6. I Can't Live Without Dessert!

I can't live without dessert.  That is just a fact.  It's something I've had to come to grips with.  It all started with my precious mother who was raised in Iowa during a time when a farmer's wife cooked for threshers.  Threshers were folks who made part of their living traveling from farm to farm helping with the harvesting.  Originally, they separated the chaff from the grain by hand.  Eventually, the term came to encompassed all types of harvesting.  Part of their pay was a hefty mid-day meal that usually included at least four starches.  It wasn't uncommon to find corn on the cob, mashed potatoes and gravy, biscuits and jam, and home made noodles, just to name a few.  Then came the desserts.  Farm hands could easily burn off all those calories, me, not so much.

My mother never got over the habit of cooking for "threshers."  We had dessert twice a day.  As if the potatoes and gravy weren't enough.  So part of my journey has been to try to satisfy that unbelievable urge to finish a meal with something sweet with a suitable substitute. Fortunately, I love cookbooks and have discovered a great pleasure in finding recipes and adjusting them to be more figure friendly.  Some are great successes and some end up in the dog's dish.  Ah well, the fun is in the journey, right?

The idea for this recipe came from a posting on the "Hungry Girl" web site.  I've adjusted it to suit me..A great site to visit.            http://hungry-girl.com           Sign up and they send emails. 
They were called scones.  I find them more like an oatmeal cookie.  Different, but quite satisfying. I try to
steer clear of ingredients that have been messed with, ie: fat free this and low fat that.  I just try to make
compromises.  Your body knows what to do with butter, the man-made stuff just hangs around in there looking for something to cling to, like your arteries.

Blueberry Scones (I think they are more like an oatmeal cookie)

2/3 cup uncooked oatmeal (not instant)
1/3 cup Bisquick (I use whatever kind I have on hand.  Cinch makes a small box of mix.)
1/2 tsp baking powder
2 T. brown sugar (you can use sugar substitute)
2 tsp. butter or margarine  ( Personally, I think margarine clogs your arteries.)
1/3 cup vanilla soymilk  (you can use milk and add 1 tsp. of vanilla, whole milk would  add pts.)
3/4 c blueberries (you can use other fruit but blueberries get very sweet when cooked)

Preheat oven to 400 degrees.  Mix first six ingredients in a bowl.  Fold in blueberries.  If
batter looks loose, let it sit a while and let the oats soak up some of the liquid.
I cook them on parchment paper (don't have to clean the cookie sheet-love that)
Divide batter into 4 mounds.  Leave some space. Bake for 12 to 14 minutes.  About 2.5 pts per quite large cookie.

Actually quite tasty.  Not my mother's brownies, but I've learned to live with that and they are satisfying.