Sunday, February 13, 2011
Here is a delicious use for cookie crumbs. I like using Nilla wafers or gingersnaps but you can use any kind you like - storebought or homemade. Once I made this with low-fat lemon cranberry cookies and used lemon extract instead of vanilla. It turned out fantastic! Just pulverize the cookies in a food processor or crush them in a plastic bag with a rolling pin. (This can be quite therapeutic, lol).I have made this with and without nuts and it's good either way. Slivered almonds work really well, as do walnuts.Vanilla Cookie Crumb Cake1 loaf | adapted from Kellogg's Kitchens1 1/2 cups finely crushed cookie crumbs1/2 cup flour1/3 cup brown sugar 2 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 1 egg 2/3 cup milk 2 tbsp oil 1/2 tsp vanilla 3/4 cup toasted, chopped nuts 1. Preheat oven to 350 degrees F. Stir together cookie crumbs, flour, brown sugar, baking powder, soda, salt and nuts. 2. In a separate bowl combine the liquid ingreedients then add to dry ingredients all at once. 3. Pour batter into an 8.5 x 4.5 inch loaf pan. Bake for 35-45 minutes or until a toothpick comes out clean. Drizzle a simple glaze on top if desired or serve plain.