Table of Contents:
Honey-Apricot Bars
Lemon Crunch Dessert
Soft Molasses Cookies
Apple Pizza
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Honey-Apricot Bars
Don't you want to pick up one of these bars?
Bursting with the goodness of fruit, honey and oats, apricot bars are
begging to be eaten.
24 bars
Apricot Filling
2 cups dried apricots (10 oz), chopped
1/2 cup honey
1/2 cup water
1/2 cup apple juice
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1 egg Crust
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1 teaspoon salt
1/2 teaspoon baking soda
1 . In 2-quart saucepan, cook all filling ingredients except egg over
medium heat about 15 minutes, stirring frequently, until slightly
thickened. Pour mixture into food processor. Cover; process 10 to 15
seconds, pulsing on and off, until finely chopped. Add egg. Cover;
process, pulsing on and off, until mixed.
2 . Heat oven to 350F (if using dark or nonstick pan, heat oven to
325F). Grease bottom and sides of 13x9-inch pan with shortening or
cooking spray.
3 . In large bowl, mix all crust ingredients with fork until crumbly.
Pat half of the mixture in bottom of pan. Spread filling over base.
Sprinkle with remaining oat mixture; press lightly.
4 . Bake 25 to 35 minutes or until edges are golden brown. Cool
completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375F (if using dark or
nonstick pan, heat oven to 350F). Bake 30 to 40 minutes.
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated
Fat 3 1/2g; Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total
Carbohydrate 32g (Dietary Fiber 2g; Sugars 21g); Protein 2g % Daily
Value: Vitamin A 15%; Vitamin C 0%; Calcium 2%; Iron 6%
How-To: If you line the baking pan with foil before greasing, you won't
have a dirty pan to wash!
Storage Tip: To keep bars longer, wrap tightly, label and freeze up to 6
months.
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LEMON CRUNCH DESSERT
-----CRUST-----
7 oz Flaked coconut
1 c Margarine or butter-softened
1/2 c Brown sugar, firmly packed
1 1/2 c Quaker Oats, uncooked-(quick or old-fashioned)
3/4 c All-purpose flour
1/2 c Chopped nuts
3/4 ts Ground cinnamon
1/2 ts Baking soda
-----TOPPING-----
8 oz Non-dairy whipped topping-thawed
16 oz Lemon low-fat yogurt
2 ts Grated lemon peel
Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking
pan. Bake 18 to 20 minutes or until lightly toasted, stirring after 12
minutes. Cool completely; set aside. For crust, beat margarine and
brown sugar until creamy. Add dry ingredients; mix well. Reserve 1 cup
coconut for topping; stir remaining coconut into oat mixture. Press
dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20
minutes or until golden brown. Cool completely. For topping, combine
all ingredients, spread evenly over crust. Sprinkle with reserved
coconut, pressing lightly. Cover; chill. Cut into squares, store
covered in refrigerator.
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SOFT MOLASSES COOKIES
1 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
3/4 cup sour cream
1/2 cup light or dark molasses
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sugar, if desired
Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, sour cream,
molasses and egg in large bowl with electric mixer on medium speed, or
mix with spoon. Stir in remaining ingredients except sugar.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased
cookie sheet. Bake 9 to 11 minutes or until almost no indentation
remains when touched in center. Cool 1 to 2 minutes; remove from cookie
sheet to wire rack. Sprinkle sugar over cookies while still warm. Makes
approximately 3-4 dozen depending on size of cookies.
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Apple Pizza
1 refrigerated package pizza dough (or make own for 1 pizza)
6 apples, peeled and sliced
1/3 cup sugar
1 tsp cinnamon
Topping: 3/4 cup flour
3/4 cup sugar
1/4 cup butter or margarine, melted
For pizza: roll out dough to desired thickness. Place on pizza pan or a
round baking pan. Arrange apple slices on the dough in a circular
pattern.
Combine sugar and cinnamon in a small bowl; mix well. Sprinkle over the
apples.
Topping: combine flour, sugar and melted butter in a medium bowl. Mix
with hands until crumbly. Sprinkle over the pizza. Bake at 400° F for
20 minutes.
Cut into slices and serve warm.
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