Can you believe we’re already into the third week of the 12 Weeks of Christmas Cookies blog hop? Last week I was joined by 45+ other bloggers as we shared our holiday treats with you to help inspire and get you organized for the holidays. You can fill your freezer with yummy treats to pull out during that busy time of year. Remember, if you’re telling yourself, there’s no way I can eat or serve all those cookies, then consider hosting a bake sale to help out a great organization in your area or one that I support, Cookies for Kids Cancer.
This week I made a bar cookie that from one of those seasonal grocery store recipe books that I love to collect. It’s from a Gold Medal cookbook and they’re called Cranberry Crumble Bars. It’s a new recipe for me even though the book is more than a decade old! (am I dating myself here?) I LOVE cranberries and had some in the freezer from last year that I wanted to use up so it worked out great.
These were delicious and my whole family was snacking on them! They kind of reminded me of a homemade version of a Nutrigrain type fruit bar, only better for you because the ingredients are all natural. Definitely a keeper and maybe not just for the holidays!
Here’s the recipe:
CRANBERRY CRUMBLE BARS
½ cup granulated sugar
1/4 cup orange juice
1/4 cup water
2 cups fresh cranberries
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/2 cups quick-cooking or old-fashioned oats
1 cup Gold Medal® all-purpose or whole wheat flour
1/4 teaspoon salt
In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water. Heat to boiling. Stir in all remaining Cranberry Filling ingredients. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
Heat oven to 400ºF. In medium bowl, mix brown sugar and butter. Stir in all remaining Bar ingredients until crumbly. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches. Spread with filling. Top with remaining crumbly mixture; press lightly.
Bake about 20 minutes or until light brown. For bars, cut into 8 rows by 6 rows while warm.
MY NOTES: I mixed the crumb ingredients up by hand as suggested in the recipe but the butter didn’t incorporate very well so it required a little more pressing in the pan than usual for crumb crusts like this. Next time I will use an electric hand mixer to see if that helps.
Are you a blogger that would like to join our blog hop? Then join us every Thursday (or any Thursday you can make it!) from now until December 15th. And if you’re not a blogger or just not up for blogging about it, then join us anyway and fill your freezer. Each week we’ll be bringing you lots of new inspiring recipes. Put on your baking cap and collect all those recipes from your recipe box, magazine cuttings, cookbooks or online. Now is the time to make those cookies you’ve always wanted to. And feel free to make a bar or even a candy—any sort of sweet treat will do!
TO JOIN: Add your link using the linky tool below. Link-ups require approval so if you don’t see your link appear right away, that is why. When adding a link it MUST be a post dated 2011 and your post must mention the 12 Weeks of Christmas Cookies blog hop. No links from previous years to any old random Christmas cookie recipe just to get extra traffic to your blog, sorry! If you want to join the blog hop for future weeks and add the thumbnails to your blog for future weeks, please email me and I will send you the code and graphic to use. Thanks so much!
Be sure to visit all the other bloggers shown below to see what they’ve baked up today!