Benjamin Franklin Meal - Replacement Energy Bars Recipe

Benjamin Franklin Meal - Replacement Energy Bars Recipe

Yields: 12 bars

Ingredients:

1 cup whole milk
2 eggs
1/4 cup honey
2 tablespoons unsweetened applesauce
1 tablespoon dark rum (or substitute 1 teaspoon pure vanilla extract)
3/4 cup brown sugar
1/2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 1/2 cups rolled oats (either old-fashion, quick, or instant oat may be used)
1/2 cup semi-sweet chocolate chips
1/2 cup dried cranberries
1/4 cup almonds or walnuts, chopped
1/4 cup raisins

Preparation:

Preheat oven to 350 degrees. Grease or butter a 9- x 13-inch baking pan.

In a large bowl, combine milk, eggs, honey, applesauce, rum or vanilla, and brown sugar. Stir until blended. 

In a separate bowl, combine flour, cinnamon, and baking soda; stir until mixed. Add the flour mixture to the milk mixture and stir until blended. 

Add the oats, chocolate chips, cranberries, almonds or walnuts, and raisins; stir until blended. Spoon mixture into prepared baking pan and smooth out evenly in pan. 

Bake approximately 28 to 30 minutes. Remove from oven and let cool completely before cutting. When cool, cut into twelve (12) bars.

Two bars make a pint-sized meal replacement.  Each bar has 240 calories, 40 grams of carbohydrates, and a full 15 grams of protein.

Makes 12 energy bars.

* Recipe was developed and shared by Kelly Wright from her new The Benjamin Franklin Diet book.

Kelly says, "In 1784, Benjamin Franklin wrote a letter to his friend David LeRoy concerning improvements for traveling by ship. In the letter he provided a list of recommended food items that passengers should carry with them, including almonds, chocolate, eggs, sugar, raisins, rum, and oat bread. I have taken the liberty of turning Franklin’s list of rations into succulent whole grain bars that are perfect for a meal replacement or an energy-packed snack bar. 

The Benjamin Franklin Meal-Replacement Energy Bars were designed to provide all the whole grain and daily nutrition the body needs. You will lose weight if you eat four to six of these per day instead of meals and snacks. These bars are great if you’re on the go and need to have a meal on hand without thinking about it."

Best Chocolate Chip Cookie Recipe

Best Chocolate Chip Cookie Recipe

Yields: 9 dozen

Ingredients:

5 cups old-fashioned rolled oats
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups butter, room temperature
2 cups granulated sugar
2 cups firmly-packed brown sugar
4 eggs
2 teaspoons pure vanilla extract
1 (24-ounce) package semisweet chocolate chips
3 cups chopped nuts (optional)

Preparation:

Preheat oven to 375 degrees F. Either lightly grease or line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking.

Make a powder out of the rolled oats by putting small amounts into the blender or food processor at a time.

In a large bowl, combine powdered rolled oats, flour, salt, baking powder, and baking soda.

In another large bowl, blend butter, granulated sugar, and brown sugar until light and creamy; stir in eggs and vanilla extract. Add the flour mixture; stir until well blended. Stir in chocolate chips and nuts.

Roll dough into golf-ball-sized cookies. Place 2 inches apart onto prepared cookie sheets. Bake 15 minutes or until light brown. Remove from oven and cool on wire cooling racks.

Freezing the Dough: You can freeze this dough. Form the dough into balls and place on a parchment-lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When ready to bake the cookies, place the frozen balls of dough on a baking sheet and bake as directed above (you may have to increase baking time a few minutes).

Yields 9 dozen cookies.

* whatscookingamerica.net

Pumpkin Recipes

Yummy Pumpkin Pancakes

This recipe is too fun! It is super simple to make with amazing results. It is a fun breakfast
to prepare for guests. They will think you spent hours in the kitchen. The flavor of warm
pumpkin pancakes with maple syrup is a fabulous combination.

