| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
24 |
servings |
INGREDIENTS
|
|
=== FOR FILLING === |
| 1 |
pk |
Whole cranberries – (12 oz); fresh or frozen, |
|
|
Rinsed and picked over |
| 3/4 |
c |
Water |
| 3/4 |
c |
Granulated sugar |
| 1 |
tb |
Grated fresh ginger |
| 1 |
tb |
Grated orange zest; (colored portion |
|
|
Peel) |
|
|
=== FOR CRUST AND TOPPING === |
| 1 3/4 |
c |
Unbleached all-purpose flour |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Unsalted butter – (2 sticks); softened |
| 1 |
c |
Light brown sugar; (packed) |
| 2 |
lg |
Eggs |
| 1 1/2 |
c |
Old-fashioned rolled oats |
INSTRUCTIONS
To prepare filling: In a medium, non-aluminum saucepan, heat cranberries,
water, sugar, ginger and orange zest until boiling; cook over medium heat
until all of the cranberries "pop" and the mixture is thickened, stirring
occasionally, about 10 minutes. Remove from heat. Transfer to a shallow
plate or bowl and refrigerate until cooled and very thick. (The filling can
be made up to 1 day ahead.) Preheat oven to 350 degrees. Lightly butter a
13- by 9-inch pan. To prepare crust and topping: Sift together flour,
ginger, baking powder and salt; set aside. In a large bowl, beat butter and
brown sugar with an electric mixer until light and fluffy. Add eggs, 1 at a
time, beating well after each addition. Beat in the sifted mixture and oats
just until blended. Reserve about 1 1/2 cups dough for the topping. Spread
remaining dough in an even layer in the prepared pan. Spoon cranberry
filling over the dough; spread in an even layer. Using floured fingertips,
sprinkle small clumps of the reserved dough over cranberries. Bake for 35
to 40 minutes, or until the edges and top are golden brown. Let cool on a
wire rack before cutting into bars. Yields 24 bars.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from "A
to Z Bar Cookies," by Marie Simmons and Susan Marie Anderson (Chapters,
1996)
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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