| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes & coo, Chocolate | 36 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/2 | c | Margarine |
| 1/3 | c | Milk |
| 1/4 | c | Pecans, chopped |
| 1/4 | c | Dried coconut |
| 2 | c | Oats, quick-cooking |
| 6 | oz | Chocolate, small pieces |
| 2 | T | Candied citrus peel |
INSTRUCTIONS
Use candied lemon peel or other fruit peels if preferred. Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on/off motions to mix well. 2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate. Recipe By : Jo Anne Merrill From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 42
Total Fat: 5g
Cholesterol: <1mg
Sodium: 33.2mg
Potassium: 26.2mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 8.7g
Protein: <1g