Re: Re: :Lace cookies

December 17, 2006

If you are on my subscriber list at Marque.com you would have

gotten a cookie email with the lace cookie recipe: I usually make

them with drizzled chocolate on top.

Christmas Lace Cookies

1 Cup Oat Flour (or any flour you wish)

¼ tsp. sea salt

¼ Cup arrowroot powder

¼ Cup safflower oil

½ Cup Brown rice syrup

½ Cup maple syrup (or use all brown rice syrup)

1 tsp. vanilla extract

Preheat your oven to 325°.

Mix the dry ingredients in a bowl

Mix the wet ingredients in another bowl

Pour the wet ingredients into the dry ingredients and mix well. The

batter will be on the thin side. If it is runny just let it sit for

several hours or overnight in the refrigerator. This is normal

depending on what flour is used. It will thicken enough to place on

the cookie sheet but not so that it can be broken off like other

cookie dough.

Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

of room between cookies because they spread like crazy.

Bake about 15 minutes until edges are golden brown.

To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

To make lemon or orange cookies use those extracts instead of the

vanilla or in addition to it.

These cookies are also fun with drizzled chocolate.

>

> I must have missed the email for lace cookies. May I ask someone to please

> post it.

> Thanks

> Diane M/Florida

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 18, 2006

,

I made the cookies tonight and I'll have a full one a little later (but

the batter tasted darn good!!! :-))

Thanks for sharing it!!

Marque wrote:

> If you are on my subscriber list at Marque.com you would have

> gotten a cookie email with the lace cookie recipe: I usually make

> them with drizzled chocolate on top.

>

> Christmas Lace Cookies

> 1 Cup Oat Flour (or any flour you wish)

> ¼ tsp. sea salt

> ¼ Cup arrowroot powder

> ¼ Cup safflower oil

> ½ Cup Brown rice syrup

> ½ Cup maple syrup (or use all brown rice syrup)

> 1 tsp. vanilla extract

>

> Preheat your oven to 325°.

> Mix the dry ingredients in a bowl

> Mix the wet ingredients in another bowl

> Pour the wet ingredients into the dry ingredients and mix well. The

> batter will be on the thin side. If it is runny just let it sit for

> several hours or overnight in the refrigerator. This is normal

> depending on what flour is used. It will thicken enough to place on

> the cookie sheet but not so that it can be broken off like other

> cookie dough.

> Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> of room between cookies because they spread like crazy.

> Bake about 15 minutes until edges are golden brown.

>

> To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> To make lemon or orange cookies use those extracts instead of the

> vanilla or in addition to it.

> These cookies are also fun with drizzled chocolate.

>

> On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> <Teddyberen@... <mailto:Teddyberen%40aol.com>> wrote:

> >

> > I must have missed the email for lace cookies. May I ask someone to

> please

> > post it.

> > Thanks

> > Diane M/Florida

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

>

--

December 18, 2006

,

I made the cookies tonight and I'll have a full one a little later (but

the batter tasted darn good!!! :-))

Thanks for sharing it!!

Marque wrote:

> If you are on my subscriber list at Marque.com you would have

> gotten a cookie email with the lace cookie recipe: I usually make

> them with drizzled chocolate on top.

>

> Christmas Lace Cookies

> 1 Cup Oat Flour (or any flour you wish)

> ¼ tsp. sea salt

> ¼ Cup arrowroot powder

> ¼ Cup safflower oil

> ½ Cup Brown rice syrup

> ½ Cup maple syrup (or use all brown rice syrup)

> 1 tsp. vanilla extract

>

> Preheat your oven to 325°.

> Mix the dry ingredients in a bowl

> Mix the wet ingredients in another bowl

> Pour the wet ingredients into the dry ingredients and mix well. The

> batter will be on the thin side. If it is runny just let it sit for

> several hours or overnight in the refrigerator. This is normal

> depending on what flour is used. It will thicken enough to place on

> the cookie sheet but not so that it can be broken off like other

> cookie dough.

> Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> of room between cookies because they spread like crazy.

> Bake about 15 minutes until edges are golden brown.

>

> To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> To make lemon or orange cookies use those extracts instead of the

> vanilla or in addition to it.

> These cookies are also fun with drizzled chocolate.

>

> On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> <Teddyberen@... <mailto:Teddyberen%40aol.com>> wrote:

> >

> > I must have missed the email for lace cookies. May I ask someone to

> please

> > post it.

> > Thanks

> > Diane M/Florida

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

>

--

December 18, 2006

,

I made the cookies tonight and I'll have a full one a little later (but

the batter tasted darn good!!! :-))

Thanks for sharing it!!

Marque wrote:

> If you are on my subscriber list at Marque.com you would have

> gotten a cookie email with the lace cookie recipe: I usually make

> them with drizzled chocolate on top.

>

> Christmas Lace Cookies

> 1 Cup Oat Flour (or any flour you wish)

> ¼ tsp. sea salt

> ¼ Cup arrowroot powder

> ¼ Cup safflower oil

> ½ Cup Brown rice syrup

> ½ Cup maple syrup (or use all brown rice syrup)

> 1 tsp. vanilla extract

>

> Preheat your oven to 325°.

> Mix the dry ingredients in a bowl

> Mix the wet ingredients in another bowl

> Pour the wet ingredients into the dry ingredients and mix well. The

> batter will be on the thin side. If it is runny just let it sit for

> several hours or overnight in the refrigerator. This is normal

> depending on what flour is used. It will thicken enough to place on

> the cookie sheet but not so that it can be broken off like other

> cookie dough.

> Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> of room between cookies because they spread like crazy.

> Bake about 15 minutes until edges are golden brown.

>

> To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> To make lemon or orange cookies use those extracts instead of the

> vanilla or in addition to it.

> These cookies are also fun with drizzled chocolate.

>

> On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> <Teddyberen@... <mailto:Teddyberen%40aol.com>> wrote:

> >

> > I must have missed the email for lace cookies. May I ask someone to

> please

> > post it.

> > Thanks

> > Diane M/Florida

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

>

--

December 18, 2006

You are welcome. There is always more at www.Marque.com... Diane

signed up as a free subscriber. I hope she takes advantage of looking

through the newsletter archives.

Have fun!

>

> ,

> I made the cookies tonight and I'll have a full one a little later (but

> the batter tasted darn good!!! :-))

> Thanks for sharing it!!

>

> Marque wrote:

>

> > If you are on my subscriber list at Marque.com you would have

> > gotten a cookie email with the lace cookie recipe: I usually make

> > them with drizzled chocolate on top.

> >

> > Christmas Lace Cookies

> > 1 Cup Oat Flour (or any flour you wish)

> > ¼ tsp. sea salt

> > ¼ Cup arrowroot powder

> > ¼ Cup safflower oil

> > ½ Cup Brown rice syrup

> > ½ Cup maple syrup (or use all brown rice syrup)

> > 1 tsp. vanilla extract

> >

> > Preheat your oven to 325°.

> > Mix the dry ingredients in a bowl

> > Mix the wet ingredients in another bowl

> > Pour the wet ingredients into the dry ingredients and mix well. The

> > batter will be on the thin side. If it is runny just let it sit for

> > several hours or overnight in the refrigerator. This is normal

> > depending on what flour is used. It will thicken enough to place on

> > the cookie sheet but not so that it can be broken off like other

> > cookie dough.

> > Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> > of room between cookies because they spread like crazy.

> > Bake about 15 minutes until edges are golden brown.

> >

> > To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> > To make lemon or orange cookies use those extracts instead of the

> > vanilla or in addition to it.

> > These cookies are also fun with drizzled chocolate.

> >

> > On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> > <Teddyberen@... <mailto:Teddyberen%40aol.com>> wrote:

> > >

> > > I must have missed the email for lace cookies. May I ask someone to

> > please

> > > post it.

