homemade breakfast bars

Creating a personal breakfast bar is not difficult; Just watch the concreter doing his stuff mixing cement, gravel and sand and casting it out and Eureka! You had a simple idea to apply to your cereal // granola mix! You can bolls sugar, glucose and water to form a thick syrup then use that to bind your granola mixture. Dump that into an oiled marble surface or a wide baking pan, flatten it out and cut while still warm. Another you can also heat a small amount of sugar in the pot until it melts then adding more sugar and repeating the procedure until you had enough mixture to bind your cereal mixture. Then stir in some butter into it until it melts and froths then immediately stir in the cereal mix into the syrup butter mixture then while hot dump it into an oiled surface then flatten with rolling pin and cut while warm to bar sizes. Voila! You have your simple breakfast bars! The web offers many examples of such; just key in between apostrophe breakfast bars. And you will see countless examples Roy

BTW.....your comment caught my attention. i

That is discriminatory... Why ? .are the kids the only ones to eat such kind of food? If that is your mindset you have to ask yourself what do I want to eat that can be construed as adult food or does not have a Parental Guidance rating( PG13)? Tthen use that to solve your Breakast bar problem: .....What is the main constituent and what is the suitable binder. Roy

Are "breakfast bars" really much more nutritious than candy bars?

Candy bar (usually) had minimal amount of fiber if compared to a breakfast bar,, If that counts as nutritional factor. Roy

Granola Bars

2 cups quick cooking oats 1 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup raisins 1/2 cup wheat germ 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup chopped English walnuts 1/2 cup vegetable oil 1/2 cup honey 1 egg 2 teaspoons vanilla extract

DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.

I also have made bars that called for sweetened condensed milk in place of the honey.

Baking is a method of cooking food with hot air in an eclosure . So your question is not off the topic.

............................ Thanks Bobbi for the recipe. That looks like what I had in mind.

...................... I really didn't mean it that way. LOL But it seemed like most everything that came back was geared to kids.

Lisa T

I would think that if I make them myself with a recipe such as the one Bobbi sent they would be much more healthy. That is one reacon I am thinking of doing it myself instead of getting some form the store.

I was wondering if anyone here has a kolache recipe they like. I've seen lots and lots in cookbooks and on-line, but I'm looking for something good and authentic, so a recomendation helps.

Thanks, Mike

I have found that kolache means different things to different people. My mother is 1st generation Czech. What she makes as well as what other family members call "kolache" is a pizza-like product with fruit toppings. Others make small rolls with an indentation filled with fruit. I have also heard people use the term "kolache" to mean any type of small pastry.

What type of kolache are you looking for?

The local Czech communities where I lived in Texas always had the small rolls with an indention that had a fruit filling in them. Sometimes, the same dough was used to wrap little sausages, kind of a Czech "pig in a blanket" sort of thing.

What is interesting to me is the sheer range of recipes I've found - some are very lean doughs, others are loaded with fat. I don't have a fat phobia, but I am interested in a tasty and authentic recipe.

Thanks, Mike

On Sun 12 Jun 2005 08:02:56a, Mike Avery wrote in rec.food.baking:

Mike, here are three recipes, one using cottage, one with cream cheese, and one with sour cream in the dough. All were received from several of my Slovak friends in NE Ohio. All are good. Take your pick.

• Exported from MasterCook *

Kolache (cottage Cheese)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 lb Margarine (not butter) 12 oz Carton whipped cream cottage - cheese 4 c All-purpose flour 1 pn Salt Assorted prepared fillings (apricot, cherry, pineapple, - poppyseed, nut, prune)

Cream margarine until fluffy. Add cottage cheese, continuing to beat until well-combined. Combine flour and salt. Add flour mixture 1 cup at a time, beating only until incorporated. Divide dough into four portions, shape into balls, wrap tightly in plastic wrap and refrigerate overnight. Roll each ball into rectangle 1/8" thick. Cut into 2" squares. Place

1/2 teaspoon filling in each square. Overlap two opposite corners over filling, sealing with a drop of water. Bake 15-20 minutes at 350 degrees until light golden brown.

