"GRANOLA" BARS

Finally, a recipe for granola bars not filled with butter or oil. Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar.

BASIC RECIPE

3 cups quick-cooking oats (I used some slow-cooking oats)
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut (I skipped this, of course)
1 cup sliced almonds (I used chopped roasted almonds and chopped roasted peanuts)
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries (I used chopped up apricots)

Directions:
1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Mom's Famous Charoset

Making this in the Cuisinart gives it the authentic "Mom" texture.

Mom's Regular Old Charoset

*4 apples, peeled and cored
*2/3 c. almonds or walnuts (or pecans….) - you can toast them a little beforehand if you like
*¼ c. +/- of brown or white sugar
*1 T. cinnamon
*4T sweet wine and or/ grape juice
*raisins, currants, craisins, or other dried fruit (these taste best if you soften them first – put in a mug and cover with grape juice and heat in microwave to boiling point, and then let them sit for a bit to absorb the liquid)

Chop all the ingredients in a CUISINART to taste! Add the apples closer to the end or else they will be chopped into mush! Change quantities and ingredients however you like!

Sephardic Charoset from Surinam

* ½ - 1 cup unsweetened coconut
* ½ - 1 cup finely chopped walnuts or almonds
* ¼ c. sugar
* 1 T cinnamon
* a few cups of assorted dried fruit: raisins, apple, prunes, apricots, pears, craisins, dates, currants, etc.
* 4 oz. cherry jam
* sweet red wine or grape juice (or other juices I used some mango & orange juice too!)

1. Combine everything except jam & wine in saucepan.
2. Cover with juice(s)
3. Heat to boiling and simmer for at least 90 minutes -- periodically add small amounts of juice to prevent sticking
4. When cohesive , stir in jam, and cook for another 15 minutes or so
5. I put about 2/3 of the mixture in the Cuisinart to make it smoother and stirred it all back together

Olive Oil Granola

Adapted from Wednesday's New York Times recipe: Olive Oil Granola with Dried Apricots and Pistachios. This recipe is addictive!

3 cups old-fashioned rolled oats
1 1/2 cups pecans, chopped (or another nut such as pistachios, or a mixture of nuts)
1 cup raw sunflower or pumpkin seeds, hulled
3/4 cup pure maple syrup (I like to use a mixture of maple and agave syrups - you could also use some honey)
1/2 cup extra virgin olive oil
1/4 cup packed light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 - 3/4 cup dried cranberries
1/2 - 3/4 cup chopped dried apricots or golden raisins

1. Preheat oven to 300 degrees. In a large bowl, combine oats, nuts, seeds, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add fruit, tossing to combine. Store in a ziploc bag or other airtight container.