Re-inventing the atom...er...newton

My kids take snacks to school everyday and the 2 boys at home need lots of snacks to keep their energy levels up. ;-) But snack foods KILL my food budget! Not to mention that most of them are filled with preservatives and sugar and....(fill in the bad stuff of choice).

So, in keeping with my perspective for 2012--always try to make things homemade if possible--I decided to start researching snack items that I can make myself. In addition to including nuts and raw veggies/dip in our snack regime, I found several recipes for healthy (or healthier) bars and cookies.

The first one I tried was homemade fig newtons. Our whole family LOVES fig newtons, but I DO NOT love the price! Plus, they are way too sugar-y and filled with preservative junk. I researched online and found a relatively easy recipe for them.

With a little healthy tweaking and some experimentation in the kitchen, I think I have perfected an easy little snack for my kids.

Homemade Fruit "Newtons"

Filling:
1 cup finely chopped dried Black Mission figs
1 1/2 cups water
1 cup apple juice
1/4 cup sugar
1/8 t. grated orange zest

*Note: I did not make this filling....I just used some organic strawberry preserves that I had on hand. When I DO make it, I will cut down (or out) the sugar.*


Cookie Dough:
1 stick unsalted butter, softened
1/2 cup sugar (I used less)
1/2 t. grated orange zest
1 large egg white
1/2 t. vanilla extract
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 T. ground flax (I added this for extra texture/fiber)

1. Make the filling. Combine the figs, water, apple juice and sugar in a medium saucepan and bring to a boil. Reduce the heat to low and cook at a bare simmer for 1-2 hours, until the figs are soft and spreadable.

2. Transfer to a food processor or blender, add the orange zest and process until smooth. Remove from the food processor and allow to cool.

3. Make the dough....Cream together the butter, sugar and orange zest in the bowl of a stand mixer fitted with a paddle attachment, for 2-3 minutes on medium speed. (I just used a hand mixer, since I still live in the Dark Ages...) Scrape down the bowl and paddle. Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again. Add the flour and beat on low speed until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.


4. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Make sure rack is in the middle of the oven.

5. On a floured surface, roll the dough out to a 12x16 rectangle. Cut into 4 equal strips, each 12x4 inches. Spoon a line of filling down left side of each strip--fold dough over and pinch edges together. Place on the parchment-lined baking sheets.

6. Using a serrated knife, slice each log on the diagonal into 10 cookies. Bake, rotating the sheets halfway through, for 12-15 minutes, until golden. Remove from oven and allow to cool on a rack.


*These are obviously not going to be EXACTLY like the real thing, but they DO make a yummy, easy snack.*

Back by popular demand....

This morning, I posted a picture on Facebook of my favorite muffins. I got several requests for the recipe (which I had shared a year or two ago on my other blog), but I decided to re-post it on here today.

These muffins are perfect....hearty, easy to make, and kid-friendly. :-) Enjoy!

{Oatmeal-Cranberry Muffins}

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 t. baking powder
1/2 t. salt
1 cup quick-cooking oats
1 cup chopped dried fruit (I typically use craisins, but you can use apricots, raisins, etc.)
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
1 cup milk
2 t. grated orange peel, optional

In a bowl, combine the first four ingredients. In another bowl, combine the oats, fruit, butter and boiling water; stir until butter is melted. Cool for 5 minutes.
Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 1-1/2 dozen

If life gives you apples.....

......make homemade applesauce!!!

I remember going to my great-grandma's house in Redding, California, and being allowed to go out to the storage cellar by the garage and pick a jar of homemade applesauce, to go with our dinner. It is a wonderful memory, not only because I was allowed to help my grandma, but because I knew how good the applesauce was! She made it herself, from the apples that grew on her small country acreage. I always vowed that *someday* I would make homemade applesauce, just like Grandma Frances.

Fast-forward 23 years (it took me a bit longer than most, to fulfill my childhood dream)......

My friend's backyard apple tree produced a large harvest this year, so she invited me over to pick some. They were small, but had a good tart flavor. I knew what I wanted to make with them.....

I found several recipes online, but none of them sounded exactly like what I wanted. So, as I often do, I blended my favorite parts and tweeked the recipe to work how I liked.
I wanted it as simple as possible, with as little "hands-on" time as possible. Here is the result....

{Chunky Applesauce}


8 cups apples, sliced and peeled
1/3 cup brown sugar
3 T. white sugar
1 T. cinnamon
3/4 cup water

Cook on low for several hours, stirring and mushing (yes, that is a technical cooking term) occasionally with a potato masher. Add more water if necessary, to gain desired thickness. Cool and place in freezer-safe containers. (You could also can this applesauce, if you have the energy and a whole day with nothin' to do. ;-)

*I am making another batch today, which I will try in the slow cooker.*

Strawberry goodness

I have made strawberry shortcake in the past, but was never satisfied with the result. So I went in search of a new shortcake recipe, and this is where I found one.......on a blog that has become one of my favorite recipe-finding spots lately.

I forgot to take a picture of the luscious dessert, so here is the picture from her blog. You need to make this dessert.....it is heavenly! (I made the regular biscuit recipe.....)

My family loves smoothies.

And I love to make them because:
1. They are easy.
2. They are healthy.
3. They are filling.
4. Did I mention they are easy?

*Buy fruit when it is on sale, and store it in the freezer.
(These strawberries were on sale for $1/16 oz and the mangos were 3/$1!)

*Wash the fruit and cut it into chunks that are easy to chop up in the blender.

*Freeze the chunks on a cookie sheet until solid.

*Divide the fruit into portions for a smoothie.
(I use this much fruit for a smoothie that serves 5)

Now my freezer is stocked with enough fruit for 5-6 smoothies!

And here is the easy recipe I use:

1 banana
5-6 strawberries, halved
1/3 mango, sliced
2 cups orange juice
1 cup apple juice
1/2 cup yogurt (I use Mountain High strawberry or vanilla)

Chop up fruit with other items on low speed.
Blend on high speed until smooth.
Enjoy!