Date: Fri, 9 May 1997 11:06:48 -0700 (PDT)
From: "Neil C. Andrews, MD" (firstname.lastname@example.org)
From the Sacramento Bee food column by Charlotte Balcomb Lane. The
name Waffle Stompers intrigued me to read further. The recipe is
totally ff (does contain honey) and satisfied my sweet tooth
guiltlessly. They can be frozen for 3 months - if you can resist
eating them for that long.
2 cups ww pastry flour
2 cups old fashioned oats
2 cups crispy rice cereal (I used Perky's Nutty Rice)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup honey
3/4 cup frozen apple juice concentrate, thawed
1 tsp vanilla
1 1/2 cups chopped pitted dates
1/2 cup raisins
3/4 cup boiling water
1. Heat oven to 350. Line a 13 X 9 baking pan with parchment. Set aside.
2. In a large bowl, combine the flour, oats, crispy rice cereal, salt,
baking soda, cream of tartar and spices.
In a microwave-safe bowl combine the honey and apple juice and heat to
blend thoroughly. Cool slightly, then stir in vanilla. Using an electric
mixer on low speed, beat the honey mixture into the flour mixture. Batter
will appear soupy (I'm not sure mine did). Pour half the batter in the
3. To prepare the filling, combine the dates, raisins, and boiling water in
a food processor or blender. Blend for 1 minute or until the fruit is
pureed. Spoon filing over the batter, spreading evenly.
4. Pour remaining batter over filling, spreading evenly. Bake 30-35 minutes
or until golden and firm to touch when pressed lightly. Allow to cool
completely on a rack before cutting. Remove from pan. Peel off parchment
and cut into 32 (2 inch) pieces. (I cut mine smaller.)
5. The flavor is best if you can allow the cookies to rest 24 hours before
Per (2 inch) cookie: 118 cal; 2 g pro; 0.5 mg fat; 0 mg chol; 68 mg sod; 4 %
cal from fat (naturally occurring in grains).