Tuesday, June 8, 2010

Cranberry Oatmeal Bar Detour

Two days ago it was in the mid 80's today the mid 60's, stupid Chicago weather. This combined with the fact that my allergies are killing me and I feel like I have a cold made me skip on the Mojito Freeze in the freezer and want something warm and oaty.

After a 1/2 successful dinner of ceviche tacos I was still kind of hungry. My dinner failed due to shrimp gone bad. I bought the damn shrimp from the seafood counter on Sunday! Two days later they were stinky although Mike still felt the need to taste test one and pronouced them "ok". I said, we are not risking it with seafood!!

Unfortunetly I'd already spent 30 minuted chopping avocados, tomatos, cilantro ect. so I ended up cooking up some fake chicken aka quorn and served it all together it was ok.

Anyways.. back to my Cranberry Oatmeal Bars:

The recipe is as follows thanks to cookinglight.com, but first my changes were:

splenda brown sugar, whole wheat flour, water instead of oj, fat free sour cream and no orange zet, basically I had nothing orange related in the house. I also double the crust recipe and for the filling I added 1/2 more of everything so that I could use the 9x13" pan that I have!

4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray

1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

These were really good, but now Mike and I are very angry. While we were out of the room our freak of nature dog ate the entire pan, minus the two bars we had eaten, poo.


melissa said...

those look AWESOME. This might actually justify being mad at Finny... but he just wanted some of the delicious-ness too! ...he should have at LEAST shared with Doodle Bug!

The Adventuresome Road to Where? said...

he's a fat bastard