Yesterday I branched out and “invented” a new recipe using good ole food storage items for a new Blondie (you know, a “brownie” without cocoa?). Anyway, it turned out pretty well and was gobbled up by my clan, so I will share it with you.
Peanut Butter (Pinto Bean) Blondies
2 cups pureed, well-cooked pinto beans (measure after pureeing)
1 cup peanut butter
4 cups sugar (or to taste, depending on how salty or sweet your peanut butter is)
8 eggs (“real” or reconstituted equivalent)
Preheat the oven to 325. Spray or grease a 13 x 9 baking pan.
Beat together all ingredients and pour into the pan. Bake for approximately 50 minutes. It will probably begin to pull away from the sides of the pan when done. If the center seems unset, turn off the oven and leave in 5 -10 minutes longer. Cool for at least 15 minutes before cutting. Dunk in milk if desired. Yum!
Okay, yeah it has a lot of sugar in it (I justify this as a morale booster, but you could use stevia or another alternative), but otherwise, what a great food storage combination, huh? No dull TEOTWAWKI meals here! I’m sure some baking cocoa would make a nice Reese’s theme taste-alike too.
I’ve also come up with a variation to make a cinnamon coffee cake. I’ll post that one soon.