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href='a_new_website_for_the_home_cook.php'>A New Website For The Home Cook
(NC)—Ontario Pork's web site " www.porkpeople.com " tells you everything you ever wanted to know about pork, and it's about to get bigger and better.
"This popular and much visited site has been given a new look, with more advice and...
Buying, Storing and Serving CheeseCheese is more than just peeling back the wrapper on a slice ofAmerican cheese. There are proper buying, storage and servingprocedures that will help maintain freshness and ensure enhancedflavor and texture. When buying cheese consider...
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German Potato Macaroni Dish Several years ago my wife worked with a very nice woman from Germany. The nice lady often brought homemade foods to work for lunch and often shared with everyone in the office. One day she brought a dish
occasion,...
Use Up Those Leftovers!
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Fruit Phyto Bars
(NC)-Forget those tasteless, over-processed energy bars you buy at the store which have been sitting on the shelf for who knows how long! These delicious bars will not only tempt your taste buds but will deliver some important nutrition benefits as well. Made with antioxidant-rich California tree fruits (pick your favorite or use a combination of plums, peaches and nectarines) these bars will help you keep the sun's UV rays at bay with phytonutrients critical to maintaining healthy skin.
- 11/2 pounds fresh California tree fruit (peaches, plums and/or nectarines)
- 1/4 cup canola oil
- 1/2 cup light brown sugar
- 1/4 cup liquid egg substitute
- 6 tablespoons honey
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 cup instant nonfat dry milk powder
- 1 teaspoon baking soda
- 11/2 teaspoons ground ginger
- 1 teaspoon salt
- 3 cups quick-cooking rolled oats
- 1/4 cup dry roasted sunflower kernels
Lemon Glaze:
- 1 cup powdered sugar, sifted
- 1/4 teaspoon vanilla
- 2 teaspoons lemon juice
- 3 teaspoons hot water
Preheat oven to 325º F. Butter and flour 11"x151/2"x1" baking pan and set aside. Pit and dice fruit to yield
31/2 cups. Measure 1 cup into blender or food processor. Add oil and process until smooth. Reserve the remaining fruit.
With mixer, beat puréed mixture together with sugar, egg substitute, honey and vanilla until sugar is dissolved. Stir flours, dry milk powder, soda, ginger, salt, oats and sunflower kernels together in another large bowl. Add all at once to mixer bowl with remaining diced fruit; mix just to blend. Spread
evenly in prepared pan and bake at 325º F for 30 to 35 minutes, or until pick inserted in center comes out clean.
Meanwhile, mix ingredients for glaze together until smooth. Drizzle or brush on bars while hot. Allow to cool in pan. Cut 5x6 to make 30 bars.
Nutrition information (per bar) - PROTEIN: 3 grams; FAT: 3 grams; CARBOHYDRATE: 24 grams; FIBER: 2.6 grams; SODIUM: 20 milligrams; CHOLESTEROL: 0.2 milligrams; CALORIES: 134 calories
For more recipes and information on California peaches, plums and nectarines, visit www.eatcaliforniafruit.com.
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