We grew up eating these delicious oatmeal cookies! Now I prefer to skip the shortening and use beans instead –it makes me feel like I’m eating health food! I usually double the batch and freeze the extras for cookies on demand. It makes the texture less crunchy and more chewy. So good! –Mellyn
This recipe came with my husband. Did he carry it around? No, but to have my husband in my life means I must have this recipe. Thanks to my mother-in-law for allowing me the privilege of having both the recipe and my happy hubby!
Smooth, creamy and rich, this hot fudge is a life saver! I made up this recipe one Sunday afternoon when we were craving hot fudge for our ice cream, but didn’t have the right ingredients on hand for any of the recipes I found. It’s smooth, creamy and rich — guaranteed to satisfy your chocolate craving! –Mellyn Continue reading →
Sharon makes these delicious granola bars with applesauce instead of oil — making them a healthy and delicious snack. She says she may try adding some peanut butter in the future, as well! The options are endless! –Mellyn Continue reading →
I have a love-hate relationship with granola bars. I love to eat them, but hate to pay money for something that’s full of corn syrup and other additives. I’ve tried several different recipes over the years, but they were all too much work — until now. This recipe is quick to make, the bars stay together reasonably well, and there’s no corn syrup involved! –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 →
Who doesn’t love brownies?! This is one of our all-time favorite recipes! I couldn’t resist trying it with beans instead of butter, and the result was surprisingly good! My kids thought they’d died and gone to heaven when I let them eat brownies for breakfast! –Mellyn
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 week’s ingredient is chocolate chips. I’m a true believer in storing basic food storage, however there’s definitely room in my pantry for small things that make a HUGE difference. In my opinion, chocolate chips fall into this category. They’re extremely versatile — you can throw them into a trail mix or melt them and use them for dipping. They add a touch of color and flavor to muffins and pancakes, and even my picky eaters are more apt to try something that’s sprinkled with a few chocolate chips.
This recipe comes to us from Julie L. It is truly the best fudge I’ve ever eaten, and believe me, I’ve eaten my share of fudge! In line with my recent curiosity, I had to try it with beans. The texture and taste were good. My only complaint was that I missed the buttery flavor. Stepping out of my comfort zone I ordered a bottle of Wilton’s butter flavoring just to see. It’s routinely used by cake decorators to give a buttery flavor to the shortening frosting that holds its shape better than butter frosting. The result was excellent! Even Julie proclaimed the fudge good.
I adapted this recipe from one my roommate, Mary S., used to make when we were in college! Served with vanilla ice cream, it’ll satisfy all your deep-seated chocolate and sweet cravings! The beans make the top a bit crustier than I remember, but it was still the pie my kids devoured first. –Mellyn
Delicious and reasonably healthy — these are chocolate chip cookies Charlie Brown (and every other kid) will love. As the Mom I love them, too. They freeze well, and (dare I admit?!) we ate them for breakfast last week. Picky boy was all about that! – Mellyn
These gourmet pancakes are nutty and sweet –they don’t even need syrup! I love to serve these to guests and then tell them they’re eating whole wheat pancakes. Seriously…can you believe this is food storage?!