quare cake pan. Line base and sides with parchment paper.
For the porridge, bring oats and milk to a boil, stirring
b>fruit, candied fruit and Grand Marnier. Set aside, covered, overnight.
For the fruit and
0\u00b0F.
For the fruit and nut seasoning, heat 1 tbsp
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
ake crust, add flour, salt and sugar to work bowl of
aucepan, heat the cream, milk, and vanilla over medium heat, stirring
ven to 350\u00b0F. Grease and line a 10 x 6
ats, raisins, and seeds.
Place
Preheat oven to 350\u00b0F. Lightly grease and line an 8x4 inch loaf pan with parchment paper.
Combine flour and spice mix. Add sugar, fruit, nuts and oat bran. Whisk together eggs, milk and low-fat spread then add to dry ingredients and mix until just combined. Transfer to prepared pan and sprinkle top with pumpkin seeds. Bake for 50-55 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve sliced.
Preheat oven to 325 degrees.
In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).
Add the honey and sunflower and pulse until starting to combine.
Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.
Bake for 25 minutes.
Let the bars completely cool before cutting with a serrated knife into bars.
Serve.
anilla, orange or lemon peel and chopped dates; mix well.
Grease 11 x 7-inch glass baking dish.
Combine all ingredients except preserves.
Mix well.
Reserve 3/4 cup oat mixture.
Press remaining onto bottom of prepared dish.
Bake 10 minutes at 350\u00b0.
Heat oven to 350\u00b0.
Grease 11 x 7-inch glass baking dish. Combine all ingredients, except preserves.
Mix well.
Reserve 3/4 cup oats mixture, press remaining mixture into bottom of prepared dish.
Bake 10 minutes.
Spread preserves evenly over partially baked base to within 1/2-inch edge of pan.
Sprinkle with reserved oats mixture.
Bake 20 to 22 minutes or until golden brown.
Combine all ingredients except 2/3 cup oats. Press in 7 x 11-inch dish. Bake for 10 minutes. Remove from oven; spread preserves over top and sprinkle remaining oats on top. Bake for 25 minutes at 350\u00b0.
Grease a 13 x 9-inch baking pan.
In a large saucepan, stir together the brown sugar and honey.
Bring to a boil, stirring constantly.
Stir in peanut butter until smooth.
Set aside 1/3 cup dried fruit bits.
Stir in cereal and remaining mixed fruit bits until well coated.
Spread into prepared baking pan.
Press reserved 1/3 cup dried fruit bits onto surface.
Cool; cut into bars.
In medium bowl, stir together all dry ingredients and spices. Set aside.
In a small bowl, combine buttermilk, egg whites and oil.
Add to dry ingredients; stir just until moistened.
Stir in fruit; mix and add raisins.
To bake, spray muffin cups with nonstick spray coating.
Spoon about 1/4 cup batter into each muffin cup.
Bake at 375\u00b0 for 18 to 20 minutes.
Makes 12 muffins. These muffins freeze well.
ven to 350\u00b0F. Grease and line a 12x8 inch baking
x raisins, dried cranberries, currants and brandy in a large bowl.
Cover filling ingredients with boiling water, cover and let stand for 5 minutes.
Combine all dry ingredients
Combine wet ingredients.
Add-in wet ingredients and mix
Spread base into floured square pan.
Stir filling until smooth - consistency should be like that of applesauce.
Spread filling over base.
Cover with low fat granola or rolled oats.
Bake in preheated 350 degree oven for 18-20 minutes.