Several nutritional in-between snacks

Press, 1 September 1980, Page 12

Several nutritional in-between snacks

COOKING with

Celia Timms

Even normally good appetites seem to become sharpened during school holidays, especially in winter holidays, so in-be-tween snacks arc generally appreciated. These recipes I have chosen for their nutritional value as well as their appeal. APPLE SPICE SQUARES Apple Spice Squares are cooked in. a pan approx. 13 x 9 x 2, and are cut into squares when cold. These ingredients will make 15. ,■ - Two ‘thirds cup butter or margarine 1 cup sugar 2 eggs 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon | teaspoon bi-carbonate of sc ’1 | teaspoon nutmeg | teaspoon ground

cloves 1 cup peeled and diced apple | cup rolled oats J cup chopped walnuts Icing sugar , . . Method: Cream butter with sugar until very light and fluffy; add eggs one at a time, beating well after each. Sift flour with baking powder, cinnamon, bi-carb, nutmeg and cloves and gradually add to the creamed inixture; blend well. Stir in apples, rolled oats and walnuts,, and spread in the well greased pan. Bake at 350 F for 2530 minutes: or until done when tested. Cool; in the pan on a ■ r-.ck; sprinkle with icing sugar and cut into squares when cold.

BANANA SQUARES This mixture which contains mashed banana can be cooked in the same size pan — approx. 13 x 9 x 2 and cut into squares or fingers. It will also make approximately 15. | cup softened butter or margarine ‘ • 1 • cup brown sugar, packed 1 egg | teaspoon salt 1| cups mashed ripe banana 4 cups rolled oats 1 cup raisins | cup chopped walnuts Method: Cream butter wjth sugar well, until light and fluffy. Beat in the egg, salt and mashed banana then sti" in the rolled oats, raisins and walnuts, and turn mixture into greased pan, smoothing down top with dampened spatula. Bake at 350 F for 40-45 minutes or until a tester comes out clean. Cool in pan on rack before cutting. RAISIN FINGERS Wheatgerm and raisins are combined with walnuts and spices in these Raisin Fingers. If stored they should be stacked with waxed paper between each layer. If a 13 x 9 x 2in pan is used the mixture can be cut into about 36 fingers. You need: 1 cup softened butter 1 cup brown sugar, packed One third Cup honey 1 egg 2 tablespoons milk i cup flour 1 teaspoon bi-carbonate of soda | teaspoon salt I teaspoon cinnamon

1 cup wheatgerm 1 cup raisins | cup chopped walnuts Method: Cream butter with sugar until very fluffy; beat in the honey, egg and milk. Sift flour with bi-carb and salt and cinnamon, and stir in. : Add wheatgerm, raisins and walnuts and spread the batter evenly in a greased pan. Bake at 350 F for 1820 minutes or until done when tested. Cool in tin on; rack for 15 minutes then cut into fingers with sharp knife.

FRUIT MUFFINS Muffins deep-freeze well so it might be a good idea to double this recipe. It will make about 18 muffins dependent on the size of the pans used. These contain bran, and a choice of fruit or grated carrot. You also need: I cup wholemeal flour 1 cup bran

2 tablespoons, heaped, wheatgerm | cup firmly packed brown sugar 1 teaspoon salt 1 teaspoon baking powder 1 egg One third cup vegetable oil $ cup milk v 1 teaspoon vanilla 1 cup raisins or chopped dates or walnuts or grated carrot Method: Combine flour, bran, wheatgerm, sugar, salt and baking powder in a large bowl and blend thoroughly. In another bowl beat together the egg, oil, milk and vanilla. Add this liquid mixture and the chosdn fruit or carrot to the dry in* gradients,, with as little mixing as possible to moisten them. Take care to avoid overmixing. Drop into well greased muffin pans and bake at 375 F for 18-20 minutes. Remove from pans to cool on rack. BANANA MUFFINS Banana Muffins with added wheatgerm are extra rich in nourishment and flavour, especially when eaten warm spread with butter. This quantity will make 12 large muffins or about 18 smaller ones. 1 egg

1 cup vegetable oil 2 large ripe bananas, inashed ' ' 1 cup wheatgerm 1J cups'flour 1 ' | cup sugar 2 teaspoons baking powder J teaspoon salts : teaspoon nutmeg i cup coarsely chopped walnuts Method: Beat egg then add the oil and mashed banana and beat well again. Stir in wheatgarnri Sift flour with sugar, baking powder, salt and' nutmeg and add to mixture, stir* ring enough just to blend. Fold; in nuts with as' few strokes as possible. Spoon into well greased muffin pans, filling only J full. Bake at 400 F for 20-25 minutes. Turn out on rack to cool. BANANA SHAKE . A liquid between-snack could be welcome. This Banana Shake should provide all that is needed. It is made in an electric

blender in about a minute. For one serving you need: J cup milk 1 large ripe banana | cup plain yoghurt 1 large scoop vanilla ice cream 1| tablespoons cocoa 2 tablespoons sugar Method: Combine all ingredients in blender and blend for about one minute.