Text 15977, 138 rader
Skriven 2014-08-18 18:58:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Bars (heh heh)
======================
As threatened - along with another right next to it in
one of your favoured configurations Strawberry-Rhubarb
(mit ginger, yet).

Both in Meal Muncher Format

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaty Rhubarb Streusel Bars
 Categories: Grains, Fruits, Cookies
      Yield: 16 servings

  1 1/2 c  Quick-cooking rolled oats
      1 c  All-purpose flour
    3/4 c  Packed brown sugar
    3/4 c  Butter
    1/4 c  Granulated sugar
      2 tb All-purpose flour
    1/2 ts Ground ginger
      2 c  Unsweetened sliced rhubarb
      1 tb fine chopped crystallized
           - ginger (opt)

MMMMM-----------------------GINGER
ICING----------------------------
    3/4 c  Sifted powdered sugar
    1/4 ts Ground ginger
      3 ts Apricot nectar, orange juice
           - or milk

  Preheat oven to 350øF/175øC. Line 8 x 8" x 2" baking pan
  with heavy foil extended beyond pan edges.

  In large bowl stir together oats, the 1 cup flour, and
  brown sugar. Cut in butter until mixture resembles coarse
  crumbs. Set aside 1 cup oats mixture. Press remaining on
  bottom of prepared pan. Bake 25 minutes.

  Meanwhile, in medium bowl stir together granulated sugar,
  2 tablespoons flour, and ground ginger. Add rhubarb; toss
  to coat. Spread on hot crust. Sprinkle reserved oats
  mixture; press lightly.

  Bake 30 to 35 minutes, until top is golden and filling is
  bubbly. Cool on rack. Drizzle icing, sprinkle crystallized
  ginger. Lift from pan; cut into bars. Store, covered, in
  refrigerator up to 2 days. Makes 16 bars.

  GINGER ICING: In small bowl sitr together powdered sugar,
  ginger, and apricot nectar, orange juice, or milk.

  Makes 16 bars

  Better Homes & Gardens | May 2008

  MM Format by Dave Drum - 18 August 2014

  Uncle Dirty Dave's Archives

MMMMM
Per serving: 221 kcal cal., 10 g fat (5 g sat. fat,
24 mg chol., 70 mg sodium, 32 g carb., 1 g fiber,
2 g pro.
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Strawberry-Rhubarb Bars
 Categories: Grains, Fruits, Cookies
      Yield: 16 Servings

           Nonstick cooking spray
  1 1/2 c  Quick-cooking rolled oats
      1 c  All-purpose flour
    3/4 c  Granulated sugar
    3/4 c  Butter
  1 1/2 c  Chopped rhubarb; thawed
    1/3 c  Granulated sugar
    1/4 c  Water
    1/2 ts Ground ginger
      2 c  Chopped fresh strawberries
 
MMMMM-----------------------GINGER
ICING----------------------------
    3/4 c  Sifted powdered sugar
    1/4 ts Ground ginger
      3 ts Orange juice or milk

  Preheat oven to 350øF/175øC. Line 8" x 8" x 2" baking pan
  with foil, allowing foil to extend over edges of pan. Coat
  foil with nonstick cooking spray, set aside.

  In bowl stir together oats, flour, and 3/4 cup sugar.
  Using pastry blender, cut in butter until mixture
  resembles coarse crumbs (use fingers, if necessary, to
  break up mixture). Remove 1-1/2 cups oat mixture; set
  aside.

  Press remaining oat mixture evenly into bottom of pan.
  Bake 20 minutes.

  Meanwhile, for filling, in a medium saucepan combine
  rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger.
  Cook and stir over medium heat for 8 to 10 minutes until
  filling is thickened and bubbly. Stir in chopped
  strawberries. Remove 1/2 cup filling; cover and set aside.
  Carefully spoon remaining filling over hot baked crust.
  Sprinkle with reserved oat mixture, pressing lightly into
  rhubarb filling.

  Bake for 30 to 35 minutes more or until top is golden and
  filling is bubbly. Cool in pan on wire rack. Lift from pan
  using foil. Carefully pull foil away from sides. Cut in
  bars. Top each with a spoonful of filling. Drizzle with
  Ginger Icing just before serving.

  Makes 16 bars.

  GINGER ICING: In small bowl sitr together powdered sugar,
  ginger, and apricot nectar, orange juice, or milk.

  FROM THE TEST KITCHEN: Transfer cut bars to covered
  storage container. Refrigerate up to 2 days or freeze up
  to 3 months. Thaw at room temperature to serve.

  Makes 12 bars

  Better Homes & Gardens | April 2014

  MM Format by Dave Drum - 18 August 2014

  Uncle Dirty Dave's Archives

MMMMM
Per serving: 221 kcal cal., 10 g fat (5 g sat. fat,
1 g polyunsaturated fat, 4 g monounsatured fat),
24 mg chol., 70 mg sodium, 32 g carb., 1 g fiber,
21 g sugar, 2 g pro
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