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Date And Raisin Bars

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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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