Apricot Bars and Squares Recipes

Apricot Bars and Squares Recipes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Apricot Bars and Squares Recipes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Preheat oven to 350, or 325 if using glass. Grease a 13x9 pan.
  2. In a large bowl, cut together oats, brown sugar, flour, wheat germ, extract and shortening till crumbly.
  3. Reserve about 3/4 cup mixture and press the rest into the baking pan.
  4. In the bowl, mix fruit and nuts with sweetened condensed milk. Spoon evenly over crust and spread gently so as not to break up the crust.
  5. Top with reserved crumbs, press firmly down with waxed paper.
  6. Bake 25 minutes or until edges are lightly browned. Cool, cut into bars. Store covered at room temperature.
Recipe Notes

Almonds and apricots, when eaten together, are said to create a "perfect" protein/carbohydrate food which helps curb blood sugar peaks and valleys, reducing hunger pangs. Oatmeal is also recommended as a food which regulates insulin levels. While this is in no way a diabetic or dietetic food, a small Almond Apricot Bar with a glass of milk will carry you a long way and curbs the sweet tooth. This recipe for Almond Apricot Bars serves/makes 16.

Share this Recipe
 
Powered byWP Ultimate Recipe

Boundless Energy Bars

Boundless Energy Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Boundless Energy Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Toast first three ingredients in 350° preheated over for about ten minutes. Then place these ingredients in a large mixing bowl.
  2. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely.
  3. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly.
  4. Mix in peanut butter and cinnamon.
  5. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan.
  6. Press mixture into the pan and refrigerate for at least four hours.
  7. Cut into twelve bars, wrap separately in wax paper, refrigerate.
  8. Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.
  9. *Adding protein powder will change protein content of bars
Share this Recipe
 
Powered byWP Ultimate Recipe