> > > Thanks

> > > Diane M/Florida

> > >

> >

> > --

> > Food Coach Marque

> > " Love Your Body, Love Your Life "

> > www.Marque.com

> >

>

> --

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 18, 2006

I just signed up for your newsletter. At work today I also passed your

site onto a co-worker who's getting into macro. I'm curious about your

breakfast book. I eat a relatively healthy breakfast of a combo of

healthy cereals with berries and soymilk with a cup of coffee (I

know...a no-no but it's arabica so much lower in caffene than

supermarket coffee.) Sometimes I notice about an hour afterwards I get

drowsy. Thus I'm looking for some good breakfast ideas that I can pack

and bring to work easily

Marque wrote:

> You are welcome. There is always more at www.Marque.com... Diane

> signed up as a free subscriber. I hope she takes advantage of looking

> through the newsletter archives.

>

> Have fun!

>

> On 12/18/06, Sarrett <sarrett@...

> <mailto:sarrett%40verizon.net>> wrote:

> >

> > ,

> > I made the cookies tonight and I'll have a full one a little later (but

> > the batter tasted darn good!!! :-))

> > Thanks for sharing it!!

> >

> > Marque wrote:

> >

> > > If you are on my subscriber list at Marque.com you would have

> > > gotten a cookie email with the lace cookie recipe: I usually make

> > > them with drizzled chocolate on top.

> > >

> > > Christmas Lace Cookies

> > > 1 Cup Oat Flour (or any flour you wish)

> > > ¼ tsp. sea salt

> > > ¼ Cup arrowroot powder

> > > ¼ Cup safflower oil

> > > ½ Cup Brown rice syrup

> > > ½ Cup maple syrup (or use all brown rice syrup)

> > > 1 tsp. vanilla extract

> > >

> > > Preheat your oven to 325°.

> > > Mix the dry ingredients in a bowl

> > > Mix the wet ingredients in another bowl

> > > Pour the wet ingredients into the dry ingredients and mix well. The

> > > batter will be on the thin side. If it is runny just let it sit for

> > > several hours or overnight in the refrigerator. This is normal

> > > depending on what flour is used. It will thicken enough to place on

> > > the cookie sheet but not so that it can be broken off like other

> > > cookie dough.

> > > Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> > > of room between cookies because they spread like crazy.

> > > Bake about 15 minutes until edges are golden brown.

> > >

> > > To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> > > To make lemon or orange cookies use those extracts instead of the

> > > vanilla or in addition to it.

> > > These cookies are also fun with drizzled chocolate.

> > >

> > > On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> <mailto:Teddyberen%40aol.com>

> > > <Teddyberen@... <mailto:Teddyberen%40aol.com>

> <mailto:Teddyberen%40aol.com>> wrote:

> > > >

> > > > I must have missed the email for lace cookies. May I ask someone to

> > > please

> > > > post it.

> > > > Thanks

> > > > Diane M/Florida

> > > >

> > >

> > > --

> > > Food Coach Marque

> > > " Love Your Body, Love Your Life "

> > > www.Marque.com

> > >

> >

> > --

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

>

--

December 18, 2006

You know 6 days out of the week I pretty much have whole grain of some

variety for breakfast and usually with a little flax oil added on top

afterwards, with tea. After many years of the greens for breakfast I

just can't face them anymore and miso soup in the morning sets me up

to be way hungrier all day long so that moved to other meals after I

figured that out. One day a week I love to make pancakes, waffles,

blinzes with tofu filling and jam, pull out a muffin or some fun thing

that strikes my fancy. Occasionally I'll eat breakfast foods for

dinner or brunch just for fun. If you want to know what the recipes

are in my cookbooks, take a look at the macro books section at

simplynaturals (another part of cybermacro). The breakfast cookbook

is very diverse and not by any means all of my breakfast recipes.

