Baked Goodies
Mixed Nut Bars
- 1-1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup butter or non-hydrogenated margarine, melted
- 1 11-1/2-ounce can (about 2 cups) mixed nuts
- 1 cup butterscotch-flavored pieces (6 ounces)
- 1/2 cup light-colored corn syrup
- 3 tablespoons butter
In a medium bowl, combine flour, brown sugar, and the 1/2 cup melted butter. (Mixture will be crumbly.) Press mixture into an ungreased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 12 minutes. Sprinkle nuts over baked crust. In a small saucepan, heat and stir butterscotch pieces, corn syrup, and the 3 tablespoons butter or non-hydrogenated margarine over low heat until smooth. Drizzle butterscotch mixture evenly over nuts. Bake for 8 minutes more. Cut into bars while warm.
Makes 36 bars. Store cooled cookies in an airtight container up to 3 days at room temperature.
Source: Hometown Cooking
Maple Walnut Granola
3 cups rolled oats
- 1 cup wheat germ
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/4 cup sesame seeds
- 1/4 cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon cinnamon
Preheat oven to 300°F. Combine all ingredients in a large bowl and mix thoroughly.
Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.
Makes about 6 cups
Marvelous Bran Muffins
2 cups raisin bran cereal
- 1 cup skim milk
- 3 tablespoons vegetable oil
- 1 egg
- 1 ¼ cups all purpose flour
- ¼ cup brown sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Preheat oven to 425 degrees. Prepare muffin tins with non-stick spray.
Mix cereal, milk, oil, and egg in large mixing bowl. Allow to stand for at least five minutes. Combine remaining dry ingredients and add to cereal mixture. Stir until all ingredients are moistened. Fill muffin cups about 2/3 full. Bake for 15 to 20 minutes.
Makes 12 muffins.
Pumpkin Spice Muffins
2 cups whole wheat flour or whole wheat pastry flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 15-ounce can solid-pack pumpkin
- 1/2 cup raisins
Preheat oven to 375°F. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Add pumpkin, 1/2 cup of water, and raisins. Stir until just mixed. Spoon batter into oil-sprayed muffin cups, filling to just below the tops. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
Makes 10 - 12 muffins
Links for more ideas:
Health Check - Healthy Lunches or Dinners
Health Check - The Healthy Lunchbox
HSF - How to make healthy lunches
HSF - Kids snacks
HSF - Family Healthy Eating Quiz
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Chart with estimates of trans fat content of five popular take out foods
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Chart on 14 randomly selected foods popular with children and teens.
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Answers to your questions and tips on how you can avoid trans fat.
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What exactly is hydrogenated fat? An explanation here.
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CTV News contacted some food companies to ask them their position on trans fat
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Avis Favaro on the fight to ban the use of trans fats in processed food
Avis Favaro on the move to get restaurants to reveal trans fat content in meals
Avis Favaro reports Trans fat isn't listed on any restaurant or takeout menu -- but it's there
Medical specialist Avis Favaro looks at healthy alternatives consumers can use to replace trans fat
Avis Favaro finds children under age two may be most vulnerable to trans fat
Avis Favaro looks at the pros and cons of labelling for trans fat ingredients in foods
Avis Favaro with results of trans fat food tests
Avis Favaro explains how trans fats may be playing havoc with our health
Jennifer Tryon on new rules for labelling of trans fats
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