I missed last week’s post because the company I work for has a big once-a-year warehouse sale and everyone in the whole company works the sale. I was either bagging purchases or sleeping all weekend long—so my poor brain just wasn’t up to post writing.
But I’m back now…and am thinking once again of Isis and of that lovely holiday tradition that so many of us are indulging in at this time of year; I speak, of course, of bringing a tree into our homes and decorating it with shiny ornaments and glittering lights.
The Egyptian Tree Goddess giving food and water to the deceased
1 ½ cups sifted flour
1 cup brown sugar, firmly packed
1 ¼ cup rolled oats
½ teaspoon of salt
¾ cup of butter
3/4 cup of raspberry jam (Mom used Mary Ellen but use the good stuff)
Measure flour, sugar, oats, salt and butter into bowl.
Mix with hands to a crumb-like consistency
Place half of mixture in an ungreased 6×10 Pyrex pan and press firmly
Cover with jam and top with remaining half of mixture
Bake in a preheated 325 degree oven for 40-45 minutes
Should be slightly candied around the edges and not too moist in center
Cut when cool
Makes 3-5 dozen
The recipe can be used as a dessert by substituting 1 can of whole berry cranberry sauce or cherry or apple pie filling for the jam. Serve warm with ice cream.