PRUNE OATMEAL BARS
Except for special occasions I like to try to serve my family healthy food, including desserts. This one is delicious and actually has some very good nutritional value.
Provided by Geema
Categories Bar Cookie
Time 55m
Yield 12 bars
Number Of Ingredients 9
Steps:
- Combine the prunes, sugar, lemon rind and lemon juice in a small pt.
- Cook, stirring over low heat until thick.
- Cool completely.
- blend remaining ingredients until crumbly.
- Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan.
- Spread with prunes and then top with remaining oat mixture.
- Pat lightly into the pan.
- Bake at 350 for 35 minutes.
- Let cool before cutting.
PRUNE BARS
These will take you back to the time that you spent with your Grandmother. They are wonderful with a cup of coffee while you are reading your favorite book.
Provided by CynthiaA123
Categories Bar Cookie
Time 52m
Yield 24 Bar cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- . Chop the prunes and then combine them with the 1cup sugar, 1teaspoon cinnamon and 1cup water. Cook until thickened, about 8 minutes on medium stirring constantly to prevent burning. Cool thoroughly.
- Cream the 1/2 cup softened butter and 1 cup brown sugar.
- Add the 1 3/4 cups flour, 1 1/2 cups oatmeal, 1 teaspoon salt and 1teaspoon of the cinnamon. Blend until crumbly.
- Put 1/2 the amount into a buttered 13 X 9 X 2 pan. Press down in pan.
- Spread the cooled filling over the bottom crust.
- Sprinkle the remaing crumb mixture over the filling, pressing down lightly.
- Bake for 27 minutes at 350* until light brown. Cut into squares when cooled. May be stored in the refrigerator . Let come to room temperature before serving.
CRUMB-TOPPED PRUNE BARS
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.To make filling, cook and stir prunes and orange juice in a small saucepan over medium heat until mixture boils. Reduce heat to low, cover, and simmer 5 minutes or until prunes are very soft. Stir in 1/4 cup sugar. Remove from heat.Stir in 1 teaspoon vanilla, then walnuts. Cool to room temperature.To make crust, stir sour cream and 1 teaspoon vanilla in a large mixer bowl until blended. Add flour, butter, 1/3 cup sugar, baking powder, and salt. At low speed, beat until butter is in fine pieces and mixture is crumbly. Set 1 cup of the mixture aside.Press remaining crumb mixture in an ungreased 8- or 9-inch square baking pan. Carefully spread filling over crust. Sprinkle reserved crumb mixture over the top, pressing down lightly.Bake 25 to 30 minutes until top is golden brown. Cool pan on a wire rack.Chill 30 minutes, then cut into bars with a sharp knife. Store in a loosely covered container in a cool place.
Nutrition Facts : Nutritional Facts Serves
CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
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