APRICOT-OATMEAL BAR COOKIES : COOKIE RECIPE OF THE MONTH JUNE

THESE ARE FANTASTIC, and not TOO sweet.....this recipe makes about 24 depending on size.
Also, unless you hide them, there will be no leftovers!

1 x 13x9x2inch oven proof baking dish or roasting pan well buttered.


PREHEAT OVEN 375F MIDDLE SHELF

 FILLING
2 cups ( 1 pound) dried apricots
2 cups water
1/2 cup honey

Place the apricots and water in a  saucepan and bring to boil then simmer for 20 mins  uncovered.
Drain let them cool, then chop or place in food processor , to chunky.
Add the  honey and set aside.


BASE/CRUST
1 1/2 cups packed brown sugar
1 cup butter softened
1 1/2 cups quick-cook rolled oats
1 1/2 cups all purpose flour or 50:50 with whole wheat*
1/2 tsp baking soda
1/2 tsp seas salt
1 cup chopped nut meats (walnuts, almonds, pecans, peanuts)
Powdered sugar to decorate (optional)

In a large bowl beat the brown sugar and butter until light and fluffy.
Add the oats, flour, salt & baking soda, beat well until all combined (*if using 50:50 add extra 2 tbsp butter)
Stir in the chopped nuts.

Measure 2 cups of the oatmeal mix and keep the rest back for topping.
Press the 2 cups into the base of the greased pan ( I use the base of a glass for even smoothing).

BAKE FOR 10 MINS OR UNTIL THE CRUST IS LIGHT BROWN

Remove from oven and gently spread the crust with the apricot filling,to within 1/2 inch of the sides.
Sprinkle  with the remaining oat mix.
Bake 25 mins or until top is golden.
Remove from oven and cool in pan on wire rack.
Cut into squares or bars when almost cold.
Store in an airtight container...well hidden.

Dust with  powdered sugar if desired.

Variations add almond or vanilla extract to the cookie base
In place of apricots which can be expensive, use pitted prunes or dates in the same fashion.

FOR VEGAN REPLACE THE BUTTER WITH VEGAN MARGARINE  & THE HONEY WITH AGAVE SYRUP.

BUTTER-SPICE MUFFINS..GREAT FOR ANY MEAL AND CAN BE SERVED AS A TENDER SHORTCAKE WITH FRESH FRUIT

These little treats pack a lot of flavor and they are so adaptable, may be served with ANY meal and a great healthy snack too.

This recipe originated in 1930's Mississippi

makes 12 + depending on size of muffins

They are best made with dark brown sugar and  50:50 whole wheat flour, but reg sugar and all allpurpose flour will work too.


PREHEAT OVEN 400F

  SHELF LOWER THIRD OF OVEN

1 cup whole wheat flour
1 cup allpurpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp sea salt or 1/4 tsp reg salt
 Combine in a bowl and mix well, and set aside

1 cup packed brown sugar
2 large eggs beaten
Beat very well together until the sugar is dissolved.

1/4 cup milk ( if using just allpurpose flour omit the milk)
2tsp vanilla extract or almond
1/2 cup vegetable oil
1/4 cup melted butter or margarine

When sugar is dissolved into the eggs, beat in the milk, extract, oil and melted butter, then add to the dry mix (making a well in the flour mix).
STIR IT JUST TO COMBINE

pour into well greased and floured muffin pans (don't use paper liners) filling 2/3 full.

BAKE 20 MINS or until wooden toothpick inserted in center comes out clean.

Remove from oven and let cool in pan for 1 min.
Then transfer to cloth lined basket to serve warm or wire rack  to cool down.

Serve with butter, cream cheese, jams, jellies, marmalade, honey, syrups, fresh fruit.

variations:
add any chopped nuts,  ground flax seed, dried fruit reconstituted with a little water or black tea.
Also wonderful with grated ripe apple or pear added to the batter.

These also  freeze very well.

DELICIOUS GRANNY SMITH & GALA APPLE CAKE Recipe

It is Mother's day tomorrow in USA so I am making this, nothing is American as Apple Pie and this cake heralds from The Pennsylvania Dutch, and age old recipe that is wonderful, warm from the oven with plain yogurt or cream.

Or serve at room temp with a good cup of coffee. Sprinkling with more sugar and ground cinnamon makes for a spicy, crispy top.

This makes 1   13 x 9 x 2 inch pan/baking dish.
Wholewheat and not too sweet.


Preheat oven 350F 

Butter/oil the baking pan really well and set aside

1 cup all purpose flour
2 cups whole wheat flour
1tsp baking soda
1 tsp baking soda
1/4 tsp sea salt
2 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves

Mix everything together in a large bowl, set aside.


In another bowl, beat:
2 large eggs
2 cups sugar
1 cup safflower oil ( OR grape seed, sunflower, NOT OLIVE)
Until light and thick.

Add the flour mix alternatively with 1 1/4 cups cold  water.
Whisk/beat to a smooth batter and fold in:

2 medium Granny Smith (slightly sour) apples cored, not peeled and chopped into 1/4 inch chunks.

2 medium Gala  apples (or other sweet apples)  cored, not peeled and roughly chopped into 1/2 inch pieces 
 (sweeter apples fall apart quicker than more sour ones, so it helps if the pieces are larger)


Spread the batter into the oiled pan, and smooth the top.
Sprinkle with 2 tbsp sugar and 1 tsp ground cinnamon

Bake on a cookie sheet 45 mins,
Then turn oven down to 300f and bake a further 20-25 mins.


Remove from oven and from cookie sheet and allow to cool on wire rack, in pan, cut when cold

OE serve warm, cutting into serving slices with a sharp knife.

                HAPPY MOTHER'S DAY AMERICA!