Butter Tart Squares are a family favourite around here, but I don't make them very often because I like them, and they're traditionally VERY full of sugar and flour. Although this version is still very high in carbs and calories, I switched up more than half of the white flour for whole wheat flour and wheat germ, so between kicking up the fibre and replacing half the brown sugar with sweetener, it's at least a little better for you. If you cut them smaller that will help a bit too. Just remember- one at a time. Savour the sweetness.
Bottom Layer
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 Tablespoons ground flax seed (optional)
2 Tablespoons Splenda artificial sweetener
1/2 cup hard margarine, softened
Second Layer
2 eggs
1/2 cup packed brown sugar
1/4 cup Splenda artificial sweetener
1 teaspoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or hard margarine, melted
1 1/2 cups raisins
Crumble Bottom Layer ingredients together then press into an ungreased 9" square pan. Bake at 350*F for 15 minutes.
Mix eggs, brown sugar and Splenda together. Add the rest of the ingredients and mix well. Spread over Bottom Layer and bake for about 20 minutes, until light brown. Cool. Cut into 36 squares.
Showing posts with label Squares. Show all posts
Showing posts with label Squares. Show all posts
Tuesday, August 23, 2011
Wednesday, May 11, 2011
Granola Squares
My friend Susan gave me this recipe. It's one of those "never exactly the same twice" recipes that is always good. The key is the "extras"- use whatever your people like and leave out what you don't have or what you need to if allergies are an issue. This is one of the few recipes I've done that doesn't work with homemade sweetened condensed milk, but "light" condensed milk works well. If the squares don't hold their shape when you cut them up, the resultant crumble can be used as dessert/yogurt topping, or you could add milk and eat it like granola cereal. I sometimes wrap the squares in plastic as soon as they're cooled, and store them pre-wrapped and ready for school lunches. Be careful, though, these granola squares are a little addictive... Easy to make, yummy to eat- enjoy!
1.5 cups rolled oats
1.5 cups rolled oats
1.5 cups Rice Krispies
Extras to equal 4 cups: raisins, sunflower seeds, chocolate chips, nuts, coconut, sesame seeds, chopped dried fruit, wheat germ, flax seeds ...
1 can sweetened condensed milk
1/2 cup butter or hard margarine, melted
Preheat oven to 325*. Line a jelly roll pan or your largest cookie sheet with tin foil; grease the foil.
Mix cereal and the rest of the dry ingredients in a large bowl. Mix together sweetened condensed milk and melted butter, then add to dry ingredients. Spread well combined mixture over prepared pan. Bake for 25-30 minutes, until lightly browned. Let cool slightly, then invert pan onto clean cutting board. Remove pan and peel off foil. Cut into squares while still warm. Store in a cool place in an airtight container. Save the crumbled bits to use as a yogurt topping.
Wednesday, March 09, 2011
Peanut Butter-Butterscotch Squares
Everybody's old Auntie has a recipe for peanut butter-butterscotch squares, and this is mine. Company's Coming 150 Delicious Squares has a "Butterscotch Confetti" recipe that I've sort of sharpened up; this is basically doubled, but I've "rounded up" some of the ingredients too. These squares are SO easy, they freeze well, and are always the first thing to disappear from a tray of sweets. Give them a try.
1/2 cup hard margarine
1 cup smooth peanut butter
1- 300g package butterscotch chips
1-250 g package mini marshmallows (4 1/2 cups)
Melt margarine and peanut butter in a large saucepan over low heat. Remove from heat and stir in butterscotch chips. Cool until you can hold your hand on the bottom of the pot.
Add marshmallows and stir until all are well coated. Pack into a 9 x 13 inch (ish) plastic container or a 9 x 13 inch foil lined pan. Refrigerate/chill.
The size of the container you use will determine how fat/tall the squares are. Cut them into the size of square you desire. My recipe uses about half of the marshmallows that the original recipe called for, because my guys seem to like it less marshmallowy, and more "fudge"-like. You can add more marshmallows- up to twice as many if you like.
