 mg cholesterol, 288 mg sodium.

SOURCE

Cinnamon Rolls

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

 

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

SOURCE:  Cinnamon Rolls