Cream Filled Oat Bars

I really can't believe I never shared this cookie recipe before now. What brought it to mind was reading The Pioneer Woman's recipe for the same things. Hers have a different name and the recipe is slightly different but I'd bet they taste the same. They sure look the same. I'd show you her photo but I know she worked hard on photographing these and the process. Click through and see.

I wasn't sure where I got this recipe, but I see the exact match from Betty Crocker.

So simple and if you love lemon, you're gonna love these.

Cream Filled Oat Bars

Step 1: Filling
14 ounces condensed milk
2 teaspoons grated lemon rind
1/4 cup lemon juice

Mix until thickened. Reserve.

Step 2: Crust
1-1/4 cups flour
1 cup quick or old-fashioned oats
1/2 cup brown sugar
1/2 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon baking soda

Mix until crumbly. Press half in greased 8” square pan. Bake 10 minutes at 375°.

Spread filling over baked layer. Sprinkle remaining crumbs on top. Press gently into filling.

Bake 20 minutes until center is set but soft. Cool completely. 20 bars.

I say, "Oo." You say, "long."

Music for tea lovers ... it made me laugh ... and crave a nice cuppa.



Via Dust & Corruption.

CSA! CSA!

(That's Community Supported Agriculture to you and me.)


I still remember the first time I read about CSAs many years ago. The idea of purchasing a share or subscription of a farm's produce and in return receiving a box of seasonal, locally grown produce each week throughout the growing season was so appealing.

I looked in vain, off and on, for such a set up in the Dallas area until a few weeks ago when I happened across a notice on the Dallas Morning News food blog pointing me to this notice that a local farmer was looking for subscribers for a CSA he was beginning.


Exciting? Oh yeah! They are even providing blueberries. Blueberries!

You will receive 6-15 different fruits and vegetables each week. All fruit and vegetables will be grown here on our farm (we may have to supplement our certified organic blueberries by picking from another blueberry farm close to us where absolutely no pesticides are used. Our blueberry bushes are still only 4 years old.) This supply will include 2 pints of blueberries each week plus one full flat (12 pints) during blueberry season. We will be planting peach, pear, plum, and apple trees for future fruit harvest.

I wasted no time but signed up online and sent in my check that very day. I later received notice that I was in. Woohoo!

I just got an email that sets up the pick up schedule and talks about the effects of our wacky weather on the planting. Somehow I didn't stop to think about the fact that I now will feel more connected to our weather just because I now know it will have a direct effect on the farm which I am now helping support. I like that though. Reading the email suddenly took me back to the days when my parents had a gigantic vegetable garden (GIGANTIC) that we weeded all summer long.

... have been so busy trying to finish all the spring transplanting from the small plug trays into the 2 inch cups, finishing onion planting in the fields "on mud beds", planting eggplant seeds, the 8 varieties of pepper seeds (5 heirloom varieties) and tomato seeds (one heirloom variety) in the small plug trays on warmer beds in the greenhouses. It is already time to begin planting squash, cucumber, watermelon, cantaloupe, Israel melon, and zucchini seeds in the greenhouses.

Yep, we're going to have a connection to nature that I haven't experienced in some time, even though it will be vicarious. As well, I am going to be forced to vary our diet and try new varieties of fruit and vegetables ... also all to the good. I'm excited about this.

Photos of our future produce pickups (fingers crossed for good weather).