Wednesday, November 12, 2008

Time on My Hands

I decided to take the 7pm Zumba class tonight and was home and done exercising by 8:05pm (still LOVE the class). After putting the big monkey to sleep (she was waiting up), I ran out to Ralphs, picked up the 2 ingredients I needed and was making these bars by 9pm! Usually, I am only heading out to the gym at 9pm! Woo Hoo, extra time!

So, what did I do with my extra time?

Well - I spent about 30 minutes trying to figure out the LAUSD "Choices" brochure. It's the crazy "points" getting game you have to play if you want your child in a gifted program. And I'm already a YEAR LATE in accumulating points :0 !!!! I guess we'll find out in May if and where she gets in.

So far, these bars smell and look great. Taste test tomorrow!

Cranberry-Oatmeal Bars
These bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.
24 servings (serving size: 1 square)

·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 (I didn't use this - I used the wrapper of the butter)

·1 1/3 cups dried cranberries (about 6 ounces)
·3/4 cup sour cream
·1/2 cup granulated sugar (I used Splenda instead)
·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. (This crust is SUPER thin - for a more substantial "bar" I would double the oat mixture for the crust).
3. To prepare filling, combine cranberries, sour cream, granulated sugar (Splenda instead), and remaining ingredients in a medium bowl, stirring well.

Doesn't the filling look amazing? White, red and speckles of orange - YUM!!

4. 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.

Nutritional Information:
Calories: 133 (31% from fat)
Fat: 4.6g (sat 2.6g,mono 0.8g,poly 0.2g)
Protein: 1.5g
Carbohydrate: 21.9g
Fiber: 0.9g
Iron: 0.6mg
Sodium: 67mg
Calcium: 20mg
Kathy Farrell-Kingsley, Cooking Light, NOVEMBER 2008


Opus #6 said...

Looks yummy!

Julia said...

It ended up tasting wonderful - and the thin crust really was enough. A perfect square to satisfy the sweet tooth.

clickr said...

Looks good to me.

incurable hippie said...

That looks delicious!