| Raspberry-Oatmeal Squares 10 oz Frozen raspberries in light syrup, thawed 2 T Sugar 2 T Cornstarch 1/4 ts Almond extract 1/3 c Margarine, softened 2/3 c Brown sugar, firmly packed 1 ts Vanilla extract 1 c Quick-cooking oats, uncooked 3/4 c All-purpose flour 1/4 c Whole wheat flour 1/2 ts Baking soda 1/8 ts 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°F for 6-8 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 Bake at 375° F for 15 – 17minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. |
