I always like to start baking with a clean kitchen. Makes things easier.
6 cups of coarsely crushed, raisin bran cereal
1/2 cup of chopped apricots
1/4 cup of hard margarine or butter
9 oz or 250 g pack of miniature marshmallows
-Grease a 9x13 inch pan or something of similar size, set aside
-Combine your cereal and chopped apricots into a large bowl, set aside
-In a large saucepan at medium temperature melt your margarine. Once melted add your marshmallows. Stir until melted and smooth
-Pour over your cereal mixture and toss until everything is well coated
-Pour your mixture into your greased pan and press it down
-Let it sit out until cooled before you cut them into squares
-Cuts into 15 squares
1 square: 166 calories; 3.6 g total fat (2.1 g Mono, 0.3 g Poly, 0.7 g Sat); 0 mg Cholesterol; 35 g Carbohydrate; 3 g Fiber; 2 g Protein; 186 mg Sodium
4 cups quick-cooking rolled oats
2 cups coarsely chopped almonds
11 oz or 300 ml can of condensed milk
1/2 cup of melted margarine or butter
-Preheat your oven to 325F
-Well-grease a 10x15 inch jelly roll pan. set aside
-Combine your oats and chopped almonds in a large bowl
-Add the condensed milk and margarine to your oat mixture
-Mix well and spread into your greased jelly roll pan
-Bake for about 25 minutes or until golden
-Let stand on a wire rack for 5 to 10 minutes until slightly cooled
-Cut while still warm into 16 bars
1 bar: 333 Calories; 18.9 g Total Fat (10.9 g Mono, 3.2 g Poly, 3.7 g Salt); 8 mg Cholesterol; 34 g Carbohydrate; 4 g Fiber; 9 g Protein; 104 mg Sodium
2 large eggs
2 lb or 900 g package of blueberry bran muffin mix
1 cup of chopped pitted dates
1 cup chopped toasted pecans (see tip for toasting)
-Preheat your oven to 350F
-Grease a 9x13 inch pan and set it aside
-Beat eggs and 2 cups of water in a large bowl until well combined
-Add muffin mix and stir until smooth
-Add dates and pecans, stir well
-Spread into your greased pan
-Bake for 40 minutes or until a wooden toothpick inserted into the middle comes out clean.
-Cool on a wire rack for 15 to 20 minutes before you cut into squares
-Cuts into 24 bars
1 bar: 203 Calories; 8.1 g Total Fat (4.1 g Mono, 2.5 g Poly, 1 g Sat); 18 mg Cholesterol; 30 g Carbohydrate; 1 g Fiber; 3 g Protein; 211 mg Sodium
Tip: To toast nuts, seeds or coconut, place them into an ungreased shallow frying pan. Heat on medium for 3 to 5 minutes, stirring often until golden. To bake, spread them evenly in an ungreased cookie sheet. Bake in a 350F oven for 5 to 10 minutes, stirring or shaking often, until golden.
6 cups of coarsely crushed, raisin bran cereal
1/2 cup of chopped apricots
1/4 cup of hard margarine or butter
9 oz or 250 g pack of miniature marshmallows
-Grease a 9x13 inch pan or something of similar size, set aside
-Combine your cereal and chopped apricots into a large bowl, set aside
-In a large saucepan at medium temperature melt your margarine. Once melted add your marshmallows. Stir until melted and smooth
-Pour over your cereal mixture and toss until everything is well coated
-Pour your mixture into your greased pan and press it down
-Let it sit out until cooled before you cut them into squares
-Cuts into 15 squares
1 square: 166 calories; 3.6 g total fat (2.1 g Mono, 0.3 g Poly, 0.7 g Sat); 0 mg Cholesterol; 35 g Carbohydrate; 3 g Fiber; 2 g Protein; 186 mg Sodium
4 cups quick-cooking rolled oats
2 cups coarsely chopped almonds
11 oz or 300 ml can of condensed milk
1/2 cup of melted margarine or butter
-Preheat your oven to 325F
-Well-grease a 10x15 inch jelly roll pan. set aside
-Combine your oats and chopped almonds in a large bowl
-Add the condensed milk and margarine to your oat mixture
-Mix well and spread into your greased jelly roll pan
-Bake for about 25 minutes or until golden
-Let stand on a wire rack for 5 to 10 minutes until slightly cooled
-Cut while still warm into 16 bars
1 bar: 333 Calories; 18.9 g Total Fat (10.9 g Mono, 3.2 g Poly, 3.7 g Salt); 8 mg Cholesterol; 34 g Carbohydrate; 4 g Fiber; 9 g Protein; 104 mg Sodium
2 large eggs
2 lb or 900 g package of blueberry bran muffin mix
1 cup of chopped pitted dates
1 cup chopped toasted pecans (see tip for toasting)
-Preheat your oven to 350F
-Grease a 9x13 inch pan and set it aside
-Beat eggs and 2 cups of water in a large bowl until well combined
-Add muffin mix and stir until smooth
-Add dates and pecans, stir well
-Spread into your greased pan
-Bake for 40 minutes or until a wooden toothpick inserted into the middle comes out clean.
-Cool on a wire rack for 15 to 20 minutes before you cut into squares
-Cuts into 24 bars
1 bar: 203 Calories; 8.1 g Total Fat (4.1 g Mono, 2.5 g Poly, 1 g Sat); 18 mg Cholesterol; 30 g Carbohydrate; 1 g Fiber; 3 g Protein; 211 mg Sodium
Tip: To toast nuts, seeds or coconut, place them into an ungreased shallow frying pan. Heat on medium for 3 to 5 minutes, stirring often until golden. To bake, spread them evenly in an ungreased cookie sheet. Bake in a 350F oven for 5 to 10 minutes, stirring or shaking often, until golden.
These recipes make a great addition to any kitchen. Not only do
they taste great! It will also save you money with the basic ingredient
list. Enjoy!
Article Source:
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