Granola Jam Bars

We’ve made lots of cookies during our nephew’s visit, including these jam bars. Mason West said, “They taste kind of like granola bars so we added to the original "jam bars" name.” Barry doesn't care what we call them as long as we keep making them!

Mason West mixing up a batch of Granola Jam Bars

The recipe harks back to my days of teaching when companies like Quaker Oats used t\to provide educational materials including student (and teacher) cookbooks. 

The Quaker Oats Wholegrain Cookbook was first published in September, 1978 and is full of delicious recipes that I have made since the late 1970s. 

Granola Jam Bars Makes 13x9-inch pan of of squares

2 cups Quaker rolled oats (quick or old fashioned), uncooked

1 3/4 cups all-purpose flour

1 cup (2 sticks) butter or margarine

1 cup firmly packed brown sugar

1/2 cup chopped nuts (we prefer either walnuts or pecans)

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves (we especially like peach and raspberry)

1. Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining mixture into bottom of greased or sprayed 13x9-inch baking pan (we lined the pan with foil that overhung each end for easy removal; we sprayed the foil which was placed dull side down so that it would absorb rather than reflect heat.)
2. Spread preserves evenly over base and then sprinkle with reserved oat mixture.
3. Bake in PREHEATED hot oven (400° F) 25 to 30 minutes or until golden brown.
4. Cool; cut into squares. 

Variations: Omit nuts in oat mixture; add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins & ½ cup chopped nuts for preserves.

Wholegrain Jam Squares - a vintage recipe from Quaker Oats

Sweet treats seem to be on my mind as we wait out the COVID 19 stay-at-home orders. I’ve been perusing old cookbooks and trying to cook and bake using what’s on hand in our freezer, fridge and pantry. 
Back when I was teaching Home Economics at Abilene High School I signed up for free materials from Quaker Oats. Consequently I received promotional materials in the form of lesson plan ideas, recipes, and nutritional information. In 1982 they even sent out a slick paper cookbook, The Quaker Oats WHOLEGRAIN COOKBOOK. Oats were relatively inexpensive, healthy and the recipes in this cookbook (and their newsletters) were easy-to-follow, used a standard recipe format and measuring techniques + they incorporated everyday ingredients. 

Consequently, I used many of Quaker Oats recipes in class and at home, too. Actually, over time, I think I’ve made about 80% of the recipes in the WHOLEGRAIN COOKBOOK and today’s post is one of our favorites. It uses ingredients that most people have on hand and can be adjusted by changing out the type of jam or nuts or even use applesauce as mentioned in the “variation” offered up at the end of the recipe. I made Raspberry Pecan Wholegrain Jam Squares today.

As I dug out my personal copy of this cookbook, I noticed there was no date anywhere in the publication. An Internet search indicated this “vintage cookbook” was printed in 1982 and currently sells from $3.95 to $18.95 online! If you would like access to more oat recipes but don’t want to order this cookbook, check out what they have to offer at the Quaker Oats website.

This is the original recipe as printed in the cookbook. The description on the sidebar (below, on the right) says, "A layered treat, with the sweet taste of fruit combined with the crunch and wholesomeness of the oat mixture." I’ll add . . .These bars are a bit on the crumbly side, but OH, SO delicious! 

I did cut the recipe in half and baked our half batch in an 8x8-inch pan. After all, we are trying to maintain a small degree of restraint while indulging in our fair share of sweet treat! 

Wholegrain Jam Squares    Make one 13x9-inch pan of squares

2 cups Quaker Oats* (Quick or Old Fashioned, uncooked) 

1 3/4 cups all-purpose flour (I used Pride of the Prairie Flour* from Farmer Direct Foods, New Cambria, KS)  

1 cup (2 sticks) butter or margarine – cold, cut into chunks

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves . . . or enough to cover the base of the squares 

1. Preheat oven to 400° F.
2. Combine all ingredient except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. 
   
3. Reserve 2 cups mixture; press remaining onto bottom of greased 13x9” baking pan. (I lined the bottom of pan with parchment, leaving “wings” on 2 sides for easy removal + sprayed the parchment with pan release) 
   
   
   
   
4. Spread preserves evenly over base.
   
5. Sprinkle with reserved mixture . . . and lightly press with fingers.
   
6. Bake in a preheated hot oven (400° F) for 25 to 30 mixture or until golden brown. 
7. Cool; cut into squares.
   

VARIATION: Omit nuts in oat mixture; add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins and 1/2 cup nuts for the preserves.

*Of course you may use any brand of oats or flour, even a generic brand. However, I have to put in a plug for the smaller, statewide mills that have stepped up to the plate and are working to keep flour on grocery shelves as stores as Americans turn to baking and home cooking during COVID 19. Right before the stay-at-home orders, we stopped at Farmer Direct Foods in rural New Cambria and picked up a 25 lb. bag of flour. At that point they were grinding seven days a week trying to keep flour on grocery shelves. 

Recipe without photos . . .

Wholegrain Jam Squares    Make one 13x9-inch pan of squares

2 cups Quaker Oats* (Quick or Old Fashioned, uncooked) 

1 3/4 cups all-purpose flour  (I used Pride of the Prairie Flour* from Farmer Direct Foods, New Cambria, KS)  

1 cup (2 sticks) butter or margarine – cold, cut into chunks

1 cup firmly packed brown sugar

1/2 cup chopped nuts

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves . . . or enough to cover the base of the squares 

1. Preheat oven to 400° F.
2. Combine all ingredient except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. 
3. Reserve 2 cups mixture; press remaining onto bottom of greased 13x9” baking pan. (I lined the bottom of pan with parchment, leaving “wings” on 2 sides for easy removal + sprayed the parchment with pan release) 
4. Spread preserves evenly over base.
5. Sprinkle with reserved mixture . . . and lightly press with fingers.
6. Bake in a preheated hot oven (400° F) for 25 to 30 mixture or until golden brown. 
7. Cool; cut into squares.

