CHEWY PEANUT BUTTER CRANBERRY BARS
This recipe is a variation from a old 4-H project book. I have been making them for years! I always, always, always have people asking me to make these! Great snack for road trips! I use no-sugar-added peanut butter.
Provided by e.oliver365
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
- Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 42.8 g, Fat 13.2 g, Fiber 3.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 141.6 mg, Sugar 22.2 g
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
PEANUT BUTTER MOLASSES COOKIES
These peanut butter cookies stay nice and soft. They have an unusual spice cookie taste.
Provided by Susan Kaman
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 13.2 g, Cholesterol 8.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 67.7 mg, Sugar 9 g
OATMEAL MOLASSES BREAD
This Oatmeal Molasses Bread is easy to make and tasty fresh out of the oven. There is absolutely nothing better or more comforting.
Provided by Janelle
Time 3h
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the water to a boil.
- Put the oats a mixer bowl, and pour the water over the oats.
- Add the butter and molasses, and mix with a dough hook. then let the mixture cool to warm.
- Add yeast and mix. Cover with a towel for 5 minutes to proof yeast.
- Remove towel and slowly add 3 cups of flour to yeast mixture 1/2 cup at a time until fully incorporated.
- Add salt and continue to mix.
- Add remaining 2 - 3 cups flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading.
- Continue to allow mixer to knead your dough for 5 - 7 minutes (or knead by hand).
- Spray a large bowl with cooking spray.
- Scoop dough out of mixer bowl and place in oiled bowl, turning once to coat dough.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.
- Butter two 9x5 inch loaf pans or line with parchment paper or non-stick foil.
- Punch down the dough and using a pastry scraper, scrape it out onto a clean work surface. Cut it in half with a sharp knife or bench scraper.
- For each half, evenly flatten the dough with the heel of your hand. Roll the top third down onto itself and seal it y pushing it gently down with the heal of your hand.
- Continue rolling and sealing the dough until you have an oval log. Place the logs, into the pans.
- Cover loosely with a kitchen towel and let them rise in a warm draft free spot until the double in size, 45 - 60 minutes.
- Position a rack in the middle of the oven, and preheat to 375*F
- Mist the tops of the loaves with water. Sprinkle the tops with a generous handful of regular oats.
- Bake until they loaves are golden brown and sound hollow when tapped on the top, 40-45 minutes. Carefully remove the loaves from the pans and let cool completely on a wire rack before slicing (if you can resist!)
Nutrition Facts : Calories 755 calories, Carbohydrate 150 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 255 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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