| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Bars, Cranberries, Desserts, Frosting/fi, Fruit | 32 | Servings | |
INGREDIENTS
| 12 | oz | Pkg. cranberries |
| 8 | oz | Pkg. chopped pitted dates |
| 1 | ts | Vanilla |
| 2 | c | All-purpose flour |
| 2 | c | Rolled oats |
| 1 1/2 | c | Packed brown sugar |
| 1/2 | ts | Baking soda |
| 1 | c | Butter or margarine; melted |
| 2 | c | Sifted confectioner's sugar |
| 1/2 | ts | Vanilla |
| 2 | tb | Orange juice; (up to 3) |
INSTRUCTIONS
For filling: in a medium saucepan combine cranberries and dates. Cook, covered over Low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in vanilla. Set aside. In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and 1/4 tsp. salt. Stir in butter until well blended. Pat half of the oat mixture on the bottom ofa 9x13" pan. Bake at 350 F. for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture atop. Pat gently. Bake for 20-22 minutes or until golden. Cool on a wire rack. For glaze in a medium bowl stir together confectioner's sugar, vanilla and enough orange juice to make drizzling consistency. Drizzle over cooled mixture in pan. Cut into 32 bars. "A Cup of Christmas Tea" Cookbook , Favorite Holiday Recipes from Stephen Ministers, Delt Presbyterian Church, Lansing, Michigan, '97 Recipe submitted by Cindy Troshak MC formatting bybobbi744@sojourn.com Recipe by: "A Cup of Christmas Tea" Cookbook, Stephen Ministers Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 20, 1998
A Message from our Provider:
“You’re never too old for God”