Back 1-1/2 Cups / 375 mL Pitted Whole
Dates, chopped
3/4 Cup / 175 mL Water
1/4 teas. / 1.2 mL Watkins Lemon Extract
1/3 Cup / 80 mL Margarine or Butter, softened
1/2 Cup / 125 mL Brown Sugar
1 teas. / 5 mL Watkins Vanilla Extract
1 Cup / 250 mL Regular Rolled Oats, uncooked
1 Cup / 250 mL All-Purpose Flour
3/4 teas. / 4 mL Watkins Cinnamon
1/2 teas. / 2.5 mL Baking Soda
1/8 teas. / 0.6 mL Salt
Watkins Cooking Spray
Spray an 11 x 7-inch / 28 x 18-cm baking dish with Watkins Cooking Spray; set aside. Preheat oven to 375ºF / 190ºC. Combine dates, water and lemon extract in medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until mixture begins to thicken, stirring frequently. Set aside. Beat margarine and sugar until light and fluffy. Add vanilla; mix well. Add oats, flour, cinnamon, baking soda, and salt. Mix until mixture resembles coarse meal. Press 2 cups/500 mL of oat mixture evenly into prepared baking dish; set remaining oat mixture aside. Bake for 5 minutes or until crust looks puffed. Spread date mixture evenly over baked crust and top with remaining oat mixture. Bake for an additional 20 minutes or until golden. Cool in pan on wire rack. Cut into bars. Makes 15 bars, 1 per serving.
Nutritional Information
Per Serving:
Calories 130, Protein 2g, Carbohydrates 23g, Sodium 100mg, Fat
4g, Saturated Fat 1g, Cholesterol 0mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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