1 1/2 c Flour

1 c Brown sugar, packed

1 ts Salt

2 c Quick-cooking oatmeal

1 c Butter

1 1/2 c Seedless raspberry jam,*

1/2 c Chopped pecans

* or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting. This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375o. In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans. Bake at 375o for 20-25 minutes. Let cool completely, then cut into rectangles. Variation: Use other types of jam, such as apricot. Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer