Jiffy Cookies

Jiffy Cookies

Growing up, one of the most often made cookies in our household was the Jiffy Cookie.  I have no idea where the recipe came from, I just know that it was easy enough that my brothers could make it.  

1 /2 Sugar

1/2 cup Corn Syrup

1 cup Peanut Butter

3 cups rice krispies

You boil the sugar and corn syrup together, mix in the peanut butter, and then the rise krispies.  Easy, and quick (hence the “jiffy”) but definitely not healthy.

I tried swapping out maple syrup for the corn syrup, but the mixture seized up (the variety of sugar molecules in the corn syrup prevents this seizing, which I had forgotten, obviously).  I decided to try it without the sugar or corn syrup, and just use honey.  

Surprisingly, it worked perfectly.

Jiffy Cookies (Sugar-free)
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  1. 1/2 cup honey
  2. 1/2 teaspoon cinnamon (optional)
  3. pinch salt
  4. 1/2 cup peanut butter (or sunflower butter)
  5. 2 cups crispy brown rice cereal (I use Nature's Path brand)
  1. Place crispy brown rice in medium bowl; set aside. Put honey in small saucepan and heat over medium heat. Boil until bubbles are large, and go an inch high up the pan (technical, I know, but that's the easiest way to tell it's ready). Whisk in cinnamon and salt. Remove from heat and stir in peanut butter until smooth. Pour over crispy brown rice and stir until combined. Use a cookie scoop to scoop onto parchment or wax paper. Let cool completely.
  1. Depending on the type of crispy rice you use, you may need to use more or less cereal.
One Fine Tomato
 The only remotely tricky part is boiling the honey, but here are some pictures to assist.

No, not ready yet
Okay, now we’re ready to stir in the peanut butter


Sweet Potato Mac and 'Cheese'

Sweet Potato Mac and ‘Cheese’

Both my grandmothers clipped recipes and subscribed to cooking magazines (usually the Taste of Home ones).  Every Sunday my family would go and visit my grandparents, and more often than not I would spend my time looking through those magazines.  One of the things I picked to keep of each of my grandmas after their passings was either a cookbook or a compilation of the Taste of Home magazines.  

I don’t really subscribe to any magazines for recipes like my grandmothers, but I do have a lot of bookmarked websites that I like to visit regularly.   One of those websites is Chef Chloe.  As I was perusing through her recipes, I was intrigued by one for Sweet Potato Mac and Cheese and that inspired the following recipe.

Sweet Potato Mac and Cheese
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  1. 2 pounds brown rice elbow macaroni or spirals (or just use one pound and freeze half of the sauce)
  2. 3 tablespoons olive oil (you need this amount for the roux to make the sauce)
  3. 1 medium onion, diced
  4. 1/3 cup sweet rice flour
  5. 1 garlic clove, minced
  6. 3/4 teaspoon dried thyme
  7. 1 cup mashed sweet potato
  8. 3-1/2 cups dairy-free milk (I used So Delicious unsweetened coconut milk)
  9. 2 teaspoons salt
  10. 1 teaspoon Dijon mustard
  11. 1 teaspoon tamari (wheat-free soy sauce)
  12. 1/4 cup nutritional yeast
  13. 1 teaspoon white wine vinegar
  1. Cook pasta according to package instructions, be sure have heavily salted the water.
  2. Meanwhile, and the medium sauce pan heat oil over medium heat. Add onion and cook for 5 to 8 minutes until translucent. Sprinkle in thyme, and rice flour, and garlic. Cook for 2 to 3 minutes. Slowly whisk and dairy free milk. Add sweet potatoes, mustard, soy sauce, salt, and vinegar. Bring to boil whisking frequently. Reduce heat to simmer until sauce thickens. Transfer mixture to blender, and blend until smooth. Pour over pasta and stir to combine.
  1. The recipe makes enough sauce for 2 pounds of pasta. Now I know that is a lot of pasta, so I typically do just 1 pound and use half the sauce, and freeze the rest for another night. You could just halve the sauce recipe, but I always find it ridiculous when a recipe calls for just half asleep potato, or half an onion. What am I supposed to do with the other half?
Adapted from Chef Chloe
Adapted from Chef Chloe
One Fine Tomato

I have a few ‘cheese’ sauce recipes in my arsenal, but the thing that I like about this one is how light it tastes, and it is simple.  The sauce actually freezes well which, of course, makes it even more simple.


Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Spring is here at last and to me it is the bright flavor of lemon that tastes the most like spring to me.  These muffins are not too sweet to have in the morning and they are easy to throw together (especially if you do what I do and have the dry ingredients mixed together in ziplock bag in the freezer).   They freeze well, and the lemon syrup that is brushed on top gives them a nice zing to wake you up in the morning. 


Lemon Poppy Seed Muffins
Yields 12
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  1. 1-1/2 cups sorghum flour
  2. 1/2 cup brown rice flour
  3. 2/3 cup potato starch
  4. 1/3 cup tapioca starch
  5. 2-1/4 teaspoons xanthum gum
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3 tablespoons poppy seeds
  10. 1 cup sugar
  11. 1-1/2 cups So Delicious Cultured Coconut, Plain
  12. 1/2 cup applesauce mixed together with 1 teaspoon baking powder
  13. 1 tablespoon lemon zest
  14. 8 tablespoons coconut oil, melted and cooled
  15. 1/4 cup sugar
  16. 1/4 cup lemon juice
  1. Preheat oven to 375˚.In a large bowl, and grease a 12-cup muffin tin. In a large bowl, whisk together flours, starches, anthem gum, baking powder, baking soda, salt, poppy seeds, and sugar (in other words, all ingredients up to the cultured coconut).
  2. In a small bowl whisk together cultured coconut, applesauce mixture, and lemon zest. Add yogurt mixture to dry ingredients. Stir in melted coconut oil.
  3. Using a greased 1/3-cup measuring cup (or a large 1/3-cup cookie scoop which is what I prefer), portion out the batter into the muffin tins. Bake for 25-30 minutes, or until toothpick comes out clean and the tops start turning golden brown.
  4. While muffins are cooking, stir together 1/4-cup of sugar and lemon juice. Heat over medium heat until slightly thickened, about 5 minutes.
  5. Now for one of the hardest parts of the recipe: let the muffins cool in pan for 5 minutes before flipping them out onto a cooling rack. Brush muffins with lemon syrup and allow to cool for 10 minutes (the hardest part).
Adapted from Cooks Country
Adapted from Cooks Country
One Fine Tomato