| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post2 | 18 | servings | |
INGREDIENTS
| 3/4 | c | Pitted and chopped dates |
| 1/4 | c | Raisins; soaked in |
| 1 | c | Water |
| 1/4 | c | Maple syrup |
| 2 | c | Quick-cooking rolled oats |
| 1 | c | Unbleached flour |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/8 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 1/2 | c | Honey |
| 1/2 | c | Safflower oil |
| 1 | ts | Vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees. In medium saucepan, combine dates, raisins and water. Simmer over medium-high heat 10 minutes or until fruit is very soft. Drain fruit; reserve water. Puree fruit in blender or food processor with maple syrup, adding water as needed until of spreadable consistency. Set aside. Discard remaining water. In large bowl, combine oats, flour, baking powder, cinnamon, ginger, nutmeg and salt. In another bowl, combine honey, oil and vanilla. Stir into dry ingredients until well blended. Divide dough into 2 equal portions. Press half of dough into lightly oiled 9-inch square baking pan. With spatula, spread filling over dough, making sure to spread to corners of pan. Sprinkle remaining dough over filling, spreading to corners of pan. Gently pat topping smooth. Bake 25 to 30 minutes or until golden brown. Let cool completely. Cut into 1 1/2- by 3-inch bars. Yields about 18 bars. Comments: A crumb-topped bar with layers hiding a delicious mixture of dried fruit puree, this cookie was adapted from a recipe by chef Lissa De Angelis. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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