Popcorn Treat

1 c. plain popped popcorn (unsalted, preferably air popped)

1 c. bite-size shredded wheat biscuits

2 tbsp. raisins

1 tbsp. dry roasted sunflower seeds 1/2 tsp. ground cinnamon

Mix first 4 ingredients. Sprinkle cinnamon over mixture and toss lightly. (Can be made in larger quantities and stored in an airtight container at room temperature.) Makes 2 cups (2 servings). Calories = 150 per 1 cup serving. Food exchanges: 1 cup serving = 1 1/2 bread, 1/2 fruit and 1/2 fat. Cholesterol = 27 grams. Protein = 3 grams. Fat = 3 grams.


1 tsp. baking soda 1/2 tsp. cinnamon

1/2 c. chopped, pitted dates 1/2 c. chopped, peeled apple 1/2 c. oleo or butter

2 eggs, beaten 1 tsp. vanilla

3/4 c. chopped walnuts

Sift or mix together flour, baking soda and cinnamon; set aside. In 2 quart saucepan over medium high heat bring water, dates, apple and raisins to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Add oleo; stir until melted. Pour into large bowl; cool slightly. Add beaten eggs and vanilla. Stir in dry ingredients, oats and nuts. Cover and refrigerate overnight. Drop by heaping teaspoonfuls, 2 inches apart, on greased baking sheet. Bake in 350 degree oven for 12 to 14 minutes. Remove from baking sheet. Cool on racks. Store in refrigerator in airtight container. Makes about 40 cookies.

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