Oh, how I love recipes that my mom made when I was little. I can’t believe I had forgotten all about this recipe. You see my mom went back to college in the 70’s to finish her college degree and while at BYU my family fell in love with these fruit bars sold at the BYU Bookstore. I have a vivid memory of my mom bringing these out when I was 3 or 4 years old…and that was probably the last time I had these bars. It’s a travesty! These little bars are so delicious and almost healthy. I’m going to take a large leap and say they are even great for breakfast! When I made these for my parents (after sneaking in 100% whole wheat!) they proclaimed them fantastic even made with food storage. My mom (the queen of wheat) was amazed that there was 100% whole wheat since they were still moist, flavorful and delicious! Which leads to my next point…how do you know which dessert recipes will still taste great with whole wheat flour in them? I thought you’d never ask…
MY BEST TIPS FOR BAKING (SUCCESSFULLY) WITH FOOD STORAGE WHEAT
Look for recipes that call for…
- BROWN SUGAR: The brown sugar keeps the baked good moist so the whole wheat won’t dry it out.
- SPICES: Those spices are flavorful and can help hide any strong flavors. Plus, they usually add some darker color to help you disguise the wheat.
- CHOCOLATE: Right? Chocolate hides so much and makes any dessert (even 100% whole wheat) look more appealing.
- FRUIT: Or vegetables. You know like banana bread or zucchini bread. They are very moist and full of flavor.
- OTHER GRAINS: Oatmeal is a great partner to whole wheat. It has a very complimentary flavor and I think, makes whole wheat taste even better.
- NUTS: Again, another great complimentary flavor to the wheat.
BYU Fruit Bars
Breakfast, Dessert American Oven
March 31, 2016
My Mom finished her degree at BYU in the 1970's and these were a favorite treat for my family from the BYU Bookstore. They aren't sold there anymore, but before my mom left she asked for the recipe and cut it down for family size.
- Prep: 10 mins
- Cook: 10 mins
Directions
1Cream together butter and sugar.
2Add eggs and vanilla and mix well.
3Add dry ingredients and mix.
4Stir in raisins or dates.
5Divide dough into two sections and pat into two strips on a greased cookie sheet. The strips should be about 3-4 inches wide and almost as long as your pan.
6Bake at 375 for about 15 minutes. Ice while hot with thick glaze made of milk and powdered sugar.
If you want to use powdered milk in your glaze, simply mix the dry milk powder with the powdered sugar before adding in the water.
BYU Fruit Bars
Breakfast, Dessert American Oven
March 31, 2016
My Mom finished her degree at BYU in the 1970's and these were a favorite treat for my family from the BYU Bookstore. They aren't sold there anymore, but before my mom left she asked for the recipe and cut it down for family size.
- Prep: 10 mins
- Cook: 10 mins
Directions
1Cream together butter and sugar.
2Add eggs and vanilla and mix well.
3Add dry ingredients and mix.
4Stir in raisins or dates.
5Divide dough into two sections and pat into two strips on a greased cookie sheet. The strips should be about 3-4 inches wide and almost as long as your pan.
6Bake at 375 for about 15 minutes. Ice while hot with thick glaze made of milk and powdered sugar.
If you want to use powdered milk in your glaze, simply mix the dry milk powder with the powdered sugar before adding in the water.
LOOKING FOR MORE GREAT FOOD STORAGE RECIPES?
