Hello, I'm Sister Carlos, Melissa's mother-in-law and my husband is currently serving as the President of the Philippines Cauayan Mission.
This is a great cookie to serve for breakfast or other snacks. I got the recipe from Sister Edwards the wife of our Area President here in the Philippines. She got it from Sister Jensen. Anyway, everyone loves these cookies.
From Sis. Lona Lee Jensen, wife of Elder Jay E. Jensen
Doctor Richard Hardy's High-Fiber cookie (for missionaries and everyone else who needs high fiber and low sugar cookies)
Heat together to soften fruit:
1 cup raisins or cut up prunes ( dried apricots, craisens are good too!)
1 cup water
Blend and mix with water and fruit:
1 cup oil or margarine
1 cup sugar
Add to previous ingredients:
3 eggs
2 cups grated carrots or Zucchini squash (I do 1 to 11/2 cups carrots or zucchini and then I add a half cup to a cup of mashed banana, or crushed pineapple or grated apple)
1 cup All Bran cereal (any flaky type cereal will do)
Finally add to all of the above:
2 cups Whole Wheat flour (I can’t get whole wheat here and so I use regular)
2/3 tsp Baking soda
2/3 tsp salt
1 ½ tsp cinnamon
1 cup chopped nuts
2 cups 1 Minute uncooked oatmeal cereal (I use old fashioned oats)
Bake at 350 degrees for about 12 minutes.
*They will be very moist, therefore do not store in a covered container, unless storing in the refrigerator. I leave mine on the cupboard, uncovered, until they get dried out some (up to a couple of days, maybe, depending on the humidity in your climate).
History of this recipe: In South America, Dr. Richard Hardy served several missions as medical advisor and attended to the needs of the missionaries for many years. He found that they often had problems that were directly related to their diet which lacked fiber. He developed this recipe for them. They can be a breakfast cookie or an snack during the day. They are very moist. They are lower in sugar than most cookie recipes so some people may need to get used to that aspect of them. I personally love them, especially when loaded with nuts.
Tuesday, July 12, 2011
Sunday, June 5, 2011
Cinnamon Bun Pancakes
I cannot take credit for this recipe. It came from The Pioneer Woman's recipe blog. Ree (the Pioneer Woman) has fabulous (albeit not always low fat) recipes. Anyway, these pancakes were really good and of course the kids appreciated that they could have frosting for breakfast...
Cinnamon Bun Pancakes
Cinnamon Bun Pancakes
- 1-1/2 cup All-purpose Flour
- 3 Tablespoons White Sugar
- 1/2 teaspoon Salt
- 4 teaspoons Baking Powder
- 1 Tablespoon Cinnamon
- 2 whole Eggs Beaten
- 1 cup + 1 T Milk (depending on how thick you like them)
- 2 Tablespoons Corn Syrup
- 1/4 cup Butter, Melted
- 1 Tablespoon Vanilla
In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with icing drizzled over the top.
Maple Butter Icing:
In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with icing drizzled over the top.
Maple Butter Icing:
- 1 cup Powdered Sugar
- 1/4 cup Butter, Melted
- Dash Of Salt
- 1 Tablespoon Maple Syrup
- 1/4 cup Milk (more If Needed)
Monday, March 14, 2011
Quick Pizza Crust
This makes a good soft crust that is fairly thin. We love it plain or with herbs added.
1 C warm water
1 1/2 t yeast
1 t salt
1 T olive oil
1 T sugar or honey
2 C flour (We usually use white whole wheat but it is also good with plain white or a mix of the two)
Mix all together and let rest for 15 minutes. Roll, top and bake at 500 (yes, really that hot) for 11-13 minutes. Watch it close, because this is obviously a very hot oven temp! Enjoy!
1 C warm water
1 1/2 t yeast
1 t salt
1 T olive oil
1 T sugar or honey
2 C flour (We usually use white whole wheat but it is also good with plain white or a mix of the two)
Mix all together and let rest for 15 minutes. Roll, top and bake at 500 (yes, really that hot) for 11-13 minutes. Watch it close, because this is obviously a very hot oven temp! Enjoy!
Herbed Whole Wheat Pizza Crust
This is a recipe from the King Arthur Flour cookbook Whole Grain Baking. The recipes have been really great so far and of course they all involve King Arthur Flours which are the best! (Sidenote: All the recipes are whole grain but not necessarily low fat...)
3 3/4 C white whole wheat flour
1 T plus 1 1/2 t instant yeast
1 1/2 C cold water
1 T honey
1 T olive oil
2 t salt
1 T dried oregano
1 T dried basil or rosemary
1/2 t cayenne pepper (I left this out for my kids' sake)
DIRECTIONS:
Measure 2 cups of the flour into a medium mixing bowl and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.
Stir in the olive oil, salt, herbs and pepper, then add the remaining 1 1/4 cups flour. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until shiny and elastic but still soft. (I just left mine in the mixer for three or so minutes with the dough hook.) Resist the temptation to keep adding flour--this should be softer than bread dough. The whole grains will also soak up more of the water in the dough as it rests. Divide in two and let rest for 1 1/2 hours. Roll into two pizzas, top & bake at 450 for 12+ minutes and voila!
PS: I recently discovered that my kids love "cheese and rosemary pizza", which is actually this crust recipe with no sauce & topped with finely chopped spinach and cheese. Ha!
