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Sharlene from Regina, Saskatchewan
Be a Winner Be a Star Recipe Contest - 3rd Place Winner |
Yield: 40 bars
Print Options: 3x5 | 4x6 | Entire
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Bar
Ingredients:
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canola cooking spray |
|
| 1/2 cup |
canola oil |
125 mL |
| 1/2 cup |
non-hydrogenated canola margarine |
125 mL |
| 2 cup |
granulated sugar |
500 mL |
| 1 tsp |
vanilla |
5 mL |
| 1 tsp |
almond extract |
5 mL |
| 1/4 tsp |
baking soda |
1 mL |
| 4 |
large eggs |
4 |
| 1 1/2 cup |
all purpose flour |
375 mL |
| 1 1/2 cup |
whole wheat flour |
375 mL |
| 2 cup |
saskatoons, blueberries, raspberries or strawberries, fresh or frozen |
500 mL |
Directions:
1. Preheat oven to 350°F (180°C).
2. Spray large 10.5 x 15” (26x38cm) minimum, jelly roll pan or cookie sheet with canola cooking or baking spray.
3. In a large mixing bowl, cream together canola oil, canola margarine and sugar. Add eggs, vanilla, almond extract. Beat well.
4. In a second bowl, combine baking soda and flours. Add to the canola and sugar mixture. Mix well.
5. Spread 2/3 of the batter in pan. Sprinkle with saskatoons or other berry. Using a teaspoon, drop the remaining batter over the berries and bottom layer.
6. Bake for 30-40 minutes or until cake tester inserted in base of bars comes out clean.
Icing
Ingredients:
| 1 cup |
icing sugar |
250 mL |
| 1 Tbsp |
canola margarine |
15 mL |
| 1 tsp |
almond extract |
5 mL |
| 1-2 Tbsp |
milk |
15-30 mL |
Directions:
7. While the bar is baking, prepare the Icing. In a small bowl, mix together icing sugar, canola margarine and extract and enough milk to make a smooth pourable icing.
8. As soon as the bar is removed from the oven, drizzle icing evenly over the top. Allow to cool, and serve.
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