Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
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
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
How to Make It
Preheat oven to 325°.
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.
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.
Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.
CALORIES 135 (31% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 5g; FIBER 3g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 27mg
Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.
CALORIES 124 (33% from fat); FAT 6g (sat 6g, mono 8g, poly 2g); PROTEIN 7g; CARB 8g; FIBER 1g; CHOL 13mg; IRON 7mg; SODIUM 68mg; CALC 26mg
I followed the recommendation to double the crust and 1.5x the filling for a 9x13 pan and they turned out amazing. I also baked the crust for 5 minutes alone before adding the filling and topping. I let them go a full 15 minutes longer than originally called for - it was starting to brown on the edges at 40 minutes, but I thought it needed more time. They turned out perfectly. My guests thought they go nicely with a light pinot noir, by the way!
I have not started yet on this...still figuring out my pan size and need another sour cream if going to upsize by 1/2.
The appropriate substitute sizes for a 7x11 pan are, believe it or not, a 8x8 pan, a 9x9 pan, or a 9-inch round cake pan. If you want to use the 9x13 pan, don't double the recipe, increase it by 1/2. So if it calls for 1 cup of cheese, use 1 1/2 cups. Like that.
There is a truly excellent chart at Allrecipes: http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx