HOMEMADE GRANOLA BARS
Make Homemade Granola Bars with this easy Ina Garten recipe from Barefoot Contessa on Food Network, perfect for breakfast or for a quick, high-energy snack.
Provided by Ina Garten
Time 4h5m
Yield 12 to 16 bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
- Reduce the oven temperature to 300 degrees F.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
- Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
- Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
- Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.
FIG BARS I
These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!
Provided by SAUNDRA
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
- In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g
GRANOLA FRUIT BARS
"My family prefers these chewy wholesome bars to store-bought granola bars," says Kim Finup of Kalamazoo, Michigan. "They combine two popular flavors-apple and peanut butter-and make a great grab-and-go breakfast or anytime snack."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the apples, honey, raisins and brown sugar. Bring to a boil over medium heat, stirring often. Cook and stir 1 minute longer. Remove from the heat; stir in peanut butter until melted. , Add apple butter and cinnamon. Stir in the oats, wheat germ and pecans. Fold in cornflakes. Press firmly into an 8-in. square pan coated with cooking spray. Refrigerate for 1 hour or until set. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 239 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 42g carbohydrate, Fiber 3g fiber), Protein 6g protein.
GRANOLA FIG BARS
Recipe source: California Fig Advisory Board. I found this recipe in the Sept.30/89 issue of the Winnipeg Free Press. Haven't tried it but it looks good.
Provided by Shar-on
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Chop figs in a food processor with an off and on motion.
- Add sugar and lemon juice, blending till smooth.
- Combine granola, brown sugar, flour and almonds in a large mixing bowl.
- Reserve 4 cups of this mixture.
- Press remaining mixture evenly into a greased 9 x 13 pan.
- Spread filling over top and cover with remaining 4 cups of granola mixture; press lightly with hands.
- Bake at 375 degF for about 25 minutes or until golden.
- Cut while still warm.
- Serve as a dessert (12 servings), topped with whipped cream or ice cream.
- Can also be cut into 32 bars.
Nutrition Facts : Calories 797.2, Fat 44.3, SaturatedFat 17.9, Cholesterol 61, Sodium 190.4, Carbohydrate 91.1, Fiber 9.3, Sugar 56.9, Protein 13.8
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CHEWY ALMOND FIG GRANOLA BARS - MIA'S CUCINA
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Cuisine HealthyTotal Time 35 minsCategory SnackCalories 110 per serving
- Preheat the oven to 300 degrees F. If your oven runs hot turn the heat down to 275 degrees. It is better for these bars to cook a little more slowly, as it will help to keep them from becoming too crumbly.
- Line a square 8-inch pan with two strips of parchment paper. Cut your pieces of parchment at least 8-10 inches longer than the width of the pan. The excess paper will serve as handles to lift the bars from the pan, as well as aid in the compression of the dough into the pan.
- Chop the almonds in a food processor, using the pulse action until nuts are about the size of split peas. Remove from the processor bowl and put into large mixing bowl fitted with a paddle attachment. Repeat with pistachios and transfer the chopped pistachios to mixing bowl.
- Place the baking pan in the center of your oven and bake for 25-30 minutes. The dough should be slightly golden. Remove from oven and let cool on a rack for 10 minutes.
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- 2. In a large bowl, whisk together the honey, applesauce, cinnamon and vanilla extract. Stir in the oats, making sure that it is evenly mixed and all of the oats are moistened. Mix in the almonds, figs, dates and raisins.
- 3. Turn the mixture out into the baking pan and press into the pan, making sure it is evenly distributed and tightly packed.
- 4. Bake for 25 minutes. Remove from the oven and cool in the freezer until the bars are firm, at least 1 hour. Remove from the pan and cut into bars. Store in an airtight container for up to 1 week.
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