Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 i was so excited when i found this recipe in a recent Taste of Home cookbook collection. The recipe they had used real butter and white flour, but i knew i could easily veganize it and use whole wheat and they would be even better. i made these yesterday and they were a hit. They will be nice additions to my holiday cookie plates i give to friends and neighbors. Give these a try. Cranberry Bog Bars 1 1/4 cups vegan margarine, divided 1 1/2 cups packed brown sugar, divided 3 1/2 cups old-fashioned oats, divided 1 cup whole wheat flour 1 can (16 oz.) whole-berry cranberry sauce 1/2 cup finely chopped walnuts In a large mixing bowl, cream 1 cup margarine and 1 cup brown sugar; stir in 2 1/2 cups oats and the flour. Press into a greased 13 inch by 9 inch baking pan. Spread with the cranberry sauce. In a microwave-safe bowl, melt remaining margarine; stir in the walnuts [or pecans if you prefer], and remaining brown sugar and oats. Sprinkle mixture evenly over cranberry layer. Bake at 375û for 25 to 30 minutes, or until lightly browned. Cool before cutting into bars. Yield: 2 dozen ~ depending on how big you slice ~ pt ~ I am rich today with autumn's gold, All that my covetous hands can hold; Frost-painted leaves and goldenrod, A goldfinch on a milkweed pod, Huge golden pumpkins in the field With heaps of corn from a bounteous yield, Golden apples heavy on the trees Rivaling those of Hesperides, Golden rays of balmy sunshine spread Over all like butter on warm bread; And the harvest moon will this night unfold The streams running full of molten gold. Oh, who could find a dearth of bliss With autumn glory such as this! ~ Gladys Harp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 These sound absolutely delicious, PT! I adore cranberry sauce and am always looking for unconventional ways to use it. Sherry At 10:21 AM 11/23/2005, you wrote: >i was so excited when i found this recipe in a recent >Taste of Home cookbook collection. The recipe they >had used real butter and white flour, but i knew >i could easily veganize it and use whole wheat and >they would be even better. i made these yesterday >and they were a hit. They will be nice additions to >my holiday cookie plates i give to friends and neighbors. >Give these a try. > >Cranberry Bog Bars > >1 1/4 cups vegan margarine, divided >1 1/2 cups packed brown sugar, divided >3 1/2 cups old-fashioned oats, divided >1 cup whole wheat flour >1 can (16 oz.) whole-berry cranberry sauce >1/2 cup finely chopped walnuts > >In a large mixing bowl, cream 1 cup margarine and >1 cup brown sugar; stir in 2 1/2 cups oats and the flour. >Press into a greased 13 inch by 9 inch baking pan. >Spread with the cranberry sauce. >In a microwave-safe bowl, melt remaining margarine; >stir in the walnuts [or pecans if you prefer], and remaining >brown sugar and oats. Sprinkle mixture evenly over >cranberry layer. Bake at 375û for 25 to 30 minutes, or >until lightly browned. Cool before cutting into bars. >Yield: 2 dozen ~ depending on how big you slice > >~ pt ~ > >I am rich today with autumn's gold, >All that my covetous hands can hold; >Frost-painted leaves and goldenrod, >A goldfinch on a milkweed pod, >Huge golden pumpkins in the field >With heaps of corn from a bounteous yield, >Golden apples heavy on the trees >Rivaling those of Hesperides, >Golden rays of balmy sunshine spread >Over all like butter on warm bread; >And the harvest moon will this night unfold >The streams running full of molten gold. >Oh, who could find a dearth of bliss >With autumn glory such as this! >~ Gladys Harp Quote Link to comment Share on other sites More sharing options...
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