Local chef Lana Carr shares this Apple Cheese Crisp from her mother-in-law, Jeanne Boquel Carr, who found it in a World War II cookbook. The recipe calls for cheddar flavored American cheese, but you can certainly change it out for cheddar or white American cheese.
Toasted unsweetened coconut and dry roasted, salted macadamia nuts make these Polynesian Energy Bars so special. Don’t be afraid to add salt (or salty ingredients) to race day food and drink. These are adapted from Liar Bars at nomnompaleo.com.