ONE FOR THE ROAD
Try these snacks that can get up and go with you
Now that spring has finally arrived, many of us are wasting no time in enjoying the great outdoors. Quick, portable snacks are the perfect way to refuel during a day of fun in the sun.
Swap the soggy sandwiches for our Ranch Turkey Wraps on your next hike or picnic. These colourful, Tex-Mex inspired wraps are a definite crowd pleaser.
Our Trail Mix is a lot more than “good ol’ raisins and peanuts.” Light puffed cereal serves as the base for our gourmet mix, which includes banana chips, dried mango, chocolate and peanut butter chips and coconut.
For a sweet treat, try our Cinnamon Walnut Bars. Crunchy walnuts are layered on top of a crumbly, cinnamon crust, and drizzled with a simple cinnamon glaze.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill. Makes: 48
2 cups (500 mL) flour
1/4 cup (60 mL) sugar
1/2 tsp (2.5 mL) cinnamon 3/4 cup (180 mL) butter, chilled and cubed
2/3 cup (160 mL) white corn syrup
2 tbsp (30 mL) honey
2 tbsp (30 mL) sugar
2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) butter, melted 2 eggs, lightly beaten
2 tsp (10 mL) cinnamon
1/2 tsp (2.5 mL) grated lemon peel
1/2 tsp (2.5 mL) vanilla
1/4 tsp (1 mL) salt
2 cups (500 mL) chopped walnuts
Cinnamon Glaze (see recipe )
1. Preheat oven to 350 F (175 C). To prepare crust, place flour, 1/4 cup (60 mL), sugar and 1/2 tsp (2.5 mL), cinnamon in a food processor; process to combine. Add 3/4 cup (180 mL), butter and process, using an on/off motion, until mixture is crumbly. Press mixture into a greased 9x13-in. (22.5x33-cm) baking pan.
2. Bake for 20 minutes or until light golden. Meanwhile, whisk together next 10 ingredients (corn syrup through salt). Stir in walnuts. Remove pan from oven. Immediately spread walnut mixture over hot crust.
3. Continue baking for 20-25 minutes or until set.
4. Cool in pan on a rack for 10 minutes. Run a knife around sides of pan to loosen; cool completely in pan on rack. Drizzle with Cinnamon Glaze. Let stand until glaze is set. Cut into bars. May be frozen.