Ww 1 Point Crackle Spice Drops Food

WW 1-POINT CRACKLE SPICE DROPS

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, on medium speed (or by hand), beat margarine with brown sugar until creamy. Add egg and vanilla extract and beat until light and fluffy. Mix in flour, baking soda, pumpkin pie spice and salt.
• Roll rounded teaspoonfuls of dough into powdered sugar. Place on baking sheet (spacing is'nt really important, but about an inch or two apart is good). Bake until golden, about 7 to 8 minutes. Makes 1 cookie per serving.

CHOCOLATE OAT DROPS

Steps:

• Mix sugar, cocoa, and milk in a small pan.
• add margarine and boil for one minute.
• add vanilla.
• pour boiling miXTURE over peanut butter and oats.
• mix well.
• immediately drop by teaspoons onto wax paper.
• cool.

SUGAR-FREE FRAPPUCCINO (WW-1 POINT PLUS)

Steps:

• Put brewed coffee, milk, and syrup in the blender along with enough ice to make it thick. Blend until ice is combined with the liquid. This should make at least a Grande Starbucks size drink depending upon the amount of ice and coffee used.

JAM DROPS

Steps:

• Grease 3 oven or cookie trays.
• Preheat oven to 180C (350F).
• Combine sifted flour, coconut and sugar in a large mixing bowl.
• Mix well.
• Make a well in the flour mixture and stir in melted butter and milk.
• Mix well.
• (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
• (Don't worry if the balls aren't perfectly round).
• If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
• Place balls about 7cm (3") apart on oven trays.
• (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
• (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
• (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
• Cook in batches if necessary.
• Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
• When plum drops are firm to touch, remove gently to cool on wire racks.
• Store in an airtight container between layers of baking (silicone) paper.
• They will keep well for up to a week- if they last that long!

SUGAR AND SPICE DROPS

Steps:

• Preheat the oven to 350°; lightly grease (or line with parchment) two baking sheets.
• In a medium bowl, beat together the oil, brown sugar, molasses, baking powder, baking soda, salt, and spices.
• Mix in the flour.
• Shape or scoop the dough into 1 1/2 inch balls.
• A tablespoon cookie scoop can be used to portion the dough.
• Roll the balls in granulated sugar and place them on the prepared baking sheets.
• Use a fork to press a crisscross pattern into the top of each.
• Bake the cookies for 10 minutes or until they are set.
• Remove them from the oven and transfer to a rack to cool.