I found this recipe here and am going to give it a whirl for Miss Trible. She loves cereal bars and well they're expensive. And full of junk.
1 Cup Butter or Margarine -- Softened
1 Cup Brown Sugar
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.
Wednesday, October 28, 2009
Wednesday, July 15, 2009
Only the Best Strawberry Lemonade
It's summer here in Maine and that calls for Lemonade. I prefer mine with strawberries in it...oh so yummy.
1 cup of lemon juice
1 cup of sugar (sometimes I use only 3/4 c)
1 cup of water
Mix together until the sugar is dissolved well. This is the base for your lemonade ~ a syrup if you will. Add in 3-4 cups of cold water to dilute it.
Next you want to smash up some strawberries and just pour them in. I generally use the older strawberries that are a little sketchy in the fridge but aren't bad. (It's a good way to be frugal) Sometimes I'll use frozen berries but never frozen with sugar added. That's WAY to sweet!
Also in the hot summer you can plop in your glass a couple of frozen whole berries to act as an ice cube ~ prevents your beverage from being watered down and it looks pretty!
Enjoy!
1 cup of lemon juice
1 cup of sugar (sometimes I use only 3/4 c)
1 cup of water
Mix together until the sugar is dissolved well. This is the base for your lemonade ~ a syrup if you will. Add in 3-4 cups of cold water to dilute it.
Next you want to smash up some strawberries and just pour them in. I generally use the older strawberries that are a little sketchy in the fridge but aren't bad. (It's a good way to be frugal) Sometimes I'll use frozen berries but never frozen with sugar added. That's WAY to sweet!
Also in the hot summer you can plop in your glass a couple of frozen whole berries to act as an ice cube ~ prevents your beverage from being watered down and it looks pretty!
Enjoy!
Saturday, June 27, 2009
Fruit Pizza
This was served at a school function recently and I loved it. I have the recipe on a real piece of paper, but know that I will never remember where the paper is when I want to make it or look it up on-line. So I'm putting it here for my own reference!
18oz Refrigerated Cookie Dough (Sugar or choc chip)
8 oz pk of cream cheese softened
1/3 c of sugar
4 cups of Assorted Fruit
Preheat oven to 350*. Flatten cookie dough with your hand on a nonstick cookie sheet or baking stone. Finish rolling out the dough using a lightly floured rolling pin to almost cover the entire stone or sheet. Bake 18-20 minutes or until golden brown being careful to not overbake. Cool for 10 minutes and then loosen with a long serrated knife. Cool completely.
Wash and slice fruit as necessary. Combine cream cheese and sugar in bowl until smooth. Spread cream cheese mixture onto completely cooled cookie. Arrange fruit slices in a pattern on top! Cut and serve! YUMM!
18oz Refrigerated Cookie Dough (Sugar or choc chip)
8 oz pk of cream cheese softened
1/3 c of sugar
4 cups of Assorted Fruit
Preheat oven to 350*. Flatten cookie dough with your hand on a nonstick cookie sheet or baking stone. Finish rolling out the dough using a lightly floured rolling pin to almost cover the entire stone or sheet. Bake 18-20 minutes or until golden brown being careful to not overbake. Cool for 10 minutes and then loosen with a long serrated knife. Cool completely.
Wash and slice fruit as necessary. Combine cream cheese and sugar in bowl until smooth. Spread cream cheese mixture onto completely cooled cookie. Arrange fruit slices in a pattern on top! Cut and serve! YUMM!
Wednesday, February 11, 2009
Turkey
I know, I know, it's February and I'm talking Turkey. Seriously I have a GREAT turkey recipe. Go here to learn why I needed a new turkey recipe in the first place. Anyway, I've noticed that my local grocery store has had Turkey's marked down recently. Today I bought one. So this week at some point I've got a turkey to roast. HERE is my recipe. I use about 1/4 of the salt, b/c I don't want it to seem like I've been licking a salt block. But it is OH.SO.GOOD.
Strawberry Sorbet
Yet another favorite in our house that I had forgotten about! I was making baby food today and found some strawberries in our freezer and decided to make sorbet out of them. SOOO good and a yummy treat!
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
Sunday, February 8, 2009
Crusty Bread
So easy, and SOOO Yummy! I had forgotten about this recipe until last week and dug it back out. Good on those cold nights!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
2 cups flour
3/4 c water
1 tsp yeast
1/2 tsp sugar
1 tsp salt (I use just a pinch!)
1 tsp olive oil
1 tsp Vital Wheat Gluten
Mix together in mixing bowl and kneed for 10 min (15 by hand). Cover and let rise for 60-90 minutes or until doubled in size. Dump out and cut into two pieces. Form each piece into a loaf and then let rise again for another hour.
Preheat oven to 450.
Bake on a heated baking stone or baking sheet for 20 minutes.
Try to let them cool for 30 minutes before slicing and eating...usually though in our house they get devoured pretty quickly!
Enjoy!
Sunday, January 18, 2009
Baked Beans
A favorite in our house, and a great way to warm the house with the oven on! Smell's SOOO yummy
1 pk of beans
1 onion
1/3 cup of Molasses
1/4 cup Brown Sugar
1/4 tsp dry Mustard
Salt & Pepper to taste
1/2 stick of butter
Soak beans overnight in your bean pot ~ you'll want to fill it with water pretty much to the top.
The next morning add onion, molasses, brown sugar, mustard, salt & pepper. Stir. Put in a 250* oven for 7-8 hours. During the last half hour to hour add in your butter. This replaces the need for bacon or any other pork/fat product. You'll want to refrain from opening your bean pot often, as that will let more the water escape than necessary. If you notice your beans starting to go dry add a little bit of water, but it shouldn't be necessary.
Serve with pickles, homemade bread, cornbread, traditional Maine Red Hotdogs, or Ham. Our family likes it with just homemade bread and some squirts of ketchup!
1 pk of beans
1 onion
1/3 cup of Molasses
1/4 cup Brown Sugar
1/4 tsp dry Mustard
Salt & Pepper to taste
1/2 stick of butter
Soak beans overnight in your bean pot ~ you'll want to fill it with water pretty much to the top.
The next morning add onion, molasses, brown sugar, mustard, salt & pepper. Stir. Put in a 250* oven for 7-8 hours. During the last half hour to hour add in your butter. This replaces the need for bacon or any other pork/fat product. You'll want to refrain from opening your bean pot often, as that will let more the water escape than necessary. If you notice your beans starting to go dry add a little bit of water, but it shouldn't be necessary.
Serve with pickles, homemade bread, cornbread, traditional Maine Red Hotdogs, or Ham. Our family likes it with just homemade bread and some squirts of ketchup!
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