2 cups Bisquick
2 tbsp brown sugar
2 tsp cinnamon
2 eggs
1 can (12 oz.) evaporated milk

1/2 cups cooked mashed pumpkin
2 tbsp vegetable oil
1 tsp vanilla

In a bowl, combine Bisquick, brown sugar and cinnamon. In another bowl, combine the eggs,
 milk, pumpkin, oil and vanilla. Stir into dry ingredients and mix well.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of
pancakes. Cook until second side is golden brown. Serve with butter and maple syrup.

Toasted Pumpkin Seeds

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1-2 tsp salt

Separate the seeds from pumpkin pulp. No need to wash them, just pull the fibers and excess pulp
off. Leaving remnants of the flesh on the seeds gives them a wonderful pumpkin flavor. In a bowl
coat seeds with oil, butter and salt. Spread and bake on a baking sheet at 225° F until seeds are
golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

Options:

1 tsp Worcestershire sauce

1 tsp soy sauce

chili powder to taste

garlic salt to taste

cayenne pepper to taste

seasoned salt to taste

• Great-Grandma Helen's Squash Pie
• Lazy Evening Pumpkin Soup
• Becky's Butternut Enchiladas
• Mandy's EZ Pumpkin Pie
• Yummy Pumpkin Pancakes
• Toasted Pumpkin Seeds

Great-Grandma Helen's Squash Pie

Great-Grandma Helen always made pumpkin pie with a Pink Banana Squash instead of pumpkin. It is sweet, never stringy and more refined than most varieties of pumpkins. It's shape makes it easy to work with. You can substitute any variety of pumpkin or squash for the cooked flesh.

  

2 cups cooked and mashed Pink Banana squash

3/4 cups sugar

2 eggs, well beaten

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 tps ginger

2 cups milk

2 - 9-inch unbaked pie crust shells

Preheat oven to 450°. Mix squash, sugar, eggs, cinnamon, salt, nutmeg and ginger. Beat with an egg beater. Add the milk and beat until well mixed. Pour into two 9 - inch shells. Bake at 450° for 10 minutes and then turn heat down to 325° for 30 - 40 minutes. Bake until knife inserted in the middle comes out clean.

Lazy Evening Pumpkin Soup 

1 cup cream
1 onion, thinly sliced
1 bay leaf
1 cup chicken broth
1 cup pumpkin, cooked and mashed
1-1/2 tbsp melted butter
1-1/2 tbsp flour

1/2 tsp salt
dash of pepper

Combine milk, onions and bay leaf in saucepan. Slowly bring to a boil. Strain, then combine strained ingredients with chicken broth and mashed pumpkin (save the milk). In a separate pan, make a roux by combining the butter and flour and cooking over low heat for 5 minutes. Add milk mixture to roux slowly and whisk until the soup is smooth. Season with salt and pepper. Simmer for 5 minutes to bring out the flavors.

Garnish with pomegranate seeds, parsley, and cream.

Becky's Butternut Enchiladas

This recipe is my daughter Becky's favorite. It is easy to make, with delicious results. It is easy to modify to your own taste.

1 large Butternut squash cooked and mashed
1 stick butter
2 ears of corn roasted and kernels removed from cob
(you may substitute 1-1/2 cups cooked frozen corn)
1 heavy pinch cumin powder
salt & pepper to taste
1 dozen corn tortillas
green taco sauce
sour cream
2 tbsp vegetable or olive oil

Roast corn ears and remove kernels. Cook and mash the Butternut squash. Place it in a saucepan with one stick of butter. Add the corn and seasonings. Heat thoroughly. Heat the oil in a skillet and lightly cook the corn tortillas. Spoon hot squash mixture into corn tortillas. Roll / fold into thirds with seams underneath. Top with a drizzle of green taco sauce and garnish with a dollop of sour cream. Serve warm.

Mandy's Magic Pumpkin Pie

My youngest daughter would rather be outdoors fishing than baking. This is one of her favorite recipes because it is fast and simple.

1 unbaked pie shell
2 cups pumpkin
1 (15 oz) can sweetened condensed milk (not evaporated!)
1 egg

1/2 tsp nutmeg

1/2 tsp ginger

3/4 tsp cinnamon

Blend together and pour into pie shell. Bake at 375° F for 50 minutes. Cool. Refrigerate at least 1 hour.

