Whole Grain Fruit Bars

Whole Grain Fruit Bars
Source:  Two Peas & Their Pod

The kids have been loving nutri grain bars.  I've searched for a version I can make at home.  More control over ingredients.  These were super easy to make and yummy.  Now to make my own wrapper because that confuses the kids a bit!

Ingredients
1 1/2 c whole wheat flour
1 1/2 c old fashioned oats
1/2 c brown sugar
1/2 tsp. salt
3/4 cup cold unsalted butter
2 TBSP cold water
3/4 cup fruit preserves (I used Trader Joe's Strawberry)

Directions
Preheat oven to 350.

In the bowl of a food processor, combine flour, oats, brown sugar, and salt.  Pulse 30 seconds.

Add butter and cold water.  Pulse until dough holds together.

Grease 9X13 pan, line with parchment.
Divide the dough in 1/2 & press into the prepared baking dish.
Press evenly.
Spread preserves on top of the dough.
Top with remaining dough.

Bake 45 minutes.
Cool, cut in 1 1/2 X 4 in. pieces.

Fresh Strawberry Ice Cream

The very berry month of May! Notice lots of strawberry recipes?? I love 'em! Almost as much as I love using my Kitchenaide Ice Cream Maker! Anyone with a Kitchenaide must invest in the ice cream attachment. Another easy, eggless recipe!



Fresh Strawberry Ice Cream
Source: Based on a recipe from Gourmet, August 2009

Ingredients
1 pound of strawberries, hulled and halved
1 ½ cup sugar
¾ tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 cup whole milk

Directions
In a large bowl, coarsely mash strawberries with lemon juice, sugar and salt using a potato masher. Let stand, stirring and mashing occasionally, 10 minutes.
Using a ladle, transfer half of the strawberry mixture to blender along with cream and milk and puree till smooth. Return strawberry cream to bowl with rest of strawberries and chill till cold, 3-6 hours.
Freeze mixture in ice cream maker according to maker’s directions. This usually takes 25 minutes to 1 hour. (If this is your first attempt at ice cream, give yourself more time to avoid emotional turmoil before a dinner party.) Transfer to an airtight container and place in the back of the freezer to firm up, at least 1 hour.
Makes 1.5 quarts. Keeps in freezer up to 1 week.

Strawberry & Feta Salad

Always looking for good, fresh salad ideas. Strawberries in season - means all things strawberry! The salad part of the recipe can definitely be doubled based upon the amount of dressing. Make for company, a potluck, to take or just for your family any evening! Our mom's enjoyed for mothers day.

Strawberry & Feta Salad
Source: Allrecipes.com

Ingredients
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Strawberry Spinach Salad

This is a classic favorite.  Especially for strawberry time!  I also use the dressing with other salads.

Strawberry Spinach Salad

Source:  Unknown

Ingredients

2 TBSP sesame seeds

1 TBSP poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 tsp. paprika

1/4 tsp. worcestershire sauce

1 TSBP minced onion

10 ounces fresh spinach - rinsed, dried & torn into bite sized pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds - slivered (I buy them pre-slivered)

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.  Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds.  Pour dressing over the salad, and toss.  Refrigerate 10 to 15 minutes before serving.

Serves about 4.

Some things I've added - blue cheese, cucumber, red onion.

Strawberry Muffins

My mother in law gave me a wonderful cookbook full of healthy recipes.  The cookbook is "Jane Brody's Good Food Gourmet".  I've been overloading on strawberries and have been looking for a way to use some.  Strawberry muffins completely hit the spot.  This is a great, healthy recipe.  The muffins also freeze well.  

Strawberry Muffins

Source:  Jane Brody's Good Food Gourmet Cookbook

Yields 24 muffins

Ingredients

2 cups all-purpose flour

1 cup whole-wheat flour

1 cup sugar

4 1/2 tsp. baking powder

1 1/2 tsp. cinnamon

3/4 tsp. salt

1 egg white

2 eggs

1 cups apple cider or apple juice

1/2 cup vegetable oil (preferably canola)

2 cups sliced strawberries, divided (if using frozen berries, measure them after defrosting & draining them)

1.  Preheat oven to 400.

2.  In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon & salt.

3.  In a medium-sized bowl, lightly beat the egg white and whole eggs.  Beat in the apple cider or juice and the oil.  Add the egg mixture to the flour mixture, stirring the ingredients until they are just moist.

4.  Gently stir in all but 24 slices of the strawberries.  Divide the batter among 2 greased muffin cups.  Top each muffin with a reserved strawberry slice.

5.  Place the muffin tins in the hot oven, and bake for about 25 minutes.  I did use muffin liners & lightly sprayed them with PAM.