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Tuesday, April 24, 2012

MUD BARS

I'm not sure where I got this recipe - maybe from Nestle's.
See bottom of this page for my healthier take on this recipe!



Preheat oven to 375oF.
In small bowl combine and set aside:
      1 cup + 2 Tbsp. white flour
       1/2 tsp. baking soda
       1/2 tsp. salt

In large bowl, combine and beat until creamy:
      3/4 Cup firmly packed brown sugar
       1/2 cup butter, softened
       1 tsp. vanilla

Add 1 egg and beat well.

Gradually add flour mixture and mix well.

Stir in:
      1 1/3 cups chocolate chips
       1/2 cup chopped nuts (I prefer walnuts)

Spread into foil-lined 9-inch square baking pan.

Bake at 375o for 25 minutes or until toothpick comes out clean.

Remove from oven.
Sprinkle over top:
     2/3 cup chocolate chips

Allow to stand until chips become shiny, then spread with spatula.
Let cool (about 1 hour.)
Chill in freezer about 15 minutes to set chocolate.
Cut into bars.

Yield: 16 bars approximately 2" square.

For double batch: bake in 9x13 pan for 30 min.


GrammaNita's Healthier version:
   (Approximately 1.5 grams of fiber per 2" square bar.)
 
Use equal parts white flour and whole wheat flour.
Fill 3/4 cup measuring cup with half brown sugar and half Splenda or Stevia.
For those who do not like to use artificial sweeteners, just use 1/2 cup brown sugar.

Saturday, April 7, 2012

HARD BOILED EGGS

Place desired number of eggs in cold water, covering at least an inch, and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

To remove shells, rinse lightly under cold water - just enough so you can hold the egg without it being too hot. 
If you are going to use the eggs cold, it is okay to chill them before removing shell.  Hit middle  side of egg on counter, then slide spoon under shell, with outer curve facing the shell,and slip it around the egg.  Do this on both ends of the egg.  Rinse to remove any shell residue.

Note:  older eggs are easier to remove shells than fresh eggs.

WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.


1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:
     4 cup warm water (about 85-90o F)
     2 Tbsp. yeast
  
3. Combine in separate bowl and set aside:
     1 Tbsp. salt
     6 cups white bread flour
     4 cups wheat flour
     1/2 cup vital wheat gluten
     1/2 cup wheat germ
     1/2 cup cracked wheat

4. Add to yeast mixture:
     1/4 cup shortening
     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.
6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.
7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.
8. Punch down and place in greased bread pans. Turn over and
    press into pans.
9. Cover with towel and let rise in warm place about 45 minutes.
10. Bake 350o for 35 minutes.
11. Remove from oven and turn out onto cooling rack.
12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.