MACADAMIA SUNSHINE BARS
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it's like a mini-vacation to a Polynesian paradise. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack., Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
Nutrition Facts : Calories 290 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SUNSHINE BARS
Make and share this Sunshine Bars recipe from Food.com.
Provided by BeccaB3c
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream margarine, white sugar and brown sugar.
- Add egg yolks, water and vanilla.
- Add flour, baking powder and baking soda.
- Spread dough in 9x13 pan and cover with chocolate chips, pressing them into the dough.
- Whip 2 egg whites and a pinch of salt until stiff.
- Gradually add 1 cup brown sugar and beat well.
- Spread over chips.
- Bake at 350 degrees for 35 minutes.
SUNSHINE BARS
The solution for any picnic or open air event - a no-bake bar packed with good stuff
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h25m
Yield Cuts into 18 bars
Number Of Ingredients 9
Steps:
- Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
- Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
- Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
- Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
MORNING SUNSHINE BARS
Taken from the Complete Canadian Living Cookbook/2001 edition. Wrap bars individually in plastic wrap and then freeze, put in the frozen bars in your kid's lunchbox and it will thaw by noon!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 45m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees.
- Lightly grease a 13 x 9-inch baking dish.
- In a large mixing bowl whisk together flours, baking powder, cinnamon, baking soda, ginger and salt.
- In another medium bowl whisk together eggs, brown sugar, mashed bananas, yogurt and oil until thoroughly combined; add to the flour mixture; mix to combine.
- Add in the carrots, chopped dried apricots and pecans; using a spatula mix until just combined (take care not to overmix!).
- Spread the batter into prepared baking dish.
- Bake for about 30 minutes, or until baked.
- Cool completely in pan on a wire rack, then cut into bars.
Nutrition Facts : Calories 223.2, Fat 5.9, SaturatedFat 1.1, Cholesterol 27.8, Sodium 190.5, Carbohydrate 40, Fiber 3.1, Sugar 19.9, Protein 4.4
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SUNSHINE LEMON BARS - LITTLE SPICE JAR
From littlespicejar.com
Reviews 6Category BarsServings 1Estimated Reading Time 4 mins
- Position a rack in the center of the oven and preheat to 350ºF. Grease a 9 by 13 by 2-inch baking sheet and set aside for later use.
- In a food processor, combine the butter, sugar, egg, heavy cream, lemon juice, sea salt, and flour and pulse until the dough starts to gather together in big clumps. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack. Leave the oven on.
- In an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until the butter turns a light yellow. Add the egg, heavy cream, and lemon juice and continue to mix. When everything is well incorporated, add the salt. Lastly, add the flour in two batches until the just mixed. Dump out onto a clean surface and gather it together. Flatten the dough with floured hands and press it into the greased baking sheet that was prepared earlier. Build a 1/2-inch wall on each side. Chill in the refrigerator for at least 15 minutes prior to baking. Bake the crust for 20 minutes or until very lightly browned. Let cool on a wire rack for at least 10 minutes. Leave the oven on.
- In a medium bowl, combine the sugar and lemon zest. Using your finger tips or the back of a wooden spoon, mash the lemon zest into the sugar. This will help disperse the lemon oils through the sugar.
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Servings 24Estimated Reading Time 3 minsCategory BarsTotal Time 30 mins
- Butter bottom and sides of a 9"x 13" baking pan. Line with parchment paper, leaving an overhang on the two short sides. Butter the parchment.
- Place brown sugar and corn syrup in a medium saucepan. Stir together and cook over medium heat. Bring to a boil for one minute. Remove from heat. Stir in peanut butter, vanilla, and salt until combined and smooth.
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