Raspberry Shortbread Bars
1 1/2 cup flour
pinch of salt
1 1/2 sticks shortening or margarine
1/4 cup granulated sugar
1 1/2 tablespoon Ener-G Egg Replacer mixed with 2 tablespoon tepid water
2 tablespoon vanilla extract
Jam Layer: Smuckers red raspberry preserves
1 tablespoon Ener-G mixed with 4 tablespoon tepid water
1 1/2 cup packed light brown sugar
1 cup flaked coconut
1 cup finely chopped nuts of choice
2 cup oatmeal or multi-grain
2 tablespoon flour
pinch of baking soda
pinch of salt
3 tablespoon vanilla extract
Combine dry shortbread ingredients and set aside; in large bowl combine vegetable shortening, vegan sugar, egg substitute, and vanilla, mixing well. Add dry ingredients and mix well. Pat the mixture evenly over the bottom of a lightly greased 9 by 13 glass baking pan. Bake in preheated 350 degree oven for about 10 minutes; cool in pan on rack.
Combine topping ingredients in a large bowl, in order listed, mixing well. When shortbread has cooled to room temperature, spread a layer of preserves over it ( about 1/4 does nicely),and then sprinkle with the topping; return to oven and bake for another 20 or 30 minutes, until topping is set. When cool, cut into bars (pan should net about 48).
The calorie count of these tasty bars may go through the roof, but they're so good that a day or two of diet penance is worth it!