I laughed a lot today. Life is good. I have all three of my children at home for a week. I can’t possibly imagine what it will be like when it is just me and my hubby in the home alone (oh, and the dog, and my sous chef cat). I will definitely miss all of it, even the arguments. They are growing up so quickly.
Today it’s Apple-Oatmeal the New Doubleday Cookbook, p. 852; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House; ISBN, 0-385-19577-X.
Apple Oatmeal Bars
1 cup sifted flour
½ teaspoon salt
½ cup firmly packed light brown sugar
1/3 cup + 2 tablespoons butter or margarine
1 cup uncooked quick-cooking oatmeal
2½ cups finely chopped or thinly sliced, peeled apples
¼ cup sugar
¼ teaspoon nutmeg
Preheat oven to 400ºF.
Sift flour with salt and add brown sugar.
Using a pastry blender, cut in 1/3 cup butter until the size of small peas; mix in oatmeal. Pack half the mixture into a well greased 9″ x 9″ x 2″ pan; top with apples and sprinkle with sugar and nutmeg.
Dot with remaining butter and cover with remaining oatmeal mixture, pressing down lightly. Bake 45-50 minutes until tan on top. Cool upright in pan on a wire rack and cut into bars.