Shanibars Food

SHANIBARS

Steps:

• Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
• Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

SHANIBARS

Steps:

• Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
• Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

SHANIBARS

Steps:

• In a food processor, blend ingredients throughly on high for about 4 minutes.
• "Dough" will be very sticky.
• In a waxed lined bread loaf pan, place "dough" and press into pan evenly.
• Chill in fridge for 30 minutes.
• Cut bars widthwise into six.
• Wrap individual bars in foil and place in fridge til go time!
• *chill time is cook time
• ** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary.
• Footnotes.
• *chill time is cook time ** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary. *** this is very versatile recipe with dates. You can add to dates anything or take away.

UKRAINIAN DILLS FERMENTED NATURALLY

Steps:

• Soak (but do not scrub) cucumbers in very cold water for 5 minutes.
• Scald a very clean 1 gallon glass jar or crock with boiling water. Place a grape leaf at the bottom and arrange cucumbers vertically in layers, inserting garlic cloves and dill weed here and there. Do not pack tightly.
• Add salt to boiling water and stir. Pour brine over cucumbers and add peppercorns. (If not using leaves, add alum for added crispness.) I never do this, and they are always crisp, and I leave out grape leaves because I don't have any.
• Cover with leaves and a plate and place in a cool, dark place to ferment. I just cover with plate. In the old days, dry rusks of rye bread were put on top to aid the fermentation process and keep the cucumbers from floating up. This is a good idea.
• After 4 to 5 days, the cucumbers will be semi cured; some gourmets prefer them that way. After a few more days, fully cured pickles will become a lighter green.
• Pickles may be placed in smaller jars that are more convenient for storage. Scald 3 or 4 quart jars, pour off and strain pickling juice (discarding garlic and dill weed). Transfer pickles, fill quarts with strained liquid, cover, and refrigerate.
• The juice, or kvas, is never thrown out; it is used as a base for soups, borsch, or drunk cold as an eye-opener. Yummy!