| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Bar cookies, Desserts | 36 | servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 2 | c | Apples; peeled; chopped |
| 1 | c | Water |
| 1 | pk | Dates; chopped (8 oz) |
| 1 3/4 | c | All-purpose or unbleached; flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3/4 | c | Margarine or butter |
| 1 | c | Brown sugar; firmly packed |
| 1 1/2 | c | Rolled oats |
INSTRUCTIONS
In medium saucepan, combine sugar, apples, water and dates. Bring to a boil; reduce heat to low. Cook until thickened, about 10 minutes, stirring occasionally. Cool slightly. Heat oven to 375~F. Grease and flour 13x9-inch pan. Lightly spoon flour into measuring cup; leel off. In large bowl, combine flour, baking soda and salt. With pastry blender or fork, cut in margarine until mixture is crumbly. Add brown sugar and rolled oats; mix well. Press 3 cups of mixture evenly in greased and floured pan. Spread evenly with filling. Sprinkle with remaining crumb mixture; press lightly. Bake at 375~F for 18 to 28 minutes or until golden brown. Cool; cut into bars. Makes 36 bars. 120 calories. Formatted by Mary Wilson, BWVB02B. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 04, 1999, converted by MM_Buster v2.0l.
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