Another excerpt from Rafe Montfort’s Bachelor Lunch where they eat Apricot Oatmeal Bars for dessert…
Rafe Montfort ~ “My Bachelor Lunch is almost over and it’s time for dessert. All of the men have that glassy-eyed stare of too much food, drink, and laughter. And I’m tempted to tell Calum that I don’t want dessert. But then the waiter comes out with hot coffee and . . . apricot bars.
My two favorite desserts in the world are my momma’s brownies and Juliet’s Apricot Oatmeal Bars, and I used to dream about them in prison. Juliet adores apricots and wants to plant apricot trees on Capel Land on the Isle of Grace. Although, I’m not sure apricots do well with the heat and insects. Not to mention snakes and poisonous lilies! Since Pops couldn’t find my momma’s brownie recipe, Calum asked Juliet to make her Apricot Oatmeal Bars to surprise me.
I share a long, happy look with Garza, Nate, and Pete. We’ve been through hell together and have come out the other side alive. And as I bite into the tangy-yet-sweet cookies, I close my eyes. Thank you, Calum, for my Bachelor Lunch. I had no idea how much I needed this time with men I respect and, yes, trust. I realize I’m happy and am humbled by the emotion. I’m grateful to my friends–especially Calum who believed in me when I’d given up on myself–and to the readers of my story. Since I can’t thank you in person, I hope you enjoy these cookies as much as I do.” ~ Rafe Montfort, EVERY DEEP DESIRE.
Apricot Oatmeal Bars
Ingredients
Crumb Bottom
- 1 1/4 cup flour
- 1 1/4 cup rolled old fashioned oats
- 1/2 cup sugar
- 3/4 cup butter melted
- dash cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Apricot Filling
- 1 10 oz jar apricot preserves
- 1/2 cup flaked coconut
Instructions
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Preheat oven to 350℉. Grease a 13" x 9" baking pan.
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In a large mixing bowl, combine the flour, oats, sugar, baking soda, cinnamon, and salt. Then stir in the vanilla extract and melted butter until it all holds together. Then, using an electric mixer, mix the batter for 1 minute.
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Reserve 1 cup of the crumb mixture. Press the rest of the crumb mixture into the bottom of the prepared baking pan.
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In a small bowl, stir together the apricots and coconut. Spread this mixture over the crumb mixture in the pan, leaving it within a 1/2" of the pan's edges. Spread the reserved crumb mixture on top and bake for 22-27 minutes, watching it closely so it bakes until lightly browned but doesn't burn.
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Cool pan on a baking rack for at least 30 minutes and then cut into squares. Once cool they will keep in an airtight container for up to 4 days.
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