| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Baked goods, Restaurants, Breads |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried prunes |
| 1/4 |
c |
Hot water |
| 3 |
tb |
Arrowroot |
| 3 |
tb |
Water |
| 4 |
c |
Old-fashioned oats |
| 1 |
c |
Wheat flour |
| 1/2 |
c |
White flour |
| 1 |
c |
Sugar |
| 1 |
c |
Brown sugar |
| 3/4 |
c |
Applesauce |
| 1 |
lb |
Sun maid dried mixed fruit |
| 1 1/2 |
c |
Orange juice |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Preheat oven to 350 degrees.
Puree prunes in food processor with hot water. Blend arrowroot with the
water and add to mixture in processor and blend. Set aside 1/2 of this
mixture.
Stir together oats, flours, sugars and applesauce and add to 1/2 of the
prune mixture. Sprinkle 1/2 this mixture into a greased 9 x 13 pan to cover
the bottom. Set the other 1/2 aside.
Chop dried fruit mix in the food processor with the remaining prune
mixture. Place mixture in a saucepan with the orange and lemon juice, heat
just until all liquid is absorbed.
Spread this mixture over the crust. Sprinkle remaining oatmeal mix on top.
Before baking, sprinkle a small amount of oatmeal over the top.
Bake for 40 minutes.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: The Bagelry, Bellingham, Wash.
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