Who wants oatmeal squares?

I do! I do! I do!

A quick response from Becky Rolfsrud Jerdee included the sought-after oatmeal squares recipe. In the photo above with Linda, Becky and Stan, we are playing in a hammock that eventually was hung on the front porch of our Lake Andrew home. (It appears that a barefoot Becky might have trouble chewing her square.)

Here's Becky's advisory:

Subject: oatmeal squares

It's the butter that'll kill ya. Mom probably used Crisco. Brown sugar is what makes it memorable.

1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter
1 recipe of filling (Mom opted out)

1. In a medium bowl combine flour, oats, brown sugar, and baking soda.
Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of the crumb mixture (skip the crumb step if you don't add a filling, see next step).

2. Press remaining crumb mixture into bottom of an ungreased 9-inch-square baking pan. Spread with desired filling (this is something we didn't have in our squares...Mom, no doubt, needed to simplify and worked the recipe quickly from memory; see filling possibilities below).
Sprinkle with reserved crumb mixture. Bake in a 350 degree oven for 30 to 35 minutes or unti the top is golden. Cool on a wire rack. Cut into squares.

Apricot Filling: In a medium saucepan combine 1 cup snipped dried apricots and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Meanwhile, combine 1/2 cup sugar and 1 tablespoon all-purpose flour; stir into apricot mixture. Cook and stir about 1 minute more or until thickened and bubbly.

Apple-Cranberry Filling: Combine 1 cup chunky applesauce, 2/3 cup dried cranberries or blueberries, 1/2 teaspoon ground cinnamon, and dash ground cloves.

Easy Filling: Use 1 1/2 cups canned mincemeat or one 21-ounce can cherry or peach pie filling.
Raisin Filling: In a medium saucepan combine 3/4 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 1/4 cups golden raisins. Cook and stir until thickened and bubbly.

Love, Becky