I can't find the original threads, but I believe it was Picky that asked
me to post the Raspberry Almond Thumbprint Cookie recipe, and sf wanted
the one using Rice Krispies, oatmeal and coconut? Sorry it took me so
long to post this, but have been trying to lay my finger on the exact
recipe for sf. I don't have it on the computer, but did find one that
sounds very similar to what I made. I did find another with all three of
the ingredients, but they also had 1/2 cup chopped nuts in them, and
another had 1 cup chocolate chips, which could add either ingredients to
this recipe. One of my most favorite recipes is a cookie I make with
coconut and oatmeal, but no Rice Krispies. I could eat the whole batch
myself!

Crispie Cookies

1 cup butter
1 cup cooking oil (I use Canola)
1 cup light brown sugar, packed
1 cup granulated sugar
2 eggs
1 tsp. vanilla
3-1/2 cups flour
1 tsp. salt (I would cut in half)
1 cup Rice Krispies
1 cup quick-cooking oats
1 cup flaked coconut

Cream butter, oil, sugars. Add eggs and vanilla and beat in well. Add
rest of ingredients, mixing well. Roll in balls and then in additional
granulated sugar; press with a fork on cookie sheets. Bake at 350º for
about 12 minutes, or until golden brown.

Not sure how many it makes, but I'm thinking it will make a big batch?
I have the recipe laid out and plan to make them this week, but we still
have some banana bars with a fresh orange glaze on them, and also some
pastel (spring special) M&M Cookies, that I made for the family
yesterday. Those banana bars are delicious!

Picky, here is the Raspberry Thumbprint Cookie that I make and our whole
family loves them and always requests them for the holidays, but make
them during the year too.

Raspberry Almond Shortbread Thumbprints

2/3 cup granulated sugar
1 cup butter
1/2 tsp. pure almond extract
2 cups flour
1/2 cup raspberry jam

Glaze: 1 cup powdered sugar
1-1/2 tsp. almond extract
2 to 3 tsp. water

In mixer bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at
medium speed until creamy. Add flour and beat just till blended on low
speed.
Shape dough into 1 inch balls. Place 2" apart on cookie sheets. With
thumb, make indention in center of each cookie. Fill each indention with
about 1/4 tsp. jam
Bake at 350º for about 14 minutes, or until edges are lightly browned.
Let stand 1 minute; remove from sheets. Cool 10 minutes and then drizzle
with glaze while still slightly warm. Cool completely before storing. I
put in a oblong (9 x 13 inch size) Tupperware container, which I think
is their cold cut keeper? Put waxed paper, or plastic wrap between
layers. Makes about 3-1/2 dozen.

For glaze, in a small bowl stir together the powdered sugar, 1-1/2 tsp.
almond extract and enough water to make a thin glaze. Drizzle over the
cookies in thin lines, using a small spoon. Don't store until glaze is
set.
NOTE: Could use any flavor of jam, but I only use raspberry, as that is
our favorite.

Judy

On Mon, 23 Apr 2012 09:51:53 -0800, (Judy Haffner)
wrote:
>
> I can't find the original threads, but I believe it was Picky that asked
> me to post the Raspberry Almond Thumbprint Cookie recipe, and sf wanted
> the one using Rice Krispies, oatmeal and coconut?

Yes, that's the one I asked for - thanks so much Judy! I will try
substituting some other type of flour for wheat... because I'm always
looking for something I can serve to my wheat intolerant DIL.

> Sorry it took me so
> long to post this, but have been trying to lay my finger on the exact
> recipe for sf. I don't have it on the computer, but did find one that
> sounds very similar to what I made. I did find another with all three of
> the ingredients, but they also had 1/2 cup chopped nuts in them, and
> another had 1 cup chocolate chips, which could add either ingredients to
> this recipe. One of my most favorite recipes is a cookie I make with
> coconut and oatmeal, but no Rice Krispies. I could eat the whole batch
> myself!

Does that one have wheat flour in it too? Yesterday, I made the
cookie recipe with oatmeal and coconut that George M posted last week.
It called for nuts, which I used, and I and added chocolate chips. I
made half the recipe and halved the dough to modify each half. One of
the halves was coconut free because my son in law doesn't like coconut
(which I think is weird). He's not allergic, just doesn't like it.
The other half got twice the amount of coconut, because I love it.
>
> Crispie Cookies
>
<snip>
>
> Not sure how many it makes, but I'm thinking it will make a big batch?

After halving the recipe I mentioned above, I still ended up with 30
cookies - so your recipe will make a minimum of 60 (using tablespoon
measures or a 1 inch scoop)... probably more like 75+.

> I have the recipe laid out and plan to make them this week, but we still
> have some banana bars with a fresh orange glaze on them,
<snip>
> Those banana bars are delicious!

