The first Thursday of every month is The Recipe Box Swap. It's the brainchild of Randi, at i have to say. If you have a blog and would like to participate, post a recipe on your blog; then go to Randi's Mr. Linky (at the bottom her Thursday Recipe Box Swap post) and add your name, the title of your recipe, and the URL of your recipe post. While you're there, be sure and check out the blogs of others who participate. New recipes, new blogs to read, new friends to make. C'mon and join the fun!
I'm sort of cheating this month. I tried this recipe of Pioneer Woman Cooks just a couple of weeks ago and blogged about it; and yes, this is the same picture I posted then (that's the cheating part). It was sooo good, it bears repeating. Plus, I finally have a picture to include with my recipe, even if y'all have already seen it.
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt1
1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces (I let mine get to room temp)
1 10-12 ounce jar Apricot Preserves (I used Rasberry-use whatever you prefer)
Mix all ingredients except Apricot Preserves.
Press one half of the mixture into a buttered 8″ square (or small rectangular) pan.
Spread with a 10-12 ounce jar of apricot preserves.
Sprinkle second half of mixture over the top and pat lightly.
Bake at 350 for 30 - 40 minutes or until light brown.
Let cool completely, then cut into squares.
When these were hot out of the oven, Mr. Studley and I had them with a dollop of vanilla ice-cream, which made a tasty dessert. The rest were eaten as snacks. Nary a crumb was wasted.
~1 Thessalonians 5:11 NKJV