VARIATION: Omit nuts in oat mixture; add 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins and 1/2 cup nuts for the preserves.

*Of course you may use any brand of oats or flour, even a generic brand. However, I have to put in a plug for the smaller, statewide mills that have stepped up to the plate and are working to keep flour on grocery shelves as stores as Americans turn to baking and home cooking during COVID 19. Right before the stay-at-home orders, we stopped at Farmer Direct Foods in rural New Cambria and picked up a 25 lb. bag of flour. At that point they were grinding seven days a week trying to keep flour on grocery shelves. 

Rosemary Apricot Pork Tenderloin

     Mary Feller prepared this delicious recipe for dinner club a couple of months ago. Chef Jon Ashton’s herbal roasted pork tenderloin recipe, that includes a apricot glaze, appeared in Relish magazine. Mary followed his suggestion and served it with polenta. 

     When we prepared it we made a few minor adjustments to the recipe (adding step #2 and increasing the cooking time from 15 minutes to 20 to 30 — at the end of 15 minutes the tenderloin registered only about 110° when roasted at both Mary’s kitchen and ours as well).

Chef Jon Ashton’s Rosemary Apricot Pork Tenderloin    Yield: 8 servings

Prep 30 mins / Cook 20 mins

Barry uses a mortar & pestle to crush
dried rosemary.

2 pounds pork tenderloin

3 tablespoons olive oil

6 tablespoons finely minced rosemary

6 garlic cloves, minced

Coarsely ground black pepper

1 teaspoon salt

1 cup apricot preserves

3 tablespoons fresh lemon juice

2 garlic cloves, pressed

1.  Preheat oven to 400°. 

2.  Use a sharp knife to remove the silverskin from the tenderloin.

Barry removes the tough membrane (silverskin) from the surface of the pork tenderloin.

3.  Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. 

4.  Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.

The tenderloin is ready to go into the oven.

5.  While pork roasts, combine preserves, lemon juice and garlic. Add a little water to thin sauce if needed.

Heating with melt the preserves but if they are still too thick, add a little water.

6.  Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.

7.  Serve on top of polenta. Drizzle sauce on top.

Recipe without photos:

Chef Jon Ashton’s Rosemary Apricot Pork Tenderloin    Yield: 8 servings

Prep 30 mins / Cook 20_ mins

2 pounds pork tenderloin

3 tablespoons olive oil

6 tablespoons finely minced rosemary

6 garlic cloves, minced

Coarsely ground black pepper

1 teaspoon salt

1 cup  apricot preserves

3 tablespoons fresh lemon juice

2 garlic cloves, pressed

1.  Preheat oven to 400°. 

2.  Use a sharp knife to remove the silverskin from the tenderloin.

3.  Brush pork with 1 tablespoon oil; sprinkle with rosemary, garlic, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. 

4.  Transfer pan to oven, and roast pork until meat thermometer registers 150°, about 20 to 30 minutes.

5.  While pork roasts, combine preserves, lemon juice and garlic. Add a little water to thin sauce if needed.

6.  Remove pan from oven and brush jam mixture over pork. Let rest 8 minutes. Cut crosswise into 1/4 -inch-thick slices.

7.  Serve on top of polenta. Drizzle sauce on top.

Purple Ribbon Oat & Jam Bars

Oat & Blackberry Jam Bars

     Yesterday I judged 4-H Foods at the Central Kansas Free Fair in Abilene. There were some outstanding entries; actually everything I judged was good to excellent in terms of taste and overall appearance.

     One bar cookie entry reminded me of Bonnie Fruth’s Apricot Bars. Dave and Bonnie were long time Abilene residents. Dave was a counselor at AHS and Bonnie was an elementary teacher.

     Bonnie’s oat and jam bars are easy to make and over the years I have made them with various kinds of preserves; the young lady at the fair used homemade peach preserves. I’ve tweaked Bonnie’s in other ways as well – adding nuts and reducing sugar. Here is my version of her recipe.

Oat & Jam Bars     Makes a 9”x13” pan

2¼ cups all-purpose flour

1½ teaspoons baking powder

1½ cups packed brown sugar (I have reduced this by ¼ to ½ cup this without adverse effect; in other words, use 1 or 1¼ cups if you prefer

2¼ cups oatmeal (while either quick or old-fashioned work, my preference is the old-fashioned variety)

½ teaspoon salt

2 sticks + 2 tablespoons butter or margarine

3/4 to 1 cup chopped nuts, optional

18 oz. jar preserves (could cut down to 16 oz. or less if desired)

1.     Preheat oven to 375°. Grease or spray a 9”x13” pan

2.     In a bowl, combine the flour, baking powder, sugar, oatmeal, salt and butter. Mix just until crumbly, adding nuts (if using) near the end.

3.     Pat half of the mixture in sheet cake pan (it will be a relatively thin layer that will puff as it bakes). Cover with preserves, spreading out evenly..  Sprinkle remaining half of crumb mixture on top of preserves and press lightly. 

4.     Bake for 15 to 20 minutes or until browned and bubbly.