DATE FILLING:

3 c. chopped dates
1 tbsp. sugar
1 1/2 c. water

PRUNE-APRICOT FILLING:

1 1/2 c. chopped, seedless prunes
1 1/2 c. chopped dried apricots
1/4 c. sugar
1 1/2 c. water

CRUMB MIXTURE:

1/2 c. butter, softened
1/4 c. vegetable shortening
1 c. brown sugar, packed
1 3/4 c. unbleached flour
1 tsp. baking soda
1 1/2 c. old fashioned rolled oats
1 tsp. vanilla

1. Make one of the fillings above by mixing the dried fruit, sugar and water in a saucepan and cook over low heat until thick, stirring often. Usually takes about 10 minutes. Set aside.

2. Combine all ingredients for crumb mixture and mix with fingers or fork until mixture resembles cornbread crumbs.

3. Press 1/2 crumb mixture over bottom of greased 13"x9"x2" pan.

4. Spread with cooled filling and top with remaining crumb mixture, pressing lightly.

5. Bake in preheated 350 degree oven for 25 to 30 minutes until lightly browned. Cut into squares while still warm. Yield: 20 squares.