TUESDAY, JUNE 30, 2020
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
Make your own healthy,
energy-packed bars
By Genevieve Ko
Los Angeles Times
Packed with protein and
whole grains (and, of course,
chocolate), these bars deliver
energy and sustenance.
You can wrap them to pass
out or carry them around
all day and slip a bite under
your mask when you need
a boost. This basic formula
comes together easily and
costs less to make than it
does to buy a box of packaged
bars at the supermarket.
ENERGY BARS
Time: 45 minutes
Yields: Makes 8 bars
Use your favorite dried
fruit and nuts or seeds in
these chewy, hearty peanut
butter-based bars. You can
swap other nut or seed but-
ters for the peanut butter. If
you’re using unsalted nuts
and unsalted peanut butter,
add 1 teaspoon kosher salt to
the mixture.
½ cup dried fruit
1¼ cups old-fashioned or
quick-cooking oats
1 cup roasted salted
nuts or seeds
½ cup chocolate chips
½ cup peanut butter
½ cup fi rmly packed
brown sugar
¼ cup unsalted butter,
melted and cooled
1 large egg
1. Heat the oven to 325
degrees. Line the bottom and
sides of an 8-inch square pan
with foil. Lightly coat the foil
with nonstick cooking spray.
2. To make the bars using
a food processor, pulse the
dried fruit if pieces are larger
than raisins or dried cranber-
ries. Add old-fashioned oats,
the nuts and chocolate chips
and pulse until the oats are
broken into small pieces with
some powdery bits and the
nuts are coarsely chopped.
Add the peanut butter,
brown sugar, butter and egg
and pulse until the mixture
is well-mixed and comes
together in a sticky mass
around the blade.
To make the bars by hand,
chop the dried fruit into
¼-inch pieces. Coarsely chop
the nuts and chocolate chips.
Combine the chopped ingre-
dients with quick-cooking
oats in a large bowl. Add the
peanut butter, brown sugar,
butter and egg and mix well
Geneveive Ko / Los Angeles Times-TNS
Homemade energy bars.
to form a sticky mass.
3. Drop the batter in large
clumps to cover the bottom
of the prepared pan. Wet
your hands and fi rmly press
the mixture to form an even
layer.
4. Bake until golden brown
and set, 30 to 35 minutes.
The top should look dry and
bounce back slightly when
pressed. Cool completely in a
pan on a wire rack. Using the
foil, slide out of the pan onto
a cutting board. Cut into eight
2-by-4-inch bars.
Variations
Honey Nut Energy Bars:
Substitute honey for the
brown sugar and proceed as
above.
Make Ahead
The bars can be wrapped
in plastic wrap and kept at
room temperature for up to
1 week or in the freezer for
up to 1 month.
Ready for zucchini season? Use it as a pizza crust
By Gretchen McKay
Pittsburgh Post-Gazette
You probably haven’t been inun-
dated with zucchini yet because it’s
too early in the season for friends and
neighbors to be pawning off summer’s
most bountiful backyard garden crop.
However, since you can fi nd plenty
of the slender green squashes in most
grocery stores, now is the time to
perfect your recipe for a zucchini crust
pizza.
It’s exactly what it sounds like
— pizza made on a bed of shredded
zucchini. Eggs, grated cheese and fl our
bind the crust together, and the pie can
be topped with whatever you like —
an assortment of chopped vegetables,
mushrooms, cherry tomatoes, tomato
sauce and cheese and/or a simple
sprinkling of grated Parmesan.
ZUCCHINI CRUST PIZZA
2 cups grated zucchini
(about 2 7-inchers)
2 eggs, beaten
¼ cup whole wheat fl our
½ cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
½ teaspoon basil
¼ teaspoon oregano
2 tablespoons olive oil, divided
Topping suggestions: sliced tomato,
extra mozzarella (sliced or grated),
thinly sliced garlic or peppers,
mushrooms, and sliced olives.
Preheat oven to 400 degrees. Spray
a 10-inch pie pan or baking sheet with
nonstick spray or grease with oil and
coat lightly with fl our.
In a large mixing bowl, stir together
zucchini, eggs, fl our, mozzarella and
Parmesan cheeses, basil, oregano and 1
tablespoon olive oil.
Press crust into a greased pie plate
(for extra-thick pizza) or spread in a circle
or square on a greased cookie sheet or
pizza pan.
Bake for 20 minutes and then remove
crust from oven.
Brush with remaining tablespoon
olive oil. Top with your favorite pizza top-
pings and bake for another 15 to 20 min-
utes, or until the crust is lightly browned
and crispy at the edges and the topping
is heated through.
Serves 4.
CRACKERS
dough and roll it again into a 1/16th-
inch rectangle.
4. Lift the dough from the work sur-
Continued from Page 2B
face
and lay on the prepared baking
2. On a work surface, knead by hand
sheet.
