Recipe: Fiber Peanut Butter Cookies, Snacks, Etc. Recipes

FIBER PEANUT BUTTER COOKIES
2/3 c. packed brown sugar
1/2 c. peanut butter
2 tbsp. oil
1 egg white
1/2 c. whole wheat flour
1/4 tsp. baking soda
1 c. multi-grain flakes
In medium bowl, stir brown sugar, peanut butter, and oil; stir in egg. In small bowl, mix flour and soda. Stir flour mixture into peanut butter. Stir in cereal. Drop by teaspoon onto ungreased pan. Flatten dough.
HIGH FIBER COOKIES
1 c. brown sugar (packed)
1 c. molasses
1 c. applesauce
3 egg whites
1/4 c. skim milk
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. baking soda
2 c. flour
2 c. rolled (not quick) oatmeal
1 c. chopped prunes
In a large bowl, mix brown sugar, molasses, applesauce, egg whites, skim milk, cinnamon and cloves. Sift baking soda and flour at the same time into bowl. Stir thoroughly, adding oats and prunes. Spoon table tennis ball sized amounts onto a cookie sheet sprayed with cooking oil. Bake at 325 degrees for about 12 minutes or until done. (Cookie tops should be spongy, not gooey.) Makes 2-3 dozen good sized cookies.

CHOCOLATE CHIP COOKIES WITH BRAN FIBER
2 1/4 c.flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. oleo
1/2 c. shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. all bran or bran buds
1 c. chocolate chips
Sift flour, soda and salt, beat oleo, shortening and sugars until well blended. Beat in eggs and vanilla. Mix in dry ingredients then cereal and chips. Drop by level measuring teaspoons onto greased sheet. Bake at 350 degrees for 12 minutes or until light brown.

HIGH FIBER COOKIES
1 c. brown sugar (packed)
1 c. molasses
1 c. applesauce
3 egg whites
1/4 c. skim milk
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. baking soda
2 c. flour
2 c. rolled (not quick) oatmeal
1 c. chopped prunes
In a large bowl, mix brown sugar, molasses, applesauce, egg whites, skim milk, cinnamon and cloves. Sift baking soda and flour at the same time into bowl. Stir thoroughly, adding oats and prunes. Spoon table tennis ball sized amounts onto a cookie sheet sprayed with cooking oil. Bake at 325 degrees for about 12 minutes or until done. (Cookie tops should be spongy, not gooey.) Makes 2-3 dozen good sized cookies.
BRAN CARROT APPLESAUCE (Sugar Free) CAKE
1/2 tsp. ginger
1/2 tsp. nutmeg
5 tsp. cinnamon
1 tsp. cloves
1/2 c. Bran Flakes
1 egg white
1/3 c. oil
1 (15 oz.) unsweetened applesauce
3 c. shredded carrots
2 c. white flour
1 tbsp. baking soda
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. vanilla
10 pkg. Sweet `N Low
1 c. raisins
Mix flour, baking soda, cinnamon, salt, cloves, nutmeg and Sweet `n Low in bowl. Add bran. Beat egg lightly; add to dry ingredients. Add oil, vanilla, applesauce and carrots. Stir just to moisten thoroughly. Put in greased and floured tube pan. Bake at 350 degrees for 60 minutes.

HONEY CRUNCH
3 c. Quaker Corn Bran Cereal
1 c. Quacker Oats, (quick) uncooked
1 c. coarsely chopped nuts
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. margarine
1/3 c. honey
1/4 c. brown sugar
1/2 c. raisins
Heat oven to 325 degrees. In large bowl combine cereal, oats, nuts, cinnamon and salt. In small saucepan, combine butter, honey and brown sugar. Cook over low heat stirring constantly until butter is melted and ingredients are well blended. Pour over cereal mixture and thoroughly coat. Spread evenly in jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown. Immediately spread on wax paper to cool. Stir in raisins. Store in tightly covered container.

GRAB-AND-GO MIX
2 c. dried banana chips or apples or
apricots, quartered
1 c. corn bran cereal, round oat
cereal, or corn square cereal
1 c. peanuts or unblanched whole
almonds
1/2 c. pumpkin seed (optional)
In a plastic bag combine fruit, cereal, nuts and pumpkin seeds, if desired. Close bag and shake well. Store in the closed bag or in an airtight container up to 1 month. Makes about 4 cups.

FROZEN BANANAS
2 bananas, cut in half
2 tbsp. old fashioned peanut butter
About 1/2 c. evaporated skim milk
Chopped nuts or crunchy bran cereal
Mix peanut butter with evaporated skim milk until it is the consistency of egg whites. Roll bananas in peanut butter mixture. Then roll in nuts and/or cereal. Place in freezer until frozen. Serves 4.

RAISIN-TOFFEE BARS
1 c. sifted flour
1/2 tsp. salt
1/2 c. soft butter or margarine
1 c. brown sugar, firmly packed (can
cut to 3/4 c.)
1 tsp. vanilla
2 eggs
1 c. All-Bran cereal (or 1 c. Bran
Buds or 2 c. 40% Bran Flakes)
1 c. raisins
Sift together flour and salt. Combine butter and sugar in mixing bowl and mix thoroughly. Add vanilla and eggs; beat well. Stir in All-Bran and raisins. Add flour mixture; stir until thoroughly combined. Spread in well greased 9 inch square pan. Bake at 350 degrees about 30 minutes or until done. Cool in pan on wire rack. Frost with confectioners' icing; let stand until set. Cut into bars.

PRUNE COOKIES
3/4 c. softened butter or margarine
1/3 c. honey
1/4 c. brown sugar, firmly packed
4 egg whites
1 tsp. pure vanilla extract
1 c. chopped pitted prunes
2 c. regular oats
3/4 c. whole wheat flour
1/3 c. unprocessed bran
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. salt (optional)
1 c. chopped walnuts
Cream butter, honey, sugar, egg whites and vanilla. In a different bowl, mix oats, flour, bran, soda, cinnamon, nutmeg and salt. Gradually add to butter mixture. Stir in prunes and nuts. Drop by generous spoonfuls onto lightly oiled baking sheet. Flatten to 1/2 inch thickness with the back of a spoon. Bake at 350 degrees for about 15 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight container.

FIBER RICH WAFFLES
1/2 c. All Bran
1 egg
3/4 c. milk
1 c. Bisquick
1 tbsp. margarine, melted
1/4 c. raisins
Beat egg and milk. Pour over All Bran and allow to sit 3 to 5 minutes. Add remaining ingredients, and mix just enough to moisten dry ingredients. If too thin, add a little more Bisquick. If too thick, add a little more milk. Bake in pre-heated waffle iron. Serve with honey, syrup or sweetened fruit. Variation: Add 1/2 to 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1 tbsp. sugar and 1/2 apple, chopped. Makes 5 (4 x 4) waffles.

HIGH FIBER/LOW FAT DINNER ROLLS
2 tbsp. yeast
1/2 c. warm water
1 c. whole wheat flour
2 tbsp. sugar
2 tbsp. oil
1 c. skim milk
1 egg white
Mix all ingredients together. Add 3 cups of whole wheat flour or 1 1/2 cups whole wheat and 1 1/2 cups white flour. Let rise until doubled. Shape into clover leaf, crescent or whatever shape you're familiar with. Bake 425 degrees for 10-12 minutes - rolls. Double the recipe for greater amount.