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  #11  
Old 07-27-2011, 06:00 PM
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santahat Nut and Fruit Snowballs

3/4 cup sugar
1/2 cup dried cranberries
1/2 cup pitted and snipped dates
2 large eggs, beaten
1/3 cup chopped pistachios, preferably unsalted
1/3 cup chopped walnuts
1/3 cup chopped pecans
1 teaspoon rum extract
3/4 cup shredded coconut


Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens, is pale yellow in color, registers at least 170F on an instant-read thermometer and when a spoon is pulled through it, it leaves a clear trail. This will take 6 to 14 minutes, depending on how hot your stove's "medium-low" setting is.
Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator


Per cookie : 64 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 12 mg Cholesterol; 9 g Carbohydrates; 1 g Protein; 1 g Fiber; 9 mg Sodium; 49 mg Potassium

1/2 Carbohydrate Serving
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  #12  
Old 07-27-2011, 06:38 PM
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santahat Pecan Surprise Bars

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chopped pecans
1 cup raisins, preferably golden
1 cup finely chopped pitted dates


1.Preheat oven to 300F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
2.Sift flour, baking powder and salt together in a medium bowl.
3.Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. 4.Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
5.Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not over stir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
6.Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.


Tip: You can replace raisins with dried cherries, or cranberries, add or add cup semisweet choco chips

132 calories; 7 g fat ( 2 g sat , 3 g mono ); 18 mg cholesterol; 17 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.

Carbohydrate Servings: 1
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