Wednesday, July 09, 2008
Fudge Brownies
This is from "Cooking With Cents" by Donna-Joy Halliday and Norma Bannerman. It was a wedding gift from my sisters, and some of my sanity savers originate in its pages! (the Master Mix and basic recipes like pancakes and muffins got me through babies and toddlerhood!)
It seems to be out of print, but was published in 1983 by Cooking With Cents Publishing Company Ltd., in Calgary Alberta. If you can get your hands on a copy of this one, I strongly encourage it! It's a great cookbook.
I've been expressly told to get the family's favourite brownie recipe posted so children far away can make them. Here we go!
1/2 cup (125 ml) hard margarine, melted
1 cup (250 ml) granulated sugar
1/4 cup (60 ml) cocoa
2 eggs
2/3 cup (150 ml) flour
Combine melted margarine, sugar and cocoa. Stir in eggs and combine well. Add flour and mix until well blended.
Spread into greased 8" square pan. Bake at 350* F. for 30 minutes. Let stand about 5 minutes; ice while brownies are still very warm.
Icing:
3 Tablespoons margarine
2 Tablespoons cocoa
1 cup icing sugar
1 1/2- 2 Tablespoons boiling water
Mix margarine, cocoa and icing sugar together with enough water to make a spreadable icing.
It seems to be out of print, but was published in 1983 by Cooking With Cents Publishing Company Ltd., in Calgary Alberta. If you can get your hands on a copy of this one, I strongly encourage it! It's a great cookbook.
I've been expressly told to get the family's favourite brownie recipe posted so children far away can make them. Here we go!
1/2 cup (125 ml) hard margarine, melted
1 cup (250 ml) granulated sugar
1/4 cup (60 ml) cocoa
2 eggs
2/3 cup (150 ml) flour
Combine melted margarine, sugar and cocoa. Stir in eggs and combine well. Add flour and mix until well blended.
Spread into greased 8" square pan. Bake at 350* F. for 30 minutes. Let stand about 5 minutes; ice while brownies are still very warm.
Icing:
3 Tablespoons margarine
2 Tablespoons cocoa
1 cup icing sugar
1 1/2- 2 Tablespoons boiling water
Mix margarine, cocoa and icing sugar together with enough water to make a spreadable icing.
Saturday, August 04, 2007
Rhubarb Spice Crunch Cake
This, as adapted, is like a coffee cake. It turned out moist and nicely spiced, with pieces of tart rhubarb throughout. A nice summer dessert for your fresh rhubarb. I don't think it would work well with frozen rhubarb, but you could try it and let me know how it goes!
1/2 cup margarine, softened
2 eggs
1/4 cup fat free, plain yogurt
1/2 cup milk
3/4 cup Splenda, artificial sweetener
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each cloves, allspice, nutmeg, and salt
1 1/2 cups all purpose flour
1/2 cup wheat germ
2 cups raw rhubarb, cubed
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
In large bowl, mix margarine, eggs and yogurt together.
In another bowl, mix flour, wheat germ, Splenda, baking soda, baking powder, salt and spices.
Add dry ingredients alternately with milk.
Stir in rhubarb, and spread into greased 9 X 13 " baking pan.
Mix brown sugar, second amount of cinnamon, and walnuts together; sprinkle evenly over the top.
Bake at 350 * F, for 20 minutes, or until lightly browned, and cake tests done in the center with a toothpick.
1/2 cup margarine, softened
2 eggs
1/4 cup fat free, plain yogurt
1/2 cup milk
3/4 cup Splenda, artificial sweetener
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each cloves, allspice, nutmeg, and salt
1 1/2 cups all purpose flour
1/2 cup wheat germ
2 cups raw rhubarb, cubed
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
In large bowl, mix margarine, eggs and yogurt together.
