Whole Wheat-Chocolate Chip Cookies

I'm going to make these soon!

Fanatic Friday Food Storage Recipe Rewind: Low-Fat Chocolate Chip Cookies
Posted on January 8th, 2009 by Crystal-Everyday Food Storage

You’ll never guess what this cookie DOESN’T have in it! I’ll give you one guess…if you guessed a fat you are right! There is no butter or shortening in this cookie. Instead you have the protein, fiber and health benefits of….yep…BEANS! To make the deal even sweeter this low calorie cookie only has 1 cup of sugar and is full of even more fiber when you use whole wheat flour. The cookie has a great cake-like consistency and of course no bad flavor or after taste! I served them to my brother, nephew and husband and no one knew there was anything different about the cookie, in fact to quote them: “These are AWESOME!!” I think this may be one of my favorite food storage recipes yet!

CHOCOLATE CHIP COOKIES

(Made with white beans)
½ cup cooked white beans
1 cup brown sugar

4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla

2 ¼ cups wheat flour
1 tsp. baking powder

½ tsp. baking soda
½ tsp. salt

2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen.

Upside Down Pizza

I got this at a cooking class in January. I did not make it up.

This is a fast and easy. There is no waiting for dough to rise, rolling out, or slowly placing them all around the pizza pan. Just put it all into the pan and bake.

Ingredients:
Add your favorite pizza toppings. You can add a few or many.
Here are some ideas:
Browned Hamburger
Pepperoni, chopped
Canadian Bacon, chopped
Green Onions
Olives
Sausage
Green Peppers
Pineapple
Sliced Mushrooms (canned or fresh)

1 can Spaghetti Sauce or two cans pizza sauce
2 cups Mozzarella Cheese (or other kind you like)

Topping (Crust):
1 cup Milk
1 cup Flour
1 Tablespoon Oil
2 Eggs
3/4 teaspoon Salt

Instructions:
Spray a 9x13 pan and add the spaghetti or pizza sauce.
Add the pizza toppings you desire.
Top with Mozzarella cheese.
Mix up the crust in a bowl and then pour over the top.
Bake at 350 degrees for about 30 minutes or until the crust starts to brown a little.
About 5 minutes before removing from the oven, sprinkle with Parmesan cheese.
Cut and flip over so crust is on the bottom.

Yummy French Bread

Yummy French Bread

Ingredients:
1 package Yeast (1 ½ Tablespoons)
2 ½ cups Hot Water, divided
3 Tablespoons Sugar
1 Tablespoon Salt
5 Tablespoons Oil
6 cups Flour, divided (1/4 cup more for rolling out)
1 Egg (optional)
Poppy or Sesame Seeds (optional)

Instructions:
Mix together yeast and ½ cup water and set aside for 10 minutes. In a plastic or wooden bowl mix remaining 2 cups water, sugar, salt, and oil until salt and sugar dissolve. Add 3 cups flour. Add yeast mixture.
Add 3 more cups of flour.
Stir with a wooden spoon until well mixed. Leave spoon in the batter. Set aside 10 minutes. Stir again, leaving spoon in batter. Repeat 2 more times (total of 4 mix, then wait 10 min). Divide dough into 2 parts. On a floured board (or counter), roll out each part dough to a flat rectangle. Then roll up to make a loaf and place on greased cookie sheet. Let loaves rise for 30 min. Brush loaves with egg and sprinkle with poppy or sesame seeds, if desired. Bake @ 350 degrees for 35 minutes. Let cool before cutting.

Don't use metal bowls or spoons--just wooden or plastic.

I have done both ways. I used my metal Kitchen Aid to make it do the work before and it seemed to turn out the same, but if you need to work out your arms or don't have a fabulous Kitchen Aid, you can easily do it by hand. After making this bread, I don’t know that I can spend a dollar or more on the French bread at the store.
Andy made this on Saturday (by hand, I didn't let him use the mixer) and it was delicious. He even won a bread contest!

This recipe came from Andy’s cousin, Sunny. THANKS!