Higher Rock Music


Barney Butter Cups

• 1 bag (11.5 oz) chocolate chips
• 3/4 cup Barney Butter
• 1/4 powdered sugar
• Peanut butter cup molds or paper baking cups (trim to half the height)

In a double boiler melt the chocolate chips. With a pastry brush “paint” melted chocolate to line bottom and sides of molds. Refrigerate (if using paper cups place in muffin tin and then refrigerate).

Makes 20 “Reese's” size cups

Barney Butter Bars
If you don't have time to bake multiple pans of cookies, try this quick, one pan bar recipe. You can substitute chopped dried apricots for the chocolate chips for a tart, chewy bar, or try adding coconut to the topping!

Cookie crust:
In a mixing bowl with attachment add:
• 2-1/2 cups firmly packed brown sugar
• 1/4 cup butter
• 1/2 cup non-hydrogenated vegetable shortening (like Spectrum Organics)

Mix on medium then add:
• 3 eggs
• 1 jar Smooth or Crunchy Barney Butter
• 1 tablespoon light corn syrup
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Mix again. In a separate bowl mix with wire wisk:
• 2 cups oat flour
• 2 teaspoons baking powder
Carefully add dry ingredients to mixer ingredients while on low until combined. Remove mixer bowl and add by hand:
• 2 cups oats
• 1-1/2 cups chocolate chips
Press onto 17 x 12 x 1 cookie sheet.

Beat together:
• 1 jar Smooth Barney Butter
• 1/2 cup powdered sugar
• 2 tablespoons cornstarch
Spread over top of cookie crust.

• 1 cup oats
• 1/4 cup brown sugar
• 2 tablespoons melted butter
Sprinkle over the filling layer.
Bake at 350°F for 20 minutes. Cool completely before cutting. Makes 36 delicious bars.

Barney Butter Sandwich Cookies
So easy and yummy

• Nabisco Famous Chocolate Wafer Cookies

Cream Filling:
• 1/2 cup Smooth Barney Butter
• 1/2 stick butter, room temperature
• 1/2 cup powdered sugar
Cream the Barney Butter and butter together with an electric mixer. Add the powdered sugar and beat for a minute more until thick and creamy. Drop by teaspoons between two chocolate wafer cookies and press together to make a cookie sandwich! Barney Butter Oatmeal Cookies
These cookies are wheat-free, packed with protein, and contain less saturated fat than regular cookies because most of the butter is replaced with a healthier non-hydrogenated vegetable shortening. Chocolate Chip Cookie Variation: omit the cranberries, cinnamon and nutmeg and stir in lots of semi-sweet chocolate chips instead - my husband's favorite!
• 1 cup granulated sugar
• 1/4 cup butter (room temp - not melted)
• 1/2 cup non-hydrogenated vegetable shortening (such as Spectrum Organics)
• 3 eggs
• 1 jar Barney Butter
• 1 tablespoon light corn syrup
• 2 teaspoons baking soda
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups oat flour
• 2 cups oats
• cranberries
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Heat oven to 350°F. In the bowl of an electric mixer combine brown sugar, granulated sugar and shortening; beat at medium speed until well blended. Beat in eggs. Beat in Barney Butter, corn syrup, and extracts. In a separate bowl sift the oat flour, baking soda, cinnamon, and nutmeg. Stir in oats and cranberries. Drop 3 inches apart onto baking sheets. Bake for 10 minutes or until just beginning to brown. Cool on baking sheets; transfer to cooling racks.

Banana, Almond Butter Pops
from http://weelicious.com/2008/07/09/279/ I have been on a huge almond butter kick ever since I tried Barney Butter, which I think is the best of all the brands that I’ve tried. Still, my husband has always loved almond butter and he thinks he knows what tastes best, so just to make sure, I did a blind taste test with seven people of different ages (Kenya included!) to see what they thought. It was so much fun! I hid the three different nut butters we were testing (raw almond butter from Trader Joes and Mara Natha no-stir almond butter were the other brands) and let each person try a spoon full of each brand and let them decide which they liked the best. Incredibly, it was unanimous, Barney Butter won each time — even with my husband!

Besides the fact that this almond butter is smooth (not the kind where the oil and nut butter separate and you have to stir for ages to get it to a normal consistency). Even better, it’s produced by a California mother of four, has less saturated fat then peanut butter and its high in magnesium and vitamin E which amongst other things helps to protect skin, circulation, brain and hormones against pollution. These pops are a perfect energy treat for your little one because they have a fruit and protein. Try pulling them out at a kids summer party and I guarantee you’ll hear oohs and ahhhs from the crowd.

Banana, Almond Butter Pops (Makes 8 Pops, depending on the size of your molds) Ingredients
• 3 Bananas
• 1/4 Cup Almond Butter
• 1/3 Cup Rice or Almond Milk (Plain or Vanilla)

• Place the ingredients in a blender and puree until smooth
• Pour several tablespoons of mixture into popsicle molds (follow manufacturer’s directions for your mold)
• Freeze overnight (or a minimum of 4-5 hours)
• Serve

Check out http://www.barneybutter.com/ for more recipes and how to purchase your very own BARNEY BUTTER!!



A fresh take on traditional cheesecake with the addition of canned pumpkin, dried cranberries and spices on a crunchy pecan crust.

Prep Time: 25 minutes
Total Time: About 5 hours, including refrigeration
Makes: 16 servings

2-1/4 cups graham cracker crumbs
1 cup chopped pecans
2/3 cup firmly packed brown sugar
1/2 cup melted butter
1/2 teaspoon ground cinnamon

4 packages (8 ounces each) softened cream cheese
1 cup sugar
3 tablespoons flour
1 cup sour cream
1 cup canned pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
1 cup dried cranberries

1. Preheat oven to 325°F. Line a 13 x 9-inch baking pan with foil, with ends extending over sides of pan.

2. For crust, combine crumbs, nuts, sugar and butter; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan. Set aside remaining 1 cup while preparing cheesecake.

3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes. While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries. Pour cheesecake batter over crust.

4. Sprinkle remaining crust mixture over top of cheesecake. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

5. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil edges. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

Tips and Ideas:
·Garnish with a dollop of whip cream for extra flavor.
·Substitute dried cherries in place of cranberries for a more tart cheesecake.
·Substitute reduced fat cream cheese and reduced fat sour cream for the full fat products for a reduced fat version of the cheesecake.

**Recipe courtesy of BUTTERBALL

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