Tosca Cookies Cream Of Wheat Cookies Food

SHREDDED WHEAT COOKIES

Steps:

• Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
• Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
• Cream together the butter and the two sugars in a very large bowl.
• Beat in the eggs and vanilla.
• Add the flour, baking powder, baking soda, and salt.
• Stir in the shredded wheat mixture.
• Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
• Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
• Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
• Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
• Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.

CREAM OF WHEAT® EDIBLE COOKIE DOUGH

Steps:

• Place sugar, peanut butter, butter, mashed bananas, and vanilla in large bowl of electric mixer fitted with paddle attachment, or mix by hand using a spoon. Beat on medium speed until mixture is well blended.
• Add uncooked cereal and flour; beat until dough stiffens. Fold in chocolate chips.

TOSCA COOKIES (CREAM OF WHEAT COOKIES)

Steps:

• Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
• Combine the flour, almonds, farina and baking powder.
• In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours.
• To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth.
• Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
• Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.

HEALTHY KASHI COOKIES

Steps:

• Combine all ingredients in order listed(cream butter/honey, etc).
• Drop by teaspoonfuls onto cookie sheet.
• Bake at 350 for 10 minutes or until edges are browned.

MY MOM'S WHOLE WHEAT COOKIES

Steps:

• Cream butter brown sugar eggs and vanilla together.
• Sift salt baking soda oatmeal and flour together.
• Add dry ingredients to the creamed mixture.
• Add walnuts and coconuts.
• You can also add raisins and chocolate chips if you want.
• Drop spoonfuls of mixture on cookie sheet.
• Bake at 350°F for 8-10 minutes.
• Yield 12 dozen.

HEALTHY SHREDDED WHEAT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Process shredded wheat and 1/2°C chocolate chips in food processor until finely ground.
• Beat together butter, applesauce, stevia, eggs, and vanilla.
• Add flour, baking powder, baking soda, and salt.
• Mix in shredded wheat mixture, remaining chocolate chips, and nuts.
• Drop by tablespoons onto greased pan and flatten out (these do not spread very much).
• Bake 8-10 minutes or until edges are light brown and cookie is set.

CHOCOLATE CREAM OF WHEAT AKA CHOCOLATE PORRIDGE

Steps:

• cook the cream of wheat according to package directions with the milk and salt.
• While it's still in the pot stir in a little chocolate syrup.
• Taste it, if it's too weak for you add some more.
• pour it into a bowl and add the pat of butter.
• Add a spoon and you are in comfort food heaven!

NORWEGIAN TOSCA SQUARES (TOSCABAKELSER)

Steps:

• Preheat oven to 400.
• Butter a 9-inch square baking pan
• In the large bowl of an electric mixer, cream the butter with the sugar until smooth. Blend in the egg yolk and flour until the dough forms.
• Press into the baking pan evenly and build up the edges about 1/2 inch. Bake for 15 minutes.
• Meanwhile, chop the almonds in the food processor or in a food chopper. Blend the almonds with the butter and sugar.
• Beat in the egg and the egg white until fluffy.
• Fold into the butter and almond mixture.
• Pour into the partially baked crust. Bake for 10 to 15 minutes or until the filling is set.
• To make the topping, melt the butter in a small saucepan. Add the sugar, almonds, flour, and milk. Heat, stirring until thickened. Simmer for 3 to 4 minutes. Remove from the heat.
• Spread the mixture over the baked cake. Cool and cut into squares. Makes 16 squares.