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Power Bars

	Category	Snack Recipes
	Views	28
	Ratings	0

Ingredients And Procedures

2 c Whole wheat flour

1/2 c Packed brown sugar

1/4 c Skim milk powder

1/4 c Wheat germ

1 ts Baking powder

1 1/2 c Raisins or chopped dried

-apricots 1/2 c Unsalted sunflower seeds

2 Eggs

1/2 c Vegetable oil

1/2 c Molasses

1/3 c Peanut butter

In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days. Origin: Canadian Living, June 1992. Shared by: Sharon Stevens

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<h1>Power Bars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Whole wheat flour <P>1/2 c Packed brown sugar <P>1/4 c Skim milk powder <P>1/4 c Wheat germ <P>1 ts Baking powder <P>1 1/2 c Raisins or chopped dried <P>-apricots 1/2 c Unsalted sunflower seeds <P>2 Eggs <P>1/2 c Vegetable oil <P>1/2 c Molasses <P>1/3 c Peanut butter <P>In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil,molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan. Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days. Origin: Canadian Living, June 1992. Shared by: Sharon Stevens <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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