S
Shattered
Guest
(YUM!)
1c. butter (softened)
1c. packed brown sugar
2c. quick cooking oats
1-1/2c. plus 2tbsp flour - divided
2c. dried cranberries
1c. sour cream (8oz container)
3/4c. granulated sugar
1 egg (lightly beaten)
1tbsp. grated orange peel
1tsp. pure vanilla extract (never use imitation vanilla - yech!)
In large mixing bowl, cream the butter and brown sugar. Combine oats, and 1-1/2c. flour; add to the creamed mixture until blended. Set aside 1-1/2c. for topping. Press remaining mixture into 9x13 ungreased pan. Bake at 350 degrees for 8-10 mins, or until lightly browned. Meanwhile, in large bowl, combine cranberries, sour cream, sugar, egg, and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20-25 mins, or until lightly browned. Cool on wire rack. Refrigerate leftovers.
1c. butter (softened)
1c. packed brown sugar
2c. quick cooking oats
1-1/2c. plus 2tbsp flour - divided
2c. dried cranberries
1c. sour cream (8oz container)
3/4c. granulated sugar
1 egg (lightly beaten)
1tbsp. grated orange peel
1tsp. pure vanilla extract (never use imitation vanilla - yech!)
In large mixing bowl, cream the butter and brown sugar. Combine oats, and 1-1/2c. flour; add to the creamed mixture until blended. Set aside 1-1/2c. for topping. Press remaining mixture into 9x13 ungreased pan. Bake at 350 degrees for 8-10 mins, or until lightly browned. Meanwhile, in large bowl, combine cranberries, sour cream, sugar, egg, and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 20-25 mins, or until lightly browned. Cool on wire rack. Refrigerate leftovers.