3 3/4 C white whole wheat flour
1 T plus 1 1/2 t instant yeast
1 1/2 C cold water
1 T honey
1 T olive oil
2 t salt
1 T dried oregano
1 T dried basil or rosemary
1/2 t cayenne pepper (I left this out for my kids' sake)
DIRECTIONS:
Measure 2 cups of the flour into a medium mixing bowl and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.
Stir in the olive oil, salt, herbs and pepper, then add the remaining 1 1/4 cups flour. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until shiny and elastic but still soft. (I just left mine in the mixer for three or so minutes with the dough hook.) Resist the temptation to keep adding flour--this should be softer than bread dough. The whole grains will also soak up more of the water in the dough as it rests. Divide in two and let rest for 1 1/2 hours. Roll into two pizzas, top & bake at 450 for 12+ minutes and voila!
PS: I recently discovered that my kids love "cheese and rosemary pizza", which is actually this crust recipe with no sauce & topped with finely chopped spinach and cheese. Ha!
Yogurt Waffles
I am always looking for ways to reduce or eliminate the oil in recipes and substitute yogurt instead. You can do it with a lot of sweet breads with success, so when I came across this recipe I decided to give it a try. They turned out great! We ate them with some fresh raspberry jam & cream although I'm sure they'd be good with anything!
- 3/4 C white whole wheat flour
- 1 C oat flour (oats ground up in the blender)
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (16 ounces) vanilla yogurt (I used 1 vanilla & 1 mixed berry)
- 2 eggs
- 2 T butter, melted
DIRECTIONS
- In a bowl, combine the flour, baking powder, baking soda and salt. Beat in yogurt, butter, eggs & butter until smooth. Bake in a preheated waffle iron golden brown. Top with flavored yogurt and fruit. Makes 4-6 waffles.
Sunday, November 21, 2010
Pumpkin Rolls
These were really, really good!! Well worth the effort of making them. I mean seriously, they were really good! They were of course amazing hot, but the pumpkin flavor developed more after they cooled. Don't be intimidated by the directions. I included them all for anyone who hasn't made a cinnamon-type roll before, but if you have, then you'll know what to do without reading every word of the directions.
No-Knead Pumpkin Rolls with Brown Sugar Glaze
Makes 16-18 rolls
For the dough:
1/4 cup water 1 scant tablespoon yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
One 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour (I recommend using ONLY King Arthur Bread Flour)
For the filling:
1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional)
For the glaze:
1/4 cup butter
1/2 cup milk
1 cup brown sugar pinch salt
2 1/2 cups powdered sugar
Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.
Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.
Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.
While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.
Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.
No-Knead Pumpkin Rolls with Brown Sugar Glaze
Makes 16-18 rolls
For the dough:
1/4 cup water 1 scant tablespoon yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
One 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour (I recommend using ONLY King Arthur Bread Flour)
For the filling:
1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional)
For the glaze:
1/4 cup butter
1/2 cup milk
1 cup brown sugar pinch salt
2 1/2 cups powdered sugar
Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.
Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.
Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.
While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.
Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.
Tuesday, November 16, 2010
Granola!
I found this recipe a while ago and we've make it once or twice a week ever since. It is really good dry, in milk, with yogurt, with fruit, with cream and even uncooked! You can make it pretty healthy, which is great because my kids love it too!
Ingredients
4 tablespoons unsalted butter
1/2 cup white whole wheat flour (King Arthur brand)
1/2 teaspoon baking soda
1/2 cup light brown sugar
1/2 teaspoon salt
Large pinch of ground cinnamon (sometimes I use a lot more)
Large pinch of freshly grated nutmeg
2 Cups thick-cut oats
1/2 cup pure maple syrup OR agave OR honey
1 cup sliced almonds or pecans
Directions
1. Preheat the oven to 375°. Grease or butter a roasting pan or large cookie sheet. In a large bowl, mix the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Stir in remaining ingredients until it's a sticky sort of mixture; transfer to the prepared pan. Bake for 15-18 minutes, stirring occasionally, until crisp. Let cool.
**I also add wheat germ and bran flakes (the tiny shredded ones that are the same texture & size as wheat germ) and coconut. You can really add them in any amounts as long as you end up with a semi-sticky mixture at the end. You can also cook it and then pack it down when you take it out of the oven and it will dry in bigger chunks. If you feel like it's browning too much or needs to be crispier, then cook it for the 15 min. and turn the oven off, open it and leave the granola in. One last thing--pecans seem to make it cook much faster than almonds so watch out!
Ingredients
4 tablespoons unsalted butter
1/2 cup white whole wheat flour (King Arthur brand)
1/2 teaspoon baking soda
1/2 cup light brown sugar
1/2 teaspoon salt
Large pinch of ground cinnamon (sometimes I use a lot more)
Large pinch of freshly grated nutmeg
2 Cups thick-cut oats
1/2 cup pure maple syrup OR agave OR honey
1 cup sliced almonds or pecans
Directions
1. Preheat the oven to 375°. Grease or butter a roasting pan or large cookie sheet. In a large bowl, mix the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Stir in remaining ingredients until it's a sticky sort of mixture; transfer to the prepared pan. Bake for 15-18 minutes, stirring occasionally, until crisp. Let cool.
**I also add wheat germ and bran flakes (the tiny shredded ones that are the same texture & size as wheat germ) and coconut. You can really add them in any amounts as long as you end up with a semi-sticky mixture at the end. You can also cook it and then pack it down when you take it out of the oven and it will dry in bigger chunks. If you feel like it's browning too much or needs to be crispier, then cook it for the 15 min. and turn the oven off, open it and leave the granola in. One last thing--pecans seem to make it cook much faster than almonds so watch out!
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