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By Julie Rothman and Julie Rothman,Special to The Sun | April 9, 2008
Sue Miller of Canton, Ohio, was looking for a recipe for healthful homemade granola bars. Laura Pierce of Easthampton, Mass., sent in a recipe she found online at Mother Earth News. The recipe was developed some years ago by Denise Garoutte for her family. She says feel free to use her basic recipe as a guideline and make changes and additions that suit your family's tastes and preferences. I followed the core recipe. The only substitution I made was dried cherries for the raisins because I know my kids really like them, but you could add just about anything, I would think.
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ENTERTAINMENT
By Mary Clare Fischer, The Baltimore Sun | January 8, 2013
A wall with one long window separates the Timonium office of Michele's Granola from its bakery space, but neither glass nor drywall can keep out the intoxicating smell: a mix of vanilla, coconut and sunflower seeds, among other ingredients. When complimented on the aroma, the business' founder and owner, Michele Thornett, smiled knowingly. "We get that a lot," she said. Wearing earth-toned clogs and a peasant skirt (which match her green eyes and red hair), Thornett looks like someone who should be into healthy snack food.
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NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 1, 1999
When friends called several days ago saying they would be in town with their children over the weekend, I invited them to come by our house on Sunday afternoon, the only time everyone was free. I knew the couple and their four youngsters would have eaten lunch, but I still wanted to offer them something to eat during their visit. I went back and forth trying to decide between sweet and savory dishes. Finally, a trip to our local farmers' market helped me make up my mind. There I found locally grown strawberries that were so sweet and juicy they put the imported ones in the grocery stores to shame.
NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | April 9, 2008
Sue Miller of Canton, Ohio, was looking for a recipe for healthful homemade granola bars. Laura Pierce of Easthampton, Mass., sent in a recipe she found online at Mother Earth News. The recipe was developed some years ago by Denise Garoutte for her family. She says feel free to use her basic recipe as a guideline and make changes and additions that suit your family's tastes and preferences. I followed the core recipe. The only substitution I made was dried cherries for the raisins because I know my kids really like them, but you could add just about anything, I would think.
FEATURES
April 3, 1991
Crunchy Trail Snack Bars are an after-school treat that take just minutes to make in your microwave oven. You can also pack them for lunches, hiking trips and picnics. They are made with marshmallows, rice cereal, granola and raisins.Trail Snack Bars1/4 cup margarine3 cups miniature marshmallows3 cups crisp rice cereal2 cups granola1 cup raisinsCook margarine in a large microwave-safe bowl on high (100 percent power) for 45 seconds or until melted. Add marshmallows; toss to coat with margarine.
FEATURES
By Eating Well magazine | March 18, 1998
Stamped with vaguely nutritious-sounding labels such as "low-fat," "fat-free" or "granola," snack bars appear to be a healthy choice. But are they?To find out, we evaluated the nutritional value of 13 snack bars by assessing the ingredient lists. (Because ingredients are listed by weight, you get a much clearer picture of product quality than by using the Nutrition Facts alone.) What we'd hoped to find high on the list were ingredients like fruit, nuts, oils that are not hydrogenated, and whole grains, such as rolled oats and whole wheat.
NEWS
April 8, 2006
EVERETT W. VAUGHN, JR. of Judson, WV died Tuesday, April 4, 2006. Survived by mother Mary M. Thompson of Columbia, MD; son Adam Vaughn of Hanover, MD; daughter Amy Schiano of Niwot, CO; sisters Marjorie Eastman of Granola, KS and Sarah Martinson of St. Lake City, UT. Memorial services will be at 7:00 p.m. Tuesday, April 11, 2006 at Chapelgate Presbyterian Church, 2600 Marriottsville Rd., Marriottsville, MD.
