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
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 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 BARS (ORANGE CHOCOLATE CHIP PAN COOKIES)
An old favorite, posted for safekeeping. This is basically an orange version of chocolate chip cookies baked in a pan and cut into squares. It can also be baked as drop cookies (see note below).
Provided by coconutty
Categories Chocolate Chip Cookies
Time 40m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9-inch square baking pan.
- Cream butter and sugar. Add egg and orange extract; mix well.
- Combine dry ingredients; stir.
- Add dry ingredients to batter a little at a time, mixing to incorporate.
- Stir in chocolate chips, nuts and rind.
- Pour batter into prepared pan.
- Bake at 350 degrees for 25-30 minutes (or at 375 degrees for 20-25 minutes) until golden brown.
- Cut into bars while still warm.
- NOTES:.
- Can double recipe and bake in a 10x15 inch jelly roll pan at 375 degrees for 20-25 minutes.
- Can bake as drop cookies: chill dough, place rounds on ungreased cookie sheets and flatten each cookie slightly, bake at 375 degrees about 10 minutes.
Nutrition Facts : Calories 204, Fat 11.5, SaturatedFat 5.9, Cholesterol 26.9, Sodium 127.3, Carbohydrate 24.8, Fiber 1.3, Sugar 16.1, Protein 2.6
HALF-TIME SUNSHINE BARS
This works great for a hungry bunch of kids playing out on the field or court. Or just have them at breakfast when you're in a hurry. Can be frozen.
Provided by Charlotte J
Categories Bar Cookie
Time 35m
Yield 20 bars (1 bar per serving)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees and grease a 13x9-inch pan.
- Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt.
- To your dry ingredients add the juice, oil, egg and vanilla; mix well.
- Stir in fruit.
- Spread into the bottom of the pan.
- Sprinkle with the 2 tablespoons of oats.
- Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan.
- Cool completely, cut into bars and store in a covered container.
BROWN SUGAR DATE SQUARES
"I've used this recipe for years," shares Suzanne Caithamer of Walton, Kentucky. "It's a wonderful addition to care packages and holiday cookie exchanges. Even people who don't like dates love them!" You can cut larger squares and add a scoop of ice cream to serve as a dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the dates, brown sugar and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened and dates are tender, stirring constantly. Remove from the heat; stir in vanilla., In a large bowl, combine the flour, oats, brown sugar, cinnamon, baking soda and salt. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish. Carefully spread with date mixture. , Stir walnuts into remaining crumb mixture. Sprinkle over filling; press down gently. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Serve with ice cream if desired.
Nutrition Facts : Calories 251 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
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Servings 24Estimated Reading Time 3 minsCategory BarsTotal Time 30 mins
- Butter bottom and sides of a 9"x 13" baking pan. Line with parchment paper, leaving an overhang on the two short sides. Butter the parchment.
- Place brown sugar and corn syrup in a medium saucepan. Stir together and cook over medium heat. Bring to a boil for one minute. Remove from heat. Stir in peanut butter, vanilla, and salt until combined and smooth.
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