Classes & more . . .

Thursday, July 11, 2013

Preserving the Past...

 Thanks to my Preserving the Past ladies for another fun class!  Next month's class is a 50's theme.   Call For Keeps Sake to reserve your spot!

Wednesday, August 14 @ 6pm

Bring your basics plus:
Evergreen Bough Distress Ink
Or Clover Adirondack Ink
R27 & BG72 Copic Marker
Or Similar Color Marker

This is the recipe for the Oatmeal Cookie Bars I brought last night.  The recipe is from blogger, Michelle ONE ORDINARY DAY.  

She used cinnamon chips but I didn't have any on hand so I added 1/2 cup of peanut butter.   The sea salt on top makes it even more yummy. 

Recipe:  Oatmeal Cookie Bars

1/2 c. canola oil
1 c. light brown sugar
1/2 c. granulated sugar
2 large eggs
2 Tbsp. milk
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 c. old-fashioned rolled oats
1 3/4 c. whole wheat flour
1 tsp. baking soda
1 bag of cinnamon chips
sea salt to sprinkle on top
Preheat oven to 350 degrees.  Line a 13×9″ pan with foil, so that the ends hang over the long sides of your pan.  (Easier to lift the bars out later.)
In a large bowl, combine oil, sugars, eggs, milk, vanilla, and salt.  Beat on medium speed for 2-3 minutes or until sugars have dissolved.
In another bowl, combine oats, flour, baking soda, and cinnamon chips.  Stir until just combined.  Add to liquid mixture and stir with a wooden spoon until combined.  (The batter is very thick.)  Transfer to prepared pan.  (Ingrid’s tip:  Use dampened fingers to spread dough into the corners of the pan.  Worked like a charm.) Sprinkle sea salt on top.
Bake 15-20 minutes or until golden.  Remove from oven and cool until firm.  Lift bars out using foil “handles” and cut into bars.  Store tightly covered.

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