Sour Cream And Cranberry Bars Recipes

Steps:

• Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; stir in vanilla., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remainder onto bottom of a greased 13x9-in. baking dish. Bake until set, 8-10 minutes., Spread sour cream mixture over crust; crumble reserved dough over top. Bake until filling is set and top is golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
• Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
• Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 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 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
• In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
• Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F & set out a 13"x9" glass baking dish.
• In a large mixing bowl, cream the butter & brown sugar.
• In another bowl, whisk together the oats & the 1 1/2 cups of flour, then add this flour mixture to the butter mixture, blending well.
• Set aside 1 1/2 cups of this crumb mixture. Press the remaining amount of the crumb mixture into the ungreased baking dish, then bake it for 10 to 12 minutes or until lightly browned.
• Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon zest, vanilla & the 2 tablespoons of flour, mixing well.
• When the crust has finished baking, spread the cranberry mixture over the crust & sprinkle the reserved crumb mixture over the top.
• Bake for another 20 to 25 minutes or until lightly browned, then cool on a wire rack before cutting into bars. Refrigerate completely cooled bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats and flour for crust in a bowl. Set aside 1 1/2 cups of oat-flour mixture for topping.
• Cream butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add remaining oat-flour mixture; mix until blended. Press into an ungreased 9x13-inch baking pan.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven.
• Prepare filling: Combine cranberries, sour cream, sugar, egg, flour, lemon zest, and vanilla in a large bowl. Spread evenly over the crust sprinkle reserved oat-flour mixture over top.
• Return to the oven and bake until lightly browned, 20 to 25 minutes. Let cool completely on a wire rack, 30 to 45 minutes. Cut into 36 bars.

Steps:

• In a large mixing bowl, cream the butter and brown sugar.
• Combine the oats and 1 1/2 cups flour.
• Add to the creamed mixture until blended.
• Set aside 1 1/2 cups for topping.
• Press remaining crumb mixture into an ungreased 9X13 pan.
• Bake at 350 degrees 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 and refrigerate leftovers.

Steps:

• 1. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, cream butter and brown sugar. Add oats and 1-1/2 cups flour. Mix well. Set aside 1-1/2 cups. Press remaining mix into bottom of pan. Bake 10 mins, or until light brown.
• 2. In lg bowl, combine dried cranberries, fresh whole cranberries, sugar, sour cream, egg, lemon peel and vanilla. Add remaining flour and mix well.
• 3. Spread mix evenly over crust. Sprinkle w/ reserved crumbs. Bake 25 mins, or until light brown. Cool. Cut into bars.