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1 c. chopped dates
1 c. water
1/2 c. sugar
1/2 c. chopped pecans
1/2 c. butter
1 c. firmly packed brown sugar
1 c. flour, sifted
1 tsp. baking powder
1 c. quick rolled oats, uncooked

Combine dates, water and sugar; cook over medium heat, to the consistency of soft jam. Cool and add pecans. Cream the butter and brown sugar; add the flour which has been sifted with the baking powder. Add the rolled oats and mix until crumbly. Pat 1/2 of crumb mixture into an 8" square pan. Spread filling over crumbs. Top with remaining crumbs. Bake in a slow oven, 325 degrees, 45 minutes. Serve with whipped cream flavored with vanilla and cinnamon. Serves 6 to 9.
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