Oatmeal Bars With Dates And Walnuts Recipes

Steps:

• Preheat oven to 350 degrees. Stir together ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.
• Put brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping down sides of bowl as needed.Reduce speed to low. Add oat mixture, and mix until just combined. Mix in walnuts and dates.
• Coat a 9-by-13-inch baking dish with cooking spray. Spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake until golden and a cake tester inserted into center comes out clean, about 35 minutes. Cool completely in pan on a wire rack; cut into bars.

Steps:

• Place oats in a food processor, cover and process until finely ground; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Combine the oats, flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Divide in half. On a lightly floured surface, roll half of dough to fit a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine the dates, sugar, water and lemon juice if desired; bring to a boil. Cool for 10 minutes. , Spread over crust. Roll remaining dough to fit pan; place over filling and seal edges. Bake at 400° for 15-20 minutes or until crust is golden brown. Combine glaze ingredients; spread over bars while warm. Cool on a wire rack before cutting.

Steps:

• Preheat oven to 350°F. Finely grind 1 1/4 cups oats in a food processor. Stir together ground oats, 1 cup whole oats, the whole wheat fl our, baking powder, salt, cinnamon, and allspice in a large bowl.
• With an electric mixer beat butter and brown sugar on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in oat mixture until just combined. Mix in walnuts and dates.
• Coat a 9 by 13-inch baking dish with cooking spray. Using an offset spatula, spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake, rotating dish halfway through, until golden and a cake tester inserted into center comes out clean, about 35 minutes. Let cool completely in dish on a wire rack. Cut into bars. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Steps:

• Preheat oven to 350°. Place dates, water and sugar in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring constantly., In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half of the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. , Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• In a large bowl stir together applesauce, sugar, molasses, oil, egg and vanilla until smooth.
• Stir in oats, flour, wheat germ, milk powder, cinnamon, baking powder and baking soda; mix thouroughly; stir in dates.
• Spray a 9 by 13" (3 1/2 L) baking dish with non stick spray; press batter into dish.
• Bake at 350F for 20 minutes or until firm to the touch.
• Cut into bars when still warm.
• Makes 16 servings.

Steps:

• Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
• Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
• Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

Steps:

• Preheat the oven to 350°F. Whisk together the ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.
• Put the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
• Reduce speed to low. Add the oat mixture; mix until just combined. Mix in the walnuts and dates.
• Coat a 9 × 13-inch baking dish with cooking spray. Spread the batter evenly in the dish. Scatter the remaining 1/2 cup whole oats over the top. Bake until golden and a cake tester inserted into the center comes out clean, about 35 minutes. Cool completely in the pan on a wire rack; cut into bars.

Steps:

• Make the filling: Boil dates, sugar, and water until thick, about 5-10 minutes.
• Add 1 TBSP butter, the vanilla, and the walnuts.
• Set aside to cool a bit.
• Prepare the crust: Combine all dry ingredients with the melted butter.
• Press half of the mixture into a lightly greased 13 x 9 pan.
• Cover with filling mixture and top with remaining half of crust mixture.
• Press lightly.
• Bake at 350 degrees for 25 minutes.
• NO LONGER THAN THAT!
• Cut into squares when cool.