Tomorrow is the big day!!! It is Recognition Day for the Knobs at The Citadel! By this time tomorrow, my Knob Ben will no longer be considered a Knob, but a 4th Class Cadet in the Corp. No more bracing or walking in the gutter or dropping to do push-ups! He has been working so hard this entire school year and is very excited about tomorrow’s events. Having never been involved in a military college before this year, everything has been new to me. I have learned a lot, too! If you want to read more about this big day, you can click on this link. It should take you to a description of the day and give you an idea of what the Knobs will be doing.
It is going to be a very long day for us, leaving about 5:45 tomorrow morning and returning by midnight!
Knowing we’d be on the go all day Saturday, I wanted to do some baking on Friday. I came across this recipe on the Betty Crocker web site yesterday afternoon and knew that I could make adjustments for the ingredients I didn’t have. The original recipe is called Blackberry-Almond Oatmeal Bars. I did not have the blackberry fruit spread that the recipe calls for, so I substituted homemade peach jam that I had made last summer. I also used some of my frozen blueberries instead of the blackberries. The result? Absolutely yummy!
1-1/2 c. all purpose flour
1-1/2 c. old-fashioned oats (I used quick cooking)
1 c. packed brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 stick plus 6 tbsp. butter, cut into pieces
1/2 c. almond slices
10 oz. peach jam at room temperature
1 c. fresh or frozen blueberries
Heat oven to 350 degrees. Grease 13×9-inch baking pan.
In a large bowl, mix flour, oats, brown sugar, baking powder and salt. Cut in the butter pieces until mixture looks like coarse meal. Stir in almonds. Press half the mixture in the bottom of the baking dish. Spread jam over top. Sprinkle blueberries over the jam.
Sprinkle remaining oat mixture over the top and press down lightly.
Bake 32-35 minutes or until golden brown. Cool on rack about 45 minutes. Cut into 24 bars.