Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, May 30, 2010

Rasperry Cookie Bars

I adore dessert. Sweets call my name. I try to find healthy alternatives… but the full fat and sugar versions are so tempting. I got a cookbook called “Baking Without Fat”. The muffin recipe immediately preceding this recipe was from the same book. The muffins were fantastic. These raspberry cookie bars are equally tasty, and wonderfully sweet. My favorite sweets are chocolate, lemon and raspberry. So – these bars are a treat! The raspberry goodness smells so wonderful while they’re baking.

Ingredients:

1 ¾ cups oats
2 cups brown rice cereal (I couldn’t find brown rice, so I used Rice Krispies)
1 ½ cups whole wheat pastry flour
½ tsp baking soda
½ tsp cream of tartar
1 cup honey
¾ cup frozen apple juice concentrate (I used 100% juice concentrate with no added sugar. The brand that I found didn’t have plain apple available, but they did have apple raspberry. That’s what I used. Delish!)
1 tsp vanilla
1 tsp almond extract
1 jar (10oz) fruit juice sweetened raspberry preserves (I used Smucker’s Simply Fruit)

Directions:

Preheat oven to 350. In a large bowl, combine oats, cereal, flour, baking soda and cream of tartar. Set aside.

In a small saucepan bring hone and juice concentrate to a boil over medium high heat, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat; cool for 5 minutes. Add vanilla and almond extracts. Gently stir into cereal mixture.

In 8 x 11 x 2 inch ovenproof glass baking dish, press 2 cups of cereal mixture in bottom of pan; reserve remaining cereal mixture. (It’s easier to press the mixture if your hands are damp.) Melt preserves, pour over mixture and spread evenly; top with reserved cereal mixture.

Bake at 350 for 30 minutes, or until nicely browned. Cool on wire rack for 20 minutes. Cut into 24 bars.


4 comments:

jacobskitchen said...

Yum! They look and sound amazing. Thanks for sharing. Great blog! =)

5Youngers said...

YUMMY!

Laura said...

Yum! I'll have to try those and the muffins!

Columbo said...

These are addicting, I loved them!

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