LUNCHBOX GRANOLA BARS
Emi Matsuda brought these tasty treats for snacks on our 10th hole at the golf course for energy to play the last half of the game. They were so tasty. After receiving her recipe, I tried it and the first time I took it out too early and it was a little soft. My granddaughter loved it and I also got favourable comments from others who tried it. The second time I baked it, I left it in the oven longer , it was crispier and I liked it better and have had requests for the recipe so I’m passing it on to you. Thanks Emi!
2/3 cup (150 ml) butter, at room temperature
1/2 cup (125 ml) packed brown sugar
1/2 cup corn syrup
2 teaspoon vanilla
3 cups (750 ml) old fashioned oats
1/2 cup (125 ml) flaked coconut
1/2 cup raisins or dried cranberries
1/2 cup chopped dried figs or pears
1/2 cup sunflower seeds
1/2 cup chopped pecans
1/4 cup sesame seeds
1/4 cup wheat germ
In bowl, beat butter, sugar, corn syrup and vanilla until smooth.
Stir in oats, coconut, raisins, figs, sunflower seeds, pecans , sesame seeds and wheat germ and mix well.
Firmly pat into well greased 13 x 9 inch baking pan.
Bake at 350 F for 30-35 min or until golden.
Let cool completely in pan or rack before cutting into bars.
Makes 24 bars.
JELLO MOCHI
2 pkgs. (10 oz.) mochiko
2 pkgs. (3 oz.) Jello, any flavour
2 cups sugar
3 tsp. baking powder
2 cans soda (use same flavour as Jello)
3 eggs, beaten
1/2 cup butter, melted
kinako or corn starch
Combine mochiko, Jello, sugar, and baking powder.
Add unchilled soda, eggs and butter.
Mix well.
Line a 9 x 13 in. pan with wax paper; pour batter in pan and bake at 350 degree for 1 hour.
Cool , cut and roll in plain kinako or corn starch.
Note: Mochiko sold in boxes is 16 oz. Each box contains 3 cup of mochiko.
20 oz. mochiko is 1 box plus 3/4 cup.
SWEET RICE BALLS
Whenever I go to Chinese restaurant for Dim Sum I choose this sweet rice balls or egg tarts for dessert. I was so happy to come across this recipe for sweet tooth readers like me.
2 cups azuki bean paste
2 cups mochiko
1/3 cup sugar
3/4 to 1 cup water
1 cup water (for dipping)
1 cup sesame seeds
6 cups oil for deep frying.
Divide bean paste into 24 portions.
Mix mochiko, sugar and water to make a smooth dough, start with 3/4 cup water, increase amount if necessary for a pliable dough.
Lightly grease a flat surface, Knead dough on flat surface until smooth.
Shape dough into a long roll about 1 inch in diameter.
Chop the roll into 24 pieces with a cleaver.
Flatten each piece into a 2 inch circle. Place the piece in your palm and place a bean paste portion in the centre.
Gather the edges around the filling. Roll into a ball. Repeat to make 24 balls.
Dip each ball in the I cup of water and roll it in sesame seeds to coat,
Heat oil in a wok to 350 degree. Reduce heat to medium.
Carefully lower balls into hot oil with a slotted spoon, Deep fry 5 min. until golden. Ball will expand.
Remove from oil with slotted spoon and drain on paper towels. Serve warm.
Makes 24 balls.
KEY LIME PIE
Alice Bradley sent in this recipe. It is very easy to make and a very nice ending to a summer meal. Thank you Alice.
1 baked Graham wafer pie crust, 9 inches.
8 ounces regular cream cheese
1 – 14 ounce tin sweetened condensed milk
2/3 cup fresh lime juice
1/2 teaspoon vanilla
Cream cheese until smooth then add the remaining ingredients, beat until smooth and pour into the cooled pie crust.
Chill for at least 4 hours . Serve with a little softly whipped cream and a few fresh berries, if available.
FOOD FOR THOUGHT: “ Be grateful to even the smallest blessings . Thoughts of Gratitude summon an infinite supply.”
Words of Wisdom from Truth of Life.
Have a Happy Summer!
