Bars and Squares
We had these while visiting some friends in Minneapolis and they were really good.
From a friend (these granola bars are really tasty): "I've sent you the recipe I use as a base, but I usually add flax seed (ground or whole), dark chocolate chips, a couple tablespoons of peanut butter, chopped cashews, applesauce, bananas dried cherries or other fruit...mix and match based on what sounds good to you. I've really reduced the sugar from the original recipe (it calls for 3/4 cup br. sugar) because I usually add chocolate - plenty sweet. I don't usually cook for the full 30 minutes, because we like them chewier."
From an advertisement in the November 2009 issue of Homemaker's magazine. I've had several people ask for this recipe one of whom is Elbert. Here is the recipe. This recipe fits in an 8 inch square pan. I like to double the recipe and then bake it in a glass 10X13 inch pan.
We made this as a part of the Seattle Bakker's Christmas package this year, and did eat a few ourselves as well.
I came across a recipe for a homemade equivalent of Clif Bars. I modified a few of the ingredients to reflect what supplies our cupboards contained with positive results.
Combine the following until crumbly:
1 3/4 cup dry oatmeal
1 cup brown sugar
1 cup margarine
1 3/4 cup flour
1 tsp. soda
Pack in a 9x13 pan, reserving 1 cup for the top. Bake 15-20 minutes at 350ºF. Combine the following and microwave to a boil, stirring frequently:
This recipe came from Ted's sister Grace. She got it from a Canadian Living Magazine. We usually double the recipe so that they can be put in a 9x13 pan. Here in Winnipeg, a batch is usually baked and bagged so that they can be taken on road trips for volleyball or basketball to provide an energy boost when needed.
Puffed Wheats definitely taste better when something is added to them. This recipe was a staple in our house before we started making Rice Krispie bars.
Combine the following until crumbly, then press in greased 9x13 pan and bake 10 minutes at 350ºF:
2 cups flour
1 cup brown sugar
1 cup margarine
1 cup oatmeal
Combine the following and pour over hot crust. Bake for 50 minutes more:
5 eggs
1 cup dark Karo syrup
3/4 cup sugar
dash of salt
1 tsp. vanilla
1 cup broken pecans
This recipe is from Capper's Weekly. I've written it over for several of the recipe files we give the brides in our church.
Going through our bar recipe files makes me hungry for some of the "old standbys" which we haven’t used for some time. Here is one that easily makes a big batch (it makes two 9x13 pans).
A real favorite at our house. They are similar to a recipe on p. 46 of the Western Christian High cookbook. It is one tidbit of information that has remained in my head from my high school days (1962-66)!
I made this recipe back in my days at 1311 Second Avenue. It was one of the experiments- and was written out. Darla found it not too long ago.
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