Date And Raisin Squares
|Chopped dates||1 1⁄2 Cup (24 tbs)|
|Seeded raisins||1 1⁄2 Cup (24 tbs)|
|White sugar||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Rolled oats||2 1⁄2 Cup (40 tbs)|
Combine all ingredients for the filling in a heavy-bottomed saucepan and simmer until the mixture is thick and the moisture absorbed.
Cream the butter till light and fluffy.
Beat in the sugar.
Add the vanilla.
Sift together the flour, soda, and salt; combine with the oats.
Mix the dry ingredients into the beaten mixture to form big crumbs.
Put half the crumbs into the bottom of a well-greased 9" x 9" cake tin.
Spread with the cooled date filling.
Sprinkle on the rest of the crumbs.
Bake at 350 degrees for 40-45 minutes.
Cut into squares.