DATE BARS

Date Bars
This is the recipe from Candace. She use to bring them to Pacific Yurts.  They are super yummy!
 
Filling:
 
3/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 1/2 cups chopped dates
1 1/2 cups sour cream (I use plain yogurt)
1 tsp maple extract (I use vanilla)
3 egg yolks
 
Base & Topping:
 
1 1/4 cups all purpose flour
2 cups quick oats
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
3/4 cup margarine or butter, softened
 
Heat oven to 350.  Grease a 9 x 13 pan.  In med. saucepan  combine all filling ingredients.  Cook over med. heat until thickened slightly, stirring constantly.  Remove from heat and beat with a hand mixer for a few minutes to break up the dates a bit more.  It doesn't have to be completely smooth.  Set aside.
 
Mix all base & topping ingredients.  Reserve 1 1/2 cups for topping.  Press remaining oat mixture evenly in bottom of greased pan.  Add filling and spread evenly over base.  Then sprinkle remaining 1 1/2 cups over the top.  
 
Bake at 350 for about 30 minutes until top is a light golden brown.

SPINACH SALADS

MATT & MANDY'S FAMOUS SALAD
This is from The Friend magazine.  We really liked it.

4 slices bacon, cooked & crumbled
1 package (6 oz) baby spinach leaves
1 can (11 oz) mandarin oranges
1/4 cup sliced almonds

Dressing:
1/4 cup sugar
1/3 cup vinegar
1/4 tsp salt
2 T canola oil

SPINACH SALAD
This came from Candace (Pacific Yurts).  We all really liked it.


10 oz fresh salad (baby works best)
1 quart sliced strawberries
1/4 c sliced almonds

Dressing - mix in a jar and shake - refrigerate 1 hour
(this makes enough for a really big salad or two salads)

1 1/2 T Sesame Seeds
1 T Poppy Seeds
1/2 c white sugar
1/4 c cider vinegar
1/4 tsp Worcestershire
1/2 c olive oil
1 T Paprika
1 1/2 T Minced Onions (I never add this much)