Apricot-Oat Bars
1 c quick cooking rolled oats 1 c all purpose flour 2/3 c light brown sugar, packed
1/4 tsp salt necessary 1/4 tsp baking soda 1/4 c vegetable oil 1/4 c apple or cranberry juice 10oz apricot preserves
Preneat oven 325F. Lightly spray 8x12" abking pan. Combine oats, flour, sugar, salt and baking soda in bowl with fingers until no brown sugar lumps remain. Drizzle oil and juice over oats and mix with fingers until evenly moist and crumbly. Set aside 1/2 for topping. Put 1/2 evenly in bottom of dish-pressed. Spread reserved oat topping on top. Bake 30-40 minutes or until golden. Let cool in dish. Cut into bars and stroe at room temp in air tight container:) Serves about 15.
Healthy Choice recipes
Fudgy Brownies
4oz unsweet chocolate bars 1 c sugar 1 tsp salt 1 tsp vanilla 1/2 c flour
1/2 c prune puree (2/3 c pitted prunes and 3 Tbs hot water in blender and puree)
Preheat 350F. Spray baking pan with nonstick spray. Melt chocolate squares in micowave-set aside. Combine all ingredients except flour and nuts in mixing bowl - mix thoroughly with mixer. Mix in flour. Put mixture pan and sprinkle nuts. Bake about 30 minutes or until springy about 2" around edge. Cut into 1 1/3" squares. Makes about 3 dozen.
Healthy Choice Recipes
Brownie Bars
3/4 c margarine 1 1/2 c sugar 1 c chocolate chips 1 c (1 carton) egg product
1 c flour 1/4 c cocoa 1/2 tsp baking powder 1/2 tsp salt 2 c minimarshmallows
Preheat of 350F. Cream margarine and sugar. Beat in egg product. Combine and thoroughly mix flour, cocoa, powder, amd salt; beat into mixture. Stir in marshmallows and chips. Spread into greased 13x9" pan. Bake 35-40 miniutes. Cool. Cut into bars; makes 24 bars.
Nutty Brownies
2oz unsweetened chocolate, chopped 2 tbs unsalted butter, room temp 1/2 c sugar
3/4 c all purpose flour 2 eggs, beaten 1/4 c milk, room temp 1 tsp vanilla extract
1/4 tsp salt necessary 1/2 c chopped walnuts 2 Tbs confectioner's sugar
Preheat 350F. Melt chocolate in double broiler over simmering water or in microwave. Set aside to cool. Use a mixer to mix butter and sugar until pale and fluffy in a big mixing bowl. Add flour. eggs, milk, vanilla, salt and melted chocolate. Mix well. Stir in walnuts. Pour into a greased 9" pan and bake 20 minutes or until tester comes out clean. Dust with confectioners sugar when done. Serves 12.
Healthy Choice recipes
Peanut Puff Bars
3 c puffed rice or wheat cereal 1 c slated peanuts 1/3 c sugar 1/3 c light corn syrup
1/2 c peanut butter 1 tso vanilla
Mix well cereal and peanuts; set aside. In saucepan, bring to cull rolling boil sugar and syrup, stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour immediately over cereal mixture; stir quickly to coat well. Pat into greased 8x8x2" oan. Cool. Cut into 2" bars. Store loosely covered up to 1 week. Makes 16.
Chocolate-Cherry Bars
Bars: 1 (1 lb 2.25oz) pkg pudding included Devil Food Cake mix 1 (21oz) can cherry pie filling
1 tsp almond extract 2 eggs, beaten
Frosting:
1 c sugar 1/3 c milk 5 Tbs margarine or butter 1 (6oz) pkg (1 C) semisweet chocolate chips
Heat oven to 350F. Grease and flour 15x10x1" pan or a 13x9". In a large bowl combine all the bar ingredients; stir well blended. Spread in pan. Bake a 15x10x1" pan for 20-30 minutes or 13x9" for 25-30 minutes or until tester comes out clean.
In small saucepan, combine sugar, milk, and margarine. Bring to boil. Boil 1 minute, stirring constantly. Remove form heat and stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 hour or until completely cool. Cuts into about 48 bars.
Country Treasures Recipe of the Week
Texas Brownies
2 c all purpose flour 2 c granulated sugar 1/2 c butter or margarine 1/2 c shortening
1 c strongly brewed coffee OR water 1/4 c dard, unsweetened cocoa 1/2 c buttermilk
2 eggs 1 tsp baking soda 1 tsp vanilla
Frosting: 1 cup butter or margarine 2 Tbs dark cocoa 1/4 c milk
3 1/2 c unsifted powdered sugar 1 tsp vanilla
In large bowl, combine flour and sugar. In heavy saucepan combine butter, shortening, coffee or water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or mixer. Pour into a well greased 17 1/2 x 11" jelly roll pan. Bake at 400F for 20 minutes or until brownies test done in center. While brownies bake, prepare frosting. In saucepan, combine butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cuts into 48 bars.
Great American Recipes
Greek Baklava
6 c walnuts 1/2 c sugar 1 lb phyllo 2 tso cinnamon 1 lb butter
Chop walnuts; add sugar and cinnamon. melt butter. Butter bottom and sides of 11x17" pan. Layer 3 sheets phyllo and butter each sheet well. Add 1/3 of hte nut mixture. Add 3 sheets of phyllo, buttering each. Add another 1/3 of nut mixture and another 3 sheets. Add last 1/3 nut mixture; add rest of phyllo, buttering each sheet well. Fold ends in and butter well. Cut top layers into strips and then diagonals. Bake at 350F for 1 hour, or until lightly browned.
Syrup: 2 c water 6 whole cloves 3 c sugar 1 cinnamon stick
Combine all and boil 5 minutes. Add 1/2 c honey and boil for an additional 5 minutes. Add hot syrup to baked, cooled Baklava. Let stand overnight. Cut and serve in paper cups. Freezes well.
Chris Bennett