There is the hearty breakfast mochi melt to the pumpkin muffins that

last year the non-healthy eating world went crazy for. Enjoy the

recipes and make them your own.

>

> I just signed up for your newsletter. At work today I also passed your

> site onto a co-worker who's getting into macro. I'm curious about your

> breakfast book. I eat a relatively healthy breakfast of a combo of

> healthy cereals with berries and soymilk with a cup of coffee (I

> know...a no-no but it's arabica so much lower in caffene than

> supermarket coffee.) Sometimes I notice about an hour afterwards I get

> drowsy. Thus I'm looking for some good breakfast ideas that I can pack

> and bring to work easily

>

> Marque wrote:

>

> > You are welcome. There is always more at www.Marque.com... Diane

> > signed up as a free subscriber. I hope she takes advantage of looking

> > through the newsletter archives.

> >

> > Have fun!

> >

> > On 12/18/06, Sarrett <sarrett@...

> > <mailto:sarrett%40verizon.net>> wrote:

> > >

> > > ,

> > > I made the cookies tonight and I'll have a full one a little later (but

> > > the batter tasted darn good!!! :-))

> > > Thanks for sharing it!!

> > >

> > > Marque wrote:

> > >

> > > > If you are on my subscriber list at Marque.com you would have

> > > > gotten a cookie email with the lace cookie recipe: I usually make

> > > > them with drizzled chocolate on top.

> > > >

> > > > Christmas Lace Cookies

> > > > 1 Cup Oat Flour (or any flour you wish)

> > > > ¼ tsp. sea salt

> > > > ¼ Cup arrowroot powder

> > > > ¼ Cup safflower oil

> > > > ½ Cup Brown rice syrup

> > > > ½ Cup maple syrup (or use all brown rice syrup)

> > > > 1 tsp. vanilla extract

> > > >

> > > > Preheat your oven to 325°.

> > > > Mix the dry ingredients in a bowl

> > > > Mix the wet ingredients in another bowl

> > > > Pour the wet ingredients into the dry ingredients and mix well. The

> > > > batter will be on the thin side. If it is runny just let it sit for

> > > > several hours or overnight in the refrigerator. This is normal

> > > > depending on what flour is used. It will thicken enough to place on

> > > > the cookie sheet but not so that it can be broken off like other

> > > > cookie dough.

> > > > Drop by teaspoonfuls onto parchment lined cookie sheets. Leave plenty

> > > > of room between cookies because they spread like crazy.

> > > > Bake about 15 minutes until edges are golden brown.

> > > >

> > > > To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> > > > To make lemon or orange cookies use those extracts instead of the

> > > > vanilla or in addition to it.

> > > > These cookies are also fun with drizzled chocolate.

> > > >

> > > > On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> > <mailto:Teddyberen%40aol.com>

> > > > <Teddyberen@... <mailto:Teddyberen%40aol.com>

> > <mailto:Teddyberen%40aol.com>> wrote:

> > > > >

> > > > > I must have missed the email for lace cookies. May I ask someone to

> > > > please

> > > > > post it.

> > > > > Thanks

> > > > > Diane M/Florida

> > > > >

> > > >

> > > > --

> > > > Food Coach Marque

> > > > " Love Your Body, Love Your Life "

> > > > www.Marque.com

> > > >

> > >

> > > --

> > <http://profile.mygamercard.net/cepwin>>

> > <http://profile.mygamercard.net/cepwin>>

> > >

> >

> > --

> > Food Coach Marque

> > " Love Your Body, Love Your Life "

> > www.Marque.com

> >

>

> --

>

--

Food Coach Marque

" Love Your Body, Love Your Life "

December 19, 2006

Thanks for the tips!! I'll take a look at the web site! That's

interesting that miso makes you hungry..I haven't noticed that effect at

all (I actually did miso this weekend instead of coffee.)

