Tuesday September 27
So Cranberry harvest is underway and that has put me in the mood to do a little baking. So today I pulled out the cranberry cookbook and decided to make a little something. I don't get up and make breakfast for Jess like a good farmer's wife should, I know I'm terrible, but I decided to make something that he could eat for breakfast if he wanted to. Or that we could eat anytime. I've made these bars before and they always turn out so nice, and they are tasty too.
Sour Cream Cranberry Bars. Here's the recipe, try them and see what you think, then let me know.
SOUR CREAM CRANBERRY BARS
1 Cup butter, softened
1 cup packed brown sugar
2 cups quick cooking oats
1-1/2 cups plus 2 tbsp all-purpose flour, divided
2 cups dried cranberries
1 cup (8 oz) sour cream
¾ cup sugar
1 egg, lightly beaten
1 tbsp grated lemon peel
1 tsp vanilla extract
In a large mixing bowl, cream the butter and brown sugar. Combine the oats and 1-1/2 C flour; add to cream mixture until blended. Set aside 1-1/2 C for topping. Press reminaing crumb mixture into an ungreased 13-in. x 9-in. x 2 in. baking pan. Bake at 350 for 10-12 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Yeilds: about 3 dozen.
So Cranberry harvest is underway and that has put me in the mood to do a little baking. So today I pulled out the cranberry cookbook and decided to make a little something. I don't get up and make breakfast for Jess like a good farmer's wife should, I know I'm terrible, but I decided to make something that he could eat for breakfast if he wanted to. Or that we could eat anytime. I've made these bars before and they always turn out so nice, and they are tasty too.
Sour Cream Cranberry Bars. Here's the recipe, try them and see what you think, then let me know.
SOUR CREAM CRANBERRY BARS
1 Cup butter, softened
1 cup packed brown sugar
2 cups quick cooking oats
1-1/2 cups plus 2 tbsp all-purpose flour, divided
2 cups dried cranberries
1 cup (8 oz) sour cream
¾ cup sugar
1 egg, lightly beaten
1 tbsp grated lemon peel
1 tsp vanilla extract
In a large mixing bowl, cream the butter and brown sugar. Combine the oats and 1-1/2 C flour; add to cream mixture until blended. Set aside 1-1/2 C for topping. Press reminaing crumb mixture into an ungreased 13-in. x 9-in. x 2 in. baking pan. Bake at 350 for 10-12 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Yeilds: about 3 dozen.
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