Using a 5×8 rectangular baking pan apply a little oil or butter to the bottom. Mix all ingredients together in a large bowl. Pour into the baking pan. Use the back of a wooden or plastic spoon or spatula to press the mixture down.
In a toaster oven use the Bake setting. Bake at 350 degrees F for 20 minutes or until lightly golden brown; cool for 20 minutes, then cut into squares.
If you’re using a regular oven bake for an additional 5-10 minutes.
————
Set oven to 350 degrees. Add butter, sugar, eggs, molasses & vanilla; blend completely. Sift flour, baking soda, baking powder, salt & spices, add into bowl. The dough is very sticky. Once all the ingredients are blended add the oatmeal; start with 1 cup.
Blend the oatmeal with the other ingredients then add the 2nd cup. I add about another 1/2 to 1 cup because I like a more crunchy texture. Less oatmeal gives you a moist, chewy texture.
Drop spoonfuls onto cookie sheet, bake for 10-12 minutes.
———–
Place butter in a soup pan; adding onion, celery, garlic and carrot, cook until tender. (if mixture gets too dry add 1/2 tsp. of sesame oil). Mix water and chicken broth powder then add to pot. Once the broth is warm add lentils and any other vegetables.
The soup doesn’t need to boil hard, just keep to a medium heat while the lentils cook. Add salt, pepper and sesame oil to taste
Note: Sesame oil is a potent oil, you won’t need much to flavor the soup well.