Prick (dock) the entire surface
until smooth, about 4 minutes, adding
with
the
tines of a fork. With a rolling
sprinkles of fl our if the dough is wet.
pizza
cutter,
cookie cutter or a sharp
Place dough in a small bowl, cover
knife,
cut
the
dough into crackers of
with plastic wrap and place in the
the
desired
size.
The crackers will be
refrigerator to relax for at least 1 hour
broken
apart
after
baking.
or — tightly wrapped — up to 2 days.
5.
Sprinkle
lightly
with salt. Bake in
3. Preheat oven to 400 degrees.
the
center
of
the
oven
until browned
Divide the dough in half, keeping one
and
crisp,
8
to
15
minutes,
depending
half covered. With your hands and a
on
the
thickness
of
the
dough.
Check
heavy rolling pin, press and roll the
the
crackers
frequently
so
they
are not
dough into a rectangle no longer
baked
beyond
where
you
want
them.
than the length of the baking pan.
6.
Remove
from
oven
and
im-
The dough should be no thicker than
1/16th of an inch. Fold the dough from mediately brush with melted butter.
Cool on wire racks. Repeat with the
the ends to make 3 layers. Turn the
DEPOT ST.
Continued from Page 1B
James’ father was a
poor farmer and a Baptist
minister. James had big
dreams for his life, perhaps
becoming a lawyer, but after
graduating from high school
in 1893 his doctor suggested
that his health would benefi t
from moving to a different
location. His fi rst venture,
a butcher shop in Colorado,
failed. He then went to work
as a clerk in a dry goods
store known as The Golden
Rule Store. By 1907 he was
the owner of his own store
in Kemmerer, Wyoming, and
started opening additional
stores. By 1913 the J. C. Pen-
ney Company was born.
These stores were popping
up all over the United States
and by 1917 La Grande had
its own store located at 110
Depot St. The familiar sign
on the alley side of the build-
ing was painted sometime
between 1917 and 1930
when the store was relocated
to 1303 Adams Ave. where it
remained until it was closed
on June 18, 2017.
The Mamacita’s sign
that appears below the J. C.
Penney Co. was painted in
the early 1980s when the
Mexican restaurant was
established in this location.
The upper portion on the
south side of this building
has another ghost sign that
is diffi cult to see because of
the adjoining building now
TREE
FACT:
Always
FREE Estimates
3110 10th Street,
Baker City
Gretrchen McKay / Pittsburgh Post-Gazette-TNS
This vegetarian pizza is made with shredded zucchini, mozzarella and Parmesan cheeses and egg.
There are
Eucalyptus trees in
Hawaii with natural
rainbow-colored
barks.
remaining dough. These crackers will
stay fresh in an airtight container for 3
to 4 weeks.
Per serving: 180 calories; 11 g fat; 5 g
saturated fat; 17 mg cholesterol; 4 g
protein; 17 g carbohydrate; 1 g sugar;
1 g fi ber; 197 mg sodium; 56 mg
calcium
more as needed
½ teaspoon salt
4 tablespoons (½ stick) butter
¼ cup milk or cream
Coarse salt
1. Preheat oven to 400 degrees.
Lightly dust a baking sheet with fl our
or put a baking stone in the oven.
Put the fl our, salt and butter together
— Recipe from “Bernard Clayton’s in a food processor. Pulse until the
New Complete Book of Breads” by fl our and butter are combined. Add
Bernard Clayton Jr. the milk or cream and process until
the mixture holds together but is not
sticky.
2. Roll out the dough on a lightly
Yield: 4 servings
fl oured surface until ¹/8-inch thick or
even thinner, adding fl our as needed.
1 cup all-purpose fl our, plus
Sprinkle with coarse salt. Score lightly
CREAM CRACKERS
standing where the paint
store had been located. This
privilege sign is for Wrig-
ley’s Spearmint Gum. In the
same year (1892) that the
building was constructed,
William Wrigley Jr., who
was then selling baking
powder, began including a
free package of Juicy Fruit
with a sharp knife or razor if you want
to break the crackers into nice squares
or rectangles later on.
3. Use a spatula, pastry blade or
peel to transfer the dough to the pre-
pared baking sheet. Bake until lightly
browned, about 10 to 15 minutes.
Cool on a rack. Serve warm or at
room temperature or store in a tin for
up to a couple of days.
Per serving: 221 calories; 12 g fat; 7 g
saturated fat; 31 mg cholesterol; 4 g
protein; 25 g carbohydrate; 1 g sugar;
1 g fi ber; 338 mg sodium; 27 mg
calcium
chewing gum with each can
of baking powder he sold.
The gum became more popu-
lar than the baking powder
so Wrigley restructured his
— Adapted from “How to Cook
Everything” by Mark Bittman
business and in 1893 the
Wrigley brand of gum was
launched with Wrigley’s
Spearmint Gum.
Keep looking up! Enjoy!
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