Has anyone even sent cookies to military personnel in IRAQ? Need suggestions...s

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girl scout cookies are th best...thry are packaged great. Any cookie in a fromed tray is good
Source(s):
I work at the post office...do this every day When you pack you cookies to send to military, place a slice of bread in with it. This keeps the cookies fresh and soft.

In Australia we have a biscuit (cookie) called Anzac. (ANZAC meaning Australia New Zealand Army Corp which was our soldiers who battled in the first world war) The cookies were first made and given to the soldiers to keep up their energy reserve and because they kept well and were a tough cookie. The wives and mothers of the soldiers use to bake them for their loved ones who were battling in the war.

Anzac biscuits are a very tasty, sweet, hard, crunchy kind of cookie. It would most likely withstand being thrown from a helicopter.

Here is the recipe:

Ingredients

1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water
Method

Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..

Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

Pour the liquids into the dry ingredients and mix well.

Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.

Bake in a moderate oven, 180C / 350F, for 15-20 minutes.

Cool on a wire rack and seal in airtight containers.

Tips

The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.

If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container! Even a rectangle childrens lunchbox with a tight seal and taped up before being sent will keep the cookies fresh. If you pack and stack the cookies firmly into the container they shouldnt need anything else added to help them from breaking.

Please send on my best wishes to all our soliders (Australian & USA) and tell them they do us proud!

Cheers from

Lady, Melbourne Australia

I HEAR WATER IS PREMIUM THERE, AND WITH ALL THE SAND AND HEAT THEY REALLY LIKE THOSE MOIST TOWLETS LIKE THE BABY WIPES...AS FAR AS COOKIES OR CANDIES GO MEYBE APPLETS AND COTTLETS? OR SOME KIND OF TOFFEE NUTS LIKE,PEANUT BRITTLE?


Recipe: Applets, Cotlets and Fruit Jellies

Applets

2 c. unsweetened applesauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. vanilla
4 c. sugar
1 c. chopped walnuts

Combine applesauce, sugar (put gelatin in 1/4 cup water)and gelatin mixture in a kettle. When this comes to a boil, let boil 20 minutes. Take off heat and add chopped walnuts and vanilla. Pour into a square greased pan and let set overnight.
In the morning, cut in small squares and roll in powdered sugar.

Applets

3 pkg. Knox gelatine
1 1/4 c. applesauce
2 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. orange extract
1 c. walnuts, finely chopped

Soak gelatine in 1/2 cup applesauce for 10 minutes. Combine 3/4 cup sauce with sugar; bring to a boil. Gradually, add gelatine; stir until dissolved. Return to gentle boil for 20 minutes, stirring constantly. Stir in extracts and nuts; pour into 8 x 12-inch buttered pan. Chill 24 hours; cut into cubes and roll in powdered sugar.
Note: If apricot or peach is substituted, omit orange extract.

Applets

1 c. frozen apple juice concentrate, undiluted
1 c. applesauce
1/2 c. cornstarch
2/3 c. chopped nuts
1 tsp. vanilla
2 Tbsp. finely chopped nuts
coconut (optional)

Mix cornstarch with apple juice concentrate. Add
applesauce and cook until thickened, stirring constantly. Add nuts and vanilla. Pour into 9-inch square pan. Sprinkle with finely chopped nuts. Refrigerate until cold. Cut into squares. Roll in coconut, if desired, or keep plain. Dry in the open air. Store in tightly closed container in a cool, dry place or refrigerate.

Fruit Jellies

4 envelopes unflavored gelatin
1 1/4 c. cold water
1 (6 oz.) can frozen or canned grape or orange juice

Sprinkle gelatin over water in medium-sized saucepan. Stir over low heat about 5 minutes until gelatin is completely dissolved. Remove from heat and stir in juice. Pour into a square pan. Refrigerate 2 hours or more until firm. Cut into squares. Jellies will keep several days in refrigerator.

Aplets and Cotlets

2 c. thick unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz.) pkg. lemon gelatin
2 Tbsp. cornstarch
4 c. sugar
2 tsp. lemon extract
2 c. chopped nuts
powdered sugar

For Aplets: Combine applesauce, gelatins, cornstarch and sugar, stir and cook over low heat to boiling, stirring constantly. Simmer 20 minutes. Remove from heat and add nuts and lemon extract, mix thoroughly. Pour into 9 x 13-inch pan lined with heavy duty aluminum foil. Do not grease. Leave in pan at room temperature 24 hours. Turn onto board covered with powdered sugar. Carefully remove foil. (May be a little sticky.) Cut in small pieces, roll in powdered sugar. Allow to air-dry 24 hours before storing in refrigerator or freezer.
For Cotlets: Substitute drained apricots, pureed in blender, for applesauce. Substitute orange gelatin (3 oz.) or apricot gelatin for the lemon gelatin. Omit lemon extract. Follow directions for Aplets. Makes about 2 pounds of candy.

Cotlets

2 c. dried apricots
1/4 c. gelatin
1 1/2 c. sugar
1 c. water
1/4 c. white corn syrup
3 Tbsp. lemon juice
1/2 tsp. grated lemon rind

Wash apricots. Cook in water to cover about 40 minutes. Press through sieve. Soak gelatin in 1 cup water 5 minutes. Mix all ingredients and cook 2 minutes over low heat, stirring constantly. Cool and pour into pan lined with waxed paper. Let stand overnight. Cut into squares and roll in powdered sugar.
Source(s):
http://www.recipelink.com/gm/21/4344 My hat is off to you, for remembering our guys and gals that are serving our country.

I remember that it was always a special treat to receive goodies from home. no none

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