Marque wrote:

> You know 6 days out of the week I pretty much have whole grain of some

> variety for breakfast and usually with a little flax oil added on top

> afterwards, with tea. After many years of the greens for breakfast I

> just can't face them anymore and miso soup in the morning sets me up

> to be way hungrier all day long so that moved to other meals after I

> figured that out. One day a week I love to make pancakes, waffles,

> blinzes with tofu filling and jam, pull out a muffin or some fun thing

> that strikes my fancy. Occasionally I'll eat breakfast foods for

> dinner or brunch just for fun. If you want to know what the recipes

> are in my cookbooks, take a look at the macro books section at

> simplynaturals (another part of cybermacro). The breakfast cookbook

> is very diverse and not by any means all of my breakfast recipes.

> There is the hearty breakfast mochi melt to the pumpkin muffins that

> last year the non-healthy eating world went crazy for. Enjoy the

> recipes and make them your own.

>

> On 12/18/06, Sarrett <sarrett@...

> <mailto:sarrett%40verizon.net>> wrote:

> >

> > I just signed up for your newsletter. At work today I also passed your

> > site onto a co-worker who's getting into macro. I'm curious about your

> > breakfast book. I eat a relatively healthy breakfast of a combo of

> > healthy cereals with berries and soymilk with a cup of coffee (I

> > know...a no-no but it's arabica so much lower in caffene than

> > supermarket coffee.) Sometimes I notice about an hour afterwards I get

> > drowsy. Thus I'm looking for some good breakfast ideas that I can pack

> > and bring to work easily

> >

> > Marque wrote:

> >

> > > You are welcome. There is always more at www.Marque.com... Diane

> > > signed up as a free subscriber. I hope she takes advantage of looking

> > > through the newsletter archives.

> > >

> > > Have fun!

> > >

> > > On 12/18/06, Sarrett <sarrett@...

> <mailto:sarrett%40verizon.net>

> > > <mailto:sarrett%40verizon.net>> wrote:

> > > >

> > > > ,

> > > > I made the cookies tonight and I'll have a full one a little

> later (but

> > > > the batter tasted darn good!!! :-))

> > > > Thanks for sharing it!!

> > > >

> > > > Marque wrote:

> > > >

> > > > > If you are on my subscriber list at Marque.com you would have

> > > > > gotten a cookie email with the lace cookie recipe: I usually make

> > > > > them with drizzled chocolate on top.

> > > > >

> > > > > Christmas Lace Cookies

> > > > > 1 Cup Oat Flour (or any flour you wish)

> > > > > ¼ tsp. sea salt

> > > > > ¼ Cup arrowroot powder

> > > > > ¼ Cup safflower oil

> > > > > ½ Cup Brown rice syrup

> > > > > ½ Cup maple syrup (or use all brown rice syrup)

> > > > > 1 tsp. vanilla extract

> > > > >

> > > > > Preheat your oven to 325°.

> > > > > Mix the dry ingredients in a bowl

> > > > > Mix the wet ingredients in another bowl

> > > > > Pour the wet ingredients into the dry ingredients and mix

> well. The

> > > > > batter will be on the thin side. If it is runny just let it

> sit for

> > > > > several hours or overnight in the refrigerator. This is normal

> > > > > depending on what flour is used. It will thicken enough to

> place on

> > > > > the cookie sheet but not so that it can be broken off like other

> > > > > cookie dough.

> > > > > Drop by teaspoonfuls onto parchment lined cookie sheets. Leave

> plenty

> > > > > of room between cookies because they spread like crazy.

> > > > > Bake about 15 minutes until edges are golden brown.

> > > > >

> > > > > To make ginger lace cookies add 1 tsp. ginger and ½ tsp. mace.

> > > > > To make lemon or orange cookies use those extracts instead of the

> > > > > vanilla or in addition to it.

> > > > > These cookies are also fun with drizzled chocolate.

