Whole Grain Jam Squares Food

WHOLE-WHEAT BARS WITH RASPBERRY JAM

Steps:

• Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
• Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.
• Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.

WHOLE GRAIN JAM SQUARES

Steps:

• Combine all ingredients except jam in a bowl. Beat ingredients at low speed until crumbly. Reserve 2 cups of this mixture. Press mixture firmly into bottom of greased 13x9 pan. Spread jam in a thin layer across pressed mixture. Now evenly sprinkle the reserved 2 cups across the top of jam. Bake 20-30 minutes or until golden brown. Let sit in pan or glass dish to cool for about 15 minutes and than cut into squares before cookie bar is completely cooled.

OAT AND FIG SQUARES

Steps:

• Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
• Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
• Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
• Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
• Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.

WHOLE GRAIN JAM SQUARES

Steps:

• Beat together butter and sugar. Add baking soda, salt, and cinnamon. Mix well, then add flour. Mix well, and then add oats. Keep 2 cups of the mixture aside and press remaining mixture into the bottom of a greased 9 in. X 13 in. pan
• Spread the preserves over the mixture to cover it completely. Sprinkle the remaining mixture over the top.
• Bake at 400 degrees F for about 20-25 min. Let cool, then cut.