CRANBERRY + OATS BAR
This dessert is by far the one dish that I’ve been asked the most for recipes, as well as make them again and again. There seems to be a lot of ingredients, but most of these items are probably in the pantry already. These bars are not too sweet, and are delicious. I’ve made them at least four or five times, and I’m sure I’ll make them again soon. When I do, I’ll add some pictures then, but in the mean time, here’s the recipe:
- 1 cup all purpose flour
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 6 tbsp butter, melted
- 3 tbsp orange juice
- 1 1/3 cup dried cranberries (6oz)
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/2 tsp grated orange rind
- 1 large egg, beaten
- Grate the orange to get the orange rind before getting the juice. Preheat oven to 325°.
- To prepare crust, combine flour and the next 5 ingredients (through cinnamon) in a medium bowl. Stir well with a whisk.
- Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly.) Reserve 1/2 cup oat mixture.
- Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
- To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
- Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
Recipe has been taken from Cooking Light, Nov 2008.