Heat oven to 350\u00b0.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, baking soda and baking powder.
Reserve 1 cup dough.
Press remaining dough into ungreased rectangular pan, 13 x 9 x 2-inches.
Spread with jam.
Crumble reserved dough and sprinkle over jam.
Bake until golden brown, about 20 minutes. Cool and drizzle with Glaze.
Cut into bars, about 2 x 1 1/2-inches.
Makes 3 dozen.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, soda and powder.
Reserve one cup (scant) dough.
Press remaining dough into ungreased 13 x 9-inch pan.
Spread with jam.
Crumble remaining dough over jam.
Bake 20 minutes at 350\u00b0.
Cool and drizzle with glaze.
ith chopped chocolate.
Spoon jam over top; sprinkle with remaining
Mix together the almonds and sugar.
Blend in butter and flour.
Mix well.
Add egg yolks.
Roll dough to 1/2-inch thick. Save half for cross bars.
Spread on cookie sheet, then spread 1 pound apricot jam over dough.
Make cross bars by rolling out dough and cutting into strips.
Crisscross strips on top of jam to give lattice effect.
Bake in a 350\u00b0
oven about 30 minutes, or until light brown.
Great!
Mix the flour, baking powder, brown sugar and oats.
Cut in butter until crumbly.
Pat 2/3 of the mixture into a 9 x 13 x 2-inch pan, buttered.
Spread with jam.
Cover with remaining crumb mixture.
Bake at 350\u00b0 for 35 minutes.
rom oven and spoon the jam by heaping teaspoonfuls all over
Grease 8 or 9-inch micro-safe dish.
Cream shortening and sugar.
Add all but jam and blend well.
Press one-half mixture into dish.
Micro 4 minutes.
Spread jam over baked mixture. Crumble rest of mix over jam and press lightly.
Micro an additional 6 minutes.
Cool and cut into small bars (32).
minutes.
5. Spread jam evenly over baked oat mixture
Mix cake mix, butter and oats until crumbly.
Press 1/2 of mixture into greased 9 x 13-inch pan.
Mix jam with water and spread on top of first layer.
Press second 1/2 of mixture on top of jam layer.
Bake at 375\u00b0 for 20 minutes.
Cool and cut into bars.
n even layer.
Spread jam to cover nearly to the
Cream together the butter and sugar; add egg yolks.
Gradually add flour; stir in nuts.
Divide batter.
Spread half in a 9-inch square pan.
Spread other half on waxed paper and shape into a 9-inch square.
Place in refrigerator to make handling easier. Spread jam on batter in pan.
Place refrigerated batter on top. Bake at 325\u00b0 for 55 minutes.
Cut into bars.
In a mixing bowl, cream butter and sugar until smooth. Add egg; mix well. Gradually add dry cake mix and corn flakes. Set aside 1 1/2 cups for topping. Press remaining dough into a greased 13 x 9-inch pan. Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350\u00b0 for 30 minutes or until golden brown.
Cool completely on a wire rack. Cut into bars.
Cream butter, gradually add sugar, beating well.
Combine flour, soda and salt, add to creamed mixture, mixing well.
Stir in oats.
Press half of mixture into a lightly greased 8-inch square an.
Top mixture with jam, spreading to within a 1/4 inch of edge.
Press remaining crumb mixture on top.
Bake at 400\u00b0 for 30 minutes.
Cool, cut into bars.
Preheat oven to 350\u00b0.
Grease an 11 x 7-inch glass baking dish.
Combine all ingredients, except jam; mix well.
Reserve 3/4 cup oats mixture; press remaining mixture onto bottom of prepared dish.
Bake 10 minutes.
Spread jam evenly over partially-baked base to within 1/2 inch of edge of pan; sprinkle with reserved oats mixture.
Bake 20 to 22 minutes or until golden brown.
Cool; cut into bars.
Store tightly covered at room temperature.
Mix sugar and nuts well.
Add margarine and flour.
Turn onto board.
Make a well and add yolks; mix.
Use about 2/3 of this dough to make bottom layer in jelly roll pan.
Roll to about 1/2-inch thickness.
Spread with jam.
Use remaining dough to make cross bars on top by making thin rolls of dough and place these crisscross to each other on top of the jam layer.
Bake in moderate oven until light brown.
Slice into rectangles.
Preheat oven to 375\u00b0.
Melt butter and combine cake mix, oatmeal and butter.
Stir until crumbly.
Press 1/2 of crumbs into 13 x 9-inch pan.
Combine the jam and water and spoon over the crumbs.
Pat remaining crumbs over jam.
Bake at 375\u00b0 for 20 minutes or until lightly browned.
Cool completely before cutting into bars.
1/2 tablespoons of jam on each slice. Distribute the
Preheat oven to 400\u00b0.
Cream together shortening, sugar, vanilla and flavoring.
Add egg.
Sift together flour, baking powder, cinnamon, cloves and salt.
Add to first mixture and blend well.
Spread half in a buttered 8 or 9-inch square pan.
Cover with layer of jam or jelly.
Pat rest of dough on top.
Bake 25 minutes.
Cool.
Cut in bars.
Makes about 20.
Combine flour, baking powder, sugar and oats.
Cut in butter until crumbly.
Pat 2/3 of mixture into 13 x 9 x 2-inch baking pan.
Spread jam evenly over top.
Cover with reserved crumb mixture.
Bake at 350\u00b0 for 35 minutes.
Cool.
Cut into bars.
Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.