Raspberry Energy Bar and Cross Country Running

It takes a certain type of young man to run cross country, I think.  Not only does it take a good bit of physical strength and endurance, but mental tenacity while training and running for miles in hot, humid Savannah weather, too.   Under the passionate dedication of Coach MacKay, my two older boys had the amazing opportunity to run on the Savannah Arts Academy team this year. The team won the regional title and will be heading to the State meet in a few weeks.  Go Panthers!

These homemade whole grain raspberry energy bars made with wheat germ, oats, flax seeds and berries are a wonderful nutritious filler before the race.  And they taste wonderful, too!

Raspberry Energy Bar

Cooking oil spray
2 cups whole-wheat flour
1/2 cup wheat germ
1/2 cup granulated sugar
1/2 teaspoon salt
2 sticks butter, cut into 16 pieces and softened (2 tablespoon divided)
1/2 cup old-fashioned rolled oats
1/2 cup walnut pieces
1/4 cup light brown sugar
2 tablespoons ground flax seeds
3/4 cup sugar-free raspberry jam
3/4 cup fresh raspberries
1 tablespoon lemon juice

 Preparation 

Preheat oven to 375° F. Line a 13 x 9-inch pan with foil by spreading two sheets of foil perpendicular to each other over the pan, with extra foil hanging over the edges. Grease the foil with cooking spray.

Whisk the flour, wheat germ, granulated sugar and salt in a large bowl. Beat in 14 tablespoons of butter with an electric mixer on low until the mixture looks like wet sand, about 1½ minutes. Reserve 1¼ cups of the mixture for the topping and put the rest into the pan. Use the bottom of a measuring cup to press it into an even layer. Bake the crust until the edges begin to brown, about 14-18 minutes.

Mix the reserved flour mixture with the oats, nuts, brown sugar and flax seeds. Add the remaining butter and pinch the mixture with your fingers into small clumps. In a separate bowl, lightly smash the raspberries, jam and lemon juice together. Spread the berry mixture over the hot crust and sprinkle the crumb streusel on top.

Bake until golden brown, about 22-25 minutes. Let the bars cool completely in the pan. Remove bars from pan by lifting up the foil edges. Cut into 24 squares.

Coconut-Lime Bars

Every time I mention lemon or lime dessert, I get a quiet groan from my staff baker, C.   No, not because she has an aversion to dessert or anything.   It's just that when you multiply a citrus dessert recipe by let's say x8 or x16, you just gotta squeeze way too many limes or lemons.     

Though we have a Kitchenaid Food Processor, with the juicer attachment, we tend to resort this good ol' wooden citrus reamer.  It's so much more convenient to use and gets every ounce of that tart goodness out.  That means C gets a good arm workout whenever she makes citrus dessert for church while I do other important things like running the dishwasher.  You try getting 3 cups of lime juice; it's not easy and that's why I have the young people doing it.   

These Coconut-lime bars C made last week was especially good.  Fresh tartness of lime in creamy filling topped with toasty coconut.....you did great, C!  Perhaps a commercial manual juicer would make her dessert making life a bit easier..... 

  

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Coconut-Lime Bars
Makes 16 bars
Recipe adapted from Cooks Illustrated

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar
1/8 teaspoon salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice (don't be tempted to use bottled lime juice)

Topping
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Preheat oven to 325 degrees F.

Foil line your 8 by 8 pan, lightly spray with oil spray.  Set aside.

For crust, combine animal crackers, brown sugar and salt in a food processor, pulse until all pieces of cookies are finely ground.  Add melted butter and pulse 3-4 times until it resembles coarse sand.

Pour mixture into foiled lined pan and press down firmly and evenly using a bottom of a measuring cup.  Bake until crust is golden brown, about 15 minutes.  Set aside to cool while making the filling.

Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined, add lime zest, salt, and egg yolk until incorporated.  Using a rubber spatular, add lime juice and fold in until combined.

Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown).  Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.

Using the foiled edges, gently lift the cheesecake out of the pan, cut into 16 squares, top with toasted shredded coconut flakes and serve.

Note: for full size 2" deep full size steam size pans (or hotel pans), multiply recipe by 3 for each pan, which will yield 45 servings if cut 5x9

Peanut Butter Rice Crispy Bars

Here is a simple no-bake dessert that my church family love. An upgraded rice crispy treats with peanut butter, peanuts, and chocolate glaze! I multiplied the recipe one too many time, so bars are piled too high which made it hard for older diners to eat. But everyone loved the taste and wonderfully crunchy texture.


Corn syrup binds the cereal and keeps the texture crispy.


For quick crushing of nuts, we put them in ziplock baggie and gently tap them with a rubber mallet.


After warming peanut butter mixture, add the rice crispy cereal and peanuts.


When making a large volume, apply oil spray on latex gloved hands to mix cereal and peanut butter mixture.


Halve the mixture and press it down. Sprinkle chips of your choice, we used both peanut butter chips and semi-sweet chocolate chips, then add the remaining mixture. Press down the mixture into the pan.


Drizzle melted chocolate and let cool completely before cutting into bars.

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Peanut Butter Rice Crispy Bars

1 cup packed light brown sugar (7 oz)
1 cup light corn syrup (8 oz)
1 cup peanut butter (8 oz)
1 cup salted dry-roasted peanuts, chopped (4 oz)
6 cups Rice Crispy cereal ( 6 oz)
1 cup peanut butter chips or semi-sweet chocolate chips
1 cup semisweet chocolate chips, melted in microwave 30-60 seconds


1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add rice crispy cereal and stir until incorporated.

2. Scrape half the mixture into prepared pan and press into bottom and corners with greased spatula (or with greased gloved hands if making a large volume). Sprinkle peanut butter chips or chocolate chips, if using. Add the remaining mixture, pat the mixture down. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)

Note: Recipe times 2 for 24x12x2 steam pan, which yields 32 bars