<%@ page language="java" import="java.util.*,util.*,java.net.*" %> <%@ include file="loadProperty.jsp" %> <% String login_check="",all_product=""; try{ login_check=((String)session.getValue("login")==null)?"":(String)session.getValue("login"); if(login_check.equals("")) login_check=""; }catch(Exception e){login_check="";} try{ all_product = (session.getValue("all_product").toString()==null)?"":session.getValue("all_product").toString(); if(all_product.equals("")) all_product=""; }catch (Exception e){ all_product=""; } %> Online chocolate shop for gourmet chocolates and gifts for special occasion <%@ include file="top_dropdown.jsp"%>

 

      Recipes

                            second place prize ribbon       

                Fran Rifkin is the second place winner of the 
                 Mother's Day Recipe Contest. Congratulations!

            Chocolaty Cranberry Bites 
                                                                          

                                        
                                                                                                    Recipe Index

These cookies are like mini-scones, but not dry and crumbly. The chocolate and cranberries give the cookies a sweet fruity taste. And because they're made with little butter, Splenda, and egg whites, Mom won't feel guilty eating them.

Ingredients

1/4 cup butter spread (Smart Balance)
1/2 cup canola oil
3 cups Splenda
4 large eggs (or egg whites)
1 1/2 teaspoon vanilla
5 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 ounce El Rey white chocolate (approx. 5 bars), cut into small pieces
1 1/2 cups dried cranberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Cover cookie sheets with wax paper sprayed with cooking spray.
  3. Mix flour, baking soda, and salt.
  4. In a separate bowl, mix butter, oil, and Splenda.
  5. Gradually add eggs and vanilla.
  6. Add flour mixture slowly until well combined.
  7. Add chocolate pieces and cranberries.
  8. Roll into 2 inch cookies and place onto sheet.
  9. Bake for 12-15 minutes. Cool on wire rack.

Recipe Credit: Fran Rifkin

 

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