CRANBERRY SOUR CREAM KUCHEN
This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.
Provided by AUNT MAMIE
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
- Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
- Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 46.1 g, Cholesterol 79.9 mg, Fat 15.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 324.2 mg, Sugar 26.3 g
SOUR CREAM CRANBERRY BARS
A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavorful bars. They're recommended by Barbara Nowakowski from Mesa, Arizona.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Combine oats and 1-1/2 cups flour; add to the creamed mixture until blended. Set aside 1-1/2 cups for topping. , Press remaining crumb mixture into an ungreased 13x9-in. baking pan. Bake 10-12 minutes or until lightly browned., Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over crust. Sprinkle with reserved crumb mixture. , Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 59mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
SOUR CREAM-CRANBERRY BARS
You'll find yourself reaching for just one more of these golden, rich, cranberry-filled bars. Go ahead, you deserve it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h57m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Mix butter and brown sugar in large bowl with spoon. Stir in oats, 1 1/2 cups flour and the baking soda until crumbly. Press half of the mixture in ungreased rectangular pan, 13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
- Mix remaining ingredients in large bowl. Pour over baked crust. Crumble remaining oat mixture over filling.
- Bake 25 to 30 minutes or until top is golden brown and filling is set. Cool completely, about 1 hour. For 32 bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
OATMEAL-CRANBERRY-SOUR CREAM BARS
Prize-Winning Recipe 2006! Oatmeal cookie mix creates a head start to a fruit-filled bar cookie. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
- In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
- In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
- Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 21 g, TransFat 0 g
SOUR CREAM APPLE BARS
Steps:
- Heat oven to 350°F.
- Combine butter and brown sugar in bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.
- Press two-thirds of crust mixture into bottom of ungreased 13x9-inch baking pan. Bake 9-11 minutes or until light golden brown.
- Combine all filling ingredients in bowl; mix well. Pour filling over hot, partially baked crust. Crumble remaining crust mixture over filling and press down lightly.
- Bake 50-55 minutes or until top is golden brown and center is set. Cool completely. Cut into bars. Store refrigerated.
Nutrition Facts : Calories 180 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 95 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
SOUR CREAM AND CRANBERRY BARS
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; stir in vanilla., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remainder onto bottom of a greased 13x9-in. baking dish. Bake until set, 8-10 minutes., Spread sour cream mixture over crust; crumble reserved dough over top. Bake until filling is set and top is golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 260 calories, Fat 13g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM CRANBERRY BARS
This recipe, in its original form, came from the 2009 cookbook, Taste of Home Best Church Supper Recipes. I've tweaked it a bit to my own satisfaction.
Provided by Sydney Mike
Categories Bar Cookie
Time 47m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F & set out a 13"x9" glass baking dish.
- In a large mixing bowl, cream the butter & brown sugar.
- In another bowl, whisk together the oats & the 1 1/2 cups of flour, then add this flour mixture to the butter mixture, blending well.
- Set aside 1 1/2 cups of this crumb mixture. Press the remaining amount of the crumb mixture into the ungreased baking dish, then bake it for 10 to 12 minutes or until lightly browned.
- Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon zest, vanilla & the 2 tablespoons of flour, mixing well.
- When the crust has finished baking, spread the cranberry mixture over the crust & sprinkle the reserved crumb mixture over the top.
- Bake for another 20 to 25 minutes or until lightly browned, then cool on a wire rack before cutting into bars. Refrigerate completely cooled bars.
Nutrition Facts : Calories 140.1, Fat 6.9, SaturatedFat 4.1, Cholesterol 22.1, Sodium 10.1, Carbohydrate 18.6, Fiber 0.9, Sugar 10.7, Protein 1.6
SOUR CREAM-CRANBERRY BARS
A filling made with dried cranberries is layered between a buttery crust and a golden crumb topping in these flavorful treats. Refrigerate any leftovers.
Provided by Lindalou
Time 1h15m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine oats and flour for crust in a bowl. Set aside 1 1/2 cups of oat-flour mixture for topping.
- Cream butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add remaining oat-flour mixture; mix until blended. Press into an ungreased 9x13-inch baking pan.
- Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven.
- Prepare filling: Combine cranberries, sour cream, sugar, egg, flour, lemon zest, and vanilla in a large bowl. Spread evenly over the crust sprinkle reserved oat-flour mixture over top.
- Return to the oven and bake until lightly browned, 20 to 25 minutes. Let cool completely on a wire rack, 30 to 45 minutes. Cut into 36 bars.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 23.3 g, Cholesterol 21.5 mg, Fat 6.9 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 8.1 mg, Sugar 14.5 g
SOUR CREAM CRANBERRY BARS
I'm sure you can tell by now that I love baking w/ cranberries, lol. These are some of my favorite bars.
Provided by sherry monfils
Categories Fruit Desserts
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, cream butter and brown sugar. Add oats and 1-1/2 cups flour. Mix well. Set aside 1-1/2 cups. Press remaining mix into bottom of pan. Bake 10 mins, or until light brown.
- 2. In lg bowl, combine dried cranberries, fresh whole cranberries, sugar, sour cream, egg, lemon peel and vanilla. Add remaining flour and mix well.
- 3. Spread mix evenly over crust. Sprinkle w/ reserved crumbs. Bake 25 mins, or until light brown. Cool. Cut into bars.
SOUR CREAM CRANBERRY BARS
Make and share this Sour Cream Cranberry Bars recipe from Food.com.
Provided by Crocheting Mama
Categories Bar Cookie
Time 57m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream the butter and brown sugar.
- Combine the oats and 1 1/2 cups flour.
- Add to the creamed mixture until blended.
- Set aside 1 1/2 cups for topping.
- Press remaining crumb mixture into an ungreased 9X13 pan.
- Bake at 350 degrees for 10-12 minutes or until lightly browned.
- MEanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour.
- Spread evenly over crust.
- Sprinkle with reserved crumb mixture.
- Bake for 20-25 minutes or until lightly browned.
- Cool on a wire rack and refrigerate leftovers.
Nutrition Facts : Calories 132.1, Fat 6.8, SaturatedFat 4.2, Cholesterol 22.2, Sodium 44.4, Carbohydrate 16.9, Fiber 0.6, Sugar 10.3, Protein 1.4
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