I Want Something Snacky!

I know someone who, as a child, would occasionally tell her parents, "I want something snaaaaacky!" Nothing would work except for something snacky, something really yummy.

We all have a child living in us, a child who really, really, really wants something snacky. And while we might know that certain things are good for us - salads, soups, and the like - nothing will do like some good snacky foods.

This is the post for those goodies. Most of these are from other sources, which I've named. Enjoy!

PARISIAN-STYLE SWEET CREPES

Makes 8 crêpes

This is from the September, 2009 issue of Vegetarian Times. The recipes starts with, "Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack."

Crêpes

1 1/4 cups all-purpose flour

1/3 cup sugar

1/2 tsp. salt

1 large egg, lightly beaten

1 cup low-fat milk

1 tsp. vanilla extract

Fillings (optional)

Butter

Sugar

Nutella

Jam

Apple butter

Crème de marrons (chestnut purée)

Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.

Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.

Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.

nutritional information

Per Crêpe:

Calories: 132; Protein: 4 g; Total Fat: 2 g; Saturated Fat: <1 g; Carbohydrates: 25 g; Cholesterol: 28 mg; Sodium: 168 mg; Fiber: less than 1 g; Sugar: 10 g

SUPERFAST FUDGE BROWNIES

This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!

8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

BEAN BURGER

My kids had this one evening when I had a class at the local junior college; they loved it.

Note: If you're a vegetarian, use one or two packages of tofu crumbles in place of the hamburger. You can also find this recipe in an e-cookbook of mine on Amazon.com. It's called Off The Wall Cooking.

1 1/2 lbs. hamburger

2 cans baked beans

2 T mustard (or to taste)

2 T brown sugar (or to taste)

Brown hamburger. Drain grease, then add beans, mustard & brown sugar. Heat thoroughly. May be eaten on hamburger buns, taco shells, or plain.

The next two sandwich recipes are also from Off the Wall Cooking.

BANANA-HAM SANDWHICH

After a business trip, my dad sent me a short note; in it, he wrote, "In Canada I had two sandwiches which were new and delicious." This one ended with, "GOOD!" Both this (and the next) are definitely that.

French bread, cut along long axis, without crust

1 cold banana

thinly sliced ham

Roll bread & thinly sliced ham around cold banana; deep fry about 15 seconds in very hot fat. Hot on outside & cold on the inside.

HAM & CHEESE SANDWICH

Ham & cheese on French bread but the bread is dropped in egg & fried (a la French Toast).