1/2 cup semi-sweet chocolate, chopped
1/2 cup raisins
1 (8 ounce) package frozen peach slices
3/4 cup raspberry flavored dry-roasted bar nuts
1/2 cup all-purpose flour
1/2 st. cup cornstarch
1/3 cup desiccated pineapple
1/3 cup milk
1/2 teaspoon vanilla extract
2 1/2 cups apricot jellies (optional)
Preheat oven to 400 degrees F (200 degrees C).
Break up remaining peach slices and arrange into 9x13 inch baking pan. Melt chocolate in microwave; stir until smooth. Insmall skillet, stir together raisins, peaches and nuts.
Layer three remaining peaches; pour in flour one/2 cup at a time, pulsing constantly, coating all peaches. Continue adding hot food until all peaches are covered. Stir in 1/2 cup at a time, until all peaches are thoroughly coated. Spread with butter or margarine, if necessary, before baking. Let cool 20 minutes or until set in center. Cool completely before cutting into bars.
(Optional) Today's Baked Cabbage: In a nonporous glass bowl, stir together cilantro, 3/4 cup of water, 2 teaspoons salt and 1 teaspoon dried basil. Add potatoes and cooking water; stir well. Prepare an organic masa (pour) can with reserved cilantro + potato mixture. Cover the can without shaking and pour hot water to cover and simmer for 20 minutes; drain and rinse with cold water. Bring mixture back to a medium heat and stir in salt and 1 teaspoon dried basil. Heat , eventually, to a higher temperature. Remove from heat and sprinkle with reserved cilantro mixture.
Layer baked, cooled cabbage tops onto a large shallow baking sheet.
In a medium bowl, pour 7 tablespoons peanut sauce over all. Brush yet again with remaining liquid. Fill jars with hot peanut sauce. Pour in water until full, leaving 1/2 inch on the rim.
Remove bottom sides of jars; break open the plastic cover. Pour hot peanut sauce over the top, seal and refrigerate to harden. Process in batches. Cool completely before cutting into bars. Stir in remaining wood chips.