Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

National Granola Bar Day and National Pie Day make this weekend a sweet one! Try the recipes in our guide for these treats.

  • Soft and Chewy Granola Bars (courtesy of inspiredtaste.net)

Ingredients

  • 2 1/2 cups (230 grams) old fashioned rolled oats

  • 1/2 cup (80 grams) whole almonds, coarsely chopped

  • 1/3 cup (113 grams) pure honey

  • 1/4 cup (56 grams) unsalted butter, cut into pieces

  • 1/4 cup (50 grams) packed light brown sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon fine sea salt

  • 1/2 cup (60 grams) dried cranberries, coarsely chopped

  • 1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

Directions

  1. Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.

  2. Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.

  3. Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.

  4. Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will  melt a little. This is fine, they turn into glue and help to hold the bars together.

  5. Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.

  6. Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.

  7. Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.

  • Air Fryer Berry Hand Pies (courtesy of inspiredbycharm.com)

Ingredients

  • 1 box store-bought or homemade pie crust

  • 1/2 cup berry jam*

  • 1/2 cup berries*

  • 1 egg white

  • 2 tablespoons Caster sugar

  • Optional: Ice cream and additional berries for serving

Directions

  1. Begin by rolling out two pie crusts on a lightly floured surface. Use a 4-inch circle cutter to cut out 14 circles. Ball up the dough scraps. roll out the dough ball, and cut out two more circles.

  2. On eight of the 16 circles, place about 2 tablespoons of your jam and top with a bit of fresh fruit. (I used blueberries and raspberries, but you can use whatever berry or fruit you like.)

  3. Brush a thin coat of egg white around the edges of the filled circles. Top with the unfilled dough circles and use a fork to crimp the edges. Pierce the top once with a fork to allow the steam to escape during baking.

  4. Brush the tops with more of the egg white wash and sprinkle them with caster sugar.

  5. Preheat the air fryer to 375 degrees F. Add four of the prepared pies to the basket tray.

  6. Once the air fry is preheated, bake the pies about 12 minutes or until the dough is browned.

  7. Serve alone or with ice cream and additional fresh berries.

  • Apple-Cranberry Slab Pie (courtesy of inspiredbycharm.com)

Ingredients

  • 2 1/2 pounds apples, peeled, cored, and thinly sliced (about 7 cups)

  • 1 cup dried cranberries

  • 2/3 cup sugar

  • 1/4 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 17.3 ounce package frozen puff pastry (2 sheets), thawed

  • 1/4 cup unsalted butter, cubed

  • About 3 tablespoons milk

  • Coarse sugar (for sprinkling on the top crust)

  • 2 cups confectioners' sugar

  • 1/4 cup unsalted butter, melted

  • 4 - 5 teaspoons milk

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

Directions

  1. Begin by preheating your oven to 375 degrees F. Lightly grease a 15x10-inch baking sheet. In a large bowl, stir together the sliced apples, cranberries, sugar, flour, and cinnamon. Set aside.

  2. On a lightly floured surface, unfold one pastry sheet. Roll the pastry into a 16x11-inch rectangle. Transfer it to the prepared baking sheet. Spread filling over the pastry to within an inch of the edges. Evenly dot the filling with cubed butter.

  3. Unfold the second pastry sheet; roll into a 15X10 rectangle. Place this pastry on top of the filling. Brush the edge of the bottom pastry with milk. Fold the bottom pastry over the top and gently press the edges together with a fork to seal.

  4. Using a sharp knife, cut slits into the top pastry. Brush lightly with milk and sprinkle with coarse sugar.

  5. Bake 50-55 minutes or until the filling is bubbly and the pastry is puffed and golden. If needed, to prevent overbrowning, cover the pie loosely with foil for the last 10-15 minutes of baking.

  6. While the slab pie cools, prepare the butter icing. In a bowl, whisk together the confectioners' sugar, melted butter, vanilla, and salt. Stir in enough milk to reach a drizzling consistency.

  7. Drizzle the icing over the pastry once it's cooled. Slice and serve.

Enjoy!