Parisian Bars With Honey
|40% bran flakes||4 Cup (64 tbs) (Post)|
|Pitted dates||1 1⁄2 Cup (24 tbs)|
|Pecans||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Teaspoon|
|Lemon filling/4 cups post toasties, grape-nuts flakes, or post raisin bran||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine cereal, dates, and nuts and put through grinder, using finest blade.
Add honey, butter, and lemon juice; blend thoroughly.
Set aside about one-third of the mixture for topping.
Press remaining two-thirds of mixture into one lightly greased 8-inch square pan.
Spread with Lemon Filling.
Crumble reserved cereal mixture over top.
Press down lightly.
Cut in 12 to 18 rectangular pieces.
Serve as dessert.
To make Lemon Filling, combine 1/4 cup lemon juice with 1/2 teaspoon grated lemon rind.
Stir gradually into 2/3 cup sweetened condensed milk.
Use recipe for Parisian Bars, but substitute Fruit Filling for Lemon Filling.
To make Fruit Filling,soak 1/2 cup seedless raisins, 1/2 cup dried apricots, and 1/4 cup dried figs in hot water for about 5 minutes.
Drain the fruits thoroughly.
Put through grinder, using finest blade, mix well.
Lemon Hard Sauce Bars.
Use recipe for Parisian Bars (left), but substitute Lemon Hard Sauce for Lemon Filling.
To make Lemon Hard Sauce, cream 1/4 cup butter or margarine and 1/4 teaspoon lemon rind.
Add 1 cup sifted confectioners' sugar gradually and beat well.