1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
1/4 tsp baking soda
1/2 cup butter
1/2 cup water
2 tbsp sugar
2 tsp cornstarch
1 cup raisins
Filling: Combine water, sugar and cornstarch in a medium saucepan. Add raisins. Cook and stir until thickened and bubbly.
For the Crust: Combine flour, oats, brown sugar and baking soda in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup of crumb mixture for topping.
Press remaining crumb mixture into the bottom of an ungreased 9x9x2-inch baking pan. Spread filling over crumb mixture in pan. Sprinkle top of filling with reserved crumb mixture.
Bake in a 350 F oven for 30 to 35 minutes or until the crumb topping is golden. Cool in pan on a wire rack. Cut into bars. Makes 25.
Source: Better Home and Gardens Christmas Cookies, 2000
Apple-Cinnamon Filling: Peel core and chop 2 medium apples (about 10 ounces). Combine apples, 1 tablespoon lemon juice, half a teaspoon ground cinnamon, and a dash of ground cloves in a medium saucepan. Bring mixture to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until apples are tender.
Apricot-Coconut Filling: Combine 1 cup snipped dried apricots and three-quarter cup water in a medium saucepan. Bring apricot mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Meanwhile, combine a quarter cup of sugar and 1 tablespoon all-purpose flour; stir sugar mixture into apricot mixture. Cook and stir about 1 minute more or until thick. Stir in half a cup of coconut.
Mincemeat Filling: Bring three-quater cup of water to boiling in a medium saucepan. Add one 9-ounce package condensed mincemeat. Cover and simmer for 3 minutes, stirring often.