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Golden Raisin-Oatmeal Fitness Bars

Ingredients: 1 egg 1/4 Cup(s) honey 1/4 Cup(s) dark brown sugar; packed 2 Tablespoon(s) olive oil 1/8 Cup(s) almond oil 4 Tablespoon(s) frozen orange juice concentrate 2/3 Tablespoon(s) grated orange rind 1/4 Cup(s) granola 1/4 Cup(s) whole wheat flour 1 3/4 Cup(s) quick cooking rolled oats 87/2000 Ounce(s) salt 1/2 Cup(s) golden raisins plus dried apricots; chopped 163/1250 Pound(s) sliced almonds Directions: Lightly grease a baking sheet, or use a nonstick baking sheet. In a medium bowl, whisk the egg until light. Mix in the honey, sugar, oil, oj concentrate, and orange zest until blended. Mix in the whole wheat flour, oats, salt, raisins and apricots and almonds. Drop the dough by rounded spoonfuls onto the prepared baking sheet, spacing them about 3/4 inch apart. Pat down with dampened fingers into bars or rounds. Let stand for 2 hours to soften the oats. Preheat the oven to 350F . Bake cookies for 8-10 minutes, or until golden brown. Transfer to racks to cool. Store cookies in an airtight container for up to 10 days. Contributor: Cookies for gift giving and mailing (p65)
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When shiny, gradually add 1/3 cup of sugar, continuing to beat until s Diabetic, crunchy chocolate raisin fudge Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with 10 k cereal bars Place all ingredients in large mixing bowl. Blend well. Pat into greased 8-inch square baking dish. Bake at 350° F 18 to 20 minutes or until lightly browned. Cool and cut into 16 bars. Caramel marshmallow bars Preheat oven to 350 degrees. For crumb mixture, in small mixer bowl, combine flour, graham cracker crumbs, sugar, butter and salt. Beat at low speed, scraping bowl often, until mixture is crumbly, 1 to 2 minutes. Stir in nuts. Reserve 3/4 cup cr Apple and raisin sauce Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2 1/4 cups of sauce. 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Recipe calls for 1 1/2 T butter...I use applesauce. Not too moist. Hold back some water to begin with. Flavor outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t for large loaf. Rum raisin bread - abm - large loaf Source: Electric Bread Rum raisin is another of those versatile breads that can stretch from breakfast to dessert. Sweeter and richer than our standard raisin bread, Rum Raisin is subtle enough not to be overwhelming while rich enough to stand out. Ser Myrnas toasted coconut chocolate bars Equipment: 2 cookie sheets, well greased, or lined with parchment paper or lined with nonstick baking mats), or nonstick cookie sheets: 1 for baking and 1 for dipping Heat the oven to 350 degrees F. Mix the sugar, egg whites and coconut together until wel Slice and bake oatmeal cookies THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and Raisin sour cream bars Sour cream mixture has to be cooked longer and on higher heat than given in the recipe. I reduced the amount of sugar by 1/3 and butter by 1/2. no raisins. Cinnamon-raisin-nut bread #1 SOURCE; Great Bread Machine Recipes by Norman A. Garrett, copyright 1992. ISBN # 0-8069-8724-3..Formatted by URsula R. Taylor... Although not an extremely sweet bread, it is very flavorful. The nuts give it a great crunch, especiall Chocolate-peanut butter-oatmeal bars Grease 13 x 9-inch baking pan. Heat oven to 350 degrees. Beat butter and sugar until fluffy. Stir in corn syrup, oatmeal and vanilla. Butter hands and pat mixture evenly in pan. Bake 16 minutes. Don't overbake. Mixture will still look moist in Oatmeal cake Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl and mix at low speed to blend. Add margarine, egg whites, molasses, sweetener, and 1/2 cup water to flour mixture and beat at medium speed for 1 minute to mix well. Ad Caper, raisin, and lemon pesto With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop. Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pe Peanut butter oatmeal cookies Sift the flour, baking powder, baking soda and salt together, blending well then set aside. Using an electric mixer, beat the butter and peanut butter on low speed. Add the sugars. Beat on medium speed until fluffy. Add the egg and milk and vanilla ext Apple raisin pecan stuffing Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving. Source: Oatmeal fruit bar cookies SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix all ingredients except fruit and juice until mixture becomes coarse crumbs. Add the fruit juice to h Oatmeal carmelites Preheat oven to 350 degrees. Grease 9x13 pan. In a large bowl blend 2 cups flour, oats, brown sugar, butter, baking soda, and salt on low until crumbly. Press half of mixture in pan. Reserve remaining mixture for topping. Bake for 10 minutes. In smal Carrot raisin slaw In a salad bowl, combine carrots, celery, onions, and raisins. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper; blend well. Pour over vegetables and toss to coat. Cover and refrigerate for at least an hour or until t