WEEKLY SPECIALS 11/1/2015

Courtesy of www.quakeroats.com

INGREDIENTS

2 Cup(s) Quaker®Oats (quick or old fashioned, uncooked)

1-1/2 Cup(s) all-purpose flour

1/4 Teaspoon(s) salt (optional)

1/8 to 1/4 teaspoon ground red pepper

1/2 Pound(s) (2 sticks) butter

2/3 Cup(s) granulated sugar

1 Teaspoon(s) vanilla

2 Cup(s) mashed cooked sweet potato or canned pumpkin

2 Eggs, lightly beaten

3/4 Cup(s) firmly packed brown sugar

2 Tablespoon(s) bourbon or 1/2 teaspoon rum extract (optional)

1 Cup(s) chopped pecans

DIRECTIONS

Heat oven to 375°F. Lightly grease 13 x 9-inch baking pan. In large bowl, combine oats & flour; mix well. Remove 2/3 cup & add salt and red pepper; set aside for filling. To remaining oat-flour mixture, add butter, granulated sugar & vanilla; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan. Bake 15 minutes; remove pan from oven. In separate bowl, combine sweet potato, eggs, brown sugar, bourbon & reserved 2/3 cup oat-flour mixture; mix well. Spread filling over warm crust. Add nuts to reserved topping mixture; mix well. Sprinkle evenly over sweet potato filling. Bake 30 to 35 minutes or until topping is light golden brown. Cool in pan on wire rack; cut into bars. Serve at room temperature. Store in refrigerator tightly covered.