Back in my hospital food service catering days, we prepared and served a dinner for the Board of Directors each month. I liked to change things up — partially for boredom’s sake and little for spite as it meant I had to work late that night. So one month I served carrot cake — trying to pack a little nutrition into the dessert. Much to my surprise, one Board member came to me after the meeting and said, “that very large piece of cake was the best dessert you’ve ever served — it was delicious.” And Carrot Cake is delicious. It should be moist, with just a little spice and nutty flavor. Topped with a cream cheese icing, it makes a great dessert for the holidays. And so I’m making my carrot cake again this year.
Oatmeal Bars is a favorite recipe from my grandmother, Ida Belle Blough Snavely. As children, we’d visit every summer on her Iowa farm. Grandma Ida loved to have her grandchildren help make this recipe. And the soft, chewy oatmeal-texture bars kind of grow on you. We had a cousin reunion recently, I thought it would be a good time to share the recipe.
The oatmeal bars really shine when served with fruit or ice cream. Here they are served with spicy plum frozen yogurt. The two make a great pairing for a hot summer day.