| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Bars |
20 |
Bars |
INGREDIENTS
| 1/3 |
c |
Shortening; soft |
| 1/3 |
c |
Brown sugar, firmly packed |
| 3/4 |
c |
Sifted all-purpose flour |
| 1/2 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 2 |
|
Eggs |
| 1 |
c |
Brown sugar, firmly packed |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Lemon juice |
| 1 |
|
Lemon; grated peel only |
| 1 |
c |
Shredded coconut |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
BUTTERSCOTCH BASE
COCONUT TOPPING
For base, beat shortening and sugar together until creamy. Sift
together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats. (This mixture will be very dry and crumbly.) Pat into
a greased 11 x 7-inch baking pan.
For topping, beat eggs slightly. Blend in remaining ingredients.
Pour over base. Bake in preheated moderate oven (350 F.) about 30
minutes. Cool; cut in bars.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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