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Linda Lou's Cereal Bars

posted by: linda_lou on 10.01.2009 at 11:56 pm in Harvest Forum

You can use any kind of jam you want. I use sugar free and can't tell it. These freeze so well. I cut and wrap individually.
If you overbake they are not so good. My neighbor did that and they were so dry and crumbly. I am not sure what she did to them, but it wasn't right.

Linda Lou's Cereal Bars
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup firmly packed brown sugar
1 1/2 cups quick cooking oatmeal
3/4 cup butter
2 cups apricot jam
Preheat oven to 325*F.
Mix together flour, baking powder, brown sugar, and quick cooking oatmeal in a medium bowl. Cut in 3/4 cup butter until the mixture resembles coarse crumbs.
Pat two-thirds into a greased 13 x 9-inch baking pan. Spread apricot jam evenly on top. Sprinkle the top with the remaining crumb mixture. Bake for 45 minutes, or until crispy brown on top. Cool before cutting into bars.
Makes 12 bars.


clipped on: 10.02.2009 at 07:48 am    last updated on: 10.02.2009 at 07:48 am

RE: RECIPE: Bread Recipe Wanted!! (Follow-Up #3)

posted by: ann_t on 11.02.2006 at 04:08 pm in Recipe Exchange Forum

This is the bread I make most often. Once or twice a week.

Home Cookin Chapter: Recipes From Thibeault's Table

French Baguette
Julia Child

1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.


Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75f.

Place stone in oven and Preheat oven to 450F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifing it up with a sraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.


clipped on: 10.01.2009 at 12:12 pm    last updated on: 10.01.2009 at 12:14 pm