You would not serve these at a tea party. They are for the hale
and hearty ... like the fly fisherman at Police Lake or the hiker going
up Bears Hump in Waterton Park.
They are appropriately named ... nuts, coconut, sesame seed,
wheat germ, rolled oats ... goodness indeed!
This is a big recipe and it is easier to use a large mixer but for this
batch I used a hand mixer.
The dough will be stiff but not as dry as cookie dough.
I have one frustration with this recipe ... but it is not serious enough
to keep me from making these over and over.
Once the dough is in the oven it likes to run up against the side and
even climb up the side to make a high ridge on the ends.
I compensate by smoothing the dough up to but not quite to the
edge. It may not be apparent on the picture but I tapered the
dough away from the sides.
It still formed a small ridge around the sides but I can live with that.
The edges are a bit more crisp but still delicious.
If you are not fishing or hiking, granola bars and peach slush will hit
the spot after a strenuous day in the garden.
I have been making these bars for 30 years and they have earned a place.
The recipe appears on page 281 in 'At Home in the Kitchen', cookbook.
FULL O' GOODNESS GRANOLA BARS
1 3/4 cups all-purpose flour
½ cup skim milk powder
1 tsp. salt
1 tsp. baking soda
Stir together dry ingredients; set aside.
1½ cups brown sugar
3/4 cup butter or margarine, softened
½ cup vegetable oil
¼ cup corn syrup
(or Rodgers Golden in Canada)
1½ tsp. grated orange rind
1 tsp. vanilla
In a mixing bowl, cream sugar, butter and oil together until fluffy.
Beat in eggs, syrup, orange rind and vanilla.
Mix in dry ingredients until blended.
½ cup wheat germ
1½ cups quick-cooking oats
3/4 cups shredded coconut
3/4 cup chopped nuts
1/3 cup sesame seeds
Stir together remaining ingredients; mix into batter until well
combined. Spread mixture in greased 11 x 17-inch baking pan
being careful not mound slightly away from the edges.
Bake in preheated 350° oven for 22 to 27 minutes or until
golden brown. Cut into bars while still slightly warm.
Yield: 35 bars