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1
In mixing bowl, combine flour, oats, brown sugar, and baking soda.
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2
Cut in margarine/butter until mixture resembles coarse crumbs.
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3
Reserve 1/2 cup of the flour mixture.
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4
Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan.
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5
Spread with desired filling.
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6
Sprinkle with reserved flour mixture.
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7
Bake at 350F for 30-35 minutes or until the top is golden.
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8
Cool in pan on wire rack.
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9
Cut into bars.
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10
FILLING OPTIONS:
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11
***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***.
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12
RAISIN FILLING:
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13
In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly.
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14
APPLE-CINNAMON FILLING:
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15
Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender.
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16
APRICOT-COCONUT FILLING:
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17
In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.
