Sometimes cookies are just necessary. And I love these because I feel like they do have some redeeming qualities — beans and whole grains — along with enough sweet to satisfy my cravings! –Mellyn Continue reading
–From Kristen K.
Perfect for picnics and potlucks, these peanut butter bars are sure to please! Kristen used to bring them to all of our big gatherings and whenever our family makes them now, we think of her.
I couldn’t resist playing with the recipe just a little. I had good results cutting back the sugar and replacing some of the butter with (surprise!) beans. With the sweet, creamy frosting on top, my family didn’t even notice! –Mellyn
Peanut Butter — crunchy or creamy –it’s one of my favorite things! Whether we’re eating it by the spoonful, slathering it on our sandwiches or enjoying it in a main dish or dessert, we just can’t seem to get enough. This week I’ll share a smattering of our favorite standbys, in addition to some new recipes we came up with especially for peanut butter week!
Ooey gooey chocolately…that’s how I’d describe this bar cookie! It’s kind of a cross between a granola bar and a no-bake cookie. –Mellyn Continue reading
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her! Continue reading
From Julie L.
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn
These began in my kitchen one day when I realized my mornings were too crazy. I decided to plan ahead and made up several jars of pre-measured ingredients for our morning oatmeal. Then in the morning I just bring my water to a boil and pour in the rest! It makes breakfast so easy I can do it with a baby in my arms, and one hanging hungrily on each leg too!
Weeks later I discovered that if I made pretty layers in my jars, they make a great gift for a new mommy or someone not feeling well. I used to just take dinner to families in need. Now I can add breakfast! Continue reading
The best place to find easy recipes with simple basic ingredients is my grandmother’s recipe box. As the wife of a dairy farmer she cooked with what she had and that is what her recipes call for. I loved her cooking as a child and I am still looking toward her, through her recipes, for advice!
Recipe courtesy of Grandma C. Continue reading
I put dried plums, from my aunt’s plum tree, in these scones, but any dried fruit will work. Try raisins, dried cranberries, pears or apples! Continue reading
–From Beth L.
The perfect chocolate chip cookie! I’ve been making these since I was 8-years old, and I’ve never found another chocolate chip cookie recipe that could rival it! Of course I had to try them with beans, and I got good results using half oil and half beans in place of the butter. However, even with the butter flavoring, I still missed the butter flavor. This is one recipe I plan to use my precious butter for…although I could probably live with half butter, half beans. Beth says to make sure you eat them immediately or freeze them right away! –Mellyn
- 1 cup butter OR 1/2 cup oil AND 2 T navy bean flour, 1/2 cup water, and 2 tsp Wilton’s butter flavoring
- 2 large eggs OR 4 tablespoons egg powder and 6 tablespoons water
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 cups flour
- 2 cups semisweet chocolate chips
- Combine butter (or use bean substitute*), eggs and sugars, and beat until creamy.
- Add remaining ingredients except chocolate and stir until smooth.
- Mix in chocolate.
- Bake at 375 degrees for 10-12 minutes.
*If using beans and oil instead of butter, whisk navy bean flour and water in a glass bowl or measuring cup and microwave for 30 seconds. Whisk and repeat 3 more times. The resulting mixture is the equivalent of 1/2 cup of navy beans, blended with liquid. You can also use navy beans, blended with liquid. I prefer the flour because I can mix up the exact amount I want! You can read more about using beans in your baking, if you click on the tab labelled “Tips & Tidbits.” Don’t forget to add your butter flavoring if you’re making this with beans!
This pie is a cross between a pie and a crisp. It’s so good, I couldn’t even get the picture taken before a slice was gone! Don’t be put off by the GIGANTIC list of ingredients. With an oatmeal crust you can press into the pan, this dessert comes together really quickly. Even my father-in-law, who’s not a big pie fan, enjoyed it! –Mellyn
Dried apples go quickly in our house. My kids will eat them by the handfuls. If I have a chance I love to make this for breakfast. It has simple ingredients and it disappears almost as fast as the apples by themselves.
Now that my eyes are open to the many things that can be done with pumpkin, I’m excited to try more and more recipes. Unfortunately, many call for fresh ingredients. Sometimes making them out of food storage works well (with a little tweeking); sometimes it doesn’t. I was happy when I got this butter spread to work. The sugar really enhances the cranberries, and it was spreadable and yummy.
One cool, fall evening I was craving pumpkin. Up until then I usually filled my pumpkin cravings by making pumpkin cookies or pumpkin roll. A friend mentioned this healthier option for pumpkin, and I was hooked. This recipe is a great way to fill your kitchen and your mornings with the smell of the fall season. It also inspired me to look at pumpkin as a healthy food — not just dessert.