In answer to a thread about entering food competitions I am supplying this recipe I entered to Ocean Spray, enjoy
Cranberry Orange Bars
Mis en place:
3/4 cups all purpose flour
1/4 cup oats
1/4 cup sugar
1/2 Tsp Salt
1 stick butter
8 0z Craisins
1 Orange: zested and then peeled and sliced
1/2 cup brown sugar
1 Tsp cinnamon
Pinch freshly grated nutmeg
1 cup water
1/2 Tsp baking powder
1/2 Tsp salt
2 eggs
1 cup brown sugar
1 Tsp Vanilla extract
1 cup chopped pecans
1/2 cup oats
1/2 cup all purpose flour
Preparation:
Preheat oven to 350. Line 9x9 inch pan with a large piece of aluminum foil so the foil extentds over all edges well. Push foil into corners of pan, now butter all inside edges and bottom of pan.
Place 1st group of ingredients into mixer and mix until you have pea sized lumps. Place mixture evenly into bottom of lined baking pan and push down into corners. Bake at 350 about 25 minutes or until lightly brown. Remove and let cool.
Meanwhile zest orange and set zest aside, lay orange on it's side and slice off ends. Now turn on one end and using serrated knife cut off all skin, leaving no white pith. Cut up orange into small pieces. Place Craisins, 1/4 cup brown sugar. orange pieces and orange zest in a medium saucepan pan and add 1 cup water, cook over medium heat stirring until mixture comes to boil, reduce heat and simmer 4-6 additional minutes all the while stirring so Craisins in bottom of pan do not burn. Turn off burner, let mixture cool some.
In mixer add the 2 eggs and whip with paddle attachment, then add brown sugar and vanilla extract. Beat until stiff. Stir in flour, salt and oats mix well about 40 seconds, then add pecans and then fold in now cooked Craisin/orange mixture. Mix about 1 minute.
Spread this mixture over the shortbread you just baked, place back in 350 degree oven and bake about 35 minutes until top is a nutty brown color. Remove and allow to cool about 20 minutes. Now lift out of the pan using the excess foil edges to assist removal. Allow to cool about 1 hour. Dust very liberally with powdered sugar and cut into 1 1/2 inch squares... Place in airtight container, Keeps about 10 days. Always redust squares with powdered sugar before serving. Makes 36 1 1/2 inch squares.lways redust with powdered sugar before serving.
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Cranberry Orange Bars
Mis en place:
3/4 cups all purpose flour
1/4 cup oats
1/4 cup sugar
1/2 Tsp Salt
1 stick butter
8 0z Craisins
1 Orange: zested and then peeled and sliced
1/2 cup brown sugar
1 Tsp cinnamon
Pinch freshly grated nutmeg
1 cup water
1/2 Tsp baking powder
1/2 Tsp salt
2 eggs
1 cup brown sugar
1 Tsp Vanilla extract
1 cup chopped pecans
1/2 cup oats
1/2 cup all purpose flour
Preparation:
Preheat oven to 350. Line 9x9 inch pan with a large piece of aluminum foil so the foil extentds over all edges well. Push foil into corners of pan, now butter all inside edges and bottom of pan.
Place 1st group of ingredients into mixer and mix until you have pea sized lumps. Place mixture evenly into bottom of lined baking pan and push down into corners. Bake at 350 about 25 minutes or until lightly brown. Remove and let cool.
Meanwhile zest orange and set zest aside, lay orange on it's side and slice off ends. Now turn on one end and using serrated knife cut off all skin, leaving no white pith. Cut up orange into small pieces. Place Craisins, 1/4 cup brown sugar. orange pieces and orange zest in a medium saucepan pan and add 1 cup water, cook over medium heat stirring until mixture comes to boil, reduce heat and simmer 4-6 additional minutes all the while stirring so Craisins in bottom of pan do not burn. Turn off burner, let mixture cool some.
In mixer add the 2 eggs and whip with paddle attachment, then add brown sugar and vanilla extract. Beat until stiff. Stir in flour, salt and oats mix well about 40 seconds, then add pecans and then fold in now cooked Craisin/orange mixture. Mix about 1 minute.
Spread this mixture over the shortbread you just baked, place back in 350 degree oven and bake about 35 minutes until top is a nutty brown color. Remove and allow to cool about 20 minutes. Now lift out of the pan using the excess foil edges to assist removal. Allow to cool about 1 hour. Dust very liberally with powdered sugar and cut into 1 1/2 inch squares... Place in airtight container, Keeps about 10 days. Always redust squares with powdered sugar before serving. Makes 36 1 1/2 inch squares.lways redust with powdered sugar before serving.
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