‘Foodie Friday’ has been instilled in Brock’s new office and these are another treat that was tested on the boys…they went over so well that Brock complained about how many he ate. This is borrowed from Shelley Adams newest book, Whitewater Cooks with Friends. Cindy – if you love Cranberry Upside Down Cake, you’re going to love these too! Enjoy!
Cranberry Almond Bars
3/4 c. butter, room temperature AND 1/2 c. sugar
1/2 t. EACH vanilla AND cinnamon
1 1/2 c. flour
1/2 c. ground almonds (I just pulverized some in the food processor)
1/2 c. EACH water AND orange juice
1 c. sugar
zest from a large orange
1 (12 oz/340 g) bag of fresh cranberries (about 3 cups)
1/4 c. flour
2 T. EACH brown sugar AND cold butter
1/4 t. cinnamon AND 1/2 c. chopped almonds
Preheat your oven to 375 and grease a 9 x 13 pan. In a large bowl, mix together the 6 ‘bottom’ ingredients using a pastry cutter, and then your hands as needed until well combined. Press the mixture into your prepared pan and bake for 20 to 25 minutes until it’s just starting to brown, then remove it from the oven and allow it to sit for 10 to 15 minutes.
In a medium saucepan, combine the ‘middle’ ingredients – except for the cranberries, and bring them to a boil. Allow the mixture to boil for a good 5 minutes, then add in the berries and boil gently until the berries finish popping – this will take a few minutes and you may wish to keep the pot covered as much as you can. Pour this evenly over the baked ‘bottom’.
Combine the 5 ‘top’ ingredients – I just used the same bowl – and use a pastry cutter or your hands until the mixture is mealy and crumbly. Sprinkle this evenly over the ‘middle’ and bake again for another 20 to 25 minutes. Allow it all to cool completely before cutting into bars.
- Category: Squares