Enjoy some delicious recipes!
Program #886Marie Hegler
Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3 large)
1/3 cup plain Greek yogurt
1/4 cup vegetable oil
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 cup chopped toasted walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine banana, yogurt, oil, and eggs; add sugars and vanilla, whisking to combine. Add to flour mixture, stirring just until moist. Fold in chocolate chips and walnuts.
4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Yield: 18 servings
Fruit and Nut Bars
1 cup old-fashioned oats
1/2 coarsely chopped almonds
1 tablespoon sesame seeds
1/4 cup chopped dried bluberries
1/4 cup chopped golden raisins
1 cup puffed rice cereal
1/4 cup natural peanut butter
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Spread oats, almonds, and sesame seeds on a rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, blueberries, and raisins; toss to combine.
3. Combine peanut butter, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
5. Transfer to the 8-inch-square pan coated with cooking spray. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 12 bars.
Yield: 12 servings
Yogurt in Recipes
When a recipe calls for butter,
replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.
When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example , instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.
Substitute yogurt cup for sour cream in recipes.
Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!