What a busy weekend!
Three of J’s Uncle’s and a son-in-law to one of the Uncles were here deer hunting. I ended up doing a little of the cooking. Wow, can hungry hunters eat! Friday night I made pizza. Saturday I made a spiral ham with with all the fixings, including Great Grandma’s bread.
For dessert I served Almond Joy Bars on Friday and a Pumpkin Roll on Saturday. Look for Pumpkin Roll recipe on Thursday as part of the Imporv Cooking Challenge. The Almond Joy Bar recipe will be published next week.
Can you believe I also spiffed up the house and got laundry washed! Pressing pants is still on the procrastination list. Sunday night I finished reading “Handle with Care” by Jodi Picoult. She takes on another controversial issue and presents the emotional roller coaster it can cause families.
Last week I tried a new recipe. I found it in one of those freebe Holiday cooking booklets I picked up as I was checking out at the grocery store. I later found the recipe at the Sun-Maid Raisin website. The idea of fresh lemon zest and juice combined with raisins interested me.
These bars remind me of a raisin oatmeal cookie with a hit of something special. The Rancher was a little leery, again. After he tried them he said “there is something different about these bars, but I can’t stop eating them.” In this case different is good! We came to the conclusion it was the lemon zest. In addition, how can one go wrong baking with sweetened condensed milk?
2 cups Sun-Maid Natural Raisins
1 can (14-oz.) Sweetened Condensed Milk
1 tablespoon Fresh Lemon Juice
1 tablespoon grated Lemon Zest
1 cup Butter
1-1/3 cups firmly packed Brown Sugar
1/1/2 teaspoons Vanilla Extract
1 cup All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2-1/2 cups Oats
1 cup chopped WalnutsDirections: Heat oven to 375 F.
In saucepan, combine raisins, sweetened condensed milk, lemon juice and lemon zest.
Cook and stir over medium heat just until bubbly. Cool slightly.
In bowl, combine butter, brown sugar and vanilla; beat well.
Add flour, baking soda and salt; mix well. Stir in oats and walnuts.
Reserve 2 cups oat mixture for topping.
Press remaining mixture into 13×9-inch greased pan. (I used a 9 X 9 -inch pan because I like thicker cookie like bars)
Spread raisin mixture to within 1/2 inch of edges.
Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until golden brown. Cool.
This is a keeper recipe in my book!