Tag Archives: Eggs

Healthy Hiker’s Energy Bars


Now that the weather is getting warmer and we’re looking forward to summer and spending more time outside, here’s a easy and healthy snack you can take with you on your next hike. The beauty of this recipe is that you can substitute any dried fruit you like, and can also add various ingredients such as flax seed or additional nuts or seeds if desired. If you’re allergic to peanut butter, you can substitute almond or sunflower seed butter instead. The protein hit from the peanut butter, oats and eggs should help keep you going for hours! Not only are these good while you’re on the trail, but they’re also a nice reward after a good hike!

Diff: Easy Prep: 15 min. Cook: 20-23 min.


½ c. whole wheat flour

1-2 T. flax seed if desired (can be ground)

1 t. ground cinnamon

½ t. baking soda

1/8 t. kosher or sea salt

2 t. pure vanilla extract

½ c. packed brown sugar

1 large egg

2 large egg whites or equivalent

1 c. dried cranberries or sweet dried cherries

½ c. coarsely chopped nuts (walnuts, pecans, almonds, etc.)

1/4 c. sunflower seeds

½ – ¾ c. chocolate chips

½ c. smooth or chuncky peanut butter

2 T. extra virgin olive oil

½ c. organic honey

2 c. old fashioned rolled oats


  1. Preheat oven to 350 F. Coat a 9 X 13 pan with olive oil.

  1. Whisk flour, cinnamon, baking soda and salt in a medium bowl.


  1. Beat peanut butter, brown sugar, and honey in a large bowl until blended.



  1. Blend egg and egg whites with fork in a small bowl, then add to peanut butter mixture along with oil and vanilla. Beat until smooth.



  1. Add flour mixture and mix with spatula. Mix in oats, cranberries/cherries, choice of nuts and chocolate chips.




  1. Scrape batter into prepared baking dish. Use spatula to even out.


  1. Bake until lightly brown and firm to touch, 2-23 minutes. Let cool completely before cutting.


Enjoy! This is wonderful served with fruit and a glass of cold milk. 

Hope all of you will be able to enjoy some time in the great outdoors this week. Wishing all of you God’s blessings, happy hiking, good health and good eating!

Smiles, Maria


Luscious Lemon Curd




There is just something about lemon curd that makes me smile. Maybe it’s the cheerful yellow color that makes me think of springtime, or the anticipation of the tart sweetness on my tongue; whatever it is, I always look forward to eating it! As most of you know, I love making bread and recently my quest has been to make the perfect English muffin; and what better topping than home made lemon curd? So this week, I’ve been mixing up small batches of lemon curd. All the lemons I’ve been using have made my kitchen smell wonderful!

Jams, jellies and preserves have been a delicious way to preserve fruit for hundreds of years. Lemon curd is a common item served during tea, and a lovely accompaniment for scones. Lemon curd is a fruit curd; but since it includes eggs and butter, could almost be considered a custard (except for the fruit juice and zest). Historically, lemon curd was also known as lemon cheese, because it was used to make lemon cheesecakes in the 19th century; items which we now call lemon tarts. There is an early mention of a lemon curd recipe in The Lady’s Own Cookery Book, an old British cookbook by a Lady Charlotte Campbell Bury from 1844. Lemon curd is delicious on hot toast, scones, biscuits, and even pancakes and waffles.  It also makes a delightful filling for cakes, tarts and crepes.

I hope you enjoy this recipe. It’s relatively simple, and only takes about twenty minutes to make.  

Diff: Easy Prep Time: 5 min. Cook Time: 15 min.

Equipment: Saucepan with heavy base, Candy thermometer


6 T. unsalted butter, room temperature

1 cup sugar

2 large eggs

2 large egg yolks

2/3 fresh lemon juice

1 t. to 1 T. grated lemon zest


1. In large bowl, beat the butter and sugar with electric mixer for 2 minutes.


2. Slowly add the eggs and yolks. Beat for 1 min.


3. Mix in lemon juice. The mixture will look curdled, but will smooth out as it cooks.


4. Put the mixture in a medium saucepan with a heavy base. Clip a candy thermometer to side of saucepan. Cook the mixture over low heat until it looks smooth. (The curdled appearance will disappear as the butter in mixture melts).



5. Increase heat to medium and cook, stirring constantly, until the mixture thickens; about 10 - 15 minutes. Temperature should be 170 F. Mixture should leave a path on the back of a spoon when you lift spoon out. Do not let mixture boil.



6. Remove lemon curd from heat, and stir in the lemon zest. Transfer the curd to jars. Let cool, then put jars into refrigerator to chill.


Curd will keep in refrigerator for a week, or in freezer for 2 months.  Recipe makes about 2 cups.  Enjoy!

Until next week, I wish you God’s blessings, good health and happy eating!