Lemon Oatmeal Cream Bars

By -

Okay, these are delicious! We made these for our Sunday treat, and they are super easy and quick to make. Got a bit of a lemon meringue pie taste thing going on, without actual meringue.
We also added a little E.D. Smith Rasberry Jam (aka: the best store bought jam ever- Costco) on top and that just added to the deliciousness. Next time I think we might swirl it in before we bake, but they are great either way!

Lemon Oatmeal Cream Bars

1 can (14oz) can sweetened condensed milk
1/2 c. freshly squeezed lemon juice
1 1/2 c. all purpose flour
1 c. old fashioned rolled oats
1 c. brown sugar
1 tsp baking powder
1 pinch salt
1 1/2 tsp lemon zest
2/3 c. unsalted butter, melted

Preheat the oven to 350 degrees. Butter and flour the bottom and sides of a 9x13 inch baking pan. 
In a small bowl, combine milk and lemon juice; set aside.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, salt, lemon zest and butter. Mix until crumbly.
Press half of the oatmeal mixture into the prepared pan and use your hands or the back of a wooden spoon to push the crust into an even layer at the bottom of the pan.
Spread the lemon filling evenly on top of the crust. Sprinkle the reserved oatmeal mixture evenly on top of the filling.
Bake for 25-30 minutes, until the top is golden brown. Let cool, cut into squares, and serve. Can be stored in a container in the fridge for up to two days...if they make it that long ;)

Bon Appetite!

Comments

  1. jeff and alli8/18/2012

    These are good!

    I replaced 1/2 cup of the flour with wheat flour, and skimped on the sugar just a tad and probably didn't have quite 2/3 cup butter and they were still yummy yummy.

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more