NEWS
By NEW YORK TIMES NEWS SERVICE | July 7, 2004
Suzanne Conrad, winner of the 41st Pillsbury Bake-Off's million-dollar prize, says she knew she had a winner when her 90-year-old grandmother, Dora "Nana" Sullivan, who taught her to cook, asked for the recipe. Inspired by pecan pie, Conrad, a mother of two, mixed crumbled granola bars, oats, walnuts and chocolate chips in a filling that was baked in a refrigerated pie crust. "It's a lot of money for a little effort," Conrad, 35, told the Associated Press, adding that her prize money would go into a college fund for her 3-year-old son and 1-year-old daughter and to pay off loans for her master's degree in library science.
FEATURES
By Dr. Gabe Mirkin and Dr. Gabe Mirkin,United Feature Syndicate | February 5, 1991
Eric's classmates used to laugh when he ran, calling him a "slowpoke." But, that was before his parents sought medical advice. Now, Eric runs like other healthy boys.Many young children appear awkward and slow as they run. Criticized for poor running form -- which may be caused by lack of coordination, muscle imbalances or structural abnormalities -- children often become extremely self-conscious and choose to run even more slowly.Children who look awkward when running should be videotaped while in the act. The video can be reviewed in slow motion to help isolate any biomechanical defects.
NEWS
By Jill Rosen and Jill Rosen,Sun reporter | September 29, 2007
Not long ago, a granola bar was enough. A little oats, a little honey, enough fiber and virtue to get you through the day. Once fat was all anyone wanted products free of. Remember when ingredients you couldn't spell seemed suspicious? It's a whole new natural world now. As the nation's top dealers showed off the latest in guiltless cookies, cleanser and Kashi at Baltimore's convention center this week, one thing became abundantly clear: Natural is no longer simple. To stand out at the Natural Products Expo these days, that granola bar had better boast outrageously nutritious additives or be able to prove a dangerous something-or-other has been removed from it or show that it's helping to save, if not the planet, at least a small tribe in the Amazonian jungle.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | March 5, 2008
Bars of every make and model are causing gridlock in the supermarket aisles. There are energy bars, cereal bars, breakfast bars and snack bars. Still others are designed as a meal replacement. But buyer beware: Your favorite "healthy" granola bar may actually be a hybrid candy bar fueled by sugar, saturated fats and trans fats. According to calorie-count.com, a typical 1.5-ounce soft granola bar with chocolate chips contains 181 calories, 7.1 grams of fat (4.4 grams saturated) and 117 milligrams of sodium.
NEWS
By Jill Rosen and Jill Rosen,Sun reporter | September 29, 2007
Not long ago, a granola bar was enough. A little oats, a little honey, enough fiber and virtue to get you through the day. Once fat was all anyone wanted products free of. Remember when ingredients you couldn't spell seemed suspicious? It's a whole new natural world now. As the nation's top dealers showed off the latest in guiltless cookies, cleanser and Kashi at Baltimore's convention center this week, one thing became abundantly clear: Natural is no longer simple. To stand out at the Natural Products Expo these days, that granola bar had better boast outrageously nutritious additives or be able to prove a dangerous something-or-other has been removed from it or show that it's helping to save, if not the planet, at least a small tribe in the Amazonian jungle.
