Barley Butterscotch Cookie recipe

I don’t like butterscotch much. Yes, that’s totally from the fringes of the known universe - being almost as nuts as not liking chocolate. Butterscotch is one of those too sweet things that just don’t make it for me, though. That aside, I’ve got to try this recipe as soon as things settle down around here.

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Moist and delicious lowfat gingerbread recipe

I made this gingerbread during the Thanksgiving holiday and it was a huge hit for both the taste and the healthy qualities. I substituted Bob’s Red Mill Graham Flour for the whole wheat, which I think added a sweeter component without adding xtra ‘sugar’.  I also used egg whites to cut down the fat. The gingerbread was very moist and held up well as part of the pumpkin trifle ( Thanksgiving dessert ) as well as a healthy snack for several days. One thing that everybody remarked on: it wasn’t overly/cloyingly sweet, but rather had a nutty kind of sweetness which I think came from the graham flour. 

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Pear Bran Muffin recipe is quick, easy and healthy

Updated on Wednesday, November 19, 2008 at 23:22 by mavenandmeddler

These muffins were remarkably good - so much in fact that they disappeared in record time. I think using Bran from the store bulk bins is a really better way of getting a light textured crumb rather than using boxed cereals like some bran muffin recipes. The addition of Reds’ Old Mill Graham Flour was another inspired choice.

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