You know . . .
Some things are never forgotten.
They remain tucked in that region of the brain labeled – “Oh . . . this is my favorite dessert” part of the brain.
You know – you have that region too.
Betty Crocker I’m mad at you!
Date Bars used to be a convenient, easy mix found in all grocery stores.
I grew up on this box mix . . . we topped it with Cool Whip or Whipped Cream.
One box was never enough.
Betty Crocker . . . I’m still mad at you . . . so is my Dad, my Mom, all my Daughters, all my best friends, my school teachers . . .
These make from scratch DATE BARS take longer to make!!!!!
Mmmm . . . it doesn’t matter how I stack them . . . they are still yum!
The Calorie count doesn’t change though.
I’m going to be brutally honest.
The box mix was still better, even though these bars are delicious.
Betty Crocker bring back DATE BARS and oh yes . . . the Lemon Pudding Cake.
It’s like finding the perfect lipstick and them they rip it off the shelves and put it in the discontinued bin.
O.k…..now to the lucky Pro Bar giveaway winner!
You really are lucky, cuz they’re darn good,
and packed full of healthy.
ta, ta, ta, da.
You know how long they make you wait to hear the winners on . . .
America’s Got Talent
So You Think You can Dance
and so on and so on.
Well, I won’t do that.
DAWN of DAWN’S RECIPES . . . YOU ARE THE PRO BAR GIVE-A-WAY- WINNER!
(I simply do not have your last name Dawn?????)
This is her awesome website.
If you know DAWN please pass the word along. She just might not see this post!
I need you to click on Contact in my menu bar and leave me some info:
Your full name
Your mailing address
Which box of Pro Bars would you like to receive?
Thanks to PRO BAR and Thanks to all of you who left me a sweet comment.
I love you all!
Make Date Bars and write Betty Crocker and cuss them out!
BEG . . . PLEAD . . . for Date Bars to make a swift return.
DATE BARS OR FIG BARS
½ cup butter or margarine, softened
¼ cup granulated sugar
¼ teaspoon vanilla
1 cup all-purpose flour
¼ cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried dates or figs – chopped fine (1 cup)
¼ cup all-purpose flour
¼ cup packed brown sugar
3 Tablespoons cold butter (do not use margarine)
¼ cup quick-cooking oats
¼ cup chopped walnuts
Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.