OATMEAL MIX
Source: Make-A-Mix Cookery by Karine Eliason
Makes about 9 cups of Oatmeal Mix

3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup granulated sugar
1 cup brown sugar
1 1/2 cups vegetable shortening
3 cups rolled oats

In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Pour in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks.

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USE OATMEAL MIX IN:

CARMELITA OATMEAL BARS
Makes about 24 to 30 bars

FOR THE CARMEL FILLING:
1 (14 ounce) pkg. caramels
1/4 cup evaporated milk
FOR THE BARS:
3 1/2 cups Oatmeal Mix (see above recipe)
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (6 ounce) pkg. chocolate chips
1/2 cup chopped nuts

PREPARE CARAMEL FILLING:
Melt caramels with evaporated milk in a medium saucepan. Cook over low heat about 5 to 10 minutes, stirring constantly, until caramels are melted. Keep warm.

Preheat oven to 350 degrees F.

Combine Oatmeal Mix and sugar in a large bowl. Add melted butter or margarine. Press half of mixture into an unbuttered 13x9 baking pan.

Bake about 10 minutes, until edges are browned.

Sprinkle chocolate chips and nuts over oatmeal layer. Drizzle Caramel Filling evenly over chocolate chips and nuts. Sprinkle remaining oatmeal mixture over top. Press down slightly.

Bake 15 more minutes, until edges are browned. Cool thoroughly. Cut into 2-inch squares.

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FRUIT BAR COOKIES
Makes 16 bars

This cookie has two variations, make either the Apricot Filling or the Date Filling before proceeding with the bar part of the recipe.

FOR THE APRICOT FILLING:
1 1/2 cups chopped dried apricots
1/2 cup brown sugar, firmly packed
1 cup water
1 teaspoon lemon juice
3/4 cup flaked coconut

OR

FOR THE DATE FILLING:
1 cup chopped pitted dates
1/2 cup sugar
1/4 cup orange juice
3/4 cup water

FOR THE BARS:
2 1/2 cups Oatmeal Mix (see recipe above)
1/2 cup sugar
1/4 cup butter or margarine, melted

If using the Apricot Filling, combine apricots, brown sugar, water and lemon juice in a small saucepan. Cook over low heat about 10 minutes, stirring frequently until thickened. Stir in coconut. Cool.

If using the Date Filling, combine dates, sugar, orange juice and water in a small saucepan. Cook over low heat about 10 to 15 minutes, stirring frequently, until thickened. Cool.

Preheat oven to 375 degrees F. Lightly grease an 8-inch square pan.

Combine Oatmeal Mix and sugar in a medium bowl. Add melted butter or margarine. Press half of the oatmeal mixture onto bottom of prepared pan. Spread filling over oatmeal layer. Crumble remaining oatmeal mixture over top.

Bake about 30 minutes, until browned. Cool thoroughly. Cut into 2-inch bars.

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OATMEAL MUFFINS
Makes 12 large muffins

1 egg
2/3 cup milk
3 cups Oatmeal Mix (see recipe above)

Preheat oven to 400 degrees F. Generously butter muffin pans.

Put Oatmeal Mix in a medium bowl.

Combine egg and milk a small bowl. Add all at once to Oatmeal Mix. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full.

Bake 15 to 20 minutes until golden brown.

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PEACH BLOSSOM DESSERT
Makes 8-10 servings

2 1/2 cups Oatmeal Mix (see recipe above)
1/2 cup brown sugar, firmly packed
1 (21-ounce) can peach pie filling*
Ice cream or whipped cream, if desired.

Preheat oven to 375 degrees F. Lightly grease an 8-inch square pan.

Combine Oatmeal Mix and brown sugar in a medium bowl. Press half of mixture into prepared pan. Pour peach pie filling over top. Crumble remaining half of oatmeal mixture over the peach filling.

Bake 30 minutes, until lightly browned. Cut in large squares. Serve warm with ice cream or whipped cream.

*Variation: Substitute French Apple Pie Filling for peach pie filling.