How to Cook a Pumpkin

Cooking a pumpkin is much easier than you may think!

Here are some different methods for you to choose from. My favorite varieties to use for baking are Cinderella, Pink Banana Squash and Sugar Pie Pumpkins. You can cook a jack-o-lantern type pumpkin, only the flesh will be watery and stringy. 

Before cooking the pumpkin do the following: 

1. Choose a pumpkin that feels heavy for its size and is firm to the touch.
2. Cut open the pumpkin and remove the seeds and stringy material. 
3. Cut into wedges or halves depending upon cooking method chosen.

Boiling: 
In large pot with approximately an inch of water, add two pounds of chopped pumpkin pieces (the larger the chunks, the longer it takes to cook); bring to a boil, cover, reduce heat, and let simmer. Stir occasionally. Larger pieces take between 20 - 25 minutes to cook; cubing the pumpkin into half-inch cubes results in a quicker cooking time of 10 - 15 minutes. Cook until you can pierce the flesh easily with a fork. When cubing pumpkin, it's easiest to remove the skin first with a potato peeler; when using larger chunks, just peel the flesh from the skin after it's been cooked. Drain and let cool.

Steaming: 
Fill large covered pot with 1 inch water; place a steaming rack inside. Add pumpkin pieces/chunks, cover, and bring to a boil. Reduce heat and steam for 30 minutes (or until tender). Remove flesh from skin once pumpkin has been drained and cooled.

Oven baking:
This is my favorite method. Cut pumpkin in half crosswise and scoop out the seeds and stringy material. If the flesh looks fairly dry, cover the cut side of each pumpkin half with a piece of foil. If it is moist leave it uncovered. Place the pumpkin halves on a baking sheet and bake, foil side up in a preheated oven at 350 °F for about 1-1/2 hours or until the flesh is very tender when pierced with a fork. Don't worry if the edges are browned. The natural sugars actually caramelize and give it a richer more complex flavor. When it is cool enough to handle, scoop out the flesh.

Finishing the Process:
Once the flesh has been removed using any of the above methods, mash with a fork or potato masher, or puree with a food processor or blender until smooth; then simply measure out the amount you need. 

• In general a 5 lb. pumpkin will yield approximately 4 cups of mashed, cooked pumpkin pulp. 
• If you're using a recipe that calls for canned pumpkin, figure one 29 oz. can is equal to about 3-1/4 cups fresh, cooked, and pureed pumpkin. A 16 oz. can of pumpkin is the equivalent of approximately 2 cups of mashed pulp.
• If your pumpkin pulp is too watery you may drain it in cheesecloth or a sieve. Alternatively you can cook it down to a thicker consistency in a sauce pan.

Use fresh pumpkin for all your recipes! You'll be amazed at the taste!

Time Saving Tip:

Depending upon your favorite recipe, place one cup (or 1/2 cup if that is what most of your recipes call for) into a freezer ziploc. Flatten like a slice of bread. Mark the date with a Sharpie and place in your freezer.

Cooked pumpkin pulp freezes extremely well, with no discernable loss of quality even when frozen for months. 

When you are ready to bake your favorite pumpkin bread, cookie, pie etc., just place the ziploc on the counter. It will thaw in about 20 minutes. 

Choosing the Right Pumpkin:

Depending upon the variety, pumpkins and winter squash have different culinary uses. Sweet and refined varieties are best for pies, while dry and dense varieties are well suited for soups and stews.

If you want to toast pumpkin seeds, some varieites have hull-less or semi-hull-less seeds. 

Physical characteristics to look for in choosing a quality and fresh pumpkin or squash:

• Choose a pumpkin that feels firm and heavy for its size.
• Choose a pumpkin that has consistent coloring throughout.
• Turn the pumpkin over and place pressure on the bottom with your thumbs. If it flexes or gives your pumpkin is not fresh.
• Look for soft spots or open cuts that would indicate damage or early spoilage.
• Choose a pumpkin with a solidly attached stem.
• Don't worry about cosmetic blemishes or surface insect damage. They won't affect the taste.

