recipes@decwrl.UUCP (09/05/86)
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.RH MOD.RECIPES-SOURCE HIKER-BARS A "7 Jan 86" 1986
.RZ "HIKER BARS" "Caloric, filling, and tasty bars for the trail"
These bars give a flavorful and filling treat along the trail.
The recipe came from Ben Branch of AT&T Bell Labs at Columbus (cbdkc1!blb).
.IH "24 to 48 bars"
.IG "\(12 cup" "chunky peanut butter" "125 g"
.IG "1/3 cup" "butter" "80 g"
.IG "2" "medium bananas,"
(mashed)
.IG "\(12 cup" "molasses" "125 ml"
.IG "1 cup" "sugar" "200 g"
.IG "2 tsp" "vanilla" "10 ml"
.IG "4" "eggs"
.IG "1 tsp" "cinnamon" "5 ml"
.IG "\(14 tsp" "ginger" "1 ml"
.IG "2/3 cup" "whole wheat flour" "75 g"
.IG "1 1/3 cup" "white flour" "125 g"
.IG "4 cups" "Kellogg's Special K cereal" "150 g"
(crushed)
.IG "1 tsp" "baking powder" "5 ml"
.IG "\(14 tsp" "baking soda" "1 ml"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "6 oz" "chocolate chips" "180 g"
.IG "1 cup" "salted peanuts" "150 g"
(chopped)
.IG "6\-8 oz" "dates" "200 g"
(chopped)
.PH "By hand"
.SK 1
Preheat oven to
.TE 350 175 .
In a large bowl cream together peanut butter and butter. Mix in bananas,
molasses, sugar, and vanilla.
.SK 2
Add eggs, one at a time, beating well after each egg.
.SK 3
Stir in the cereal.
Sift together dry ingredients and mix into batter.
Add chips, peanuts, and dates.
.SK 4
Pour batter into greased
.AB "9\(mu13" "20\(mu30"
pan.
.SK 5
Bake in preheated
.TE 350 175
oven for 35 to 45 minutes. Cut into bars.
.PH "With food processor"
.SK 1
Cream butters in processor. Add cut-up bananas and blend.
.SK 2
Add molasses, sugar, vanilla. Blend.
.SK 3
Add eggs. Blend.
.SK 4
Pour batter into large bowl and stir in sifted dry ingredients.
.SK 5
Stir in other ingredients, one at a time. Continue with step 4, above.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
\(12 to 1 hour work; 1 hour waiting.
.I Precision:
approximate measurement OK.
.WR
John Daleske
AT&T Bell Laboratories, Columbus, Ohio
{ihnp4,cbosgd,desoto}!cbdkc1!daleske