Today's entry is a little different than normal. Over on my YouTube channel, I've slowly been picking out recipes from my grandmother's and making them. It fits right into my new full-time job of being a house spouse. Well, one recipe stood out as an ideal candidate for my 40 Years Ago Today entries.
Recipe:
From the November 15, 1977 issue of Capper's Weekly:
Oatmeal Bars
If you love oatmeal cookies and hate the time it takes to cook them, try these. Delicious!
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup water
1 teaspoon vanilla
1/2 teaspoon rum flavoring (optional) [I skipped this since I didn't have any]
1 cup flour
1 teaspoon salt
1/2 teaspoon soda [baking soda]
3 cups uncooked oats
1/2 cup chocolate chips
1/2 cup butterscotch chips
In a large bowl combine shortening, brown sugar, sugar, water, vanilla, and run flavoring. Stir until fluffy. Add flour, salt, and soda, mixing well. Stir in oats and chips. Bake on well-greased pans at 350 degrees F for about 20 minutes. Use one 9-by 13-inch pan and one 8-by 8-inch pan for thin crispy type bar; for a chewy bar, bake in one 9-by 12-inch pan [this probably should be a 9"x13" pan]. You will have to use your fingers to press dough out onto pans. They are very good served with gelatin.
Mrs. Arthur Reed
Washburn, MO
Photos:
Video:
Recipe:
From the November 15, 1977 issue of Capper's Weekly:
Oatmeal Bars
If you love oatmeal cookies and hate the time it takes to cook them, try these. Delicious!
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup water
1 teaspoon vanilla
1/2 teaspoon rum flavoring (optional) [I skipped this since I didn't have any]
1 cup flour
1 teaspoon salt
1/2 teaspoon soda [baking soda]
3 cups uncooked oats
1/2 cup chocolate chips
1/2 cup butterscotch chips
In a large bowl combine shortening, brown sugar, sugar, water, vanilla, and run flavoring. Stir until fluffy. Add flour, salt, and soda, mixing well. Stir in oats and chips. Bake on well-greased pans at 350 degrees F for about 20 minutes. Use one 9-by 13-inch pan and one 8-by 8-inch pan for thin crispy type bar; for a chewy bar, bake in one 9-by 12-inch pan [this probably should be a 9"x13" pan]. You will have to use your fingers to press dough out onto pans. They are very good served with gelatin.
Mrs. Arthur Reed
Washburn, MO
Photos:
Video:
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