SUNSHINE BARS
The solution for any picnic or open air event - a no-bake bar packed with good stuff
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h25m
Yield Cuts into 18 bars
Number Of Ingredients 9
Steps:
- Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
- Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
- Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
- Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
SUNSHINE "LEMON BARS" RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Note: I like to double the ingredients, and bake this in a 9x13 baking pan; otherwise use an 8" square baking pan. Prepare your baking pan with non-stick spray. I like to make a parchment paper "sling", which I clamp down with small metal binder clips (great tip). Crust: Mix butter, flour and powdered sugar until fine and crumbly, pat into bottom of a 9 inch square pan. (Tip: I pulse the crust ingredients in my food processor, which makes the job quick and easy.) Bake at 350°F for 15 minutes. Filling: Sift the sugar, flour and baking powder. Mix the lemon juice, grated peel, sugar, flour, baking powder and eggs and pour over the baked crust. Place in a 350°F oven and bake for 25 minutes. Allow to cool for at least 30 minutes. If using a sling, lift out of the pan and cut the bars into about 24 cookies. Dust with powdered sugar and serve. Store in an airtight container.
MORNING SUNSHINE BARS
Taken from the Complete Canadian Living Cookbook/2001 edition. Wrap bars individually in plastic wrap and then freeze, put in the frozen bars in your kid's lunchbox and it will thaw by noon!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 45m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Lightly grease a 13 x 9-inch baking dish.
- In a large mixing bowl whisk together flours, baking powder, cinnamon, baking soda, ginger and salt.
- In another medium bowl whisk together eggs, brown sugar, mashed bananas, yogurt and oil until thoroughly combined; add to the flour mixture; mix to combine.
- Add in the carrots, chopped dried apricots and pecans; using a spatula mix until just combined (take care not to overmix!).
- Spread the batter into prepared baking dish.
- Bake for about 30 minutes, or until baked.
- Cool completely in pan on a wire rack, then cut into bars.
Nutrition Facts : Calories 223.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 27.8, Sodium 190.5, Carbohydrate 40, Fiber 3.1, Sugar 19.9, Protein 4.4
SUNSHINE BREAKFAST BARS
Steps:
- 1. Melt butter in a saucepan 2. Add brown sugar stir until melted 3. Add orange juice and orange peel 4. Keep on low heat and stir until all ingredients are dissolved 5. Take the pan off the stove and set it on a hot pad 6. Add Wheat germ, oats, and chopped nuts. 7. Mix with a spoon until well-blened. 9. Spread in a 9-inch square pan and put it into the refrigerator until hard. 10. Cut into squares
SUNSHINE BARS
Make and share this Sunshine Bars recipe from Food.com.
Provided by BeccaB3c
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream margarine, white sugar and brown sugar.
- Add egg yolks, water and vanilla.
- Add flour, baking powder and baking soda.
- Spread dough in 9x13 pan and cover with chocolate chips, pressing them into the dough.
- Whip 2 egg whites and a pinch of salt until stiff.
- Gradually add 1 cup brown sugar and beat well.
- Spread over chips.
- Bake at 350 degrees for 35 minutes.
SUNSHINE COAST-STYLE NANAIMO BARS
Nanaimo bars with a blackberry twist; they take a while to be ready to eat, but are well worth the wait.
Provided by QTPIEANGELICA
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 2h20m
Yield 16
Number Of Ingredients 15
Steps:
- Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
- Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
- Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 50.4 g, Cholesterol 41.2 mg, Fat 22.9 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 12.6 g, Sodium 145.8 mg, Sugar 41.3 g
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