Time 1h57m Yield 32 Number Of Ingredients 12 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.
Time 1h10m Yield 2 dozen. Number Of Ingredients 16 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.
Time 45m Yield about 3 dozen. Number Of Ingredients 10 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.
Time 3h25m Yield 16 Number Of Ingredients 11 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.
Time 1h10m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan. Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter. Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Time 47m Yield 36 bars, 36 serving(s) Number Of Ingredients 11 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.
Time 1h15m Yield 36 Number Of Ingredients 11 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.
Time 57m Yield 36 bars, 36 serving(s) Number Of Ingredients 11 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.
