My friends are going on a road trip this weekend. You know, without me. Being short on funds, finding food on a road trip might be a tad difficult. Baking to the rescue. Sometimes baking can be healthy...or at least a [somewhat] nutritious replacement for food.
Enter oatmeal cookies. Well not JUST oatmeal.
http://allrecipes.com/recipe/oatmeal-raisin-cookies-i/detail.aspx + Replace half the raisins with dried currants. Add sesame to your personal taste. I just shook in the seeds, but you'll need at least a tablespoon. Sesame seeds, while high in fat, also add fiber, small amounts of calcium and totally delicious flavor to your cookies. I found that making one inch round balls and no bigger produced a bite-sized cookie with a crisp bottom perfect for snacking. Ms. T might call this "portion control".
Saturday, September 3, 2011
Tuesday, August 30, 2011
Its a well-known secret that in August in Oregon, blackberries grow everywhere. You can pay to U-pick them at a farm (along with blueberries and raspberries), but lots of people know a place where they grow wild. Indeed I have my own secret spot; an almost unlimited supply of them during the month of August. And if you don't mind tearing your clothes and getting minor flesh wounds from thorn poke-age, you should look yourself! No, I won't tell you where. Not a chance.
So given pounds and pounds of blackberries, what would YOU make?
Cobbler: For my cobbler, I used an old standard, Betty Crocker. Its like a batter+fruit. I found out I don't really like cobbler, but my husband liked it. He's not really hard to please.
Pie: Yesterday I made a pie. I used this one. I added peaches as well. Do take the advice of the reviewer who added lemon juice, it adds much needed tartness to the pie.
Crisp: This is still in the works, though I have to admit that its a much healthier dessert than pie. Using rolled oats and 1/3 the butter, its a great alternative for those on a diet. Updates later on the taste.
Don't have a blackberry patch? Substitute frozen. While I probably wouldn't eat frozen blackberries raw, when they are cooked there isn't really a noticeable difference...