Butter Tarts

1/4 cup raisins or chopped pecans (optional)
12 unbaked tart shells (recipe below)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup corn or maple syrup (I used maple syrup)
1 egg
1 tsp white vinegar
1 tsp vanilla
pinch of salt
Sprinkle raisins (or pecans) evenly in crust shells. Cream together butter and brown sugar. Beat in corn syrup, egg, vinegar, vanilla and salt. Pour into shells, filling 3/4 full.
Bake at 375 for 15 minutes or until golden brown. Let cool in pans for a few minutes, then remove to rack and let cool completely.

 TART SHELL / PIE DOUGH

Best of Both Worlds Pie Dough
For one 9-inch pie crust (double if necessary)
1 1/2 cups all purpose flour
1 Tablespoon sugar
1/2 tsp salt
5 1/2T shortening (Frozen!)
7 Tablespoons unsalted butter (Frozen!)
* cut both of these into small cubes and pieces and toss in freezer
1/4 cup ice water
1 teaspoon cider vinegar (just add to the water)
Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar.  Scatter frozen cubes of butter and shortening on top of the flour.

Pulse in processor for about 1 second each time until the mixture looks like coarse meal.  You can take a knife and fluff it around to be sure no large chunks are under the blade.  This should be about 6-8 pulses.  Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses.  The mixture will not look like cookie dough – it will probably look a little crumbly.  Periodically check to see if the dough pinches together.  When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc.  If you did a double batch, separate the dough into two discs.  Refrigerate for an hour or up to two days.

Chewy Granola Bars

INGREDIENTS:

4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) - These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.

* This ingredient is often not available at regular grocery stores. You may need to shop at a natural health market or online.


DIRECTIONS:

Preheat oven to 350 degrees.

Place oats on an ungreased 11" x 17" rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.

Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

Line a smaller (10" x 15") rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.)

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing.

Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don't wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)

Let bars cool completely (about 90 minutes on a cooling rack; longer if you don't have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.

If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.

Learn more: http://www.naturalnews.com/037101_chewy_granola_bars_recipe_healthy.html#ixzz2H9mesYGe

DARLA'S NOTE: You can substitute regular honey for raw, normal salt for sea salt, and mini chocolate chips for cocoa nibs. Would taste great with dried fruit added (craisins etc).

PRICING - I priced these out with ingredients I use - honey from Costco, coconut oil from trader joes (5.99 for 16oz), great value brand whole plain almonds - and the total comes to about .26cents per bar. This does not include any "topping" (chocolate, raisins, etc). The price is slightly more than purchasing the Great Value brand chewy granola bars, but without the additives etc, and using all natural ingredients, so I feel it worth it for just a little extra money.