Speaking of oats, the good people from Quaker Oats offered me an interview with Stephanie Izard, winner of Top Chef season 4! I should be interviewing her tomorrow ... if you have anything you'd like me to ask her, please leave me a comment.
Oatmeal Raspberry Bars1 1/2 cups oats (I prefer Quick Oats)
1 1/2 cups flour
1 cup brown sugar
1/2 teaspoon baking soda
3/4 cup melted butter or margarine
1 12-oz jar raspberry jam or preserves (peach also can be used)
Mix together all dry ingredients. Mix in the melted butter. Press half of the oatmeal mixture into a greased 9 x 13” pan. Spread the jam on top (I stir the jam to make it more spreadable). Sprinkle remaining crumb mixture on top. Bake at 400 degrees for 20 - 25 minutes.
5 comments:
You shared this recipe with me years ago, and it is still my favorite "go to" cookie when I need something to please a crowd. We always double the recipe and expect to have some to freeze, but it never quite works out that way. And, although I've tried it with different fruit flavors, our favorite is raspberry. I'll be thinkng of your grandmother this week. She's a great lady!
Karin, thanks for your kind words.
I'm sorry about your grandma!
These bars sound great. That's so cool that you get to interview Stephanie. I wonder which culinary schools she would recommend? Did she go to one in Chicago?
Emily, I talked to Stephanie today. She was very nice and I'll write up the interview tonight. I didn't ask about culinary schools but her bio said she went to the Scottsdale Culinary Institute.
I'm interested to hear what Stephanie is doing now. I wonder if she's been watching this season's Top Chef. I betcha not.
Yummy recipe.
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