Oatmeal Dream Dates
Tropicana/Quaker Oats
1¼ pounds pitted dates,
coarsely chopped
2 cups Tropicana Pure
Premium* orange juice
2½ cups all-purpose ;our
1½ cups ;rmly packed
dark brown sugar
½ teaspoon salt (optional)
¾ pound ( 3 sticks)
margarine or butter,
chilled and cut
into pieces
2 cups Quaker Oats
(quick or old fashioned,
uncooked)
1½ cups shredded
coconut, divided
1 cup chopped nuts
Preheat oven to 350°F.
In a medium saucepan, combine dates and orange
juice; bring to a boil. Reduce heat and simmer for
15-20 minutes, or until thickened, stirring occasionally. Remove from the heat and let cool slightly.
In a large bowl, combine ;our, sugar and salt. Cut
in margarine with a pastry blender or 2 knives until
crumbly. Stir in oats, 1 cup coconut and nuts.
Reserve 4 cups of the oat mixture for topping. Press
the remaining oat mixture evenly onto the bottom
of an ungreased 13-by-18-inch baking pan. Spread
the date mixture evenly over the crust to within
¼ inch of the edges. Sprinkle with the reserved oat
mixture. Sprinkle with ½ cup coconut, patting gently.
Bake for 35-40 minutes, or until light golden brown.
Cool completely in the pan on a wire rack. Cut into
bars. Store tightly covered. Makes 36 bars.
* Brands may vary by region; substitute a similar product.
Toffee Apple Coffee-Time Bars
The J.M. Smucker Co.
CRUST
Preheat oven to 350°F.
2 cups Pillsbury Best
All Purpose Flour
½ cup confectioners’ sugar
1 cup butter, cut in pieces
FILLING
1 14-ounce can Eagle
Brand Sweetened
Condensed Milk
1 teaspoon vanilla extract
½ teaspoon ground
cinnamon
1 large egg
1 cup peeled,
chopped apple
1 cup chopped pecans
1 cup to;ee baking bits
GLAZE
1 cup confectioners’ sugar
2-3 tablespoons strong
brewed Folgers* Classic
Roast Co;ee, cooled to
room temperature
To prepare the crust, combine ;our and sugar in a
medium bowl. Cut in butter with a pastry blender
or fork until the mixture resembles coarse crumbs.
Press into the bottom of an ungreased 13-by-9-inch
pan. Bake for 15 minutes, or until set.
To prepare the ;lling, combine condensed milk,
vanilla, cinnamon and egg in a large bowl and blend
well. Stir in the remaining ingredients. Pour over
the partially baked crust.
Bake for 35-40 minutes, or until the ;lling is set and
the top is golden brown. Let cool for 10 minutes.
Run a knife around the sides of the pan to loosen.
Cool for 1 hour, or until completely cooled.
Combine the glaze ingredients, adding enough
co;ee for desired drizzling consistency. Blend
until smooth. Drizzle over the bars. Let stand for
10 minutes, or until the glaze is set.
Cut into bars. Store in a loosely covered container.
Makes 24 bars.
* Brands may vary by region; substitute a similar product.
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Desserts 223