Click the links below for more information on choosing the right variety for you culinary needs.

• Pies
• Breads, Cakes & Cookies
• Soups & Stews
• Stuffing
• Tureens & Bowls
• Stand-alone Dish
• With Marinara Sauce
• Pumpkin Seeds

King Arthur Flour Recipes

Almond Cloud Cookies ▸ Nutty for you What could be better than National Cookie Month? We love everything from old classics like chocolate chip and sugar, to "new classics" – Double Shot Mocha Chunks, anyone? But for now, we're simply going nuts over today's recipes – enjoy! P.J. Hamel, King Arthur Flour baker/blogger MORE GREAT COOKIE RECIPES Salty-Sweet Butter Pecan Cookies Joy's Brown Butter Chocolate Chip Cookies Classic Peanut Butter Cookies this week on our blog PUMPKIN AND SPICE: FIVE FAVORITE RECIPES Gwen Adams / October 11, 2015 Pumpkin and spice and everything fall-flavored! We're sharing our top five favorite recipes featuring this seasonal fruit. FIVE FALL COMFORT FOODS MaryJane Robbins / October 9, 2015 Chilly evenings are the perfect time to gather with friends and indulge in some down-to-earth comfort foods. Let us be your guides to good eats. CARAWAY COOKIES FROM SIFT: A CENTURIES-OLD RECIPE Susan Reid / October 7, 2015 Sift explores a sweet recipe from 1790: a caraway cookie originally called "Desart Cakes." FREEZE AND BAKE ROLLS: A HEAD START ON THE HOLIDAYS PJ Hamel / October 5, 2015 Holidays are hectic – who has time for fresh-baked rolls? You do, when they're freeze and bake rolls: shaped and frozen, then thawed and baked fresh.

Pumpkin Spice Buns

Pumpkin Spice Buns
Recipe courtesy of Food Network Kitchen
Pumpkin spice lattes can't have all the fun. Bake the favorite fall flavor into sweet sticky buns infused with pumpkin puree and drizzled with vanilla glaze.
	Get the Recipe: Pumpkin Spice Buns

A Family Feast Recipes

The Latest Recipe from A Family Feast Jack’s Apple Pudding By Martha on Oct 09, 2015 06:00 am Back when my husband Jack worked for a food service management company (quite a few years ago), his boss challenged everyone on his team to develop a recipe using leftover bread or rolls. In food service, nothing should go to waste, so the motivation behind this contest was to figure out ways to cook with […] The post Jack’s Apple Pudding appeared first on A Family Feast. Click here to read more and see the recipe! »   Recent Posts: Vegetable Shepherd’s Pie Lamb and Eggplant Crostini with Salad Apple-Stuffed Acorn Squash Pumpkin Spice Sugar Cookies Glenn’s Sweet & Spicy Slow Cooker Chili If you would like to change the frequency of this email or update your email address at any time, please update your subscription preferences using the links at the bottom of any email you receive from us. Friend on Facebook Follow on Twitter Forward to a Friend Contents: Jack’s Apple Pudding

