Category Archives: Snacks

Granola Bars

I got this recipe from a blog friend.  We really like them.

4 T butter

1/4 cup packed light brown sugar

1/4 cup honey

2 cups granola (I use my homemade granola)

1 cup rice cereal (Rice Krispies, etc.)

1/4 cup semisweet chocolate chips

1/4 cup peanut butter chips

I doubled this recipe and used a 9 x 13 inch pan.  I sprayed my pan before mixing these up.  Measure the granola and rice cereal into a bowl.  Combine the butter, brown sugar, and honey and bring to a boil.  Stir until the sugar is dissolved, about 2 minutes.  Remove the saucepan from the heat.  Pour over the granola and rice.  Mix well and put into pan.  Press down firmly to evenly fill pan.  I put some wax paper over it and pressed down.  Sprinkle with the chips and then let cool.  Cut into bars when cool.

Raspberry Crumb Breakfast Bar

We have an abundance of raspberries right now.  I was looking for ways to use them, and ran across this recipe.  I liked how these turned out. {print recipe}

Raspberry Crumb Breakfast Bars

Crumb and Crust:

1 1/2 cups whole wheat flour

1 cup packed brown sugar

1 1/4 cup quick oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, cut into 1 inch pieces

Raspberry filling:

1/4 cup packed brown sugar

1 Tablespoon lemon zest

1/2 teaspoon cinnamon

2 Tablespoons flour

1 pound raspberries, fresh or frozen

1/4 cup lemon juice

2 Tablespoons butter, melted and cooled

Preheat the oven to 350º.  Spray the bottom of a 9 x 13 inch pan.  Line it with parchment paper and then spray the parchment paper.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.  Pulse in short bursts until combined.  Add the butter and pulse until loose crumbs form.  Reserve 1 1/2 cups of the crumbs and put the rest in the 9 x 13 inch pan.  Press or pat the crumbs into an even layer.  Bake until golden brown, 12 – 15 minutes.  Let the crust cool while you make the filling. 

Filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.  Add the raspberries, lemon juice, and melted butter.  Toss gently until the raspberries are evenly coated.  Spread the raspberry filling evenly over the crust.  Sprinkle the reserved crust over the raspberries.  Return the pan to the oven and cook another 35 – 45 minutes, until the top is golden brown and the filling starts bubbling around the edges.  Cool completely.  Cut into bars and store in the fridge.

Norwegian Coffee Cake

My parents had this recipe.  {print recipe}

Norwegian coffee cake

1/2 cup butter

1 cup flour

4 Tablespoons cold water

Cut the butter into the flour.  Add the water and mix like a pie crust.  Spread on an 11 x 14 inch jelly roll pan with the heel of you hand, finger tips, or a pizza crust roller until the pan is covered.

First layer

1 cup water

1/2 cup butter

1 teaspoon vanilla

1 cup flour

3 eggs

Bring the water, butter, and vanilla to a boil.  Remove from heat.  Stir in the flour all at once.  Add eggs, one at a time, beating well after each one.  Spread on the first layer.

2nd layer

Bake at 400º for 45 minutes.  I did cover it with foil so it wouldn’t get too dark.

Done baking

Frost with a powdered sugar frosting and sprinkle with sliced almonds.  I realized I put a little too much frosting, and I scraped some off.

Frosted and sprinkled with almonds

Wheat Thins

I got this recipe from the internet.

Homemade Wheat Thins

I do like how these turned out.  When I make them I do cut the vanilla in half, so I only use 1/8 teaspoon.  Also, the original recipe calls for butter, but we use olive oil.

1 1/4 cup whole wheat flour

1 1/2 Tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon paprika

4 Tablespoons olive oil

1/4 cup water

1/4 teaspoon vanilla

additional salt for sprinkling on top (optional)

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

No-Fry Doughnuts

I got this recipe from a friend.  She got it from the Taste of Home Winning Recipes.  I like the fact that I don’t have to use a bunch of oil to fry them.  They taste just as good, in our opinion.

2 packages yeast

1/4 cup warm water (110º to 115º)

1 1/2 cup warm milk (110º to 115º)

1/3 cup shortening

1/2 cup sugar

2 eggs

1 teaspoon salt

1 teaspoon nutmeg

1/4 teaspoon cinnamon

4 1/2 – 5 cups flour

1/4 cup butter, melted (I did not use)

Glaze:

1/2 cup butter

2 cups powdered sugar

5 teaspoons water

2 teaspoons vanilla

In a mixing bowl, dissolve yeast in warm water.  Add milk and shortening; stir for 1 minute.  Add the sugar, eggs, salt, nutmeg, cinnamon, and 2 cups of flour; beat on low speed until smooth.  Stir in enough remaining flour to form a soft dough.  Do not knead.

Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Turn onto a floured surface; roll out 1/2 inch thickness.  Cut with a doughnut cutter; place two inches apart on greased baking sheets.  Brush with butter (if desired).  Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350º for 20 minutes or until lightly browned.  Meanwhile, in a saucepan, melt butter; stir in powdered sugar, water, and vanilla.  Stir over low heat until smooth (do not boil).  Keep warm.  Dip warm doughnuts, one at a time, into glaze and turn to coat (I just dipped the top).  Drain on a wire rack.

Doughnuts

Crisco Doughnuts

2 eggs, beaten
1 cup sugar
1/3 cup Crisco, melted
1 cup milk
4 Cups all-purpose flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
Crisco, for deep-frying

Combine beaten eggs, sugar, and melted Crisco.  Add milk.  Mix flour with baking powder, salt, and nutmeg.

Combine the liquid and dry ingredients, stirring only until smooth.  Roll dough to 1/2 inch thickness on a floured counter.  Dough will be soft.  Cut with floured doughnut cutter.

Fry doughnuts in Crisco heated to 365ºF.  Turn when brown and fry on both sides until golden brown (3 to 5 minutes).  Remove and drain.  If desired, shake in paper bag with white sugar.