• 1/3 cup butter or margarine
• 1 cup dark raisins
• 1/2 cup golden raisins
• 1/2 cup sugar
• 1/2 cup golden molasses
• 1 egg
• 1/4 cup nonfat dry milk
• 1/4 cup toasted wheat germ
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup slicked almonds
• 1/2 cup liquid milk
• 1 cup quick-cooking rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon ginger

1. Chop raisins.
2. Cream butter, sugar, and molasses together.
3. Combine whole wheat flour, non-fat dry milk, wheat germ, baking powder, soda, salt and ginger and mix lightly.
4. Blend into creamed mixture alternately with liquid milk.
5. Stir in oats, raisins, and half of the almonds.
6. Turn into greased baking pan (9 x 12) and spread evenly.
7. Sprinkle with remaining half cup of almonds.
8. Bake in moderate oven (350 degrees) about 30 minutes until cookies test done.
9. Cool in pan, then cut into bars.
   Makes 24 bars, 2 x 2 inches.