The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn
Category Archives: White Flour
Glazed Twists
Hot chocolate and a sweet bread are among my favorite “treats” for breakfast. These pretty little twists bake up quickly in the morning because you can put the dough in the refrigerator overnight! –Mellyn
Blueberry Sweet Rolls
I adore bread — whether it’s a honey wheat loaf, garlic breadsticks or doughnuts. But even in the bread category, I have my favorites – and sweet rolls definitely top the list. These blueberry rolls are mildly sweet without being overpowering. Soft and delicious, they satisfy my need for comfort food every time! –Mellyn
Mini Pineapple Pepperoni Pizzas!
Pizza is just one of those things…it’s hearty and just naughty enough to be really satisfying. Our family loves to make mini pizzas, and I keep the ingredients on hand, so if it’s been a crazy day and we’re all craving something yummy — pizza it is! –Mellyn
Buns
These tasty buns cook up quickly and are the perfect way to get barbecued chicken or roast beef to your mouth! –Mellyn
Date Bars
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.
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Very Berry Pie
Raspberries are my favorite! And after spending the summer picking and preserving them, we really enjoyed this basic fruit pie. Since I forgot to cut slits in it and forgot to bake it over the cookie sheet — it was literally running over with sweet goodness…all over the oven, that is! –Mellyn
Chocolate Chip Pie
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
Great Pumpkin Cookies
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
Bean?! Biscuits
They’ll never know! Since the shortening has been replaced with beans, these biscuits have all of the comfort and none of the guilt! Why would I do such a thing?! Two reasons. First, although shortening is shelf stable, it only lasts about 2 years from the date of manufacture (according to the Crisco website). Dry beans last 30+ years! Second, shortening is horrible health-wise. Using beans eliminates nearly 50 calories and 5 grams of fat per biscuit, while dumping the hydrogenated fat and boosting calcium, potassium, iron and fiber.
For more info about my bean “experiments,” be sure to read Bonkers for Beans!
– Mellyn
