butter or margarine
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam
Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for
30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour,
oats, vanilla, salt and baking soda; mix well.
Pat half of the mixture into a greased 8-in. square
microwave-safe dish. Microwave, uncovered, at 70% power for 5-6 minutes or until
mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.)
Spread with jam. Sprinkle with remaining dough; press down
lightly. Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a
half turn after 2 minutes. Serve warm with vanilla ice cream.
Yield: 9-12 servings.