Friday, June 8, 2012

Fluffy Lemon Bars


1/4 C. oat flour (I just used oats ground in my food processor)
1/4 C. wheat flour - I actually used a little less than 1/4 c. then filled the rest of the cup with....
2 Tbsp ground flax
1 C. raw almonds, ground to a fine meal in a food processor)
1/4 C. light agave nectar
1 tsp ground cinnamon
1 Tbsp canola oil

1 Tbsp unsalted butter, room temperature
2/3 C. light agave nectar
2 large egg yolks
Juice & freshly grated zest of 2 lemons
1/2 C. barley flour (I used all-purpose)
1 C. evaporated milk
3 large egg whites

Preheat the oven to 350°F. Lightly oil an 8x8-in baking pan with canola oil spray. (This actually made REALLY thick bars, so if you prefer your lemon bars to be thinner, I'd use a 13x9-in pan.)

To make the crust, mix all the crust ingredients together in a bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.

To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks. Add the lemon juice, zest, flour and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for approximately 1-2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. 

Remove from the oven and cool on a cooling rack completely before cutting into bars. Store covered in the refrigerator.

Recipe taken from "Baking with Agave Nectar"  by Ania Catalano. Adapted by Jen.

Tuesday, May 22, 2012

Melt-In-Your-Mouth Muffins

Ingredients for Muffin Mix:
* 3 cups whole wheat flour
* 1 cups ground flaxseed
4 cups all-purpose flour
3 cups sugar
2 Tbsp baking powder
2 tsp salt
2 tsp cinnamon
2 tsp nutmeg

Combine and store in an airtight container.
*If you don't want to use whole wheat flour or flaxseed, just use 8 cups all-purpose flour. 

Directions for Muffins:

2 3/4 Cup Muffin Mix
1 egg beaten
1 C. milk
1/2 C. Melted butter, coconut oil or applesauce
1 C. fruit

Combine the liquids in a small bowl. Add dry ingredients. Stir until moist. Should be lumpy.
Fold in fruit of your choice. (I often do 1/2 banana along with 1 or 2 other fruits. Banana, strawberry, chocolate chip is our favorite, so far.)
Pour into greased muffin tins.
Bake in preheated oven at 400°F for 18-20 minutes.


Any fruit can be used. Fresh, dried, etc. If you want a topping mix sugar (brown or white) with oatmeal and butter.

Recipe from Diane from TX. Adapted, just a bit, by me. :-)

Monday, April 9, 2012

Ham & Cheese Soup

1 C. Carrots, shredded
¼ C. Green onion, sliced
3 Tbsp butter or margarine
¼ C. All-Purpose flour
2 C. Milk
1 Can chicken broth (10 ¾ oz)
1 1/2 C. Cooked Ham, cubed
1 C. Cheddar Cheese, shredded
½ tsp Worcestershire sauce
1/8 tsp. Black pepper

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in ham and cheese. Cook and stir over low heat until cheese melts. Serve hot.

Wednesday, February 15, 2012

Grandma's Brownies

2 C. Sugar
1/2 C. Butter
1 tsp Vanilla
3 eggs
8 Tbsp cocoa in a 1 C. measuring cup, fill the rest of the cup with all-purpose flour, plus one more cup of flour.
If needed, add few drops of water

Preheat oven to 350°F. Grease and flour a 13x9 in pan.
Mix together until blended. Don't mix too much!
Bake for about 22 minutes or until toothpick comes out clean.

Recipe by my Grandma B.

Tuesday, January 24, 2012

Cranberry Chicken Salad

1 12.5 oz Can Chicken
1/4 C. sliced or slivered almonds (or any nut you prefer)
1/4 C. Cranberry Mustard Sauce (click here for recipe)[
1/4 C. dried cranberries

Mix all ingredients together. Serve on whole grain bread or La Choy Chow Mein Noodles.

Recipe by Jen. Enjoy!

Cranberry Mustard Sauce

½ C. Jellied Cranberry Sauce
1 ½ Tbsp Dijon Mustard
Agave Nectar to taste (about 2 tsp is good for us)

Combine Jellied Cranberry Sauce, Dijon Mustard and Agave Nectar in a small saucepan. Heat and serve.

Apricot Dipping Sauce

1 C. Apricot Preserves
2 Tbsp. Dijon mustard

Combine apricot preserves and Dijon mustard. Heat and serve.