Orange Oatmeal Bars

This recipe is an adaption of the lemon oatmeal bars from Recipe-Go-Round

Bars:
1 1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2/3 cup granulated sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp grated orange peel
Juice of half an orange (you may need to reduce the butter)

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1 Tbsp grated orange peel

Heat oven to 180 C / 350 F. For bars, in a large bowl, combine all bar ingredients. Beat at low speed, scraping bowl often until well mixed, 1 to 2 minutes. Spread into ungreased 13x9 inch baking pan. Bake for 15-20 minutes, or until wooden pick inserted in centre comes out clean.

For glaze, in small bowl, combine all glaze ingredients, stir until smooth. Spread over warm bars. Cool completely and cut into bars. Recipe will make about 3 dozen bars.

Whole Wheat Orange Cookies

Ingredients
1 c Sugar
1 tsp Baking powder
1/2 tsp Salt
1/2 tsp Soda
1/2 tsp Nutmeg
1/2 c Butter or margarine
2 tbsp Milk
1 tbsp Orange peel (grated)
1 Egg
2 c Whole wheat flour

Instructions
Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinnamon). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees F (180 C). If a flatter cookie is desired, flatten a bit with a glass before baking.

Apple Crisp/Crunch

Ingredients:

5-6 c. Jonathan Apples (one apple usually equals about a cup)

1 c. White sugar

2 tbs. Flour

1/2 c. Brown sugar

1/2 c. oatmeal

1/2 c. Flour (yes, you use it twice.)

1/2 c. butter (oleo)

1/2 tsp.cinnamon

Directions:

Peel apples and slice. Mix sugar and 2 tablespoons flour (the first mentioned). Place in buttered 8 x 8-inch pan or glass baking dish. Mix brown sugar, other flour, butter, oatmeal, and cinnamon until crumbly. Press over apples and bake 30 to 40 minutes at 350 degrees.

Sorry I didn't take a pic of the finished product. :) You'll have to make it to see it! It tastes about like apple pie!

Caramel Pear Pudding

Don't expect this old-fashioned dessert to last long. The delicate pears and irresistible caramel topping make it simply scrumptious!

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup Granulated Pure Cane Sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 1/2 cup milk
• 4 medium pears, peeled and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 3/4 cup Pure Cane Dark Brown Sugar
• 1/4 cup butter
• 3/4 cup boiling water
• Vanilla ice cream or whipped cream, optional

Directions:

In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.

In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° (180° C) for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

Cinnamon Apple Bars

Ingredients
· 3-4 apples
· 2/3 cup margarine
· 1 cup brown sugar
· 2 eggs
· 1 cup flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 2 teaspoons cinnamon
· 1 teaspoon nutmeg
· 1/4 teaspoon ground cloves
· 1 cup rolled oats
· sliced almonds, to garnish (optional)

Directions
Pre-heat oven to 350 degrees F (180 C).
Peel and core apples; dice.
Cream margarine and sugar; add eggs and beat well.
Mix dry ingredients together in small bowl; then add to creamed mixture.
Stir in oats and apples; press into greased 9 by 14-inch pan; garnish with sliced almonds.
Bake for 25-30 minutes.

Upside-down Pear and Gingerbread Pudding

This is easier to make than it looks. I'm warning you - the crunchy caramel topping is very moreish.

Ingredients

Topping:
50g butter
90g soft brown sugar
1 large can pear halves, well drained on kitchen paper
8 pecan halves

Pudding:
60g shortening
120g flour
scant 1/4 teaspoon of salt
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 egg
90g golden syrup
120g soft brown sugar
115ml milk, soured with 1 teaspoon lemon juice

clotted or whipped cream for serving


Method

Make the topping first. Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth. Pour into the base of a 20cm square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.

Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl. Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening. Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth. Pour on top of the pears.

Bake the gingerbread for 40-45 minutes, in an oven preheated to 180°C (350°F) on regular bake (not fan bake). Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate. Serve warm, or at room temperature, with clotted or whipped cream.

Serves 6-8