Labels:
Bars,
Snack
24 servings
3 ½ cups quick-cooking oats
1 cup raisins, optional
½ cup chopped nuts
2/3 cup oil
¼ cup brown sugar
¼ cup honey
1 egg, beaten
½ tsp. vanilla
½ tsp. salt
Combine all ingredients and mix well. Press firmly into a 9x13 inch pan sprayed
with cooking spray or oil. Bake at 350 degrees for 20 minutes. Cut; then cool in
pan. Store in tightly covered container in cool, dry place or in refrigerator.
Variations: 1) Replace the raisins with chocolate chips. 2) Replace the oil with
applesauce and add cinnamon. 3)Replace all or part of the oil with peanut butter.
By Andrea Peterson
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
Wheat Thins Crackers
Labels:
Crackers,
Snack
1¾ cups whole wheat flour
¾ tsp salt
1½ cup flour
1/3 cup oil
1 cup water
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to
make a smooth dough. Roll dough very thin. I usually split dough between to
large cookie sheets and roll to size of pan. Score with a knife and desired size.
Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or
onion salt. Bake at 350 degrees until light brown and crisp, about 15-20 minutes
or until light brown and crisp. (Or spread on 3 cookie sheets and bake for 13-17
minutes for an even thinner cracker.)
By Andrea Peterson
1¾ cups whole wheat flour
¾ tsp salt
1½ cup flour
1/3 cup oil
1 cup water
Mix dry ingredients. Add oil, salt and water mixture. Knead as little as possible to
make a smooth dough. Roll dough very thin. I usually split dough between to
large cookie sheets and roll to size of pan. Score with a knife and desired size.
Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or
onion salt. Bake at 350 degrees until light brown and crisp, about 15-20 minutes
or until light brown and crisp. (Or spread on 3 cookie sheets and bake for 13-17
minutes for an even thinner cracker.)
By Andrea Peterson
Honey Graham Crackers
Labels:
Crackers,
Snack
2 C whole wheat flour
1 C white flour
1 tsp baking powder
½ tsp baking soda
½ c margarine, softened
½ c packed brown sugar
1/3 c honey
1 tsp vanilla extract
½ C milk
Sift together the whole wheat flour, white flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted
ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
Preheat oven to 350 degrees. Divide the chilled dough into quarters. On a well floured surface, roll the dough
out one quarter at a time into a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles onto
ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon
flavored cracker, sprinkle with cinnamon sugar mixture before baking.
Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
By Andrea Peterson
2 C whole wheat flour
1 C white flour
1 tsp baking powder
½ tsp baking soda
½ c margarine, softened
½ c packed brown sugar
1/3 c honey
1 tsp vanilla extract
½ C milk
Sift together the whole wheat flour, white flour, baking powder and baking soda, set aside.
In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted
ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
Preheat oven to 350 degrees. Divide the chilled dough into quarters. On a well floured surface, roll the dough
out one quarter at a time into a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles onto
ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon
flavored cracker, sprinkle with cinnamon sugar mixture before baking.
Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
By Andrea Peterson
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