I LOVE cranberries! Doesn’t matter if it’s sauce slowing plopping out of a can, poured from a jug, or as in this case, lovingly spread between delicious layers of oats and brown sugar.
I’ve posted this recipe before, but unfortunately a hack last year has me rebuilding alot my posts, But since I’ve made my first batch of the winter, I thought it was a perfect time to share the recipe.
Cut into individual bars, they can be individually wrapped in plastic wrap and frozen. They keep well, and thaw quickly.
Cranberry Oat Bars
Preheat oven to 350 degrees. Apply cooking spray to a 10x14 shallow baking plan, cover it with aluminum foil, then liberally spray the aluminum foil.
Combine the cranberries, sugar, and zest of the orange in a saucepan on medium heat, stirring occasionally. The cranberries will begin to burst, and the liquid with mix with the sugar to create a sauce. Add the zest of the orange and juice of 1/2 of the orange. Bring to a boil, then reduce to simmer until the consistency is that of cranberry sauce (about 30 minutes).
In a large bowl, mix together the oats, brown sugar, and flour. Add the baking powder and salt.
Melt the butter and slowly add it to the oats and brown sugar. It should be well mixed and similar to a cooke dough.
Take about 2/3 of the batter and press firmly into the pan, making sure to do this to the pan sides.
Spread the cranberry sauce into the pan, using a spatula to evenly cover.
Using your hands, crumble the rest of the batter and spread it across the top of the pan.
Bake in the over for about 15-17 minutes, checking after 12 minutes to make sure it isn't too brown,
Remove from over and let it cool, about 30 minutes. Cut into bars.
My sweet tooth takes no prisoners. Earlier today I made a meatloaf, complete with a bacon topping – yum! Sadly, it went into the freezer as part of my meal prep for the coming weeks. Still, it got me thinking about making a dessert that would go well with it.
Chocolate chip cooks are as American as apple pie. And you know what else is? Cast iron skillets, that’s what. I’ve made a couple of skillet cookies before, but this one is the hands-down favorite with the kids and really easy to put together.
If you don’t have a cast iron skillet (what?!) you can also use a baking pan. But you’ll be better off waiting two days for this beauty to arrive.
Beyond being a necessity with three kids at home, cooking is both a creative passion and a way to destress for me. My favorite is baking, and one of my go-to star ingredients in the summer are blueberries. Now, I make about a dozen loaves of Lemon Blueberry bread each year – it’s become a summer calling card of mine. But today I was really needing to get into the kitchen, and wanted to try something different.
These cookies are ver light, almost cake like. I think they’d go really well with a hot tea on a cool afternoon, as we welcome Autumn.
1/2EaLemon JuiceNote: you should also add the juice of the 1/2 lemon
Preheat the oven to 350 degrees. Prepare a pan with either a silicon sheet or parchment paper. I have not been happy with how they brown using a cooking sheet, as they tend to stick a little.
In a medium-sized bowl, combine the flour, baking powder, sugar, salt, and lemon zest. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat the 2 eggs in a small bowl, then mix in. Incorporate the sour cream.
Slowly add the flour mixture, blending well.
Carefully blend in the blueberries. Note: you may want to add a teaspoon of cornstarch to the blueberries beforehand, if they are thawed and giving off a lot of liquid.
Bake for 15 minutes, or until slightly brown around the edges. Let cool on baking sheet for another 10 minutes before moving to cooling rack.
To be honest, I really find it best to eyeball this. Basically you're going to combine the powdered sugar, lemon zest, and just enough lemon juice to get a consistency you feel will spread well. I use a pastry brush.