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EAGLE’S WINTER SLAW RECIPE
2 C shredded red cabbage
2 C shredded savoy cabbage
1 C coarsely chopped walnuts
1 C dried cranberries
¼ of medium to large red onion, finely sliced
1/3 C apple cider vinegar
1/3 C vegetable or olive oil (we like a combo of both)
*1/3 C sugar (or less – we use a little less)
1 tsp celery seed
Pinch each of salt and black pepper
*For a healthier salad or for vegans, use raw cane or maple sugar (not syrup!) instead of white sugar. For additional protein, add a cup of shelled edamame.
Add dressing and toss thoroughly. Refrigerate for at least 3 hours before serving.
Can be kept 5 days. Drain excess liquid before serving.
1 cup Crisco (tip: Crisco sticks are easier and less messy)
¾ cup granulated sugar
¾ cup light brown sugar (not too firmly packed)
¼ cup real maple syrup
2 large or extra large eggs
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
¼ cup whole wheat flour
1 tsp baking soda
1 tsp salt
3 cups quick cook oatmeal
1 cup coarsely chopped pecans
1 cup sweetened shredded coconut
1/3 cup coarsely chopped dried cranberries
2/3 cup semi-sweet chocolate chips (I use Ghiardellis)
Preheat oven to 350 degrees.
Cream shortening in a food processor. Add sugars and maple syrup, then add eggs and vanilla. In a separate bowl, mix flour, baking soda and salt and then add to the shortening mixture and blend. Add oatmeal first, then nuts, coconut and cranberries, pulsing in until mixed. You may have to use a spatula, knife or frosting spreader to scrape dough from sides to incorporate all ingredients evenly. Put dough in a large bowl and mix in the chocolate chips with a wooden spoon. Put heaping spoonfuls (about tablespoon) of batter on cookie sheets covered in parchment paper. Because the dough is very thick and chock full, I use my fingers to slightly flatten the cookies before baking so they’ll bake evenly and crisp nicely. Bake for 12-15 minutes or until nicely browned.