Blend honey and oil. Stir in flours, wheat germ and yeast. Pat mixture into bottom of oiled 8 x 12 inch pan. Bake in 350º F. oven for 10 minutes. Remove from oven and let cool. Beat eggs, almonds, coconut shreds and fruit together. Pour mixture over baked crust, return to oven and bake at 350º F. another 25 minutes. Cut into squares when cool. Makes 12 squares.
To prepare coconut shreds:
Soften margarine, and cream with sugar. Beat in egg. Add other ingredients in their order. Shape into roll about 1½ inches in diameter. Wrap in foil. Chill. Slice thinly and place on oiled cookie sheet. Bake at 400º F. 8 to 10 minutes. Loosen immediately. Makes 5 dozen.
Mix oats, sugar, and salt in bowl. Add the oil and mix well. Stir in pecans, sesame seeds and dates. Sprinkle just enough water over ingredients to moisten. Press together. Let stand about 5 minutes or until dough is right consistency to roll out. Press into a ball. Flatten on a cookie sheet (top or bottom) coated with a vegetable release coating or vegetable shortening. Cover with waxed paper or plastic wrap. Roll out to scant ½ inch thickness. Score into finger-length strips. Bake at 350º F. until a light brown (check after 20 minutes). Makes 3 dozen.
Note: dough may be chilled for easier handling.
Remove date pits. Grind dates, nuts, and coconut together. Mix thoroughly until mixture sticks together. Add a few more ground dates if necessary. Form into logs. Wrap in foil or plastic. Refrigerate and cut into slices as needed. Makes 32 slices.
Note: The flavor improves after a week or two. These keep indefinitely in the refrigerator. They freeze well. The mixture may be formed into small balls instead of logs.
Sift flours and salt. Blend in honey, oil and rind. Add nuts and mix well. Shape into ½-inch balls. Place on lightly oiled cookie sheet. Bake at 350º F. about 30 minutes. Cover balls with brown paper while baking to prevent over browning. When cool, roll in desired covering. Makes about 3 dozen balls.
To prepare powdered fruit rind (orange, lemon, grapefruit):
Suggested covering for confection balls:
To prepare coconut shreds:
Beat egg yolk until thick. Blend in honey. Combine with four, salt, nuts and seeds. Fold in stiffly beaten egg white. Turn into oiled square pan. Bake at 350º F. for 20 to 25 minutes, until light brown. Cool. Cut into squares. Makes 9 squares.
Mix oil, 1 cup flour and ¼ cup wheat germ. Pat this crumb mixture into bottom of oiled 8 x 12 inch pan. Blend rest of ingredients together for batter. Pour over crust. Bake at 325º F. for about 25 minutes. Cool and cut into long sticks. Makes 24 sticks.
Grind peanuts, dates and figs. Mix thoroughly all ingredients except sesame seeds. Press into a square about ½ inch deep. Refrigerate until firm. Cut into squares. Roll in sesame seeds. Makes 24 squares.
Note: Sesame seeds may be put in squares instead of coconut and the squares then rolled in the coconut.