Cherry-filled oatmeal bars

Water	½ cup
Sugar, granulated	2 tablespoons
Cornstarch	2 teaspoons
Cherries, dried, chopped	1 cup
Flour, all purpose	1 cup
Oats, quick cooking	1 cup
Sugar, brown	2/3 cup packed
Baking soda	¼ teaspoon
Butter, unsalted; cold	½ cup

1. Preheat to 350°F. 
2. In a medium saucepan over medium-high heat, combine the water, granulated sugar, and cornstarch. 
3. Add the cherries. 
4. Cook, stirring constantly, until thickened and bubbly, and then continue to cook for another 2 minutes; set aside to cool. 
5. In a mixing bowl, combine the flour, oats, brown sugar, and baking soda. 
6. Cut in the butter until the mixture resembles coarse crumbs. 
7. Reserve ½ cup of the flour mixture. 
8. Press remaining flour mixture into the bottom of an ungreased 9x9x2-inch baking pan. 
9. Spread with the cherry filling. 
10. Sprinkle with the reserved flour mixture. 
11. Bake for 30 to 35 minutes, until the top is golden. 
12. Cool in the pan on a wire rack. 
13. Cut into bars.

Vanilla pudding

Sugar	¾ cup
Cornstarch	3 tablespoons
Vanilla bean, halved lengthwise, seeds scraped	1
Milk	3 cups
Eggs	3 yolks
Butter	1 tablespoon

1. In a small bowl, combine the sugar and cornstarch.
2. In a medium saucepan over medium heat, add the vanilla seeds and pod, and cook, stirring constantly with a wooden spoon, until steaming.
3. Discard the pod.
4. Stir in the sugar mixture, continue cooking until thickened and bubbly, and then cook 2 minutes more.
5. Remove from heat, and spoon about 1 cup of the warm mixture into the egg yolks, whisking constantly, and then return to the saucepan.
6. Return the saucepan to medium heat, and gently bring to a boil, and then cook 2 minutes more, stirring constantly.
7. Remove from heat, and stir in the butter.
8. Pour into serving containers, cover with plastic wrap to prevent the dreaded skin, and chill.
9. Top with freshly whipped cream and chocolate sauce, or serve as is.

Roasted carrot soup with carrot-top pesto

Oatmeal raisin cookies

Flour, all purpose	¾ cup
Baking soda	½ teaspoon
Cinnamon	½ teaspoon
Salt, kosher	¼ teaspoon
Butter, unsalted, softened	½ cup
Sugar, granulated	¾ cup
Sugar, dark brown	¼ cup packed
Egg	1 large
Vanilla extract	½ teaspoon
Oats, quick cook	1 ½ cups
Raisins	½ cup

1. Preheat to 375°F; position racks in the upper and lower thirds.
2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla.
5. At low speed, gradually add the flour mixture until just incorporated, then beat in the oats and raisins.
6. Form half of the dough into 1-inch balls, and arrange 2 inches apart on two large baking sheets.
7. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from the top to bottom and from the back to front halfway through baking.
8. Let the cookies cool on the baking sheets 2 minutes before transferring to a rack to cool completely.

Recipe from Food&Wine Magazine, April 2014.