Cherry Oat Bars
Um, yum. Crunchy bar cookies, laced with jam. I ask you: what could be better?
But before we get into it, and because we're into real food, let's have the discussion. You know, THE discussion. The one about empty calories. The one about sweets.
Listen, anything like this is nutritionally void. Oh, sure, I could blather on about oats. But really? These are a treat. Period.
And should be. You need treats in your food choices, if only to vary them. But two things. 1) Despite any ad copy blather, any dessert should have a whole grain in it. Hey, let's not kid ourselves. We need to get in the grains where we can. And 2) we shouldn't have treats lying around the house for days on end. So here's a strategy. Make these, then cut them into squares and freeze them in small batches. There'll be ready to go when you are. Or share them. The very best way to enjoy treats? With others.
And you know the final rule: never make pans of dessert within two weeks of a relationship break-up. I'm just saying.
OK, enough. On to the bars.
First, position the rack in the center of the oven and preheat the oven to 350F. Butter and flour a 9-inch square baking pan.
Next, mix 1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats (do not use quick-cooking or steel-cut), 1 cup finely chopped walnut or pecan pieces, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt in a big bowl.
Beat 1/2 cup unsalted butter (1 stick), 1/2 cup solid vegetable shortening, 2/3 cup packed light brown sugar, and 1/2 granulated sugar in a big bowl with an electric mixer at medium speed until thick and creamy, about 3 minutes. Most of the sugar should have been dissolved when you're done.
OK, solid vegetable shortening. Don't use the stuff with trans fats. Period. Check out the non-hydrogenated versions in your supermarket's refrigerator case. Don't use the non-hydrogenated but spreadable stuff in tubs. Those contain all sorts of stabilizers. The good stuff is in squares or sticks at high-end markets.
Beat in 1 large egg white. Not the whole egg. Nothing caky here.
Then pour in the flour-and-oat mixture and beat it at low speed just until there are no pockets of white flour in the mix. Don't overbeat. You can stretch the wheat glutens and turn the dough tough. Less is more--within reason.
Press about two-thirds of that dough into the prepared pan. Drop it in little wads, then use your (cleaned!) fingertips to press the dough evenly across the bottom of the pan.
Spread 1/2 cup cherry preserves or jam across the dough. Bruce used his own homemade sour cherry preserves. But you don't have to get so carried away. Or use cherry. How about blackberry jam or blueberry preserves? Strawberry, anyone?
Sprinkle bits and pieces the remaining dough over the jam or preserves. Press down lightly to create a fairly uniform layer on top. If there are some small spots where jam is exposed, don't worry about it. The jam will bubble up over the pastry as it bakes.
Bake until lightly browned and set, until the jam or preserves is barely bubbling, about 45 minutes. Cool the pan on a wire rack for 15 minutes before cutting the cake into sixteen squares (or bar cookies). Set these on the wire rack and cool completely to room temperature. Then enjoy one with a cup of tea and freeze the rest in zip-closed plastic bags for another day. If you're storing them at room temperature, they'll keep in a sealed container for about 3 days between sheets of wax paper.
Mark Scarbrough | Posted on Thursday, May 20, 2010 at 8:09AM | in Desserts, Fabulously Empty Calories
Reader Comments (12)
Relationship break-up? I'm not putting up with that sort of talk, you two.. :D
Though if there was ever a dish to soothe a broken heart, this might be it... :)
What do you think of Spectrum's non-hydrogenated shortening? I saw it on the shelf (not refrig section) at my coop.
Thanks!
Bruce has tried it and gives it his "OK." Hope that helps, Greg!
M.
Hey thanks- did you see my other question on a suggestion for a yogurt maker?
I have a Donvier with plastic cups, would like to get glass - thanks!
I think you've touched upon a very important point about sharing sweets. When I was overweight, I ate my treats alone. Now, all of my favorite foods taste sweeter when shared. Being able to discuss the delights of the food, watching the pleasure register on my dining companions' faces, it all amplifies the joy of eating. Also, just being in the presence of, and sharing a meal with, someone who cares about me, makes the food more nourishing, imho.
The slice looks delicious. cherries always taste great- you can't really do them wrong. I agree with Butterpoweredbike- it is lovely sharing treats with others, be it any type of meal. Slowing it down, being with lovely company and enjoying a simple meal- nothing better!
You are on the money, my hippy friend. In our book REAL FOOD HAS CURVES, we put it this way: "take your coat off before you pour the wine." In other words, slow down and actually experience food, even a glass of wine at the end of the day. If you find you're eating treats on the run or find that you're downing a glass of wine before your coat is even off, you can almost be assured there's a problem. If you're going to have a cookie, have it--with a cup of coffee, at a table, sitting down, preferably with a friend. Empty calories like these are celebrations, pure and simple. And celebrations need people!
M.
Nicely put. I like the way you worded that. I guess I am really lucky to have such people to share meals with. Even if its a home made biscuit (cookie) sitting down and enjoying it with my little kids.
Yummers! I couldn't agree with you more. Yes, we shouldn't eat dessert. But life would be so boring and downright unbearable without them. So by all means, enjoy them and spread the goodies around. I sure do. My husband brings a load of baked goods into the office whenever I bake. And I freeze some, too, to enjoy later on, just like you advise.
I just found your blog from 5secondRule and already, I am obsessed with the honest commentary and witty syntax. I'm bookmarking you guys, looking forward to reading through the rest of your recipes and thoughts! :) :)
To add to the discussion here, my boyfriend Shaun and I have this theory that good food that is made with love, and consumed with a grateful heart, you're better off in the long run by not constraining yourself to what is always "perfect." That means anything cooked or baked together with music and love is fair game - a pint of Ben and Jerry's ice cream doesn't make the "made with love" list.
Agree/Disagree?
http://www.happyolks.com
Well, welcome, my yolky friend. I do know that the perfect is the enemy of the good. But I don't know: some good ice cream, even if it comes from the store, is certainly real food. And certainly can be served with love. But there's the key: served. I think if you're sitting down to a pint by yourself in front of the TV, there's probably something going on. (Although I have a feeling my butterbike friend would tell me otherwise.) Still, I do think the well-prepared food is better than pitch-perfect aesthetics any day of the week.
M.
We make cherry oat bars at the bakery I work out and they are sooo good. These look just like them. Thanks for sharing!