I have a big slow cooker of ham and bean soup burbling away to keep me company while I try out some new bakes today. Nate is home for three days and although he has eaten well on his trip, I want to fill him up because he leaves on Monday for skiing in Colorado, then from there he goes to Hawaii and last of all to New Zealand.
After another round or two of coconut cookies, I am moving into the bars. Starting with date fills which can also be apricot fills, prune fills, raisin fills or mincemeat fills (Andy would love that.) I think a mixture of several of these might be tasty. Wish me luck. Still using recipes from the Swift Brookfield booklet. Here is the filling for the date fill slices. I am using a variety as you can see.
This needs a top and then into the oven. Andy is going to love these.
Ready for 30 minutes in the oven
My niece, Nancy, blessed us with two boxes of buckeyes today.
Date Fills
1 cup butter
1 cup brown sugar
1 tsp salt
1 tsp. soda
1/2 cup water
2 1/2 cups sifted flour
2 1/2 cups old fashioned oats
Mix (they say by hand) I used the mixer until it got too difficult: butter brown sugar, salt, soda and blend. Stir in water and flour. Add the oats. Mix only enough to blend. (I used my hands at the end.) This is a stiff dough. Place one-half of the dough in 5 or 6 spots on the cooky sheet.. Spread the dough with a spatula, I used my hands, until it is evenly distributed and 1/2 inch from the edge of the pan. Dip palms in flour to pat smooth--I used the bottom of a glass.
Spread the cooled filling on top. Drop remining dough on top and smooth out with your hands. It's like a big fruit filled sandwich. Secure the edges by packing it tightly around the 'package'. The crust will look bumpy and rough.
Date filling (But I used a mixture.) I used apricots, cranraisins, dates.
1 pound of a variety of dried fruit including dates if you like them
1 cup sugar
1/2 cup of water
1 tablespoons lemon juice
Combine all ingredients and cook until thick. Cool before spreading on top of the dough.
