Guest guest Posted November 19, 2008 Report Share Posted November 19, 2008 Raspberry-Oatmeal Squares 10 oz. rozen raspberries in light syrup, thawed 2 tbsps. sugar 2 tbsps. cornstarch 1/4 tsp. almond extract 1/3 cup margarine, softened or soy margarine 2/3 cup brown sugar, firmly packed 1 tsp. vanilla extract 1 cup quick-cooking oats, uncooked 3/4 cup all-purpose flour 1/4 cup whole wheat flour 1/2 tsp. baking soda 1/8 tsp. salt vegetable cooking spray Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375 degrees for 6 to 8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375 degrees for 15 to 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2008 Report Share Posted November 19, 2008 One more dessert to make and hide in the freezer so I don't gobble them all up with my morning barley tea. These sound awesome, thanks! --- On Wed, 11/19/08, lavender dojay <lavender_dojay wrote: lavender dojay <lavender_dojay Raspberry-Oatmeal Squares (dairy & egg free) Wednesday, November 19, 2008, 12:39 PM Raspberry-Oatmeal Squares 10 oz. rozen raspberries in light syrup, thawed 2 tbsps. sugar 2 tbsps. cornstarch 1/4 tsp. almond extract 1/3 cup margarine, softened or soy margarine 2/3 cup brown sugar, firmly packed 1 tsp. vanilla extract 1 cup quick-cooking oats, uncooked 3/4 cup all-purpose flour 1/4 cup whole wheat flour 1/2 tsp. baking soda 1/8 tsp. salt vegetable cooking spray Combine raspberries, sugar, and cornstarch in a saucepan; stir until Smooth.. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal. Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375 degrees for 6 to 8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375 degrees for 15 to 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. Quote Link to comment Share on other sites More sharing options...
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