| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Desserts |
30 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Quick-cooking oats, uncooked |
| 1 |
c |
All-purpose flour |
| 1 |
t |
Ground ginger |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Baking soda |
| 1/8 |
t |
Ground cloves |
| 3/4 |
c |
Firmly packed brown sugar |
| 3/4 |
c |
Pitted dates |
| 1/2 |
c |
Boiling water |
| 1/4 |
c |
Margarine |
| 2 |
t |
Vanilla extract |
| 2 |
|
Egg whites |
| 1 |
|
Egg |
|
|
Vegetable cooking spray |
| 1 |
c |
Sifted powdered sugar |
| 2 |
T |
Water |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; stir well, and set aside.
Position knife blade in food processor bowl; add brown sugar and
dates, and process until dates are finely chopped. Add boiling water
and margarine, and process until smooth. Add vanilla, egg whites, and
egg, and process until well blended. Add date mixture to oat mixture;
stir well. Pour batter into a 13 x 9 x 2-inch baking pan coated with
cooking spray. Bake at 375 degrees for 18 minutes or until a wooden
pick inserted in the center comes out clean. Let cool in pan on wire
rack for 5 minutes. Combine powdered sugar and 2 tablespoons water;
stir well. Spread evenly over bars; let cool completely. Yield: 2-1/2
dozen (serving size: 1 [2 x 1-3/4-inch] bar). Per serving: 97
Calories; 2g Fat (18% calories from fat); 2g Protein; 19g
Carbohydrate; 6mg Cholesterol; 47mg Sodium Recipe by: Cooking Light,
Jul/Aug 1994, page 139 Posted to MC-Recipe Digest V1 #405 by
igor@digex.net on Jan 28, 1997.
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