Did you ever post a recipe for those banana bars? Maybe I would have
better luck with banana bar cookies than I do making banana bread out
of over ripe bananas. I am the world's worst banana bread maker. I
can take no fail recipes that non-cooks use to make scrumptious banana
bread and always end up with a layer of banana at the bottom. I just
can't do it.
>
> Picky, here is the Raspberry Thumbprint Cookie that I make and our whole
> family loves them and always requests them for the holidays, but make
> them during the year too.
>
> Raspberry Almond Shortbread Thumbprints

I am sending this recipe to a FB friend who is a former poster to RFC.
She was asking about Thumbprint cookie recipes just a few days ago and
would probably love to get this one. Thanks again!
>

<snip>

--
Food is an important part of a balanced diet.

sf wrote:

>Does that one have wheat flour in it too?
> Yesterday, I made the cookie recipe
> with oatmeal and coconut that George
> M posted last week. It called for nuts,
> which I used, and I and added chocolate
> chips. I made half the recipe and halved
> the dough to modify each half. One of
> the halves was coconut free because
> my son in law doesn't like coconut
> (which I think is weird). He's not
> allergic, just doesn't like it. The other
> half got twice the amount of coconut,
> because I love it.

There are a couple people in our family that doesn't care for coconut
either, and hubby and i really like it a lot.

Yes, my recipe for the oatmeal-coconut cookies does call for all-purpose
flour (sifted & bleached) which of course would be made with wheat, and
that's usually all I ever use, except cake flour for certain things that
call for it, and make pancakes sometimes with half whole wheat flour and
half white, so most always have a bag of the wheat on hand.

I don't have trouble with making banana bread, so not sure what the
problem might be. Have you tried just making them into cupcakes instead
of making a loaf size? The grandkids like them in the smaller muffin
size.

Banana-Orange Bars

2 cups mashed ripe bananas (about 4 med.)
1-2/3 cups granulated sugar
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. salt (I cut in half)
1/2 tsp. baking soda
I also added 1 tsp. vanilla

In large bowl, beat bananas, sugar, oil, eggs and vanilla (if using)
with large spoon until thoroughly mixed. In smaller second bowl, combine
flour, soda, salt and baking powder and add gradually (I just dumped it
in all at once) to the wet mixture, stirring until well mixed together.
Pour into a greased 15 x 10 inch (jelly roll size) baking pan. Bake at
350º for 20 to 25 minutes, until toothpick inserted near the center,
comes out clean. Cool completely on wire rack and frost.

Orange Frosting: 5 tbsp. butter
4-1/2 cups powdered sugar
5 tbsp. fresh orange juice
1/2 tsp. grated orange rind (I used about 1 tbsp.)

Beat together until fluffy and spread over cooled bars.
NOTE: I didn't use all of the frosting, as my hubby and one son doesn't
care for thick frosting, so I just used enough of it to make a thin
covering...more like a glaze, and the orange flavor really compliments
the banana bars. I'm thinking these would freeze well too? They are very
moist and would probably keep well stored in the refrigerator, if
covered, but they are disappearing fast around here!

Judy

On Apr 23, 1:30*pm, (Judy Haffner) wrote:
> Recipes snipped.
Judy, thank you for posting the cookie recipe I asked about, and those
Banana-Orange Bars sound very good as well. Both recipes are now
copied for later bakes!
....Picky

On Mon, 23 Apr 2012 12:30:44 -0800, (Judy Haffner)
wrote:

>
> sf wrote:
>
> >Does that one have wheat flour in it too?
> > Yesterday, I made the cookie recipe
> > with oatmeal and coconut that George
> > M posted last week. It called for nuts,
> > which I used, and I and added chocolate
> > chips. I made half the recipe and halved
> > the dough to modify each half. One of
> > the halves was coconut free because
> > my son in law doesn't like coconut
> > (which I think is weird). He's not
> > allergic, just doesn't like it. The other
> > half got twice the amount of coconut,
> > because I love it.
>
> There are a couple people in our family that doesn't care for coconut
> either, and hubby and i really like it a lot.
>
> Yes, my recipe for the oatmeal-coconut cookies does call for all-purpose
> flour (sifted & bleached) which of course would be made with wheat, and
> that's usually all I ever use, except cake flour for certain things that
> call for it, and make pancakes sometimes with half whole wheat flour and
> half white, so most always have a bag of the wheat on hand.

By wheat, I meant the grain itself - not whole wheat. DIL has a
gluten intolerance, so I look for wheat free dessert recipes and if
they aren't, I try to see how I can change them to be wheat free or at
least lower gluten content. She's not a celiac; so if she likes it
enough (like my pizza) she'll eat a little and damn the consequences.
>
> I don't have trouble with making banana bread, so not sure what the
> problem might be. Have you tried just making them into cupcakes instead
> of making a loaf size? The grandkids like them in the smaller muffin
> size.

To be honest, baking it in cupcake cups never even crossed my mind! I
could cut the recipe in half that way. Thanks!

>
> Banana-Orange Bars
>

Thank you SO much! I'm giving that recipe a try soon.

--
Food is an important part of a balanced diet.

On 4/24/2012 1:54 AM, sf wrote:
> On Mon, 23 Apr 2012 12:30:44 -0800, (Judy Haffner)
> wrote:

>> I don't have trouble with making banana bread, so not sure what the
>> problem might be. Have you tried just making them into cupcakes instead
>> of making a loaf size? The grandkids like them in the smaller muffin
>> size.
>
> To be honest, baking it in cupcake cups never even crossed my mind! I
> could cut the recipe in half that way. Thanks!
>
I've begun making a number of things in cupcake form - carrot cake, of
course, but also meatloaf. It bakes quickly, makes nice neat servings,
and is easy to freeze for later use.