Lea's Fabulous Breakfast Bars

Lea's fabulous breakfast Bars

Breakfast bars (thank you Lea Roberts​ for this recipe!!)

I doubled the recipe; added pecans and dark chocolate chips; used cherries instead of raisins; and used 1/2 flax flour and 1/2 almond flour for doubled 

Lea made these for me and Susan one weekend we had a girl's weekend at PK
1/2 c coconut oil
1/2 c honey
1/2 tsp salt
1/2 tsp baking soda
2 1/2 c almond meal 
1 c shredded coconut
1 c pumpkin seeds
1 c sunflower seeds
1/2 c chopped almonds
1/2 c raisins (cranberries or cherries are great)
 **if you want, add chocolate chips, pecans, or flax seeds just add a little more honey and coconut oil to make correct consistency
-grease pan and press mixture into the large rectangled baker
-bake 20 min at 350
cool in pan for 2 hours before cutting and store remaining in the refrigerator

I will always think of her when I make them! 

Cherry, Cranberry, and Nut Chutney

Not the same old Cranberry Relish!

As of 2007, this has become a real family favorite

(as long as we also have the jellied cranberry sauce available too!)

Cooking Light suggestions: Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

1 cup sugar
1 cup water
1/2 cup port or other sweet red wine (I also used 100% red grape juice as a sub)
1/4 teaspoon ground allspice (I prefer to use cinnamon alone)
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted (being a true Texan, I've used pecans)
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)

combine first 4 ingredients in a medium saucepan; bring to boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in nuts, grated rind, and extract. Garnish with orange rind strips, if desired.
cover and chill.
Yield: 16 servings of 1/4c

calories: 108, Fat 3g, protein, 1/5g, cholesterol 0.0g, calcium 11mg; sodium 2 mg; fiber 1.8g; iron .3mg, carbohydrate 19.7 g

Acorn Squash for Sukkot

FALL STARBURST (Parve)

*Jenn had asked me and Troy to join them in their Sukkot and would I please bring an acorn squash dish. Certainly... little did I know that the "bug" would invade my day and once again, Troy would have to finish what I began... It was a success and as requested, here is the recipe. It may look and smell like sweet potato, but it really was acorn squash... what a PAIN that squash is to cut up... so very hard, but this recipe makes it worth the effort.

1 1/2 to 2 pounds butternut (or acorn)squash, cut into halves and seeds removed
1/2 cup margarine (I NEVER use margarine.. I used organic butter)
1/2 cup dark brown sugar
4 Granny Smith apples, peeled, cored, and sliced
1/4 cup granulated sugar
2 cups fresh cranberries

( I used organic dried/unsweetened, and added organic dried cherries too..

add a bit of water!!)
1/4 cup sugar
1-2 tablespoons cinnamon-sugar

(sold commercially or made at home with 1 part cinnamon to 4 parts sugar)

Boil squash in water to cover in a saucepan until tender. Cool until it can be handled.
Scoop out flesh, discarding peel.

Puree squash with margarine and brown sugar in a food processor. (Troy just mashed it)
Cook apples and 1/4 cup granulated sugar in a saucepan for 8 to 10 minutes, or until juices begin to be released and the sugar melts and coats the apples. Set aside.

Preheat oven to 350 degrees.
Heat cranberries with 1/4 cup granulated sugar in a saucepan until berries soften and burst, stirring often. (if you used the dried, be sure they are unsweetened,

and add a bit of water to the sugar as you rehydrate and prepare)

Arrange apples around the edge of a 9-inch French white oven-safe dish.

(I left the peels on the bright green apples for color and fiber)
Pour the squash puree in the center.
Top with the cranberries, leaving a small border of squash.

(The cranberries may bleed into the apples slightly.)
Sprinkle with cinnamon sugar and bake for 20 minutes.
Yield: 6-8 servings

taken from: Recipes from the Kosher Palette II

author says "my experience with Sukkot is that it is a

cozy holiday filled with family, friends and fun"