Corn Lorraine Recipe | MrBreakfast.com

Corn Lorraine Recipe | MrBreakfast.com

Retro Breakfast Recipes | MrBreakfast.com

Retro Breakfast Recipes | MrBreakfast.com

Updates from That Skinny Chick Can Bake Where recipe magic happens... In the 10/10/2015 edition: Dark Chocolate Tart #ChoctoberFest #Giveaway Classic French Silk Pie #ChoctoberFest #Giveaway Ganache Topped Caramel Bars #Chocotoberfest Apple Pie Pizza #SundaySupper Dark Chocolate Tart #ChoctoberFest #Giveaway By Liz Berg on Oct 08, 2015 01:00 am I made a lemon cake for a 90th birthday party last month. Knowing that my friend, the hostess, would much rather eat chocolate, I also baked this decadent, intensely rich Dark Chocolate Tart. Always Balance the Menu with Chocolate Living in a house of chocoholics, I am well aware a non-chocolate dessert might not be the best way to cap off a celebratory meal. If I’m making coconut bars for a gathering, I’ll bring some brownies, too. The plates of Christmas goodies I pass along to my friends and neighbors includes nut, caramel and ginger treats, but also plenty of fudge or chocolate truffles. My friend, Gini, was hosting a party for her mom and requested a lemon cake. But, like my family, Gini loves chocolate. She’ll come over and watch me bake just so she can lick the bowls. One of her sisters put a bug in her ear as she queried, “Why can’t we have a chocolate cake??” Well, her mom didn’t want chocolate. But I made sure those chocoholics weren’t neglected by baking up this luscious dark chocolate tart. Continue reading: Dark Chocolate Tart #ChoctoberFest #Giveaway Read in browser »   Classic French Silk Pie #ChoctoberFest #Giveaway By Liz Berg on Oct 07, 2015 01:00 am I fell madly in love with French Silk Pie as a teen. But until I made my own from scratch, I didn’t realize how truly exquisite it truly was.  Family Trips to Des Moines My mom loved to shop. It must be genetic. A few weekends a year, the family would pile in our Plymouth Sattelite station wagon, without a radio or even seatbelts, and drive the 30+ miles to the big metropolis of Des Moines, Iowa for a little retail therapy. My parents would often arrange a detour through the art museum in hopes some culture would rub off, then trek to Pier One along with whatever else my mom had on her shopping list. Occasionally we’d return home with a massive box of Sara Lee danish or new tops from the sale racks of the downtown Younkers, but our favorite stop was for a slice of pie before we set out for home. I used to gravitate towards Dutch apple, until I had my first bite of French silk pie. That chocolate number topped them all. Continue reading: Classic French Silk Pie #ChoctoberFest #Giveaway Read in browser »   Ganache Topped Caramel Bars #Chocotoberfest By Liz Berg on Oct 05, 2015 01:00 am It’s pretty much a given that I package up a batch of sweets with Nick when he returns to college. As a caramel fan like his mother, I knew these Ganache Topped Caramel Bars would put a smile on his face. Caramel Fiasco The shortbread crust was a piece of cake, but the first caramel attempt was a bit of a disaster. I have made desserts with homemade caramel from scratch as well as those using melted pre-made caramel candies. This caramel called for sweetened condensed milk and I thought it would be a no-brainer. I cooked the mixture and watched it boil and eventually grow a little darker to an amber shade. But when I removed the molten sugar mixture from the stovetop, the butter had separated and the caramel was far from a smooth consistency. Flop. So I tried again, reducing the amount of butter and using a candy thermometer so I could pull the caramel off the heat at the perfect time. Success. Whew. Continue reading: Ganache Topped Caramel Bars #Chocotoberfest Read in browser »   Apple Pie Pizza #SundaySupper By Liz Berg on Oct 04, 2015 01:00 am Did you know October is National Pizza Month??? A whole 31 days to indulge! But today, I’m shaking things up by baking an Apple Pie Pizza instead of the usual savory cheese topped variety. This post is sponsored by Gallo Family Vineyards. See below for details. Dessert Pizza Dessert pizzas are nothing new, from the fruit numbers made with a cookie dough crust, cream cheese filling and fruit topping to those pizzeria offerings with a bread base and canned pie filling. My kids loved the latter, a frequent treat at their grade school parties. Me? I’d rather make mine at home with a real, buttery pastry crust, sliced apples tossed in warm autumn spices and a streusel topping. You’re drooling, right? The picky hubby has eschewed any oatmeal topping for all the decades I’ve known him. But the cinnamony, apple aroma wafting through my kitchen somehow changed his tune. He even had a before-dinner slice. Well, it is pizza, isn’t it??? And not everyone drinks beer with their pizza. I happen to prefer wine. And Gallo Family Vineyards has you covered Continue reading: Apple Pie Pizza #SundaySupper