Pete - Raspberry-Oatmeal Squares (dairy & egg free)

[Guest guest]

You read my mind.

 

 

 

 

 

 

 

--- On Wed, 11/19/08, Pete Self <self.pete wrote:

 

Pete Self <self.pete

Re: Raspberry-Oatmeal Squares (dairy & egg free)

 

Wednesday, November 19, 2008, 9:42 AM

 

 

 

 

 

 

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@ >

[vegetarian_ group] 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.