2/3 cup whole wheat flour
2 tablespoons salt
1 1/3 cups rolled oats
2 tablespoons flaked unsweetened bars
2 pounds whole wheat flour, divided
1 3/4 cups white sugar
1 tablespoon vanilla extract
1 tablespoon sour cream
1 tablespoon butter
2 cups white sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 cup buttermilk
2 cups rolled powdered sugar
2 cups strawberry jam or jam flavored sweetener
1 teaspoon salt
1/2 teaspoon ground black (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch spring or non-stick skillet.
In a large bowl, stir together the whole wheat flour, salt and oats. Pour into prepared pan. Sprinkle top with unsweetened bars, and stir together until all ingredients are well combined. Set aside.
Divide the dough in half, and let each half drop into the prepared pan. Bake for 20 minutes, then let cool. Using a knife, cut into 2 1/2 inch slices, arrange the cooled half-inch slices in neat rows over top the pans. Let the loaf cool 10 minutes before removing from oven. Cool insides and set aside to cool on wire racks.
In a small bowl, cream together 1/2 cup of coffee and 1/2 cup of shortening. Beat in sugar and vanilla extract followed by the shortening/coffee mixture.
In a large bowl, stir the 3/4 cup of the coffee mixture into the peanut butter/shortening mixture, then add the strawberry jam or jam, and remaining 1/2 cup of coffee mixture. Mix well, then stir in plain yogurt until well blended. Cover muffin cups or just insert plastic wrap around the cups and press in enough milk to make the filling firm.
† 1/4 cup shortening
In a non-stick skillet, heat butter and cream together over medium-low heat. Place half rack of muffin cups on greased cookie sheets.
Bake for 10 to 15 minutes, or until the bottoms are lightly browned. Cool in pan before removing from cookie sheets. Adjust oven racks to untie. Place on wire rack.