3/4 cup butter or margarine
2 cups firmly packed brown sugar
2 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats, uncooked
2 teaspoons baking soda
1 21-ounce can cherry filling and topping
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Servings: 32
1. Put butter and brown sugar in a large mixing well. Beat with an electric mixer on medium speed 3 to 4 minutes or until well mixed. Combine flour, oats and
baking soda. Add flour mixture to sugar mixture; mix on low speed until crumbly. Spread two-thirds of the oat mixture into the bottom of an ungreased 13 × 9 × 2-inch baking pan. Press down to make a firm layer.
2. Purée cherry filling with an electric blender or food processor until smooth. Pour puréed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oat layer; spread evenly. Top with remaining oat mixture.
3. Bake in a preheated 350º oven 30 to 35 minutes, or until golden brown. Let cool before cutting into bars.
Yield: 32 bars
2 cups firmly packed brown sugar
2 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats, uncooked
2 teaspoons baking soda
1 21-ounce can cherry filling and topping
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Servings: 32
1. Put butter and brown sugar in a large mixing well. Beat with an electric mixer on medium speed 3 to 4 minutes or until well mixed. Combine flour, oats and
baking soda. Add flour mixture to sugar mixture; mix on low speed until crumbly. Spread two-thirds of the oat mixture into the bottom of an ungreased 13 × 9 × 2-inch baking pan. Press down to make a firm layer.
2. Purée cherry filling with an electric blender or food processor until smooth. Pour puréed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oat layer; spread evenly. Top with remaining oat mixture.
3. Bake in a preheated 350º oven 30 to 35 minutes, or until golden brown. Let cool before cutting into bars.
Yield: 32 bars
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