Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Apple Cranberry Crumb Bars
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- #46469
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Bottom Layer
6 tablespoons butter
3/4 cup brown sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Filling
1 tablespoon butter
2 tart apples, peeled and cored carefully, chopped fine
1/2 cup sugar
1 tablespoon flour
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 cup canned whole cranberry sauce
1 dash cinnamon
Crumb Topping
6 tablespoons butter
1/2 cup sugar
3/4 cup flour
1 pinch salt
1/4 cup chopped walnuts
directions
Baking pan: 11" X 7" X 2", greased; Preheat oven to 350 degrees F.
Make the dough for the bottom layer: Cream the butter and brown sugar. Add the egg and blend well. Stir together the flour, baking powder and salt. Add to the creamed mixture and blend well.
Pat the dough evenly into the pan, pressing it about 1/4 inch up the sides.
Make the filling: Melt the butter in a saucepan. Add the chopped apples and cook at low heat until the apples soften (about 3 minutes). Add the remaining filling ingredients, stir well and bring to a boil. Reduce the heat and cook, stirring constantly, for 5 minutes. Set the filling aside to cool.
Make the crumb topping: With your hands or a food processor, blend the butter, sugar, flour and salt until crumbly. Add the chopped walnuts and blend briefly.
Spread the cooled filling over the dough in the pan. Sprinkle the crumb topping over the filling.
Bake for 30 minutes. Place the pan on a wire rack and let the dough cool. Cut in bars as shown and remove the bars carefully.
added by
makeitdontfakeit
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
November 8, 2006
These are the best. I am going to give this recipe to all my friends I highly recomend it