I made some oat jam squares. I just looked for the original recipe, but I found that the blog has since been taken down. I did once email the recipe to someone though, so I suppose I should post it, with some slight modifications.
(Also, I want to show off the nifty blue pyrex dish I just got from Goodwill.)
(And, I want to freak out my former roommates, assuming they still have me on their RSS feeds...it's only been since, um, October...)
2 1/2 cups oats
1 3/4 cups flour
3/4 cup melted butter
1 cup packed brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup jam
Preheat oven to 375 F. Combine everything except jam. Put 2 cups of the dough aside, then press the rest into a greased pan (9x9 or 9x13). Spread the jam on, then sprinkle the rest of the dough on top. Bake 25-30 minutes.
(Upon reflection, I used 3/4 cup butter, and it turned out too crumbly, so I should have packed down the top layer, or just used the 1 cup butter as in the original recipe. So instead of taking them to work they are still on my counter...)
Labels: bars, dessert, online recipe
posted by birdlime at 9:31 PM
4 Comments:
I have those plates! And they're all actually even clean! Mostly because I do not cook.
I'm not so sure how I feel about blue pyrex. On the one, hand its awesomeness cup clearly runneth over. On the other hand, it reminds me of the purple Heinz ketchup -- cool in theory, but in practice -- ? Not sure how, e.g., spinach & artichoke dip would look in it.
Does it have different cooking properties?
BTW, if this blogpost means you're bored, you should know there's a chance I'll be visiting the Pacific NW in September...
The blog lives!
Yay for the squirrel plates :)
Also, you are way too good at finding colored pyrex. Genius.
Oh, I keep meaning to ask you for your pie crust recipe...
Hi Donna!
I am happy to see a new post from you and even happier that it involves (1) blue pyrex, which is amazing, and (2) something I could make to take to my boring barbri lectures.
Also - i am going to (very soon, i hope) make some no knead bread. I seem to remember you not liking the NYT recipe. Do you have suggestions for modifications?
yaaay, comments.
nick- i don't think purple ketchup was ever cool, even in theory. blue pyrex is cool in theory and in practice. don't you have, like, school to go to in september?
abby-i think i change my pie crust recipe every time because i'm not satisfied with it. but i'll try to look up a version...i don't understand why i didn't talk about it explicitly in the great thanksgiving dinner of '07.
keren-no, i really like the no-knead bread recipe. i have a tendency to get bored and try to fiddle with it and add stuff, but the basic one is really good and easy.(there was a revised one about a year later with beer and vinegar, and it's not much of an improvement, so don't bother.) i think if you google it, a lot of blogs say to use a little less (like 1 1/2 cups of water instead of 1 5/8 cups) and i think this is what i usually do.
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