Recipe submitted by Bobbi A.
1 1/2 cups whole wheat flour
3 Tbsp Cocoa or carob powder (prepared with cocoa)
1/2 tsp sea salt
1 tsp baking soda
1 cup honey
6 Tbsp unsweetened applesauce
1 Tbsp apple cider vinegar
1 tsp vanilla
1 cup cold water, rice milk, or skim milk (prepared with skim milk)
Mix dry ingredients together. Add wet ingredients and stir until smooth. Bake in an 8x8-inch pan at 350 degrees for 30 minutes. Frost as desired using canned low-fat frosting, whipped cream apple butter, etc.
Wednesday, April 15, 2009
Snack Mix
Recipe submitted by Lorelei S.
Raisins
Nuts
Dark chocolate soy nuts or dark chocolate chips
Toss everything together and snack away!
Raisins
Nuts
Dark chocolate soy nuts or dark chocolate chips
Toss everything together and snack away!
Maple Sugar Apples and Grahams
Recipe submitted by Sharon N.
2 unpeeled apples, thinly sliced
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1/3 cup fat-free sour cream
2 tsp maple-flavored or pancake syrup
4 graham crackers, broken into 16 small rectangles
Toss apples with sugar and cinnamon. Set aside. Mix sour cream and syrup. Spread evenly onto graham rectangles. Top with the apples and enjoy!
2 unpeeled apples, thinly sliced
1 Tbsp brown sugar
1/2 tsp ground cinnamon
1/3 cup fat-free sour cream
2 tsp maple-flavored or pancake syrup
4 graham crackers, broken into 16 small rectangles
Toss apples with sugar and cinnamon. Set aside. Mix sour cream and syrup. Spread evenly onto graham rectangles. Top with the apples and enjoy!
Chief's Chocolate Caramel Crunch
Recipe submitted by Treasure H.
1 cup Fiber One Caramel Delight cereal
Raisins or cranberries
Sugar-free chocolate or dark chocolate chips
Toss everything together and snack away!
1 cup Fiber One Caramel Delight cereal
Raisins or cranberries
Sugar-free chocolate or dark chocolate chips
Toss everything together and snack away!
Banana Cinnamon Chip Cake
Recipe submitted by ???
You can watch a video HERE
Cake:
3 very ripe bananas
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup cinnamon chips, separated
Topping:
3 Tbsp granulated sugar
1/4 tsp ground cinnamon
Preheat oven to 375 degrees. Butter or spray an 8x8-inch pan. In a medium mixing bowl, mash bananas well with a fork or potato masher. Add eggs and stir well to combine. Add flour, sugar, baking soda, cinnamon, and vanilla. Stir to mix. Add 3/4 cup of the cinnamon chips and stir briefly. Pour batter into the prepared pan. Set aside.
In a small bowl, stir together topping ingredients. Sprinkle evenly over the batter in the pan and top with the remaining 1/4 cup cinnamon chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
You can watch a video HERE
Cake:
3 very ripe bananas
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup cinnamon chips, separated
Topping:
3 Tbsp granulated sugar
1/4 tsp ground cinnamon
Preheat oven to 375 degrees. Butter or spray an 8x8-inch pan. In a medium mixing bowl, mash bananas well with a fork or potato masher. Add eggs and stir well to combine. Add flour, sugar, baking soda, cinnamon, and vanilla. Stir to mix. Add 3/4 cup of the cinnamon chips and stir briefly. Pour batter into the prepared pan. Set aside.
In a small bowl, stir together topping ingredients. Sprinkle evenly over the batter in the pan and top with the remaining 1/4 cup cinnamon chips. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before serving.
Vietnamese Fresh Spring Rolls
Recipe submitted by Bonnie M.
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large shrimp - cooked, peeled, deveined and cut in half
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente and drain.
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the center, place two shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish and hoisin sauce mixtures.
*Hoisin sauce and other ethnic foods can be found on the Asian or Chinese aisle of your local grocery store.
2 ounces rice vermicelli
8 rice wrappers (8.5-inch diameter)
8 large shrimp - cooked, peeled, deveined and cut in half
1 1/3 Tbsp chopped fresh Thai basil
3 Tbsp chopped fresh mint leaves
3 Tbsp chopped fresh cilantro
2 leaves lettuce, chopped
4 tsp fish sauce
1/4 cup water
2 Tbsp fresh lime juice
1 clove garlic, minced
2 Tbsp white sugar
1/2 tsp garlic chili sauce
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts
Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes or until al dente and drain.
Fill a large bowl with warm water. Dip one rice wrapper into the hot water for one second to soften. Lay wrapper flat. In a row across the center, place two shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about two inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish and hoisin sauce mixtures.
*Hoisin sauce and other ethnic foods can be found on the Asian or Chinese aisle of your local grocery store.
Granola
Recipe submitted by Joanne H.
(also published in the ward cookbook)
8 cups regular rolled oats
6 cups rolled wheat (can substitute rolled oats)
2-3 cups coconut
2 cups untoasted wheat germ (can substitute with instant Ralston or wheat flour)
2 tsp salt
1 1/4 cup brown sugar
1/2 cup honey
1 cup oil
1 cup water
3 tsp vanilla
1 lb raisins (optional)
Combine ingredients down to and including salt. Mix thoroughly. In a pan on the stove, mix remaining ingredients, excluding raisins. Pour over dry ingredients. Stir until grains are coated and separated. Bake at 225 degrees for 2 hours, 15 minutes. Stir about every 1/2 hour. Cook longer if you want it crunchier. Stir in raisins after baking and store in tight container.
*Joanne made this recipe into granola bars by combining the granola with melted marshmallows the way you would make Rice Krispies treats.
(also published in the ward cookbook)
8 cups regular rolled oats
6 cups rolled wheat (can substitute rolled oats)
2-3 cups coconut
2 cups untoasted wheat germ (can substitute with instant Ralston or wheat flour)
2 tsp salt
1 1/4 cup brown sugar
1/2 cup honey
1 cup oil
1 cup water
3 tsp vanilla
1 lb raisins (optional)
Combine ingredients down to and including salt. Mix thoroughly. In a pan on the stove, mix remaining ingredients, excluding raisins. Pour over dry ingredients. Stir until grains are coated and separated. Bake at 225 degrees for 2 hours, 15 minutes. Stir about every 1/2 hour. Cook longer if you want it crunchier. Stir in raisins after baking and store in tight container.
*Joanne made this recipe into granola bars by combining the granola with melted marshmallows the way you would make Rice Krispies treats.
Wednesday, February 11, 2009
A little chocolate never hurt...right?
I love me some chocolate! So you can imagine how thrilled I was that Emily chose to host a 'chocolate-dipped' theme for the February Taste of Home. Those of us that attended ate plenty of chocolate-covered cinnamon bears, apricots and blackberries. We also enjoyed Melissa's remaining Christmas Costco truffles and I cheated and brought a self-serve chocolate-peanut butter dip with apple slices, pretzels, and vanilla animal crackers. Everything was so delicious, as you can imagine. I have a much stronger testimony now that fruit and chocolate are meant to be consumed together!
Chocolate Peanut Butter Dip
Recipe submitted by Paige G.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
1 8-ounce brick cream cheese, softened
1 cup creamy peanut butter
1 tsp cinnamon
3/4 cup chocolate syrup
6 Tbsp milk (3/8 cup equivalent)
In a large bowl, beat together cream cheese, peanut butter and cinnamon until smooth. Gradually add chocolate syrup and milk. Mix until well-blended. Serve with fruit, cookies, marshmallows, pretzels, etc.
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