In another bowl, mix flour, wheat germ, Splenda, baking soda, baking powder, salt and spices.
Add dry ingredients alternately with milk.
Stir in rhubarb, and spread into greased 9 X 13 " baking pan.
Mix brown sugar, second amount of cinnamon, and walnuts together; sprinkle evenly over the top.
Bake at 350 * F, for 20 minutes, or until lightly browned, and cake tests done in the center with a toothpick.
Thursday, June 14, 2007
Hippy Bars
This started life as an Oatmeal-Raisin bar... but I needed something with tons more fiber and protein that would be a good snack for summer treks. I'm very pleased with it. If you're allergic to peanuts, try substituting mashed banana or unsweetened applesauce for the peanut butter. These bars have a lot of fibery substance and a wonderful flavour. I found powdered soy protein at our local Nutter's; look for it at a health food or bulk store. If you can't find any, or want to leave it out, try adding the 1/4 cup all purpose flour that I took out when I added the protein powder.
50 ml (1/4 cup) hard margarine
50 ml (1/4 cup) no salt/ no sugar added peanut butter
125 ml (1/2 cup) corn syrup or honey
250 ml (1 cup) quick (not instant) rolled oats
125 ml (1/2 cup) Red River cereal
500 ml (2 cups) Rogers 9 Grain cereal (scroll down a bit)
125 ml (1/2 cup) Splenda, artificial sweetener
175 ml (3/4 cup) Compliments 5 Fruit Medley (raisins, cranberries, dried blueberries, and cherries) or other chopped dried fruit
1 sour apple, cored and diced (with peel)
150 ml (2/3 cup) bulk protein powder
2 eggs
10 ml (2 teaspoons) vanilla
Preheat oven to 350*F. Line a 9 x 13 inch pan with foil. Spray foil with cooking spray.
In microwaveable bowl, combine margarine, peanut butter and corn syrup. Microwave on high for 1 1/2 minutes, or until melted together.
While the syrup cools a bit, mix together the cereals, Splenda, fruit and protein powder.
Mix egg and vanilla into syrup mixture. Stir well to blend.
Add dry ingredients to syrup. Stir to combine, until cereals are well coated with syrup. Firmly press into the foil lined pan. Bake for 20 minutes, or until golden brown.
Remove from oven, and invert pan onto a large wooden cutting board. (Place the board on top of the pan, then use oven mitts to flip the pan over onto the board.) Carefully lift pan off bars, and remove foil. Let cool 5 - 10 minutes, then cut into bars with a long knife. Makes 24 bars. Store in airtight container.
Per Bar:
155 calories, 5.3 g total fat, .55 g saturated fats, 17 mg cholesterol, 33 mg sodium, 8 g protein, 23 g carbohydrates, 8 g sugars, 3 g fiber, 21 mg calcium.
50 ml (1/4 cup) hard margarine
50 ml (1/4 cup) no salt/ no sugar added peanut butter
125 ml (1/2 cup) corn syrup or honey
250 ml (1 cup) quick (not instant) rolled oats
125 ml (1/2 cup) Red River cereal
500 ml (2 cups) Rogers 9 Grain cereal (scroll down a bit)
125 ml (1/2 cup) Splenda, artificial sweetener
175 ml (3/4 cup) Compliments 5 Fruit Medley (raisins, cranberries, dried blueberries, and cherries) or other chopped dried fruit
1 sour apple, cored and diced (with peel)
150 ml (2/3 cup) bulk protein powder
2 eggs
10 ml (2 teaspoons) vanilla
Preheat oven to 350*F. Line a 9 x 13 inch pan with foil. Spray foil with cooking spray.
In microwaveable bowl, combine margarine, peanut butter and corn syrup. Microwave on high for 1 1/2 minutes, or until melted together.
While the syrup cools a bit, mix together the cereals, Splenda, fruit and protein powder.
Mix egg and vanilla into syrup mixture. Stir well to blend.