> > > > >

> > > > > On 12/17/06, Teddyberen@... <mailto:Teddyberen%40aol.com>

> <mailto:Teddyberen%40aol.com>

> > > <mailto:Teddyberen%40aol.com>

> > > > > <Teddyberen@... <mailto:Teddyberen%40aol.com>

> <mailto:Teddyberen%40aol.com>

> > > <mailto:Teddyberen%40aol.com>> wrote:

> > > > > >

> > > > > > I must have missed the email for lace cookies. May I ask

> someone to

> > > > > please

> > > > > > post it.

> > > > > > Thanks

> > > > > > Diane M/Florida

> > > > > >

> > > > >

> > > > > --

> > > > > Food Coach Marque

> > > > > " Love Your Body, Love Your Life "

> > > > > www.Marque.com

> > > > >

> > > >

> > > > --

> > > > <http://profile.mygamercard.net/cepwin

> <http://profile.mygamercard.net/cepwin>>>

> > > > <http://profile.mygamercard.net/cepwin

> <http://profile.mygamercard.net/cepwin>>>

> > > >

> > >

> > > --

> > > Food Coach Marque

> > > " Love Your Body, Love Your Life "

> > > www.Marque.com

> > >

> >

> > --

> >

>

> --

> Food Coach Marque

> " Love Your Body, Love Your Life "

>

--

> www.celebrate4health.com

December 19, 2006

Hi

Breakfast is a wonderful start to the day. After a night of fasting, it is a

good idea to gently stimulate the digestion and that is why soft cereals are

especially suited. If you are leavng the home, it is also great to have

something uplifting so you can easily move on out. Large, sweet breakfasts often

make you feel drowsy because they slow the digestion down and effect blood sugar

late in the day. Miso soup can be too strong and stimulates the appetite when

taken on a regular basis for breakfast.

Lightly blanched vegetables are a wonderful way to start the day and we enjoy

cabbage steamed with sauerkraut. I know it sounds weird compared to the

conventional breakfasts but it makes you feel light and bright. Soft cereals can

include millet and sweet vegs, whole oats with natto miso condiment, oatmeal and

raisins, cous cous, soft rice with squash and umeboshi. Fried mochi or fried

polenta are also favs in our family. Teas are very good in the morning as are

carrot juice or hot apple juice. I like to add a special breakfast on weekends

such as tofu french toast or home made blueberry/orange pancakes but then there

is time to relax afterwards.

Hope that helps

Blessings

Brown Waxman

www.celebrate4health.com

www.bebabywise.com

info@...

December 19, 2006

Thanks for the tips ! Yes, you gave me some good ideas. The

suggested grains also sound good. I tried rolled oats over the weekend

but I sweetened it with maple syrup. I'm going to try rice sweetener

or perhaps to go the other way miso.

Thanks again!

wrote:

> Hi

>

> Breakfast is a wonderful start to the day. After a night of fasting,

> it is a good idea to gently stimulate the digestion and that is why

> soft cereals are especially suited. If you are leavng the home, it is

> also great to have something uplifting so you can easily move on out.

> Large, sweet breakfasts often make you feel drowsy because they slow

> the digestion down and effect blood sugar late in the day. Miso soup

> can be too strong and stimulates the appetite when taken on a regular

> basis for breakfast.

>

> Lightly blanched vegetables are a wonderful way to start the day and

> we enjoy cabbage steamed with sauerkraut. I know it sounds weird

> compared to the conventional breakfasts but it makes you feel light

> and bright. Soft cereals can include millet and sweet vegs, whole oats

> with natto miso condiment, oatmeal and raisins, cous cous, soft rice

> with squash and umeboshi. Fried mochi or fried polenta are also favs

> in our family. Teas are very good in the morning as are carrot juice

> or hot apple juice. I like to add a special breakfast on weekends such

> as tofu french toast or home made blueberry/orange pancakes but then

> there is time to relax afterwards.

>

> Hope that helps

> Blessings

>

> Brown Waxman

> www.bebabywise.com

> info@... <mailto:info%40celebrate4health.com>

>

--