| 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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