Add dry ingredients to syrup. Stir to combine, until cereals are well coated with syrup. Firmly press into the foil lined pan. Bake for 20 minutes, or until golden brown.
Remove from oven, and invert pan onto a large wooden cutting board. (Place the board on top of the pan, then use oven mitts to flip the pan over onto the board.) Carefully lift pan off bars, and remove foil. Let cool 5 - 10 minutes, then cut into bars with a long knife. Makes 24 bars. Store in airtight container.
Per Bar:
155 calories, 5.3 g total fat, .55 g saturated fats, 17 mg cholesterol, 33 mg sodium, 8 g protein, 23 g carbohydrates, 8 g sugars, 3 g fiber, 21 mg calcium.
Tuesday, March 20, 2007
Danish Apple Bars
This is based on the recipe of the same name in the "Company's Coming Desserts" cookbook. I've kicked up the fibre and replaced the sugar with artificial sweetener. If you're cooking for non-diabetics as well as diabetics, you can make it half and half (sugar/ sweetener)- just remember which half is which! The "Glaze" is optional and makes these pastries extra special, but they'll add 9 g of sugar/ carbs per piece.
CRUST:
1 1/4 cup all-purpose flour (300 ml)
1 1/4 cup whole wheat flour (300 ml)
1 teaspoon salt (5 ml)
1 cup margarine (250 ml)
1 egg yolk
skim milk to make 2/3 cup (175 ml)
FILLING*:
1 cup crushed bran flakes cereal (250 ml)
4 large apples, cored and thinly sliced (leave the peel on for added fibre)
1/2 cup Splenda, artificial sweetener (125 ml) (or 1/4 cup/ 50 ml for half, and 1/2 cup/ 125 ml sugar for the other half)
1 teaspoon cinnamon (5 ml)
1 egg white
GLAZE:
1 cup icing sugar (225 ml)
1 1/2-2 tablespoons water (25-30 ml)
1/2 teaspoon vanilla (2 ml)
*One large can (540 ml) pie filling can be used in place of apples. Omit sweetener/sugar and cinnamon. Adjust the carbohydrate content according to the nutritional information on the can.
Crust: Measure flours, salt and butter into bowl. Cut in butter until crumbly.
Using a fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup (125 ml) Add to flour mixture. (Food processor works well for making the crust. Use Pulse action to cut in butter, then add liquid ingredients with the blade running, and then continue to pulse until dough holds together and makes a ball) Mix and shape into 2 equal balls. Roll 1 ball into 11 x 15 inch size, and put into a 9 x 13 inch baking sheet, pressing up sides. (The original recipe calls for a 10 x 15 inch Jelly Roll pan, but I found it challenging to make the dough stretch that far. It works, but is easier and less fussy to use the smaller pan. Try rolling dough between two sheets of parchment or waxed paper. Transfer with the paper.)
Filling: Scatter bran flakes over crust. Arrange apple slices over crumbs. Cover with sweetener and cinnamon. Roll remaining pastry to cover the top. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.
Beat egg white stiff. Brush over crust. Bake at 350* F for about 1 hour, until apples are tender and crust is golden brown. Drizzle with glaze while warm.
Cut into 24 pieces.
Per Serving: 1 piece
Calories: 144
Total Fat: 9 g
Saturated Fats: 0.06 g
Sodium: 198 mg
Potassium: 6.8 mg
Carbohydrates: 19 g
Fibre: 1.8 g
Sugars: 5.6 g
Protein: 2.2 g
CRUST:
1 1/4 cup all-purpose flour (300 ml)
1 1/4 cup whole wheat flour (300 ml)
1 teaspoon salt (5 ml)
1 cup margarine (250 ml)
1 egg yolk
skim milk to make 2/3 cup (175 ml)
FILLING*:
1 cup crushed bran flakes cereal (250 ml)
4 large apples, cored and thinly sliced (leave the peel on for added fibre)
1/2 cup Splenda, artificial sweetener (125 ml) (or 1/4 cup/ 50 ml for half, and 1/2 cup/ 125 ml sugar for the other half)
1 teaspoon cinnamon (5 ml)
1 egg white
GLAZE:
1 cup icing sugar (225 ml)
1 1/2-2 tablespoons water (25-30 ml)
1/2 teaspoon vanilla (2 ml)
*One large can (540 ml) pie filling can be used in place of apples. Omit sweetener/sugar and cinnamon. Adjust the carbohydrate content according to the nutritional information on the can.
