These homemade whole grain raspberry energy bars made with wheat germ, oats, flax seeds and berries are a wonderful nutritious filler before the race. And they taste wonderful, too!
Raspberry Energy BarCooking oil spray
2 cups whole-wheat flour
1/2 cup wheat germ
1/2 cup granulated sugar
1/2 teaspoon salt
2 sticks butter, cut into 16 pieces and softened (2 tablespoon divided)
1/2 cup old-fashioned rolled oats
1/2 cup walnut pieces
1/4 cup light brown sugar
2 tablespoons ground flax seeds
3/4 cup sugar-free raspberry jam
3/4 cup fresh raspberries
1 tablespoon lemon juice
PreparationPreheat oven to 375° F. Line a 13 x 9-inch pan with foil by spreading two sheets of foil perpendicular to each other over the pan, with extra foil hanging over the edges. Grease the foil with cooking spray.
Whisk the flour, wheat germ, granulated sugar and salt in a large bowl. Beat in 14 tablespoons of butter with an electric mixer on low until the mixture looks like wet sand, about 1½ minutes. Reserve 1¼ cups of the mixture for the topping and put the rest into the pan. Use the bottom of a measuring cup to press it into an even layer. Bake the crust until the edges begin to brown, about 14-18 minutes.
Mix the reserved flour mixture with the oats, nuts, brown sugar and flax seeds. Add the remaining butter and pinch the mixture with your fingers into small clumps. In a separate bowl, lightly smash the raspberries, jam and lemon juice together. Spread the berry mixture over the hot crust and sprinkle the crumb streusel on top.
Bake until golden brown, about 22-25 minutes. Let the bars cool completely in the pan. Remove bars from pan by lifting up the foil edges. Cut into 24 squares.
Each October, my family goes wild about our annual family trip to Barber Motorsports Park in Birmingham, Alabama. For days leading up to it, my husband and older boys are busy packing up their motorcycles and gear, while my girl and I happily bake and cook our meals ahead to freeze to have in the RV. For breakfasts, we had Banana-Pumpkin Muffins a few mornings, and other times we had bacon (yes, this can be baked ahead and frozen) and fried eggs. For our dinners we had fried rice, chili, and for our youngest son's 11th birthday dinner, we had Cheese Ravioli and marinara sauce with grilled sausages.
If you are motorcycle enthusiasts, this trip is a must. The grounds are immaculate and beautiful, and the Barber Vintage Motorsport Museum is quite spectacular. For our family, it is a wonderful time not only watching the exciting races but to savor beautiful sunrises, shared meals, and late night talks in the RV with our children. Looking forward to our next year's trip!
Food Photos featured on Savannah Morning News
Makes 2 dozen
3 cups all-purpose unbleached flour (15 oz)
2 cups granulated sugar (14 oz)
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/4 cups vegetable or canola oil
2 teaspoons vanilla extract
1 (8 ounce) canned pumpkin puree
2 cups mashed ripe banana, about 3
1 cup toasted walnuts, chopped (optional)
Sugar to sprinkle
1. In a medium bowl, combine the flour, salt, baking soda, ginger, and cinnamon, set aside.
In a large bowl, beat the eggs, oil, sugar, and vanilla until creamy; stir in pumpkin and bananas.
With a rubber spatula, fold in the dry ingredients just until moistened.
2. Spoon batter in muffin tins. Sprinkle tops with chopped walnuts and sugar.
3. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean.
Simple Marinara Sauce1/4 cup extra-virgin olive oil
2 garlic cloves, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried pepper flakes
1 (32-ounce) can crushed tomatoes
1 dried bay leaf
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
In a large casserole pot, heat the oil over medium heat. Add the garlic, dried oregano, basil and
pepper flakes, and sauté the garlic and herbs until they just begin to sizzle and heat.
Add the crushed tomatoes, bay leaf and grated Parmesan cheese, and simmer uncovered over
low heat until the sauce thickens, about 45 minutes.
Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste.
Serve with good quality store-bought ravioli.
When you are married to a Texas A & M alumnus, you learn to love rodeos, even when you are a Korean. And you teach your four children Aggie's yells. My husband and children were excited for months when they heard about the rodeo coming to our little town of Bloomingdale, Georgia. Hey, it's a pretty big deal when the city is only 14 square miles with a population of 2,700. This great event would have never happened if our good neighbor, Mr. Waller of Ottawa Farms , didn't host it. Thank you so much, Mr. Waller! We had a fantastic time!
Recipe and photos featured in the Savannah Morning News
COW GIRL CHILI RECIPE
2 tablespoons vegetable oil or corn oil
2 medium onions, chopped fine (about 2 cups)
1 colored bell pepper (red, orange, or yellow), cut into 1/2-inch cubes
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
2 pounds 85 percent lean ground beef
2 (15-ounce) cans red kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes, with juice
1 can (28 ounces) tomato puree
Kosher salt to taste
2 limes , cut into wedges
1. Heat oil in a large heavy-bottomed non-reactive Dutch oven over medium heat until simmering but not smoking a few minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 5-6 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
**Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.
**At my church, this recipe is multiplied by 15 and served along with baked potatoes, cornbread and all the fixings! Great Fall menu for a large crowd!
