Ingredients
CRUST
2 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup vegetable shortening
2 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cup rolled oats
FILLING
1 semisweet chocolate chips
2 tbsp butter
1 sweetened condensed milk
2 tsp vanilla extract
1 cup walnuts, chopped
Directions
Preheat the oven to 350 degrees.
To make the crust, combine the flour, baking soda, and salt. In a
large bowl, cream the vegetable shortening and brown sugar. Beat in
the eggs and vanilla. Gradually blend in the dry ingredients. Fold in
the rolled oats. Press 2/3 of the crust mixture into an ungreased 13
x 9 inch baking pan.
To prepare the filling, melt the chocolate chips and butter in a
double boiler over low heat, stirring until smooth. Remove from heat
and stir in the sweetened condensed milk and vanilla. Fold in the
nuts.
Spread the filling evenly over the crust in the baking pan. Press the
remaining crust mixture on top of the filling. Bake for 25 to 30
minutes, until firm to the touch. Cool in the pan on a wire rack
before butting into large or small bars.
Variation: I substituted approximately 1 cup coconut for the nuts.
Gillespie
Servings: 1 servings
Chocolate Oatmeal Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
It is quite possible to track the history of written cooking instructions back into ancient history, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient chefs made use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Moving on, we have some books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals prepared by the cooks of the upper classes. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and coriander. These new foods and spices led to a torrent in cookery books, the majority of which are now in private collections. During the next few hundred years, the rich families of the West strove to serve up the most exotic banquets, and as a result chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were greatly in demand mostly due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Chocolate Oatmeal Bars recipe.