Crust: Measure flours, salt and butter into bowl. Cut in butter until crumbly.
Using a fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup (125 ml) Add to flour mixture. (Food processor works well for making the crust. Use Pulse action to cut in butter, then add liquid ingredients with the blade running, and then continue to pulse until dough holds together and makes a ball) Mix and shape into 2 equal balls. Roll 1 ball into 11 x 15 inch size, and put into a 9 x 13 inch baking sheet, pressing up sides. (The original recipe calls for a 10 x 15 inch Jelly Roll pan, but I found it challenging to make the dough stretch that far. It works, but is easier and less fussy to use the smaller pan. Try rolling dough between two sheets of parchment or waxed paper. Transfer with the paper.)
Filling: Scatter bran flakes over crust. Arrange apple slices over crumbs. Cover with sweetener and cinnamon. Roll remaining pastry to cover the top. Moisten bottom crust edges. Cover with pastry and seal. Cut slits in top crust.
Beat egg white stiff. Brush over crust. Bake at 350* F for about 1 hour, until apples are tender and crust is golden brown. Drizzle with glaze while warm.
Cut into 24 pieces.
Per Serving: 1 piece
Calories: 144
Total Fat: 9 g
Saturated Fats: 0.06 g
Sodium: 198 mg
Potassium: 6.8 mg
Carbohydrates: 19 g
Fibre: 1.8 g
Sugars: 5.6 g
Protein: 2.2 g
Monday, March 05, 2007
Honey Oat Bars
Quick, easy and so very tasty! Adapted from a recipe in "The Australian Women's Weekly: The Big Book of Beautiful Biscuits".
3/4 cup rolled oats
1/2 cup sultanas (or raisins of your choice) coarsly chopped, or currents
1/2 cup whole wheat flour
1/2 tsp baking powder
1/3 cup Splenda, or other artificial sweetener
1/2 cup unsweetened coconut
1/2 cup margarine, melted
1 Tbsp. honey
2 Tbsp No-Sugar Added Orange or Apricot spread
Combine oats, raisins, flour, baking powder, Splenda and coconut. Melt margarine; add honey and orange or apricot spread. Add margarine mixture to dry ingredients, and mix until well combined and oat mixture is well coated and clings together.
Line an 8" square pan with foil, and grease lightly with cooking spray. Press mixture evenly into pan. Bake at 350 *F for 15 minutes, or until lightly browned.
Cool, then lift foil from pan and cut carefully with a sharp knife into 24 - 36 pieces.
Per Serving, when cut into 24 pieces:
Calories: 85
Total Fats: 6 g
Saturated Fats: 1 g
Sodium: 48.5 mg
Carbohydrates: 8 g
Fibre: 0.85 g
Sugars: 3.3 g
Protein: 1 g
Per Serving, when cut into 36 pieces:
Calories: 56
Total Fats: 3.8 g
Saturated Fats: 0.8 g
Sodium: 32 mg
Carbohydrates: 5.4 g
Fibre: 0.56 g
Protein: 0.6 g
3/4 cup rolled oats
1/2 cup sultanas (or raisins of your choice) coarsly chopped, or currents
1/2 cup whole wheat flour
1/2 tsp baking powder
1/3 cup Splenda, or other artificial sweetener
1/2 cup unsweetened coconut
1/2 cup margarine, melted
1 Tbsp. honey
2 Tbsp No-Sugar Added Orange or Apricot spread
Combine oats, raisins, flour, baking powder, Splenda and coconut. Melt margarine; add honey and orange or apricot spread. Add margarine mixture to dry ingredients, and mix until well combined and oat mixture is well coated and clings together.
