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.
In large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Sift together flour, cinnamon, salt, and baking soda. Add to creamed mixture, beating at low speed. With wooden spoon, stir in oats. Reserve 2 cups of mixture for topping. Spread remaining mixture on bottom of well-greased pan. Spoon jam on top of oatmeal mixture to within 1/2 inch of edges (do not try to spread jam or it will tear oatmeal base). Sprinkle reserved mixture over jam.
minutes.
5. Spread jam evenly over baked oat mixture
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.
Heat oven to 400\u00b0.
Grease 13 x 9-inch baking pan.
In large bowl, combine all ingredients except jam; mix well.
Reserve 1 cup mixture;
press remaining on bottom of prepared pan.
Spread jam evenly over base to within 1/2 inch of edge of pan; sprinkle with reserved mixture.
Bake 25 to 30 minutes or until golden brown. Cool completely; cut into bars.
Makes 13 x 9-inch pan of bars.
Preheat over to 350.
Grease a 9x13 baking pan.
In a large mixing bowl, cream margarine and sugar.
Add remaining ingredients except for jam and mix well.
Pat three-fourths of dough into bottom of pan.
Spread jam evenly over top of dough.
Crumble remaining dough over jam.
Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.
Mix oatmeal, flour, sugar, salt and shortening until well blended.
Put 1/2 of mixture into a greased
9 x 9 x 2-inch pan. Spread jam evenly over mixture, not to get too close to edges of pan.
Sprinkle remaining mixture over jam and lightly flatten with fingertips.
Bake at 350\u00b0 for 25 to 30 minutes.
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.
he prepared pan. Spread the jam to within 1/4 inch
Mix well with fingers the oats, flour, sugar, salt and shortening.
Pat 1/2 mixture into greased 9 x 9 x 2-inch pan. Spread jelly evenly over the dough.
Sprinkle remaining batter over the jelly layer.
Lightly pat down the topping with your fingers.
Bake in a preheated 350\u00b0 oven for 25 to 30 minutes, or until golden brown.
Cool in pan on a rack.
Cut into 24 bars.
Heat oven to 350\u00b0.
Butter an 8-inch square pan.
Line with foil and then butter the foil.
Mix all ingredients together except jam.
Press 2 cups of the mixture into pan.
Spread jam to within 1/4-inch of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake 35 to 40 minutes.
Allow to cool on a wire rack before cutting.
about 7 minutes. Stir in jam. Remove from heat, then puree
Combine ingredients.
Cut in 1 1/2 cups shortening or butter until crumbly.
Pat 2/3 of the crumbly mixture on the bottom of a 13 x 9 x 2-inch or 15 x 10 x 1-inch ungreased baking pan.
Spread with 2 cups of any kind of jam.
The jam will spread easier if you beat it with a fork before spreading.
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
Preheat oven to 400. Grease 15 1/2\" x 10 1/2\" x 1\" jelly roll pan.
Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy.
Stir in flour, baking soda and salt.
Add oats, mix well.
Spread batter in pan, sprinkle with walnuts and apple bits.
Bake in preheated oven for 10 minutes.
Cool in pan, cut into 3 1/2\" x 2\" bars.
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 together ingredients.
Press 1/2 mixture in a 9 x 13-inch pan.
Spread apricot jam (or any other you may prefer) over oatmeal mixture.
Top with remaining mixture, pressing lightly on top.
Bake at 350\u00b0 for 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.
Preheat oven to 350.
Line 9x13 pan with foil, spray with Pam.
Mix butter, brown sugar, baking soda, oatmeal, flour, and salt until crumbly.
Reserve 1 cup. Press remainder into pan. Bake 10 minutes.
Meanwhile, mix peanut butter and sweetened condensed milk.
Pour and gently spread peanut butter mixture over warm crust.
Sprinkle reserved crust crumbles on top.
Bake 15 minutes.
Remove from oven, sprinkle chocolate chips on top and bake 5-10 minutes until top is golden and chips are melty.