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LIGHT & LOCAL |
| • | Monster bash |
A few weeks ago, we celebrated Aloha Festivals, and now we are getting ready for Halloween. It seems life is accelerating so rapidly. After we put the costumes away, it will be time for Thanksgiving and Christmas. For many of us, the holidays have a special place in our memories. I can still recall how much fun my mother and I would have when we baked for the holidays. My mother's butter cake, date bars and fruitcake were da best! Recently, I read an article in the newspaper about children not having enough "down time." They're involved in sports, music lessons and other activities after school. Then they have to wade through tons of homework. There is barely time for families to do things together.
As a former high school teacher, I believe that we adults need to schedule quality time with our children. More important than the extracurricular activities and the academics is the bonding time between parents and their children. Cooking with your children is a great way to bond.
It was through wonderful experiences with my mother in the kitchen that I became interested in food. Eventually I became a high school food science teacher. This recipe is an opportunity for the kids to bake their own treat (with a little adult assistance). Who knows, your child may even aspire to be a chef someday.
RASPBERRY AND CHOCOLATE BARS
Heat oven to 375 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. In a small mixing bowl, whisk together flours, oats, baking soda and salt; set aside. In a medium bowl, combine sugar and butter and beat with an electric mixer at medium speed. Gradually add the flour mixture to the butter mixture and blend well. Remove 3/4 cup dough to a small bowl and stir in chocolate chips or chunks. Set aside. Press the remaining dough into the sprayed baking pan and spread the all-fruit preserves evenly over the surface. Crumble the chocolate chip mixture over the fruit. Bake at 375 degrees for 30 minutes or until golden brown. Cool bars completely on a wire rack.
Makes 16 bars.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
