1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped
1 1/2 cups raisins
1 cup shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate baking chips
4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine

Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree
oven until oats are toasted, about 25 minutes. Stir frequently to
prevent scorching.

Meanwhile, place sesame seed in a 10- to 12-inch frying pan over
medium heat. Shake often or stir until seeds are golden, about 7 minutes.

Pour into a large bowl. Add apricots, raisins, coconut, almonds,
dry milk, and wheat germ; mix well. Mix hot oats into dried fruit
mixture.

Butter the hot backing pan; set aside.

In the frying pan, combine corn syrup and sugar; bring to a rolling
boil over medium high heat and quickly stir in the peanut butter,
orange extract, and orange peel.

At once, pour over the oatmeal mixture and mix well. Quickly spread
in buttered pan an press into an even layer. Then cover and chill
until firm, at least 4 hours or until next day.

Cut into bars about 1 1/4 by 2 1/2 inches.

Combine chocolate chips and paraffin in to top of a double boiler.
Place over simmering water until melted; stir often. Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until
it stops dripping (with paraffin, the coating firms very quickly), then
place on wire racks set above waxed paper.

When firm and cool (bars with butter in the chocolate coating may need
to be chilled), serve bars, or wrap individually in foil. Store in the
refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen
bars, about 1 ounce each.

Per piece: 188 cal.; 4.4 g protein; 29 g carbo.; 9.8 g fat;
0.6 mg chol.; 40 mg sodium.

THE GOOD BISCUIT

1-1/2 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup wheat germ
0.5 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/3 cup corn, safflower, or light olive oil
1/4 cup molasses (or equivalent mix of molasses and honey)
(the honey mix is sweeter, I find all molasses a little bitter)
1/4 cup RAW sugar (not white refined sugar)
1 tablespoon finely grated orange peel (California orange NOT Florida)
1 teaspoon vanilla
1 cup orange juice (fresh JUICED from those California oranges)
1 cup chopped dried figs (or 1.5 cups total dried fruit)
1/2 cup golden raisins (I used 1 cup figs, 0.5 dry strawberries)
1/2 cup chopped almonds (or other nuts)

Combine flours, sugar, wheat, wheat germ, baking powder, cinnamon, and
salt. In smaller bowl, blend eggs, butter, honey, molasses, orange
peel, vanilla, and orange juice with wire whip. Add liquid to dry
ingredients; whip until smooth. Add figs, raisins, and almonds.

Spread in a greased 9 x 13 inch baking pan. Bake at 350 degrees F oven
for 35 minutes, until it tests done.

Makes about 24 bars.

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