Thursday, April 29, 2010

sweet recipes

My parents have always said that it isn't good to eat too much sugar.  Leave it to me to wait until I am a mother of 2 1/2 to listen to them.  I seriously didn't think there was anything wrong with it.  No kidding.  

I also want to say that I have amazing friends.  Some of them I get together with and I feel like I  just left some amazing conference on how to live a better life.  Your comments are also inspiring me.  Especially since I know how hard change is.  It feels so good to know that ya'll are along for the ride in some form or another.  I am one of those people that don't like to do things alone, I'll do it, but it is so much more fun with other people.  

On to recipes...
(and Kristi, I promise I will post the whole wheat bread one soon)

This first recipe we have loved long before I learned about sugar.  I found it when I was looking for a recipe for pumpkin pancakes.  I made the pancakes, but this, by far, was the best part.  It says that it is from the 1882 Aleksander House Bed & Breakfast.

Honey-Pecan Butter

1/2 C. pecans
1/2 butter (I use Earth Balance since I am trying to cut back on dairy)
1/4 C. honey

Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes (if you have a toaster oven, 1/2 C. fits perfectly).  Chop nuts in a food processor or blender.  Beat butter and hone until smooth (I just take the the nuts out and then put the butter and honey in the food processor.  No use in getting the mixer dirty, too, right?).  Stir in pecan.  Makes one cup.

I LOVE this on a slice of toasted whole wheat bread.  It is a total treat.  It is also great on whole grain pancakes and hot rolls. 

This second one is great to have ready for a snack.  My kids love them, I love them, even picky-eater cousin asks for them.  

This one is from A Messy Cook via Recipezaar.  I'll put it here in case you don't feel like clicking this link to get the recipe.  

35 min | 20 min prep

24 muffins
  1. Stir together dry ingredients.
  2. Beat oil and honey together; add eggs and beat well.
  3. Add bananas and beat to combine.
  4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
  5. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
  6. Remove from oven and cool on rack.
These are the muffins that are in the cute foods a few posts ago.  My friend gave me a butterfly and flower mini cake pan thing for my birthday and I love it.  It makes these muffins all that much more tasty.  But even without the cuteness I think these taste great.  The best thing to do is to not expect them to taste like the white wheat flour buttery banana bread that you are used to.  I keep them in covered cake stand and put them in lunches, dish them out for snacks, and since they are in sight, the kids ask for these.  If you are dying for chocolate, add some dark chocolate chips, they will still have a lot less sugar than many treats.  

***I wouldn't go as far as to consider these health foods.  But, they are healthiER.  Remember, the subject is still sugar.  Just like any treat, I don't try and push these things on my kids.  Treats should sell themselves, right?***


Emily said...

Wait, but what about the recipe for whole-wheat brownies with honey?

My husband and I are doing something kind of similar, trying to get started with Nourishing Traditions things. (Our next big thing we want to do is sprouting our grains before we bake with them.)

Over the past few weeks we've been (slowly!) transitioning from sugar to raw honey. I still like sugar, and don't ever think to figure out how to substitute. Maybe I should just start making recipes that do the substitution for me. ;)

Sophie said...

Mmmmm . . . mmmmm. Thanks Christina! Can't wait to try these recipes. And, post more as you come across them. You are a fabulous foodie and an amazing cook.


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