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Sour Cream Cranberry Bars
Ingredients:
1 c. butter, softened
1 c. brown sugar
2 c. quick-cooking oats
1 1/2 c. plus 2 Tbs. flour, divided
2 c. dried cranberries
1 c. sour cream
3/4 c. sugar
1 egg, slightly beaten
1 Tbs. grated lemon peel
1 tsp. vanilla extract
1 c. butter, softened
1 c. brown sugar
2 c. quick-cooking oats
1 1/2 c. plus 2 Tbs. flour, divided
2 c. dried cranberries
1 c. sour cream
3/4 c. sugar
1 egg, slightly beaten
1 Tbs. grated lemon peel
1 tsp. vanilla extract
Directions:
In a mixing bowl, cream butter and brown sugar. Combine oats and 1 1/2 c. flour; add to creamed mixture until blended. Set aside 1 1/2 c. for topping. Press remaining crumb mixture into an ungreased 13x9x2" 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 20-245 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers. Makes about 3 dozen.
In a mixing bowl, cream butter and brown sugar. Combine oats and 1 1/2 c. flour; add to creamed mixture until blended. Set aside 1 1/2 c. for topping. Press remaining crumb mixture into an ungreased 13x9x2" 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 20-245 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers. Makes about 3 dozen.
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