Time 35m Yield 32 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a large bowl, mix oil, sugars, egg, water and vanilla. In a small bowl, mix rest of ingredients. Stir dry mixture into wet mixture just until mixed. Pour into 9x13-inch pan. Bake for about 25 minutes.
Time 45m Yield approximately 12 bars Number Of Ingredients 12 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.
Time 1h20m Yield 24 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan. Bake in the preheated oven until edges are golden brown, about 30 minutes.
Time 1h35m Yield 48 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan. Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
Time 55m Yield 2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a small saucepan, combine dates, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and dates are tender, stirring constantly, 7-9 minutes. Remove from heat., In a large bowl, combine flour, oats, brown sugar, vanilla, baking soda, salt and almond extract. Cut in shortening until crumbly. Press half onto bottom of a greased 13x9-in. baking dish. Carefully spread with date mixture. , Sprinkle remaining crumb mixture over filling; press down gently. Bake until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with whipped cream.
Time 40m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. Combine all ingredients in bowl and mix well. It should be moist enough to form a ball, without extra liquid. Put mixture in prepared pans and spread evenly. Bake for 30 minutes. Remove from oven and cut into squares while still hot. Wait until the bars cool before trying to remove them from the pan. One tip: if the fruit is hard, soak it with a bit of water before starting to make this recipe because the fruit doesn’t soften much in baking.
Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 325˚F (160˚C). Combine wet ingredients together in a large bowl. Then add in all the remaining dry ingredients. Add mixture into a 8x8 inch (20x20 cm) baking pan lined with greased parchment paper. Firmly press down mixture until it is one smooth layer. (If you grease the spatula as well it will prevent the mixture from sticking to it!) Bake 15-20 minutes, or until golden brown. Let cool 10 minutes. Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid. Cut into 8 equal pieces. Wrap each bar in parchment paper or foil. Store in the freezer for up to 3 months or in the refrigerator up to 1 week. Enjoy!
Time 25m Yield about 2-1/2 dozen. Number Of Ingredients 7 Steps:
In a large bowl, combine the oats, brown sugar and salt. Stir in remaining ingredients. Press into a greased 15x10x1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown. Cool on a wire rack.
Time 45m Yield 16 Number Of Ingredients 8 Steps:
Grease bottom and sides of 9-inch square pan with small amount of butter. In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients. Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Yield Makes 1 dozen Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares.
Time 35m Yield Makes 16 Number Of Ingredients 9 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.
