Banana Bread Snack Bars*

I was looking for a healthier kind of "early morning" snack-- something to get our little guy from 5:30 a.m. to 8 a.m. when he gets to school for his Monday-Friday breakfast.   I wanted something not toooooooo loaded with sugar.  First off, I hope you understand that he doesn't eat breakfast at school because of there not being a breakfast option right here at home--  it is because the school offers the breakfast program and students are encouraged to take part in it, so he does. 

My "google-search" took me to these Chocolate Chip Banana Bars--  BUT!, because I think they taste more like a slice of banana bread, that is what I am naming them.    (IF these were just for me, I'd load them up with nuts!  The way it is, I did change the original recipe just a bit--  the first time I made these, I used all coconut oil; this time I used butter as the shortening, and I added three tablespoons of ground flax seeds.)  

 Since our little one gives me a "thumbs up" on these, I am posting this recipe here so that I don't lose it.

INGREDIENTS: 

• 5-6 very ripe bananas (1 and 2/3 cup mashed banana, total).  RIPE bananas add more        flavor and sweetness.
• 3/4 cup brown sugar (I used dark)
• 1/4 cup butter, melted  (OR 1/4 cup warmed coconut oil; OR 2 Tbsp warmed coconut oil/2 Tbsp applesauce; OR 1/4 cup all applesauce.)
• 1/4 cup milk
• 2 eggs, slightly beaten
• 1 and 3/4 cup flour (or substitute with whole wheat flour if you don't mind these ending up a little "heavier")
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 Tbsp. ground flax seed (optional)
• 1 cup mini chocolate chips (put half in batter, spread other half on top just before baking).

DIRECTIONS:

1. Heat oven to 350-degrees.  Spray a 15x10.5" pan with non-stick spray.
2. Peel bananas and mash well.  Stir in brown sugar, oil, milk and eggs until combined.
3. Add in dry ingredients and stir.  Stir in the ground flax seed (optional.  Fold in 1/2 of the             mini chocolate chips.
4. Spread the batter into the prepared pan and sprinkle remaining chips on top.  Bake 18-              22 minutes, or until a wooden toothpick inserted in the center comes out clean
5. Cool completely, and cut into squares.

*Adapted from a recipe from the recipes posted at butterwithasideofbread.com

ANZAC Cookies (New Zealanders called them biscuits)

This cookie was popularized by WWI care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.  The dough can seem very crumbly, but if you pack it firmly into balls (walnut sized), you'll have a good shaped cookie.

INGREDIENTS:

2 cups all-purpose flour
2 cups rolled quick oat
2 cups granulated sugar
1 cup flake coconut
1 cup (2 stick butter)
3 tablespoon white (or golden) Karo syrup
3/4 teaspoon baking soda
1/4 cup boiling (or VERY hot) water

1.  Preheat oven to 350-degree.  Line baking sheets with parcment paper (or aluminum foil, and set aside.

2.  In a small saucepan over medium heat

Rhubarb Custard Squares*

                                    

Advance Preparation:
Gather and cut fresh rhubarb stalks into 1/3" slices-- enough to have 5 cups of cut rhubarb.  Set aside while preparing the next ingredients.

INGREDIENTS

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

• FILLING:
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1 cup heavy whipping cream (whole milk will work)
• 3 large eggs, slightly beaten 
• One pinch of salt
• 
  
• TOPPING (optional):

6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

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DIRECTIONS

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Lightly press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.  (I put the flour, sugar and cold butter in the food processor and it's ready in about thirty seconds.)

Meanwhile, as the crust bakes, start preparing the filling: Combine sugar and flour in a mixing bowl.  Beat in the cream and slightly beaten eggs until well combined.  Add a pinch of salt (optional).  Set aside.
Spread the "set aside" sliced rhubarb in an even layer over the hot (baked) crust.
Pour the beaten custard mix evenly over the layer of sliced rhubarb. Bake at 350° until custard is set, 40-45 minutes. Cool. 


For the topping (optional), beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars.  Store in the refrigerator. Yield: 3 dozen.

"Test Kitchen Tips:

Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.

This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.

If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups. 

Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level."

* Originally published as Rhubarb          Custard Bars in Taste of Home            April/May 1998, p27 

"Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin"

Nutritional Information:  (Varies with using CREAM vs. Whole Milk)

1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.