Spice Date, Cherry, Almond and Carob bars

1 cup dates such as medjool or honey dates

1/2 cup dried cherries

1/8 cup carob or cocoa powder

1/8 tsp cinnamon

a tiny pinch of cayenne pepper to taste

3/4 whole salted almonds

Toast the almonds, if desired in a dry non-stick frying pan over medium heat, just until they start to become fragant.  Be careful that you do not burn them.  Set aside.  Pulse the dates in a food processor with 1/4 cup of the dried cherries, carob powder and spices until the mixture is ground to a thick paste.  Add almonds to the dates and pulse to chop the nuts.Remove the container from the food processor and take out the blade.  Stir in the remainder of the dried cherries.  Line a square baking pan with plastic wrap and press the mixture firmly into the pan.  Refrigerate for an hour and the turn out onto a cutting board.  Remove the wrap and cut into 8 to 10 bars.  Wrap each bar in plastic wrap and reshape by pressing each side on a flat surface if desired.

Tip: wipe your knife with a hot water soaked paper towel between cuts to prevent it form sticking.  You can reuse the piece of wrap you lined the pan with to wrap your bars.

Espresso & Coconut Walnut Date Squares

Ingredients

2 cups of dates

1 1/4 cups walnuts, roasted

1 cup coconut flakes

1/4 cup espresso grounds

Pulse walnuts in a food processor until coarsely chopped.  PLace walnuts in a large bowl with coconut flakes and espresso grounds, and mix.  Pulse dates in food processor until a thick, and very sticky ball is formed.  Add dates to walnut, coconut, and espresso mixture, and fold by hand.  Once all ingredients are incorporates, flatten mixture into a pan lined with parchment paper.  Refrigerate for several hours, and then turn out onto a cutting board.  Remove the wrap and cut into bars.  Wrap each bar in plastic wrap or keep refrigerated in tupperware.

Goji-Cacao energy bars

Ingredients
1 cup raw almonds
1 cup date paste (about 12 large dates, packed)
1/2 tsp sea salt
3 tbsp goji berries
2 tbsp raw cacao nibs
1 tbsp vanilla extract or 1/2 tsp ground cinnamon (optional)

Line a baking sheet (any size) with parchment paper.  Gring raw almonds into a powder.  In a large bowl, mix together ground almonds, sate paste, and salt.  Add goji berries, cacao nibs and vanilla or cinnamon, if using.  Mix well

Press dough evenly into tray to desired thickness (doesn't need to fill entire tray).  Cut into bars.

Store in a airtight container; no refrigetation needed.

Apple Raisin Bars

2 cups all-purpose fluor
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter or margarine, softened
1 tsp vanilla extract
1 1/2 ciups diced golden delicious apple
3/4 cup raisins

Heat oven to 350ºF.  Liberaly coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray; set aside.

In a medium-size bowl, whisk together fluor, baling powder, cinnamon and salt; set aside.

In a large bowl, with electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.

Reduce speed to low and gradually add fluor mixture; mix for 2 minutes or until just incorporated.  Stir in diced apples and raisins and spread into prepared pan.

Bake at 350ºF for 35 minutes or until toothpick inserted in center comes out clean.  Cool completely before cutting into bars and serve.

Toffee Crunch Bars

1 cup shortening
1 cup brown sugar
1 egg
vanilla
2 cups fluor
1/2 tsp salt

Mix all and bake at 350ºF (175ºC) 15 minutes.
Melt 1 pkg chocolate chips over hot water, spreas immediately, sprinble broken nuts on top.

Apple Oatmeal Crisp Bars

1 cup brown sugar
1 cup oatmeal
1 cup fluor
1/2 cup butter, melted
3 cups apples, peeled, cored and chopped
1/2 cup white sugar
2 tsp cinnamon
a little nutmeg (opcional)

In a large bowl, combine brown sugar, oats, fluor and butter.  Mix until crumbly.  Place half of crumb mixture in pan.  Spread the apples evenly over crumb mixture.  Sprinkle with sugar and cinnamon and top with remaining crumb mixture.

Bake 40 to 45 minutes, or until golden brown.

Cherry Nut Bars

Crust

1 cup sifted fluor
3 tbsp powdered sugar
1/2 cup butter

Mix as pie crust and spread in pan. Bake at 350ºF (180ºC) a few minutes.

Filling

2 eggs slightly beaten
1 cup sugar
1/4 sifted fluor
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup nuts
1/2 cup coconut
1/2 cup maraschino cherries cut up

Mix all ingredients pour on top of crust.  Bake 25 minutes. Cut and let cool. Pan: 9 x 13.