I remember my mother's prayers and they have always followed me.
They have clung to me all my life. ~Abraham Lincoln
How do I measure my success as a mother? By the accomplishments of my children? By their happiness in this world?
May I be that mother that my mom was to me. She prayed for me when I was lost. And I want to do the same for my children, until my last living day. I will have no greater joy (or success, my words) than to hear that my children walk in truth (3 John 1:4).
How are you spending the All Hallows' Eve tonight? I hope it will be filled with children, friends, and candy. Here are some quick spooky treats you can take to your party.
Be safe and have fun!
Photos features on Savannah Morning News.
Recipe by Miss Sophie
36 thin pretzel sticks of various lengths
72 mini marshmallows (about 1 cup)
1. Follow the instructions on the candy wafers package to melt ½ of the bag in a wide bowl.
2. For each bone, press marshmallows onto both ends of a pretzel stick or rod, with the marshmallows’ flat sides parallel to the pretzel.
3. Dip each pretzel into the melted candy to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.
Recipe by Miss Sophie
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/4 cup miniature semisweet chocolate chips
1. Wash strawberries and gently pat with paper towels until completely dry.
2. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.
3. Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet.
4. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.
5. In microwave, melt remaining chocolate chips; stir until smooth. Transfer melted chocolate to a small sealable freezer bag. Cut a small portion of one of the tips off and use chocolate to draw mouth.
6. Keep refrigerated until time to serve.
In these dog days of summer in Savannah, one fruit that seems happy and thriving in the sweltering heat are figs. I can't say that about myself; I'm happy to jump from air-conditioned car to air-conditioned buildings to avoid the humidity and blaring heat. But I love picking those dark, ripe figs early and eating them straight from the tree before the birds have a chance to peck at them.
You'll love this Spicy Fig Jam. Crystalized ginger adds to the intense ginger flavor, and a bit of surprising spiciness to the jam. My family and I love smearing this on pieces of baguette and pairing it with a creamy wedge of brie cheese. Oh yum.
These photos and other fig recipes can be found on Miss Sophie's weekly food column in the Savannah Morning News
Spicy Fig and Ginger JamThis is a fig jam with a bit of spiciness that comes from the ginger. It goes well with a soft cheese like brie.
4 cups coarsely chopped fresh figs
2 1/4 cups sugar
1/3 cup water
1/4 cup fresh lemon juice
4 tablespoons chopped crystallized ginger
1/4 teaspoon salt
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered for 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.
Strawberry-Fig PreservesTry some on a hot buttered biscuit for a real treat.
7 cups of figs coarsely chopped in the food processor
7 cups of sugar
3 (3 oz) boxes of strawberry gelatin
1 box of Sure-Jell
In a large, heavy pot, combine the figs and sugar. Bring to a boil for 5 minutes, stirring often. Stir in strawberry gelatin and Sure-Jell. Boil for another 5 minutes, stirring often. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath.
Some things are definitely worth re-posting. When my friend Miss Sophie wanted to write about cherries in her weekly food column in the Savannah Morning News, sweet and juicy memories of this hand pie flooded my mind. And I couldn't resist sharing the recipe with Miss Sophie and her readers.
Frozen cherries are used, but why not make your own favorite version of fruit hand pies?
Apples or peaches would be great here.
And seriously, if you don't have time to make a homemade crust, get already made ones! Make life easier on yourself.
These photos and other great cherry recipes are published in the
Cherry Hand Pies
Makes about 8 hand pies
Adapted from Bon Appetite
12 ounces frozen pitted cherries, slightly thawed, coarsely chopped
2 tablespoons tapioca
1/2 cup dried cranberries
1/2 cup granulated sugar, and extra for sprinkling
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract
1/8 teaspoon table salt
1-double pie crust of your choice, rolled out and chilled well (click here for pie crust recipe)
1 large egg white
1 tablespoon water
Preheat oven to 375°F.
Toss together in a bowl the first 8 ingredients. Refrigerate while preparing dough.
Whisk egg white and 1 tablespoon water in another small bowl for egg wash, set aside.
Take the chilled crust, roll out to a large rectangular shape about 18" x 16". Using a pie crust cutter and a clean ruler, cut the crust into smaller rectangles, about 4x5, or so. Chill the pastry and work with one rectangle at a time.
Using your finger or a pastry brush, apply the egg white mixture on the edges of the small rectangles. Scoop a heaping tablespoon of filling mixture, and fold over the dough, forming a packet. Seal the edges well by using a fork to crimp. Cut two or three slits on top with a paring knife. Repeat the process with remaining pastry and filling. Makes about 8 packets. At this point, the packets can be frozen for later use.
Line two baking sheets with parchment paper. Fit about 4 pies on each pan. Brush tops with egg white mixture, then sprinkle with granulated or raw sugar. Bake until tops are golden brown and filling oozes out, about 30 minutes. Transfer to wire rack and cool before serving.