Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
We’ve been playing around with the basic recipe to see if we could make it even more satisfying and I think we have taken a big step forward with the addition of Pistachios and chocolate! Makes a great snack at 10am and 3pm to help you keep on track with your diet!
Total Calories are only 139.
Here’s the recipe! Makes 24 bars.
Roger Freberg
Almost everyone remembers making some sort of snack bars growing up. Either it was a ‘Rice Krispie treats’, Smoores or a more exotic fruit bar that made everyone smile. Remembering those days, we started thinking about making a better bar.
Many folks today enjoy a snack bar of some sort, but be careful to read the label as some contain ingredients which are not always the best for you in the long run. Personally, I like to avoid high fructose corn syrup which is appealing to many in that it is cheaper than regular cane sugar and 70% sweeter…. but it has drawn some serious questions. Now it is only a correlation, but obesity in America took off just about the same time as high fructose corn syrup became the mainstream sugar of choice for manufacturers. However, by making stuff yourself , you can avoid a lot of this ( although — admittedly — some items in this recipe contain questionable ingredients … but I am working on substitutes for them as well).
Here is our high fiber, Bran and peanut butter snack bar recipe-in-progress!
I also want to keep the eventual snack portions about 130 calories each and add nuts and chocolate when I am done. I am even toying with a sweet Coffee snack… we’ll see where this adventure takes us!
Oh yes, it’s good!
Roger Freberg
I thought I’d throw this picture up for my three daughters who all love apple pie ala mode… but then — I guess — who doesn’t? This is actually my favorite version of apple pie with a topping of glazed nuts ( easy to do yourself) plus sugar,butter, flour and some spices. I like to use Pine nuts and Pecans.
This ice cream is a bit unique in that its butterfat content is very high… which if you didn’t already know makes ice cream yummy… but also a bit challenging to make as it takes much longer to set up! Most French Vanilla Ice Cream recipes call for an extraordinary amount of egg yolks… and we like to make ours fairly traditional. We use vanilla beans, and some folks like to also add a splash of brandy … I couldn’t resist using a few teaspoons of Amarula…. purely for medicinal reasons.
So, Kristin & Karen… this awaits you next time you find your way here. 🙂
Love,
dad
Our daughters and Laura recently returned from Greece with a pictures and tales of their adventures that kept me entertained. I have always loved Greek food starting from my youth and I have tried to seek it out in my travels with more or less success.
So I watch their slides, listen to music , drank wine (yes, quite good now-a-days and the Greeks make a nice Merlot), cooked up wonderful food and enjoy my Baklava... so I closed my eyes and I am almost there!
Roger Freberg
Well, it’s pie making season again and our first apple pie of the year was sent to the freezer with a seasoned sugar crust. Personally, I like a strudel or cobbler style topping … but I am sure there will be plenty of apples for all sorts of uses!
Laura’s cooking away on her apple sauce… so all’s right in the world!
Roger Freberg