FEATURES
By Brad Schleicher | June 16, 2007
What it is -- A granola cereal from Kashi What we like about it --This seven-grain cereal is full of diverse flavors and hearty textures. It contains cranberries, raisins, almonds, pecans, sunflower seeds and honey- and maple-coated granola clusters. Kashi also offers another seven-grain cereal, Orchard Spice. What it costs --$4.59 per box Where to buy --Available at major grocery stores Per serving ( 1/2 cup) --220 calories, 7 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 110 milligrams sodium, 37 grams carbohydrate, 6 grams fiber, 6 grams protein
FEATURES
By LIA GORMSEN | July 22, 2006
What it is -- A low-cal version of Quaker's traditional chewy granola bars. What we like about it --This 90-calorie bar does the 100-calorie snack trend one better. Though the taste is pretty standard granola fare, the bar makes an easy and nutri tious lunch box filler or on-the-go snack. The variety pack, with choices from chocolate chunk to oatmeal raisin, is sure to have some thing for everyone in the family. What it costs --$2.99 for a box of 10 bars Where to buy it --Local gro cery stores Per serving: --90 calories, 1 gram protein, 2 grams fat, 1 gram saturated fat, 19 grams carbohy drates, 1 gram fiber, trace cholester ol, 80 milligrams sodium
NEWS
April 8, 2006
EVERETT W. VAUGHN, JR. of Judson, WV died Tuesday, April 4, 2006. Survived by mother Mary M. Thompson of Columbia, MD; son Adam Vaughn of Hanover, MD; daughter Amy Schiano of Niwot, CO; sisters Marjorie Eastman of Granola, KS and Sarah Martinson of St. Lake City, UT. Memorial services will be at 7:00 p.m. Tuesday, April 11, 2006 at Chapelgate Presbyterian Church, 2600 Marriottsville Rd., Marriottsville, MD.
NEWS
By NEW YORK TIMES NEWS SERVICE | July 7, 2004
Suzanne Conrad, winner of the 41st Pillsbury Bake-Off's million-dollar prize, says she knew she had a winner when her 90-year-old grandmother, Dora "Nana" Sullivan, who taught her to cook, asked for the recipe. Inspired by pecan pie, Conrad, a mother of two, mixed crumbled granola bars, oats, walnuts and chocolate chips in a filling that was baked in a refrigerated pie crust. "It's a lot of money for a little effort," Conrad, 35, told the Associated Press, adding that her prize money would go into a college fund for her 3-year-old son and 1-year-old daughter and to pay off loans for her master's degree in library science.
NEWS
By Dan Rodricks | May 4, 1992
At the wake, some well-meaning friends, not knowing what to say, told Mark and Debbie Troch their daughter had died because "it was her time." Though Mark Troch understood how difficult it is for mourners to express their sympathy for parents who have lost a child, he rejected the sentiment. "We lost our daughter," he would say after the funeral, "but we know it wasn't her time to die."It might never be possible to convince him or his wife otherwise.The questions surrounding their daughter's death will hammer at the Troches' hearts and minds every time they recall the 13 1/2 hours between 4:30 p.m., Thursday, April 16 and 6 a.m., Friday, April 17. That span of time began with an accidental injury to their 13-year-old daughter, Tiffany, and ended with her death, the cause officially listed as cardiac arrest.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | March 5, 2008
Bars of every make and model are causing gridlock in the supermarket aisles. There are energy bars, cereal bars, breakfast bars and snack bars. Still others are designed as a meal replacement. But buyer beware: Your favorite "healthy" granola bar may actually be a hybrid candy bar fueled by sugar, saturated fats and trans fats. According to calorie-count.com, a typical 1.5-ounce soft granola bar with chocolate chips contains 181 calories, 7.1 grams of fat (4.4 grams saturated) and 117 milligrams of sodium.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | July 7, 2004
HOLLYWOOD - So by now you've probably heard about the 34-year-old woman from Findlay, Ohio, who put some crumbled up granola bars in a pie and won $1 million in the Pillsbury Bake-Off last week. As the cameras flashed and the tapes rolled, Suzanne Conrad, a former children's librarian who grew up in Havre de Grace, confessed how she came up with the winning recipe: "I couldn't bake an apple pie, so I made this one instead." Give a million dollars to a cook who can't make an apple pie?
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 1, 1999
When friends called several days ago saying they would be in town with their children over the weekend, I invited them to come by our house on Sunday afternoon, the only time everyone was free. I knew the couple and their four youngsters would have eaten lunch, but I still wanted to offer them something to eat during their visit. I went back and forth trying to decide between sweet and savory dishes. Finally, a trip to our local farmers' market helped me make up my mind. There I found locally grown strawberries that were so sweet and juicy they put the imported ones in the grocery stores to shame.
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