Saturday, December 18, 2010

Sour Cream Cranberry Bars

Thank you! I am excited to try this one and see how it turns out. I think I will make this for the cookie exchange too. Nobody steal it now :)

1 cup butter or margarine, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 cups dried cranberries
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons Gold Medal® all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
1 egg

1. Heat oven to 350ºF. 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.
2. Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
3. 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.

Pomegranate Soda (non- alcoholic)

*Update* Ok so after a trip to the grocery store I discovered that pomegranate juice is 11 dollars a bottle so I used pomegranate lemonade instead (and did not boil the sugar). I did a splash of club soda and a cherry and they turned out pretty good! :)

Found this one- think I might try it at the cookie exchange tomorrow.


Serves 8

* 1 cup sugar
* 1/2 cup pomegranate juice
* Club soda, for serving
* Maraschino cherries, for garnish (optional)


1. In a small saucepan, combine sugar and juice; bring to a boil over high, stirring until sugar has dissolved. Reduce to a simmer; cook, without stirring, until mixture is syrupy, about 2 minutes. (To store, refrigerate syrup up to 1 week; adjust consistency with water, if necessary.)
2. To serve: Fill 8 glasses with ice. Pour 2 tablespoons syrup in each glass, and top with club soda. Garnish with cherries, if desired.

Read more at Pomegranate Soda - Martha Stewart Recipes