These links will take you to the exact spot on this page for the recipe
EASY
GRANOLA BARS
MAKES 16 BIG
BARS
INGREDIENTS
1 cup of butter
1 1/2 cups of peanut butter
1 1/2 Tbs. vanilla
1 1/2 cups unrefined cane sugar
1 cup honey
6 cups quick cooking oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds
1 cup chocolate chips
1/2 cup raisins
In a skillet toast
the coconut, sunflower seeds and sesame seeds and set aside to cool.
In a large mixing bowl cream together the butter, peanut butter, vanilla
and sugar. Add the honey and then mix in the oats, raisins, chocolate
chips and the toasted ingredients. Press into a greased
12 x 18 inch cookie sheet and bake at 350° F
in a oven for approximately 20 minutes or until golden brown. Let them
cool slightly and cut into squares while still warm.
You've got a great backpack or late afternoon snack!
HONEY
SPICE BARS
MAKES
ABOUT 24 LARGE BARS
These bars are wonderful to have around at Christmas
time, or on a winter day with a cup of tea
INGREDIENTS
1 cup honey
1/2 cup molasses
3 Tbs margarine
3 3/4 cups whole wheat flour
1 Tbs baking powder
3 tsp. cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 cup almonds or sunflower seeds (optional)
Note: before starting
have all your ingredients ready to mix quickly, because the mixture
can stiffen if it is left too long.
In a large mixing bowl combine the flour, baking powder, cinnamon, cardamom,
ginger, cloves and nutmeg together, and set aside. Slowly heat the honey
molasses and butter in a saucepan until liquidy. Add the liquid to the
mixing bowl and add the almonds or sunflower seeds. Mix the batter until
it is somewhat sticky. Pat into greased (size ?) pan until you have
a layer 3/8" thick. Bake about 20 minutes at 350° F. Be careful
not to over bake, or the bars will be quite hard. Remove from pan while
still warm and slice into bars.
These bars can be stored in a tightly closed tin for weeks and still
taste soft and delicious!
CHEESE
CAKE, CRUST and TOPPING
1 1/2c graham
wafer crumbs (or ground almonds)
1/4c sugar
1/4c butter or margarine
Melt butter, mix
sugar and crumbs, add butter. Put in pan and press with a fork
CHEESE
CAKE
24 oz cream cheese
(softened)
2T butter or margarine (softened)
1/2 cup sugar
1/2t vanilla extract
3 eggs
Blend cheese,
sugar, and vanilla till fluffy. Add three eggs, blend on low till combined.
Pour over crust and bake at 350° for 50 minutes.
EASY
FRUIT SYRUP
2c fruit of your
choice (peaches, raspberries, blackberries, apricots, blueberries...)
1c sugar
1c water
2T cornstarch + 1/4c cold water
Bring fruit and
sugar and water to a boil. Mix cornstarch with the 1/4c cold water and
pour it into the boiling fruit while stirring. Boil for 1 more minute,
remove from heat and let cool for 10 minutes. Pour over cheese cake
and chill one hour (freezes very well)
APPLE
CRISP
A
timeless classic dessert that young and old adore
INGREDIENTS
5 cups sliced apples
3/4 cup whole wheat, kamut or spelt flour
1 tsp. cinnamon
1 cup brown sugar
3/4 cup quick cooking oatmeal
1/2 cup butter
Preheat
oven to 350 degrees F. Peel and slice the apples and put into
1-quart casserole dish. Add half of the brown
sugar and mix well. In a mixing bowl combine the softened
butter and remaining brown sugar. add the flour, cinnamon and oatmeal
and mix until crumbly. Sprinkle the flour mixture on top of the apples
and bake for 45 minutes, until lightly browned. Serve warm.
BLISS BALLS
Makes 42 balls
These
treats are addictive, but don't feel guilty about eating too many because
they are low in sugar and very high in protein!
INGREDIENTS
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips
In
a medium sized mixing bowl combine the tahini, peanut butter, syrup,
raisins, chocolate chips and cocoa powder. In a skillet lightly toast
the sesame seeds, sunflower seeds, and coconut. Set aside to cool for
ten minutes and then add to the mixing bowl and mix well. Form into
small balls by hand. Roll the balls in a small amount of coconut. Place
them on a cookie sheet and put into the refridgerator for 20 minutes
to harden. Serve these
delicious treats anytime.
*Great source
of protein and calcium
