September 12th, 2009 by alice
Tags: Bars, Fat, Fruit, Low, Oatmeal
INGREDIENTS
- 1/2cupSplenda sugar substitute
- 3/4cupbrown sugar
- 2egg whites
- 2tablespoonsoil
- 2tablespoonsskim milk
- 8ounceslow-fat vanilla yogurt
- 2teaspoonsvanilla
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1teaspooncinnamon
- 3cupsoats
- 1cupdried fruit
DIRECTIONS
- Preheat oven to 350.
- In medium bowl, mix together flour, soda, salt, cinnamon.
- In mixing bowl, mix together Splenda, brown sugar, oil, milk, egg whites, vanilla, and yogurt.Blend well.
- Add in flour mixture; stir well.
- Stir in dried fruit and oats.
- Spread into sprayed 13×9 pan.
- Bake at 350 for 28-32 minutes.
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July 22nd, 2009 by alice
Tags: Bars, Lemon
INGREDIENTS
-
Crust
- 1/2cuppowdered sugar
- 2cupsflour
- 1cupbutter
-
Filling
- 4largeeggs, beaten
- 2cupssugar
- 6tablespoonslemon juice
- 4tablespoonsflour
- 1/2teaspoonbaking powder
DIRECTIONS
- Preheat oven to 350 degrees F.
- Mix the powdered sugar, flour and butter for the crust together with your hands and then press into the bottom of a greased 9X13 pan.
- Bake the crust for 25 minutes.
- While the crust is baking combine the filling ingredients: eggs, sugar, lemon juice.
- After they are combined, add the flour and baking powder and stir to combine.
- Pour this mix over the baked crust.
- Bake again at 350 for 25 minutes.
- Sprinkle powdered sugar over the top while it is still warm.
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June 15th, 2009 by alice
Tags: Bars, Nut, Toffee
INGREDIENTS
- 1 (14 ounce)boxgraham crackers
- 1cupbutter
- 1cup packedlight brown sugar
- 2cupsmilk chocolate chips
- 1 (8 ounce)packagetoffee piecesor nuts
DIRECTIONS
- Preheat oven to 400 degrees F.
- LIne a 10×15-inch baking pan with foil.
- Arrange graham crackers in a single layer in the prepared pan.
- Combine the butter and brown sugar in a saucepan.Bring to a boil.
- Boil for exactly 3 minutes, stirring occasionally.Drizzle over the graham crackers.
- Bake in preheated oven for exactly 5 minutes.Remove from the oven.Sprinkle with the chocolate chips.After 1 minute, spread with a buttered spatula.Sprinkle with the toffee chips.
- Cool to room temperature.Chill until set.Cut or break into bars.
- Store the bars, covered, in the refrigerator.
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April 24th, 2009 by alice
Tags: Bars, Breakfast, Hearty
INGREDIENTS
- 2eggs, beaten
- 1cupunsweetened applesauce
- 1/4cuphoney
- 1teaspoonvanilla
- 1teaspoonbaking soda
- 1/2cupflour
- 1teaspooncinnamon
- 1/2teaspoonsalt
- 1/2cupwheat germ
- 1/4cupoat bran
- 3cupsold fashioned oats
- 1/4cupraisins
- 1/2cupwalnuts
DIRECTIONS
- Blend together eggs, applesauce, honey and vanilla.
- Add baking soda and stir.
- Add remaining ingredients and stir until moist and blended.
- Spoon into either a 12 cup cupcake pan or into a 9×13″ baking pan.When spooning into pan, keep loose.Do not pack down.
- Bake at 375 degrees from approximately 20 to 30 minutes.
- Cool.
- Makes 12 servings.Will keep in refrigerator for approximately two weeks.
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February 23rd, 2009 by alice
Tags: Bars, Pumpkin, Sarahs
INGREDIENTS
- 1cupoil
- 4eggs
- 2cupspumpkin
- 2cupssugar
- 2cupsflour
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1/4teaspooncloves
- 2teaspoonscinnamon
DIRECTIONS
- Blend oil, eggs and pumpkin together, then add sugar and beat. Once that is fully mixed, add the remaining ingredients.
- Pour into a greased and floured jelly roll pan (deep cookie sheet).
- Bake at 350 for 20 minutes.
- Frost with cream cheese icing.
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