Wonderful cookies with wholesome taste

recipe finder

March 04, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Chris Catherman of Boise, Idaho, was looking for a recipe for Grape-Nuts cookies. They were made with applesauce and Grape-Nuts, and she says they were some of the best cookies her mother ever made. She thinks the recipe came from a box of Grape-Nuts cereal back in the 1950s.

Marilyn Fella of Loudon, Tenn., had the recipe that Catherman wanted. She has had it for at least 45 years, and she says the cookies are delicious. I agree that they are yummy. They also are wholesome-tasting, and both kids and grown-ups are sure to enjoy them.

Recipe request

* Karen Kaiser of Columbia is looking for a recipe for lemon meringue pie similar to one that appeared in a women's magazine in the early 1970s. It was made from scratch and used six to nine lemons.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number.

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

grape-nut applesauce cookies

(makes 3 dozen cookies)

1 3/4 cups sifted flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

3/4 cup shortening

1 cup sugar

1 egg, beaten

1 cup thick applesauce

1/2 cup raisins

1 cup Grape-Nuts cereal

Preheat the oven to 375 degrees. Sift flour once; measure. Add baking powder, baking soda, salt and spices and sift again. Cream shortening; add sugar and cream well. Add egg and beat well. Add flour mixture alternately with the applesauce. Add raisins and Grape-Nuts and mix well.

Drop by rounded tablespoon onto greased or parchment-lined cookie sheets, 2 inches apart. Bake for 15 minutes, until golden brown. Cool for 1 minute before transferring to rack to cool.

Per cookie: : 95 calories, 1 gram protein, 4 grams fat, 2 grams saturated fat, 14 grams carbohydrate, trace fiber, 6 milligrams cholesterol, 80 milligrams sodium

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