Pruneoatmealbars Recipes

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

Steps:

• In a large bowl, beat the sugar, applesauce, oil and syrup until well blended. , In a small bowl, combine the oats, flour, baking soda, salt and allspice; gradually beat into applesauce mixture until blended. Stir in raisins., Spread batter into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until edges begin to brown. Cool completely on a wire rack. Cut into bars.

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.

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.

Steps:

• HEAT oven to 350 degrees F. Combine flour, oats, brown sugar and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 3/4 cup of crumb mixture; stir in nuts; set aside. Firmly press remaining crumb mixture into ungreased 13 x 9-inch baking pan. CRUMBLE mincemeat into medium saucepan; add sweetened condensed milk. Cook and stir over medium-low heat until thickened, about 5 minutes. Remove from heat. DROP by small spoonfuls on top of crust in pan; spread carefully to cover crust. Sprinkle with reserved crumb mixture; press down lightly. BAKE 40 minutes or until top is golden. Cool on wire rack. Cut into bars.
• Calories 192,Total Fat Grams7.7,Calories From Fat 70,Saturated Fat Grams 4.1,Saturated Fat Grams Pct DailyValue 21,CholesterolMilligrams 18,SodiumMilligrams 125,Sodium Milligrams Pct Daily Value 5,Potassium Milligrams 47,Potassium Milligrams Pct Daily Value 1,Total Carbohydrates Grams 22.8,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.7,Protein Grams 2.1,Protein Grams Pct Daily Value 4,Vitamin A Pct Daily Value 4,Calcium Pct Daily Value 1,Thiamin Pct Daily Value 9,Niacin Pct Daily Value 4,Folate Pct Daily Value 8,Magnesium Pct Daily Value 4,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely.

Steps:

• Preheat oven to 350°F.
• In a blender, blend prunes and orange juice until almost smooth, turning on and off and scraping sides as needed.
• Stir in nuts.
• Cook over medium heat, stirring until mixture boils and becomes very thick (5-8 minutes); set aside.
• In large bowl, cream butter, sugar, honey, and orange zest.
• Beat in eggs.
• Mix in flour, oats, wheat germ, cinnamon, baking soda, and salt, blending for 2 minutes.
• Evenly spread half of the flour mixture on bottom of greased 9x13-inch baking pan.
• Cover evenly with prune mixture to within 1/2-inch from edges.
• Crumble the remaining flour mixture over top to cover prune mixture.
• Pat down gently.
• Bake until browned and springy to the touch (30-35 minutes).
• Cool on wire rack; cut into 1x2-inch bars.

Steps:

• Blend the honey, oil, egg yolks, and vanilla.
• Add the rye flour and rolled oats.
• Mix thoroughly.
• Then fold in the stiffly beaten egg whites.
• Pour the dough into a greased 12x8x2-inch pan.
• Sprinkle the top of it with sesame seeds.
• Bake in a preheated 350 degree F oven for 30-35 minutes.
• Cut into 1x4" bars.
• Remove the bars while still warm.