Category Archives: Sugar

Date Bars

Posted on by

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 →

French Bread

Posted on by

 

–From Julie L.

This is a fail- proof recipe that promises to delight with every bite! It’s soft, fluffy and melts in your mouth like only white bread can.Smothered in butter we could devour a loaf in just minutes! I use it for pizza crust and awesome sandwich rings –just make a long dough “snake” and wrap it around the edges of your pizza pan. The leftovers nearly always end up as French toast!

Yield: about 20 slices/loaf

  • 1/3 cup sugar
  • 1 Tablespoon salt
  • 1/3 cup oil
  • 2 1/2 cups water — very warm
  • 2 cups flour
  • 3 Tablespoons yeast
  • 6 cups flour
  1. Combine sugar, salt, oil, water, flour and yeast in order.
  2. Slowly begin adding the remaining 6 cups of flour, you may need less.
  3. Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
  4. Let rise until double. (I’ve varied this from 20 minutes, to the recommended 1 hour with good results!)
  5. Form into 2 big loaves. Flatten dough into a rectangle, roll it up and lay it on the pan, seam side down. Cut slits in the top every 2-3 inches.
  6. Place loaves on a big cookie sheet.
  7. Cover and let rise for 20-30 minutes.
  8. Bake at 350 degrees for 20-30 minutes.
  9. Rub top with butter, if desired.

Aunt Beth’s Chocolate Chip Cookies

Posted on by

–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
  1. Combine butter (or use bean substitute*), eggs and sugars, and beat until creamy.
  2. Add remaining ingredients except chocolate and stir until smooth.
  3. Mix in chocolate.
  4. 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!

Fudge

Posted on by

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.

 

Continue reading →

Whole Wheat Baking Mix

Posted on by
I am not usually a “mix” kind of girl, but I have some tried and true “Bisquick” recipes that I reach for in a time pinch. I created this concoction so even when I want to use wheat I can still go for my easy recipes. Don’t worry! If you aren’t a wheat person this recipe is still very valuable. Just use white flour in place of the wheat and you have a cost saving alternative to high priced brand names. Continue reading →