CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs |
|
Breakfast, Snacks |
48 |
Servings |
INGREDIENTS
2 |
c |
Dried prunes — pitted |
2/3 |
c |
Orange juice |
1/2 |
c |
Chopped nuts |
3/4 |
c |
Margarine — soft |
3/4 |
c |
Packed brown sugar |
1/4 |
c |
Honey |
1 |
|
Egg |
1 1/2 |
c |
All-purpose flour |
1 1/2 |
c |
Rolled oats |
1/4 |
c |
Wheat germ |
1 |
ts |
Baking soda |
1/2 |
ts |
Salt |
|
|
Date: |
INSTRUCTIONS
* Substitute 1/2 cup dried apricots for half of the prunes if desired.
Fiber content will remain about the same.
1. Combine prunes (and apricots if using) with the orange juice in a
blender. Blend until almost smooth, scrapping down the sides of the blender
a few times. Stir in the nuts; set mixture aside. 2. In a large bowl, cream
the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat
germ, baking soda and salt to blend thoroughly. 3. Grease a 9 x 13-inch
baking pan. Spread a little less than half of the flour mixture evenly in
the pan. Spread the prune mixture evenly over the mixture in pan, keeping
the prune mixture to within 1/2 inch of the edges. Crumble the remaining
flour mixture over the top to cover the prune mixture. Pat down gently. 4.
Bake in a preheated 350-degree oven 30-35 minutes or until browned and
springs back to the touch. 5. Cool on wire rack. Cut into bars about 1 by 2
inches each.
Yield: 48 bars.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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