Caramelized Onion, Cheddar, Gruyère and Truffle Phyllo Tarts
Maple Roasted Carrot Salad on Mixed Greens
Matrimonial (Oatmeal-Date) Bars
There are a lot of Fall flavors that come together in tonight's dinner menu and the "marriage" of flavors that I am sharing with you is in the dessert and the name says it all.
I don't know the back story of why these are called Matrimonial Bars, but I do know that the combination of lightly spiced oats and dried dates are a match made in culinary heaven. If you have never had dried dates before, please give them a try! Biting into one (make sure they have been pitted!) is like biting into a piece of candy; naturally sweet and delicious.
You'll note that my serving suggestion is 9-16 bars/squares. Why you ask? Well, when cut into 16 squares, they are a nice little hand held treat. When cut into 9 squares, they are just the right size for a small dessert plate, a fork and a scoop of vanilla ice cream😉😋. Happy Sunday!
Matrimonial (Oatmeal-Date) Bars
makes 9-16 bars
2 cups water
8-ounces pitted dates (makes sure they are pitted)
1 cup (5-ounces)unbleached all-pupose flour
1 cup packed (7-ounces) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
12 Tablespoons (6-ounces) unsalted butter
2 cups (6-ounces) old-fashioned rolled oats (not quick or instant)
Adjust oven rack to middle position and heat oven to 350° F. Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
Combine water and dates in a small saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until dates are tender and liquid has been absorbed, 15 to 120 minutes.
Meanwhile, int he bowl of a food processor, pulse together the flour, sugar, cinnamon, baking soda, and salt until combined, about 5 pulses. Add butter and pulse until mixture resembles coarse sand, about 15 more pulses. Transfer to large bowl and stir in oats. Using your fingers, blend mixture until oats and flour mixture are well combined. Firmly press half of the oat mixture evenly into bottom of prepared pan. Bake until lightly browned, about 10 minutes, rotating pan halfway through baking.
Process dates in now-empty food processor until smooth, about 1 minute. Spread date puree over crust. Sprinkle remaining oat mixture over date puree, pressing lightly to adhere. Bake until top is golden brown and filling is bubbling, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let bars cool completely. Using foil overhang, lift bars out of pan and slide off foil onto cutting board. Cut into 16 bars. Enjoy!
Source: Adapted from cookscountry.com
Hi, Nicole.... I was looking for something else when I accidentally stumbled on this technique/recipe. If your objective was to make me drool, mission accomplished!ReplyDelete
My only question is where do you find steaks that thick?? I've never been able to get near one of those without a business account #. Now that I've moved to Washington State, I'm hoping I won't have to go looking for someone else with a business account. Roll 🙄
Even 'choice' steaks can be scarce. And I can't even imagine what I'd have to do to get 'prime' beef! 😆
What kind of store do you buy yours from? Could it even be a regular supermarket?? I should never have left the mid-west. smh
I am glad you stumbled upon the technique/recipe. As far as where I get my steaks from, I usually ask the butcher at my local store to cut them for me, but I have also found nice sized steaks at the retail warehouse club (aka-Sam's Club).ReplyDelete