Bars:
2 cups of unbleached all-purpose flour
2 cups of sugar
1/2 tsp. of baking powder
1 tsp. of salt
1 cup of chopped dates
1 1/2 cups of chopped dried apples
1 1/2 cups of chopped pecans
1/2 cup of butter melted and cooled
4 eggs beaten

Maple Cream Frosting:
8 oz. cream cheese, at room temperature
8 Tbls. unsalted butter, at room temperature
3 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. of maple flavoring

Bars: Preheat oven to 350°. Place all the flour, sugar, baking powder and salt in the bowl of a mixer. Stir thoroughly with a wire whisk to combine them. Add dates, apples and pecans and mix them in. Add melted butter and eggs. With the paddle attachment of the mixer, beat the batter until completely combined. Lightly oil two 13 x 8 x 2-inch baking pans. Spread the batter evenly in both pans. Place the pans on the center shelf of the oven. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into bars.

Spread with Maple Cream Cheese Frosting if desired: Place all frosting ingredients in the bowl of a mixer and mix until completely smooth and combined. Makes enough frosting for both pans of bars.

Country-Fried Steak with Mushroom Gravy
This recipe calls for cubed steak, but you can buy regular sirloin steak and pound it with a rolling pin.

3 Tbls. fat-free milk
2 large egg whites
1/3 cup all-purpose flour
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
4 (4-ounce) sirloin cubed steaks
2 tsp. vegetable oil
2 2/3 cups ready-made mashed potatoes
(available in the meat case)
2 cups mushrooms, quartered
2 1/2 Tbls. all-purpose flour
1/4 tsp. salt
1 (14-ounce) can fat-free, low-salt beef broth

Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture, dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, and flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. While steaks cook, warm potatoes by following manufacturer¹s directions. Keep warm.

Add mushrooms to skillet; sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes. Makes 4 servings.

8 cups sliced peeled Anjou, Bartlett, or Bosc pear (about 8 large pears)
1 tsp. grated lemon rind
1/4 cup fresh lemon juice
1/4 cup sugar
2 Tbls. chopped crystallized ginger
2 Tbls. brandy or apple juice

Combine first 3 ingredients in a bowl; toss well to coat. Place a large nonstick skillet over medium-high heat until hot. Add pear mixture; cook 2 minutes, stirring occasionally. Cover, reduce heat and simmer 15 minutes. Increase heat to medium-high. Add sugar and crystallized ginger; cook 5 minutes or until the liquid almost evaporates. Remove from heat and stir in brandy. Yield is 3 cups.