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P a g e A IO
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Holiday Baking
SAFEWAY
Recipes by ehristmas.com
O.
Ingredients for life.®
R A N C H E R S
I E XtR tM t
VALUE
Low Carb Chocolate Chip Cookies
Rancher’s Reserve®
Beef New York Strip or
Ribeye Steak
Ingredients
• 1 cup butter, softened
• 1-1/2 cups Splenda or M altitol Crystals
• 1-1/2 teaspoons dark molasses
• 2 large eggs
• 1 cup alm ond flour
• 1 cup vanilla w hey protein pow der
• 1/4 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces sugar free chocolate bar, chopped into sm all pieces
• 1 cup chopped w alnuts or pecans
Bone-in. Extreme Value Pack.
SAVE up to $4.50 lb.
See Weekly Ad
Directions
1. Preheat oven to 375°F. Line baking sheets w ith parchm ent paper or a non-stick baking
mat.
2. Beat together butter, Splenda, and m olasses until light and fluffy.
3. A dd eggs, one at a tim e, and beat well after each addition.
4. In a separate bowl, stir together ground alm onds, vanilla whey protein pow der, oat bran,
baking soda and salt.
5. Stir alm ond flour m ixture into butter mixture until blended. Stir in nuts and chopped
chocolate bars.
6. Drop by rounded tablespoons onto preparted baking sheets.
7. Flatten w ith palm o f hand. Bake for 10 m inutes, or until golden.
8. A llow to cool for 2 m inutes on baking sheet then rem ove to w ire racks to cool.
Butterscotch Brownies
Ingredients
• 6 tablespoons shortening
• 1 1/2 cup brown sugar
• 2 eggs
• 1 1/2 teaspoons baking pow der
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chopped nuts
• 1 cup butterscotch bits
Directions
Preheat oven to 35OF. Cream shortening and sugar, add the rest in given order. G rease a
9" x 13" baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 m inutes and
then cut into squares.
Christmas Berry Mocha Fudge
Ingredients
• 1/2 cup butter
• 1 (12-ounce) can o f evaporated milk
• 3-1/2 cups granulated sugar
• 1 heaping tablespoon instant coffee
• 10 ounces H ershey's Raspberry chocolate chips
• 2 ounces (2 squares) bittersw eet chocolate
• 7 ounces m arshm allow cream
• 1 teaspoon vanilla
Campbell's
Chunky Soup
18.6to19-OZ
a
Selected varieties
CtubPrlce $ 1 25ea
SAVE up to S3 76 on 4
Lucerne*
Butter
16-02 Regular or
Unsalted. Limit 2.
SAVE up to SOt
D irections
1. In a heavy saucepan m elt the butter. A dd evaporated milk, sugar, and coffee.
2. Bring to a rolling boil, stirring constantly until the tem perature reaches 235 F.
3. Rem ove from heat and and raspberry chocolate chips and the bittersw eet chocolate.
4. Stir the mixture until all ingredients are melted. Add the m arshm allow creme and stir until
blended.
5. S tirin the vanilla. Pour into a lightly greased 9" X 13" baking pan. C ut into 1-inch squares
w hen cooled.
Lucerne* Milk
Yoplait Yogurt
4 to 6-02
Selected varieties
SAVE up to ,96
Low-Carb Snickerdoodles
GaHon Whole. 2s«. 1%
Slum Scprero or Fa, Free
4, cheer stand list item
scan at regular price
secor d 4en wnl reflect
savings
G ro u n d alm onds c rea te an " a lm o n d flo u r" w hich is a w o n d erfu l substi
tute f o r w heat f lo u r f o r m any b akin g recipes.
Ingredients
• 1/2 cup butter, softened
• 1-1/2 cups ground alm onds
• 1 cup granulated Splenda
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream o f tartar
• 2 tablespoons granulated Splenda
• 1 teaspoon cinnam on
IIIIIIIIHII1IIIII
GREAT
CLUB CARD PRICES
N O *-
W E V E GOT
x a g s f e
D irections
1. In a m edium bowl, beat butter until
creamy.
2. Add h alf the ground alm onds, 1 cup Splenda, egg, vanilla, baking soda and cream o f
tartar.
3. Beat until well com bined. Beat in rem aining ground almonds.
4. C over and chill in bowl for 1 hour. Pre-heat oven to 350 F.
5. In a small bowl, com bine the 2 tablespoons Splenda and the cinnam on; mix well.
6. Roll chilled dough into I-inch balls.
7. G ently roll each ball in the cinnam on-Splenda m ixture to coat and place 2 inches apart
on an ungreased baking sheet. Bake 10-12 m inutes until lightly brow ned at the edges.
8. C arefully rem ove from pan to cooling rack to cool com pletely. 1.5 net carb per cookie.
LOW PRICES!
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12.0«
Thru Tueeday, December 8
To Place Your Classified Advertisement
Contact: Kathy Linder
Phone: 503-288 0033 Fax: 503 288 0015
e mail: classifieds@portlandobserver.com
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