Apple Nut Kasha Breakfast Bar Recipes

APPLE WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, just until combined. Stir in apple and walnuts., Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

NO-BAKE APPLE BREAKFAST BARS

Steps:

• Butter bottom and sides of 8-inch square pan, or spray with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor).
• In large bowl, mix cereal and sunflower nuts; set aside.
• In 3-quart saucepan, heat corn syrup, brown sugar, apples and cinnamon just to boiling over medium-high heat, stirring occasionally. Remove from heat; stir in peanut butter. Pour over cereal mixture; stir gently until evenly coated.
• Press mixture evenly into pan with back of wooden spoon. Refrigerate about 1 hour or until set. For bars, cut into 4 rows by 4 rows. Store covered at room temperature.

ENDIVE, APPLE AND KASHA SALAD

Steps:

• In a large salad bowl, toss together apple and lime or lemon juice. Add endives, kasha, walnuts, Gruyère and parsley.
• In a small bowl or measuring cup whisk together lemon juice, honey or agave, salt, pepper, Dijon mustard, walnut oil and olive oil. Toss with salad and serve.

CARAMEL APPLE-NUT BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
• Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

APPLE NUT KASHA BREAKFAST BAR

Steps:

• Put dried apples, apricots, and one cup of raisins in a pot with kasha, water, apple juice, cinnamon, and vanilla. bring contents of pot to boil and stir until mixture is thick and creamy. Add the butter and stir until butter is throughly combined.
• Take pot off burner and add the rest of the raisins, flour, almonds, coconut, egg, baking powder, apple sauce, brown sugar, and honey to pot, stir until well combined.
• The mix should be almost cookie dough consistency, if it is soupy add more flour. If the mix is too thick add another egg.
• Place mix in two well greased 9x13-inch pans. Then place in a oven that has been preheated to 350°F, for 25 minuets, or untill top is golden brown. Cut immediately and place bars on cooling rack.
• These bars can be made in bulk and frozen for future use. (They thaw very well).

STRAWBERRY STREUSEL BARS

Steps:

• Preheat oven to 350°F.
• In the bowl of a standing mixer beat the sugar and margarine until smooth and creamy.
• Beat in the tofu and mix again until well mixed.
• Add the flour and beat into the sugar mixture. If your mixer can't handle the job, just mix the rest of the flour until combined.
• Stir in the pecans.
• Reserve 1 cup of the pecan mixture.
• Press the rest of the pecan mixture into a 9x9x2-inch baking dish.
• Spread the strawberry preserves on top of the pecan mixture leaving a one half inch border with no filling from the edge of the baking pan.
• Put your reserved pecan mixture on top of the strawberry preserves and press lightly.
• Bake 45 minutes.
• Once done remove from the oven and cool completely on a wire rack.
• Top with powdered sugar or powdered sugar glaze.
• If you choose the glaze stir the milk and vanilla into the powdered sugar and beat until creamy. If this isn't liquid enough add more milk until it is at the consistency you like.
• With a spoon, drizzle the glaze over the cooled bars.
• Bon Appetit.

APPLE NUT BARS

Steps:

• In a large bowl, whisk the egg whites, sugar and vanilla for 1-1/2 minutes or until frothy. Whisk in flour and baking powder until blended. Fold in apples and pecans. , Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

APPLE CRUNCH BARS

Steps:

• Combine first 3 ingredients in a bowl, beating well at medium speed of an electric mixer.
• Reserve 2 cups flour mixture, and set aside.
• Add baking soda and next 3 ingredients to remaining flour mixture; beat well.
• Add vanilla and next 2 ingredients; beat well.
• Stir in apple.
• Press reserved 2 cups flour mixture into the bottom of a 9 x 13 x 2-inch baking pan coated with cooking spray.
• Sprinkle walnuts over flour mixture.
• Spread apple mixture over prepared crust.
• Bake at 350 degrees for 40 minutes or until browned.
• Cool completely in pan on a wire rack.
• Yield: 24 servings (serving size: 1[2-1/4 x 2-1/8-inch] bar).
• NOTES: Ann Lapinski, of Schenectady, New York, lightened her mother's crunchy dessert recipe and served it to her family.
• They didn't notice any difference.

STRAWBERRY BRUNCH PARFAIT

Steps:

• Place apricot perserves in a medium microwave-safe bowl; microwave on HIGH for 10 to 15 seconds or until preseres melt.
• Add strawberries and toss gently to coat.
• Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture.
• Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds. Serve immediately.