Sesame And Oat Cracker Recipe

Oat Cracker photo
Photo by sokskata

You make these crackers just like sugar cookies except that you don’t have to decorate them. Roll out the dough, cut them into rounds or shapes, and place them on the baking sheet.

For this unusual cracker, you grind roll oats in a food processor or blender—two cups coarse ground oat flour for one cup wheat flour. No wonder it’s a wholesome cracker.

The secret of crispy crackers is a long bake, long enough to drive the moisture from the crackers.


2 cups quick rolled oats
1 cup all-purpose flour
3 tablespoons sesame seeds
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup cold butter
1/2 cup ice cold water plus one tablespoon if needed


Preheat the oven to 350 degrees.

1. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. Your oats should be coarsely ground.

2. Add the flour, sesame seeds, granulated sugar, salt, and baking powder and stir to combine.

3. Cut the butter into the dry ingredients with a pastry blender until the mixture is granular.

4. Make a well in the middle of the mixture and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a fork until the mixture comes together then knead it on the counter just until you have a ball of dough.

5. Roll the dough out to 1/8-inch thick. Cut crackers with a cookie cutter or bottle lid. Place the crackers on an ungreased cookie sheet. Prick the crackers in two or three places with the tines of a fork.

6. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack. Serve with a dip or spread. Makes about 5 dozen 1 1/2 inch crackers.

Apple Streusel Recipe

Apple Streusel  photo
Photo by janeyhenning

Dr. Steven A. Schnur’s new book, The Reality Diet, has recipes the entire family will enjoy–including the kids. Packed with yummy desserts (non-sugar), high-energy breakfasts, and easy-to-fix dinners, we know you’ll enjoy them all, including this one for Apple Streusel.

Streusels, along with cobblers and crisps, are American classics. But like most things American, streusel has its roots in another country, in this case Germany—and Streusel is a German word meaning “sprinkling.”

1/4 cup 2:90 granola

1 teaspoon brown sugar

1 teaspoon sugar substitute

1/4 teaspoon ground cinnamon

2 tablespoons light margarine, chilled and cut into pieces

Non-stick cooking spray

1 large unpeeled apple, cored and sliced

One container 2:90 vanilla yogurt with fiber (providing up to 90 calories)

Preheat the oven to 375°F. In a large bowl, mix together the granola, brown sugar, sugar substitute, and cinnamon. Using a pastry cutter or 2 knives, cut the margarine into the granola until the mixture resembles coarse meal.

Spray a small, round (5-inch-diameter) baking dish with non-stick cooking spray. Evenly arrange the apple slices in the prepared baking dish. Sprinkle with the streusel topping and bake for 45 to 60 minutes, or until bubbling. Remove from the oven and place on a wire rack to cool slightly. Serve from the baking dish topped with the yogurt.

Creamed Cottage Cheese Pie

Creamed Cottage Cheese photo
Photo by peretzpup

If you’ve never tried cottage cheese in a pie, you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.

1 (9-inch) pie shell
1 1/2 cups cottage cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk


Preheat oven to 400 degrees.

Separate the eggs.

Press the cottage cheese through a sieve 2 times.

In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.

In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.