Line an 8" square pan with foil, and grease lightly with cooking spray. Press mixture evenly into pan. Bake at 350 *F for 15 minutes, or until lightly browned.
Cool, then lift foil from pan and cut carefully with a sharp knife into 24 - 36 pieces.
Per Serving, when cut into 24 pieces:
Calories: 85
Total Fats: 6 g
Saturated Fats: 1 g
Sodium: 48.5 mg
Carbohydrates: 8 g
Fibre: 0.85 g
Sugars: 3.3 g
Protein: 1 g
Per Serving, when cut into 36 pieces:
Calories: 56
Total Fats: 3.8 g
Saturated Fats: 0.8 g
Sodium: 32 mg
Carbohydrates: 5.4 g
Fibre: 0.56 g
Protein: 0.6 g
Diabetic Date Squares
After many trials, I'm ready to publish this one. It's an adapted recipe from the 1988-89 Westgate Cookbook. (Westgate is a high school in Winnipeg) The original recipe was called "Rhubarb Bars", submitted by one Elvera Loewen.
BASE:
1 1/2 cups quick, but not instant, oatmeal
3/4 cup all purpose white flour
3/4 cup all purpose whole wheat flour
1/2 cup Splenda, or other artificial sweetener
1/2 tsp. baking soda
1/2 cup chopped walnuts
1 cup margarine, softened
FILLING:
2 cups coarsely chopped dates
1 1/2 cups water
Mix oatmeal, flours, sweetener, soda and nuts together in large bowl. Cut margarine in, as for biscuits or pastry, til mixture is crumbly. Press 2/3 of mixture into a 9" square pan that has been lined with foil and lightly greased with cooking oil spray.
Combine dates with water in small saucepan, and cook over medium-low heat til water is absorbed and dates are soft and very mushy. Spread softened dates over base in pan.
Sprinkle the remaining 1/3 of the crumb mixture over dates, spreading evenly over surface. Gently press crumbs down.
Bake at 350* for 30-35 minutes, til top is golden brown.
Let cool, then gently lift foil out of pan and cut into 36 squares.
Per serving: (1 square)
Calories: 103
Total Fat: 8.25 g
Saturated Fats: 0.13 g
Sodium: 65 mg
Carbohydrates: 10 g
Fibre: 4 g
Sugars: 3 g
Protein: 1.4 g
BASE:
1 1/2 cups quick, but not instant, oatmeal
3/4 cup all purpose white flour
3/4 cup all purpose whole wheat flour
1/2 cup Splenda, or other artificial sweetener
1/2 tsp. baking soda
1/2 cup chopped walnuts
1 cup margarine, softened
FILLING:
2 cups coarsely chopped dates
1 1/2 cups water
Mix oatmeal, flours, sweetener, soda and nuts together in large bowl. Cut margarine in, as for biscuits or pastry, til mixture is crumbly. Press 2/3 of mixture into a 9" square pan that has been lined with foil and lightly greased with cooking oil spray.
Combine dates with water in small saucepan, and cook over medium-low heat til water is absorbed and dates are soft and very mushy. Spread softened dates over base in pan.
Sprinkle the remaining 1/3 of the crumb mixture over dates, spreading evenly over surface. Gently press crumbs down.
Bake at 350* for 30-35 minutes, til top is golden brown.
Let cool, then gently lift foil out of pan and cut into 36 squares.
Per serving: (1 square)
Calories: 103
Total Fat: 8.25 g
Saturated Fats: 0.13 g
Sodium: 65 mg
Carbohydrates: 10 g
Fibre: 4 g
Sugars: 3 g
Protein: 1.4 g
Subscribe to:
Posts (Atom)