Date Nut Bars Recipe
Ingredients
| 375 ml cut-up pitted dates | ||
| Water | 200 Milliliter | |
| Sugar | 50 Milliliter | |
| Lemon juice | 30 Milliliter | |
| Walnuts | 125 Milliliter, chopped | |
| All purpose flour | 375 Milliliter | |
| Baking powder | 5 Milliliter | |
| Baking soda | 2 Milliliter | |
| Ground cinnamon | 10 Milliliter | |
| Ground allspice | 5 Milliliter | |
| Tomato soup | 1 Can (10oz), condensed | |
| Packed brown sugar | 325 Milliliter | |
| Eggs | 2 | |
| Salad oil | 125 Milliliter | |
| Quick oats | 250 Milliliter, uncooked | |
Directions
In 2 L (2 quart) glass casserole, combine dates, water, sugar and lemon juice; cover with lid or waxed paper.
Cook in microwave oven 6 minutes, stir twice.
Stir until mixture thickens; add nuts; cool slightly.
In large mixer bowl, sift flour, baking powder, baking soda and spices.
Add soup, brown sugar, eggs and oil.
Beat at medium speed for 2 minutes; stir in oats.
Spread half of soup mixture in greased 2 L (2 quart) shallow baking dish 30 x 20 x 5 cm (12 x 8 x 2 inches).
Spoon date filling on soup mixture; top with remaining soup mixture.
Place baking dish on inverted 1 L (1 quart) casserole in microwave oven.
Cook 15 minutes or until done, giving dish 1/4 turn every 4 minutes.
Place baking dish directly on heatproof surface.
Let cool completely before cutting.
Cook in microwave oven 6 minutes, stir twice.
Stir until mixture thickens; add nuts; cool slightly.
In large mixer bowl, sift flour, baking powder, baking soda and spices.
Add soup, brown sugar, eggs and oil.
Beat at medium speed for 2 minutes; stir in oats.
Spread half of soup mixture in greased 2 L (2 quart) shallow baking dish 30 x 20 x 5 cm (12 x 8 x 2 inches).
Spoon date filling on soup mixture; top with remaining soup mixture.
Place baking dish on inverted 1 L (1 quart) casserole in microwave oven.
Cook 15 minutes or until done, giving dish 1/4 turn every 4 minutes.
Place baking dish directly on heatproof surface.
Let cool completely before cutting.
Chef
