Thanks to Paul and Dianna for their granola suggestions and recipe,
With that parsley, you could make tabbouleh .. use rice if you don't have
the appropriate grain or other ingredients .. just use a recipe as a
concept with lots of parsley, etc.
About the mochaccino meringues I posted recently: I tried a new baking
techniqe I saw in a couple recipes on the Web .. putting them in a 350F
oven, turning it off and leaving them in overnight. Ugh .. didn't work for
me. I still like the timing I put in the recipe I posted .. they were
PERFECT! A meringue specialist (well, that's how I saw it ;)) was on
"Baking With Julia" Saturday just after I'd made and posted them ... she
says bake them at 200F. So .. 2 changes to my recipe, if you kept it, are
to put the range of temperatures at 200-300F and change the amount of Just
Whites to 8 t. .. my mistake. Oh .. and the yield is about 150 1-inch
cookies!! I'm trying to resurrect those left in the oven overnight as we
speak .... squidgy they are :((((.
I found this recipe on the Web .. oops, probably in FF archives. Is it
okay to re-post when you've tried something and like it enough to recommend
it? Hope so ...
GRAPE NUTS BARS
Source: "The Healthy Heart Handbook" by Neal Pinckney
3 cups Grape Nuts cereal (homemade recipe below, not from Pinckney)
1 cup non-fat Soy Moo (or any low fat soy or rice milk)
1 cup unsweetened applesauce
1 cup raisins
2 tsp vanilla extract
Preheat oven to 350 degrees F. Mix all ingredients together.
Pour into a non-stick 9" square baking dish. Bake for 35 minutes or
until firm. Cool and cut into squares. (best served cold, IMO .. see
You can add other extracts or spices such as: 1/2 - 1 tsp. or
combination of: coconut, banana, almond extracts, cocoa powder,
cinnamon, nutmeg, allspice, ginger, clove, lemon and orange peel.
These freeze well and travel well!
From: Natalie Frankel (Natalie.Frankel@xxxxxxxxxx)
my notes: I added almond and coconut extracts (1 t. each), lemon peel,
juice of 1/2 lemon and 2 T. coconut (I know, I know .. I wanted the flavors
of a *very* fattening cookie I love) .. still a little too soft in the
center at 35" .. 5-10 more... now cooling .. we'll see ;) ... they're okay
.. too mushy texture for me while warm (closer to grapenuts in milk, nuked
for a minute) .. may need sweetening for me.
aHA!!! Next morning, cooled in fridge, they are wonderful - and sweet
enough when cool..YAY! - for a cereal on the run type of thing or whenever
one might eat a granola bar, for example. They are softer in texture but
firm enough to remain in a compact bar you can hold. I cannot, however,
taste the extracts or lemon. May try more next time ... these I will
make again and again :). Thanks, Neal ....