Date And Raisin Squares Recipe
Ingredients
| Dates | 1 1/2 Cup (16 tbs), chopped (Filling:) | |
| 1 1/2 cups seeded raisins | ||
| White sugar | 1/3 Cup (16 tbs) (Filling:) | |
| 1 tsp grated lemon rind | ||
| Lemon juice | 2 Tablespoon (Filling:) | |
| Nutmeg | 1/8 Teaspoon, freshly grated (Filling:) | |
| Boiling water | 1 1/2 Cup (16 tbs) (Filling:) | |
| Butter | 3/4 Cup (16 tbs) (Crumbs:) | |
| Firmly packed brown sugar | 3/4 Cup (16 tbs) (Crumbs:) | |
| Vanilla | 1/2 Teaspoon (Crumbs:) | |
| All purpose flour | 1 Cup (16 tbs) (Crumbs:) | |
| Soda | 1/2 Teaspoon (Crumbs:) | |
| Salt | 1/2 Teaspoon (Crumbs:) | |
| Rolled oats | 2 1/2 Cup (16 tbs) (Crumbs:) | |
Directions
Combine all ingredients for the filling in a heavy-bottomed saucepan and simmer until the mixture is thick and the moisture absorbed.
Cool.
Cream the butter till light and fluffy.
Beat in the sugar.
Add the vanilla.
Sift together the flour, soda, and salt; combine with the oats.
Mix the dry ingredients into the beaten mixture to form big crumbs.
Put half the crumbs into the bottom of a well-greased 9" x 9" cake tin.
Spread with the cooled date filling.
Sprinkle on the rest of the crumbs.
Bake at 350 degrees for 40-45 minutes.
Cool.
Cut into squares.
Cool.
Cream the butter till light and fluffy.
Beat in the sugar.
Add the vanilla.
Sift together the flour, soda, and salt; combine with the oats.
Mix the dry ingredients into the beaten mixture to form big crumbs.
Put half the crumbs into the bottom of a well-greased 9" x 9" cake tin.
Spread with the cooled date filling.
Sprinkle on the rest of the crumbs.
Bake at 350 degrees for 40-45 minutes.
Cool.
Cut into squares.
Chef
