Best Breakfast Bars
- Portion size 24 servings
- Credits : Stephanie
- 1 1/2 cup nut butter your choice
- 3/4 cups brown sugar
- 1/2 cup molasses
- 3/4 cups applesauce
- 5 cups rolled oats
Best Breakfast Bars
Clementine Turmeric Smoothie Image by: Jodi Pudge
This refreshing smoothie is the perfect antidote to chase away the winter blues. Peel and separate your clementines into segments before freezing for the best results.
In blender, purée together clementines, banana, yogurt, cranberries, honey and turmeric until smooth.
Cherry Icebox Cookies IMAGE Image by: Cherry Icebox Cookies IMAGE
These red and green–speckled cookies are the perfect way to spread the festive spirit. If you like, substitute the glac? cherries for another candied fruit.
Rustic No-Knead White Bread Image by: James Tse
Our easiest-ever white bread requires absolutely no kneading. Simply fold the dough into a torpedo shape, let rise, then bake! Serve with our Slow Cooker Apple Butter (link to recipe, below).
In large bowl, whisk together 5 cups of the flour, the salt and yeast. Stir in warm water until well combined; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle with 1/4 cup of the remaining flour. Cover with tea towel. Let stand for 15 minutes.
Using floured hands, press dough into 1-inch thick circle. Fold dough, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing into torpedo shape. Pinch seams to seal.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours.
Using scissors, cut 3 slashes crosswise on surface of dough. Sprinkle with 1 tbsp of the remaining flour. Bake in 425°F oven for 10 minutes. Decrease heat to 375°F; bake until light golden and loaf sounds hollow when tapped, about 30 minutes. Serve warm or let cool on rack. (Make-ahead: Let cool completely; wrap in plastic wrap. Freeze in resealable freezer bag for up to 3 weeks; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: Your microwave is the ideal place to let the dough rise quickly. It's well insulated, so it can protect the yeast from any drafts during fermentation.
Slow Cooker Scalloped Potatoes Image by: Steve Krug
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.