1/2 cup applesauce
1 tablespoon vegetable oil
2 tablespoons vanilla extract
4 (1 ounce) squares marshmallow creme
1 cup milk
1 teaspoon powdered dry mustard
1 teaspoon salt
1 teaspoon vanilla extract
1 cup butter or margarine
2 cups rolled oats
2 tablespoons orange juice
1/2 cup chopped pecans
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
1/2 cup maraschino cherry
Preheat oven to 350 degrees F (175 degrees C). On a large sheet of waxed paper, spray the bottom and sides of a 2 quart casserole dish with nonstick spray.
In a medium bowl, mix applesauce, vegetable oil, vanilla, marshmallow creme, milk, powdered dry mustard, salt, and vanilla. Spread mixture on the cookie sheet.
Bake for 25 minutes in the preheated oven, until a toothpick inserted into the center of the cookie comes out clean. Let cool on a wire rack. Cool completely before removing from waxed paper. Cut into squares.
To make the frosting: In a large bowl, beat butter or margarine, oats, orange juice, chopped pecans and confectioners' sugar until creamy. Fold in the marshmallow creme mixture.
Using an electric mixer, beat the powdered dry mustard into the mixture until smooth. Mix in the marshmallow creme, orange juice and pecans. Spread frosting over bakes.
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