Delta Breakfast Bars Recipes

Steps:

• 1. For the dough: Cream shortening and sugar together; add egg, egg yolk and vanilla. Add flour and mix well.
• 2. Press evenly into a greased 13x9 inch baking pan (dough will spread thin).
• 3. For the topping: beat egg white until stiff peaks form. Fold in brown sugar. Sprinkle pecans over topping.
• 4. Bake at 325 degrees for 25-30 minutesw or until dough is done.
• 5. Cool and cut into squares.

Steps:

• Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 or, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough puree.
• Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
• Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
• Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
• Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
• Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
• Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

Steps:

• 1. Open one can of crescent roll dough and press it over the bottom of baking dish. Press the perforations to seal. Brown sausage in large skillet, stirring until crumbly. Add the onion and sauté until tender. Add mushrooms, green chiles and thyme. Sauté until the mushrooms are tender; drain. Add cream cheese to the vegetables in skillet and cook until melted and smooth, stirring constantly. Spread mixture over roll dough. Open second can of roll dough and separate into triangles. Arrange triangles over the sausage mixture, leaving a small space between triangles. Brush with the egg white and sprinkle with poppy seeds. Bake at 375 for 30 minutes or until golden brown. Serves 12 Big Taste of Little Rock