26 ounces margarine
44 ounces brown sugar
2 pounds all-purpose flour
24 ounces quick rolled oats, uncooked
2 2/3 tablespoons baking soda
3 quarts Date Filling
Servings: 96
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Combine dry ingredients. Add to creamed mixture. Mix on low speed until crumbly. Spread 2 lb 10 oz prepared mixture into each of two 12x18x1-inch baking pans. Flatten to an even layer.
3. Spread date filling over oatmeal mixture, 1 1/2 qt per pan. Cover with remainder of dough, 1 lb 4 oz per pan.
4. Bake at 325°F for 45 minutes.
5. Cut 6x8 into bars.
Yield: 2 pans 12x18x1 inch
44 ounces brown sugar
2 pounds all-purpose flour
24 ounces quick rolled oats, uncooked
2 2/3 tablespoons baking soda
3 quarts Date Filling
Servings: 96
1. Cream margarine and sugar on medium speed for 5 minutes, using flat beater.
2. Combine dry ingredients. Add to creamed mixture. Mix on low speed until crumbly. Spread 2 lb 10 oz prepared mixture into each of two 12x18x1-inch baking pans. Flatten to an even layer.
3. Spread date filling over oatmeal mixture, 1 1/2 qt per pan. Cover with remainder of dough, 1 lb 4 oz per pan.
4. Bake at 325°F for 45 minutes.
5. Cut 6x8 into bars.
Yield: 2 pans 12x18x1 inch
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