Date Nut Bars
|Cut up pitted dates||375 Milliliter|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Chopped walnuts||125 Milliliter|
|All purpose flour||375 Milliliter|
|Baking powder||5 Milliliter (1 Teaspoon)|
|Baking soda||2 Milliliter (1/2 Teaspoon)|
|Ground cinnamon||10 Milliliter (2 Teaspoon)|
|Ground allspice||5 Milliliter (1 Teaspoon)|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Packed brown sugar||325 Milliliter|
|Salad oil||125 Milliliter|
|Quick oats||250 Milliliter, uncooked|
In 2 L (2 quart) glass casserole, combine dates, water, sugar and lemon juice; cover with lid or waxed paper.
Cook in microwave oven 6 minutes, stir twice.
Stir until mixture thickens; add nuts; cool slightly.
In large mixer bowl, sift flour, baking powder, baking soda and spices.
Add soup, brown sugar, eggs and oil.
Beat at medium speed for 2 minutes; stir in oats.
Spread half of soup mixture in greased 2 L (2 quart) shallow baking dish 30 x 20 x 5 cm (12 x 8 x 2 inches).
Spoon date filling on soup mixture; top with remaining soup mixture.
Place baking dish on inverted 1 L (1 quart) casserole in microwave oven.
Cook 15 minutes or until done, giving dish 1/4 turn every 4 minutes.
Place baking dish directly on heatproof surface.
Let cool completely before cutting.