BUTTERSCOTCH BASE
1/3 cup Shortening, soft
1/3 cup Brown sugar, firmly packed
3/4 cup Sifted all-purpose flour
1/2 tsp Soda
1/2 tsp Salt
3/4 cup Quaker Oats, uncooked - (quick or old-fashioned)
COCONUT TOPPING
2 Eggs
1 cup Brown sugar, firmly packed
1 tbsp All-purpose flour
1 tbsp Lemon juice
1 Lemon, grated peel only
1 cup Shredded coconut
1/2 cup Chopped pecans
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For base, beat shortening and sugar together until creamy. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. (This mixture will be very dry and crumbly.) Pat into a greased 11 x 7-inch baking pan.
For topping, beat eggs slightly. Blend in remaining ingredients. Pour over base. Bake in preheated moderate oven (350 F.) about 30 minutes. Cool; cut in bars.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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