• Exported from MasterCook *

Kolache (cream Cheese)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1 1/2 c Flour 1/2 ts Baking powder 1/2 lb Butter or margarine 8 oz Cream cheese 1 tb Milk 1 tb Granulated sugar 1 Egg yolk, beaten Assorted fruit fillings - (apricot, cherry, pineapple, - poppyseed, nut, prune)

Combine flour and baking powder. Set aside. Cream together butter and cream cheese. Add milk, sugar, and beaten egg yolk. Beat until well combined. Add flour one cup at a time, beating just to combine. Form dough into ball, wrap tightly in plastic wrap and refrigerate overnight. Roll dough into rectangle 1/8" thick. Cut into 2" squares. Drop 1/2 teaspoon filling into center of each square. Overlap two opposite corners over center of filling, sealing with water. Bake 15-20 minutes at 350 degrees until light golden brown. Sprinkle with powdered sugar while still warm.

• Exported from MasterCook *

Kolache (sour Cream)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 1/2 lb Butter or margarine 1 Egg yolk 3/4 c Sour cream 2 c All-purpose flour

Cream butter until fluffy. Beat in egg yolk and sour cream until well-combined. Add flour, 1/2 cup at a time, beating only until incorporated. Divide dough into two portions, shape into balls, wrap tightly in plastic wrap and refrigerate overnight. Roll each ball into rectangle 1/8" thick. Cut into 2" squares. Place 1/2 teaspoon filling in each square. Overlap two opposite corners over filling, sealing with a drop of water. Bake 15-20 minutes at 350 degrees until light golden brown.

Wow..... I really appreciate this, and they add a new dimension to the variation in recipes - these are the first ones I've seen that don't have any riser in them. All the others I've seen were yeast based rolls.

These don't have yeast, baking powder, baking soda, or even trapped air.

It is amazing the variety in recipes that go by the same name. I am very interested in trying them.

Oh - do you know why the first recipe specifies "margarine (not butter)"?

Thanks again, Mike

Interesting recipes, thanks Wayne.

Like Mike, I'm always kinda on the lookout for "authentic" (old-country) recipes. Now in much of Europe they've been baking things like this for at least a couple of hundred years... That means that any recipe that uses "margarine" in it has been bastardized in some way. Same with the use of yeast...that's only been around a hundred years or so.

Also, the various cheeses you'd listed; they're relatively modern. I'll bet they used to use a cheese call "qvark" (or quark). That's the German name, I'm not sure what it is for other countries. But qvark is sort of a mild creamy cheese that sits sort of halfway between all of the other cheeses and sourcream and is easily made as a cottage type industry. It makes for a wonderful cheese filling...

But still, with these recipes as a starting point, I'm gonna have some fun trying to reinvent those old recipes...(:-o)! Thanks again!

Dusty

...

On Sun 12 Jun 2005 10:43:31a, Mike Avery wrote in rec.food.baking:

No, actually, I don't. But I do remember the lady who gave me that recipe was very specific about that.

It's possible that the recipe that specified margerine rather than butter was from the Jewish community and meant to be "pareve" (containing neither meat nor milk)? (Assuming a jam and not a cheese filling.) In that case, the old-country version would have specified some sort of oil rather than butter.

Just a thought ... there used to be a lot of Czech Jews.

--Beth Kevles snipped-for-privacy@aol.com

-- a page for the milk-allergic Disclaimer: Nothing in this message should be construed as medical advice. Please consult with your own medical practicioner.NOTE: No email is read at my MIT address. Use the AOL one if you wouldlike me to reply.

165g wholemeal flour 75g sugar (or the equivalent low calory sweetner) 2 tsp baking powder 15g wheat bran 1tsp ground cinnamon 1 tsp allspice 1/2 tsp ground ginger 1/2 tsp salt (optional) 135g rolled oats 160g finely chopped dried apricots 70g sunflower seeds (shelled) 175ml unsweetened apple puree (baby food will do!) 115ml apple juice 3 omega-3 eggs 2 tsp vegetable oil

1 - line a shallow 20 x 30cm baking dish with greaseproof paper

2 - mix the flour, sugar, baking powder, bran and spices in a large bowl. Stir in the oats, apricots and sunflower seeds. 3 - mix the apple sauce, apple juice, eggs and oil, and add to the flour mixture. Pour into the baking dish and spread evenly 4 - bake at 200C / 400F / Gas Mark 6 for about 15 - 20 minutes, or until lightly browned. Let cool and cut into bars. Makes about 16.

Happy Breakfasting!!

This sounds yummy! Does anyone know how to convert grams and milileters to oz and cups? I want to try this one too. GourdDiva

At last you found the recipe you prefer!..... Conversion of grams and milliliter to oz is not that difficult. One ounce is equal to 28.35 grams. You can round that to 30 grams. One ml is equivalent to one gram. One ounce of liquid is roughly 30 grams depending upon the thickness and consistency (plus or minus) Roy.