<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>In a message dated 4/7/2002 1:41:44 PM Eastern Daylight Time, p.pannevisaCHELLO.NL writes:<BR>
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<BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">Our esteemed member Howard wrote: “I made some granola "power" bars at home<BR>
To carry with me”<BR>
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The idea is very sound for it’s not always possible to have a sustaining<BR>
Breakfast in Spain. Perhaps he would be so kind to share his Power-Mendes<BR>
Recipe with us!<BR>
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In answer to the requests that I received, this is a recipe I found on the net:<BR>
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Raisin and Cardamom Granola Bars - 2 cups old-fashioned oats 1/2 cup packed brown raisins 1/2 cup chopped pecans, toasted 1 1/4 teaspoons ground cardamom 6 tablespoons (3/4 stick) unsalted butter 1/3 cup packed dark brown sugar 3 tablespoons honey. Preheat oven to 350¡F and line 9-inch square baking pan with foil, allowing foil to extend over sides; butter foil.Mix oats, raisins, pecans and cardamon in bowl.Combine butter, sugar and honey in medium saucepan. Stir oven medium heat until butter melts and mixture is smooth and begins to boil. Pour butter mixture over oat mixture and stir until well coated.Transfer to prepared pan. Using spatula, press mixture evenly into pan.Bake until top is golden brown, about 30 minutes.Transfer to rack and cool. Using foil as aid, lift out of pan; place on work surface and cut into 18 bars.<BR>
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Note: I did not use cardamon and I added dried fruits & other nuts. You can vary the recipe with a trail mix with coconut and other things. You wrap the individual bars in foil and they keep for at least 10 days.<BR>
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Howard Mendes, NYC AKA M. Stewart of the Camino</FONT></HTML>