Old Wheat Flour to Bitter Crackers to Yum

T made some whole wheat graham crackers only the wheat was old and bitter. And we wouldn't want to throw out those crackers now would we?

Magic Cookie Bars
AKA Grandma Fry Bars

Pre-heat oven to 350. Melt one stick of butter in a 9x13 pan in pre-heating oven. Watch carefully so as to not burn the butter.

Sprinkle on top in order:
1 section of crushed graham crackers (about 1 1/2 cups)
1 cup chocolate chips (can increase to 2 cups)
1 1/3 cups coconut
1 cup chopped nuts (optional)
1 can condensed milk

Bake 25 minutes. Cool then cut into bars.

Nut Cracker Sweets

1/2 cup butter
1/2 cut packed brown sugar
12 graham crackers, broken into fourths
2/3 cup chopped nuts (can omit if small children will choke on them)

Pre-heat oven to 350. Line a 10x15 pan with foil Melt butter in a saucepan. Remove from heat and add sugar. Arrange crackers side by side on the foil. Spoon/pour brown sugar mixture over graham crackers. Sprinkle with chopped nuts. Bake in oven for 7-9 minutes or until sugar mixture bubbles. Do not let crackers cool completely on foil. Remove while still warm.

Fresh Picked Strawberries

Blue skies. White clouds. Green Fields. Red Berries.

I am freezing mine for smoothies. Don't wash the berries and leave the tops on. Fill a cookie sheet with a single layer of berries. Freeze until hard. Place in Ziploc bag. Be sure to wash the berries before using them.

You Threw What Away?

That lovely jar of brown minced garlic that you've had for 10 years? What did you do that for? Good thing I kept mine so I can make delicious pasta dishes like these...

Linguine with Gremolada

Food and Wine Quick from Scratch
Yield: Serves 4
Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We've added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.
Grated zest from 2 large lemons (about 2 teaspoons)
Grated zest from 1 orange (about 2 teaspoons)
4 cloves garlic, minced
1/3 cup chopped flat leaf parsley
1 1/2 teaspoons lemon juice
3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup olive oil
1 pound linguine

In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil.
In a large pot of boiling water, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.
Toss 1/2 pound of lump crabmeat, picked free of any shell, with the linguine and the gremolada.

Add 1/2 pound of peeled uncooked medium shrimp to the pasta during the last 1 minute of cooking time.

Season 1/2 pound of sea scallops with salt and pepper. Heat 1 tablespoon of cooking oil in a large, nonstick frying pan over moderately high heat and cook the scallops for 1 to 2 minutes per side. Top the pasta with the scallops.

Nutrition Facts per Serving
Yield: Serves 4
Calories: 554
Sodium: 642mg
Fiber: 4g
Carbohydrates, Total: 65g
Protein: 12g
% Cal. from Fat: 47%
Fat. Total: 29g

Shells with Gazpacho Sauce and Avocado

Food and Wine Quick from Scratch
Yield: Serves 4
The bounty of late summer - tomatoes, red peppers, cucumber, and dill - goes into this refreshing sauce. The gazpacho is pureed in a food processor or blender so you don't need to spend a lot of time cutting the vegetables into neat dice the way you do for traditional gazpacho.
1/2 cup chopped red onion
2 cloves garlic, smashed
1 jalapeno pepper, seeds and ribs removed (optional)
1/2 large red bell pepper, seeded
1 cucumber, peeled and seeded
1 pound plum tomatoes (about 5), seeded
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon wine vinegar
1/4 cup dried bread crumbs
1/4 cup olive oil
2 tablespoons chopped fresh dill
1 avocado
3/4 pound medium pasta shells

In a food processor or blender, combine the onion, garlic, jalapeno pepper, bell pepper, cucumber, tomatoes, salt, pepper, cumin, vinegar, and breadcrumbs. Pulse until chopped. With the machine running, add the oil in a thin stream. Add the dill and pulse once to combine. Dice the avocado and add it to the sauce.
In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain the pasta and toss with the sauce.
SPICING IT UP: If you like your gazpacho a little spicier, try one of these quick additions:
  • Leave some of the seeds in the jalapeno.
  • Add a dash of Tabasco sauce.
  • Add a pinch of cayenne.

  • Nutrition Facts per Serving

    Yield: Serves 4
    Calories: 595
    Sodium: 1099mg
    Fiber: 8g
    Carbohydrates, Total: 84g
    Protein: 15g
    % Cal. from Fat: 35%
    Fat. Total: 23g

    Whole-Wheat Spaghetti with Lamb, Tomato, and Cumin Sauce

    Food and Wine Quick from Scratch

    Yield: Serves 4
    A Middle-Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.
    2 tablespoons cooking oil
    1 onion, chopped
    2 cloves garlic, chopped
    1 pound ground lamb
    1 tablespoon ground cumin
    1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
    1 3/4 teaspoons salt
    3/4 pound whole-wheat spaghetti
    1/2 teaspoon fresh-ground black pepper
    1/3 cup chopped fresh mint or parsley

    In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, about 3 minutes. Stir in the cumin, tomatoes, and salt. Cover and simmer for 15 minutes.
    In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta and toss it with the sauce, pepper, and mint.
    Whole-Wheat Spaghetti with Meat Sauce
    You can substitute 1 pound of ground beef for the ground lamb. Use the same procedure, but decrease the cumin to 1 1/2 teaspoons and use parsley rather than mint.

    Nutrition Facts per Serving
    Yield: Serves 4
    Calories: 607
    Fat. Total: 24g
    Fiber: 12g
    Carbohydrates, Total: 71g
    Sodium: 1143mg
    % Cal. from Fat: 36%
    Cholesterol: 75mg
    Protein: 33g

    Fresh Rhubarb Pie

    This pie is straight rhubarb. It isn't mixed with any other fruit and is delicious.

    Fresh Rhubarb Pie
    From allrecipes.com
    Serves 8


    • 4 cups chopped rhubarb
    • 1 1/3 cups white sugar
    • 6 tablespoons all-purpose flour
    • 1 tablespoon butter
    • 1 recipe pastry for a 9 inch double crust pie


    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. (I sprinkle the top with 1 T. of sugar).
    3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

    Nutritional Information

    Amount Per Serving Calories: 610


    Someone around here had a hankering for malted milk. That was 3 years ago. The jar of malted milk is only missing about 1 tablespoon of powder. Not as good as you remember it as a child? When I saw this recipe for malted milk cookies, I jumped at it. Hmmm...more like sauntered. Two ounces of malted milk powder used up. Only 10 more ounces to go.

    Malted Milk Chocolate Chip Cookies

    From thepioneerwoman.com
    Makes 36 cookies


    • 1 cup (2 Sticks) Unsalted Butter Softened
    • ¾ cups Golden Brown Sugar
    • ¾ cups Sugar
    • 2 whole Eggs
    • 2 teaspoons Vanilla Extract
    • 2 cups All-purpose Flour
    • 1-¼ teaspoon Baking Soda
    • 1-¼ teaspoon Salt
    • ½ cups (rounded) Malted Milk Powder
    • 1 bag (12 Ounce) Milk Chocolate Chips
    Preparation Instructions
    Preheat oven to 375 degrees.
    Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
    Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
    Add chocolate chips and stir in gently.
    Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
    Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.