SnickerDoodles-Whole Wheat Food Storage Recipes

That’s right! Snickerdoodles! Six of the eight ingredients can come straight from your food storage (shortening, white sugar, flour, salt, baking soda, and eggs). You can make these for your family and not have to sneak anything into them to make it a great food storage cookie! Although, I was even able to sneak in some wheat flour without anyone noticing . (1/2 wheat flour always turns out great in any cookie recipe.) The recipe I used is a tried and true family favorite…sometimes the best food storage recipes are the ones we use everyday and don’t know it.

Snickerdoodles

1 C. Shortening
1 ½ C. Sugar
2 Eggs (2T. powdered eggs + 1/4 C. water)
2 ¾ C. Flour (I used half wheat and half white)
2 tsp. Cream of Tartar
1 tsp. Soda
¼ tsp. Salt
2 T. Sugar
2 tsp. Cinnamon

Heat oven to 400 degrees. Mix shortening, 1 ½ C. Sugar and eggs thoroughly. Measure flour by dipping method or sifting. Blend flour, cream of tartar, soda and salt; stir in. Shape dough in 1 inch balls. Roll in mixture of 2 T. Sugar and cinnamon. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. These cookies puff up at first, then flatten out.

For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET

Double Chocolate Chunk Cookies-Whole Wheat Food Storage Recipes

If you didn’t believe my last post or you’re worried that your family of persnickity taste buds will taste the wheat in any cookie…this is the cookie for you! Chocolate does an amazing job of hiding wheat flour so I introduce the Outrageous Double Chocolate-White Chocolate Chunk Cookies (from the Betty Crocker cookbook). There are so many sweet tastes going on in this cookie that you definitely won’t taste any wheat! The cookies just keep getting better and better (or in this case better and bigger, these are the size of my hand!). To quote my husband “These are the BEST chocolate cookies I’ve ever had!”

Outrageous Double Chocolate-White Chocolate Chunk Cookies
Makes about 2 dozen

1 bag (24 oz.) semisweet chocolate chips (4 Cups)
1 C. butter or stick margarine, softened
1 C. packed brown sugar
1 tsp. Vanilla
2 large Eggs (2 T. powdered egg + 1/4 C. water)
2 1/2 C. Wheat Flour (c’mon…after all this you’ve got to give it a try!)
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 pkg (6 oz) White baking bars, cut into chunks (I used chips)
1 c. pecan or walnut halves (I used macadamias…oh so delicious!)

1. Heat oven to 350. Heat 1 1/2 C. of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chooclate to become firm. (I just heated mine in the microwave for about a minute…the time will depend on your microwave)
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 C. chocolate chips, the white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet (this is my fav. part of the cookies…I hate doing rounded teaspoonfuls…they take FOREVER!)
4. Bake 12-14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET

Tips for sneaking food storage wheat into your favorite cookies

Sorry, for the delay of cookies. We’ve been sick at my house but we’re back! If your family is particular and has favorite cookie recipes don’t be afraid to pick a couple out that would hide the wheat well. Here are some tips to help you know which recipe would be right to sneak wheat into:

1. Any cookie recipe with oats will mask the wheat because the oats already give a “hearty” feel to the cookies

2. Brown sugar in the recipe will mask any extra brown coloring from the wheat and help make the cookie more chewie. So a recipe that calls for all brown sugar would be ideal.

3. Chocolate is a strong flavor that will mask even the pickiest eaters taste buds.

4. You don’t have to start out replacing all the all-purpose flour with wheat flour. Start out doing 1/2 and 1/2 and work your way up to all wheat flour.

5. Use white wheat. White wheat doesn’t have the strong taste that red wheat has and is much easier hidden in things like cookies.

6. Don’t warn your family before they try it. They will assume that the cookie is how you always make it.

Now for the cookies…

To prove my point, this next recipe is brand new to me. I noticed it on the back of my bag of Craisins and knew it would be perfect to put wheat in. It has oatmeal, calls for only brown sugar, and has chocolate in it (sound good to you?). They are delicious and probably my favorite so far. They are perfectly crisp on the outside and chewie on the inside.

Oatmeal Cranberry White Chocolate Chunk Cookies

Low-Fat Chocolate Chip Cookies-made with White Beans

You’ll never guess what this cookie DOESN’T have in it! I’ll give you one guess…if you guessed a fat you are right! There is no butter or shortening in this cookie. Instead you have the protein, fiber and health benefits of….yep…BEANS! To make the deal even sweeter this low calorie cookie only has 1 cup of sugar and is full of even more fiber when you use whole wheat flour. The cookie has a great cake-like consistency and of course no bad flavor or after taste! I served them to my brother, nephew and husband and no one knew there was anything different about the cookie, infact to quote them: “These are AWESOME!!”

CHOCOLATE CHIP COOKIES
(Made with white beans)

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