INGREDIENTS

INSTRUCTIONS

Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Combine flour, soda, and salt; add to creamed mixture,
mixing well. Stir in oats.
Press half of mixture into a lightly greased 8-inch square pan. Top mixture
with jam, spreading to within 1/4-inch of edge. Press remaining crumb
mixture firmly on top. Bake at 400°F for 30 minutes. Cool and cut into
bars.
Yield: about 2 dozen.
Microwave Directions: Cream butter; gradually add sugar, beating well at
medium speed of an electric mixer. Combine flour, soda, and salt; add flour
mixture to creamed mixture, mixing well. Stir in oats.
Press half of mixture into a lightly greased 8-inch square baking dish.
Shield corners of dish with triangles of foil, keeping foil smooth and
close to dish. Microwave at MEDIUM (50% power) for 5 to 7 minutes or until
firm, rotating dish a quarter-turn at 2-minute intervals. Top with jam,
spreading to within 1/4-inch of edge. Press remaining crumb mixture firmly
on top.
Microwave, with edges shielded, at MEDIUM for 11 to 13 minutes or until
firm, rotating dish a quarter-turn at 2-minute intervals. (Do not overcook;
mixture will firm up as it cools.) Cool and cut into bars.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998

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