Apricot Squares
INGREDIENTS:
1 1/2 c Flour 1 c Butter
1 c Brown sugar, packed 1 1/2 c Seedless raspberry jam,*
1 ts Salt 1/2 c Chopped pecans
2 c Quick-cooking oatmeal
1 1/2 c Flour 1 c Butter
1 c Brown sugar, packed 1 1/2 c Seedless raspberry jam,*
1 ts Salt 1/2 c Chopped pecans
2 c Quick-cooking oatmeal
* or preserves or conserve
Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting.
This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches!
Preheat oven to 375?.
In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans.
Bake at 375? for 20-25 minutes. Let cool completely, then cut into rectangles.
Variation: Use other types of jam, such as apricot.
Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ
Randy Shearer
Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting.
This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches!
Preheat oven to 375?.
In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans.
Bake at 375? for 20-25 minutes. Let cool completely, then cut into rectangles.
Variation: Use other types of jam, such as apricot.
Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ
Randy Shearer