Aunt Janes Healthy Cookies Food

MY AUNT JANE'S DATE COOKIES

Steps:

• Filling:.
• Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
• Cream butter and sugar together well.
• Slowly mix in milk.
• Use a wooden spoon Mix all Dry ingredients together.
• Now slowly add to wet batter.
• Mix well.
• Roll out the dough to about 1/8 inch thick.
• Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
• Put on each round circle 1 tablespoon of dates, or how much you like.
• Bake on ungreased bake sheet.
• Bake at 350 for 8 - 10 minutes.

AUNT JANE'S EGGPLANT FINGERS

Steps:

• Peel eggplants and cut into 1/2 inch strips.
• Heat oil in deep fat fryer to 375 degrees.
• Dip eggplant strips into milk, then flour. Then dip into milk again and finally into bread crumbs.
• Fry about 12 at a time for 4 minutes. Drain on paper towels.
• Serve sprinkled with powdered sugar.

AUNT JANE'S BROWN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9x5-inch bread pans.
• In a small bowl, combine milk, sugar and molasses.
• Mix together whole wheat flour, all-purpose flour, salt, baking soda and baking powder. Add to milk mixture and mix well.
• Pour mixture into bread pans. Bake in preheated oven until a tester inserted in the centers comes out clean, about 45 minutes. Let bread cool in pans for 10 minutes, then invert on wire rack and allow to cool completely.

AUNT JANE'S HEALTHY COOKIES

Steps:

• Cream butter, sugar and vanilla. Add in dry ingredients a little at a time until incorporated. Add nuts, raisins, dates, etc. Drop by spoonful on cookie sheet and bake at 350-degrees for approx 10-15 minutes. Dough can be made ahead and chilled if desired.

AUNT LYDA'S SUGAR COOKIES

Steps:

• Preheat oven to 350°F. Cream shortening and sugar until light and fluffy. Add vanilla and then add eggs one at a time. Measure out flour and sift baking soda into it with a fork. Add flour and buttermilk alternately until all are mixed. Chill mixture for at least 2 hours. You also can make the batter a few days ahead of the time you want to make the cookies, just store in fridge.
• Roll out 1/4 of cooking mixture at a time. Roll on lightly floured counter or board (or between two pieces of parchment paper) to 1/4 inch thick and cutout with your favorite cookie cutters. (See note below.) You may reroll leftover dough to make more cookies. Just be careful not to work too much flour into them.
• Bake for 8-10 minutes. Will be light in color. Do not overbake. Frost as desired when completely cooled.
• Icing Instructions:
• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Makes about 3 cups of icing. And don't forget the sprinkles :-) ~Jan~