DATE BARS
Sweet buttery oatmeal crust, stuffed with a delicious date filling.
An original Betty Crocker recipe, scrumptious and addicting.
ING--CRUST/CRUMB TOPPING 2 sticks real butter, softened 1 cup lt br/sugar, packed 1 3/4 cups flour 1 1/2 cups quick or old fashioned oats, 1/2 tsp b/soda 1/2 tsp salt
DATE FILLING 2 packages (8 ounces each) chopped pitted dates 1/4 cup sugar 1 1/2 cups water
INSTRUCTIONs--FOR THE CRUST AND CRUMB TOPPING First whisk together the dry ingredients and set aside. Then mix separately butter and brown sugar til light and creamy. Add the dry ingredients and mix well. Set aside.
DATE FILLING Cook on low 10 min dates, sugar, and water, stirring constantly til thickened.
ASSEMBLY W/ hands or spatula, press 1/2 half crumb mixture into dry 9″ x 13″ pan bottom. Spread date filling over. Crumble remaining crumb topping over filling; lightly pat topping into filling with your hand. Bake 400 deg 25-30 min til light golden brown. Cool 15 min. Cut into bars while warm. Store airtight; stays fresh 5 days.
Cream Cheese Stuffed Chocolate Chip Cookie
Takes ch/chip cookies to new heights of deliciousness.
Ing--COOKIES 1 ⅔ cups (208 grams) cake flour 1 ⅔ cups bread flour (enhances chewiness) 1 ¼ teaspoon baking soda 1 ½ teaspoon baking powder 1 ¼ cups unsalted butter, room temp 1 ½ teaspoon coarse salt 1 cup granulated sugar 1 ¼ cups (10 oz) packed light brown sugar 2 large eggs, room temp 2 teaspoons vanilla 16 ounces (about 3 cups) chocolate chips
FILLING 8 ounces cream cheese, room temperature ¼ cup confectioners' sugar
Instructions Sift flours, baking soda, baking powder, and salt into a bowl and set aside. Elec mixer/ paddle, cream butter and sugars and fluffy, 3 to 5 minutes. Reduce speed and add eggs singly, then add vanilla. Slowly add dry ingredients, mixing until just combined. Fold in chocolate chips by hand. Refrigerate dough for 4 hours or freeze for one hour.
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator or freezer and allow to come to room temperature. In a medium bowl, beat the cream cheese until smooth. Add in confectioners' sugar and beat until well combined. Scoop 1/4 cup of the dough for each cookie, dividing each in half. Put about a teaspoon (sometimes I use more!) of cream cheese filling bottom half of each cookie. Layer the top part of each cookie over the filling, sealing the edges. Make hockey puck shape so sealed edges don't get too thin and burn while baking.
Bake 350 deg 15-17 min (are not shiny (wet) on top). Eat straight from the oven or cool on wire rack.