Recipe by DRYW
"These squares are very yummy. Try different fruits or jams to change the flavour. Note, you may replace up to half of the flour with whole wheat flour."
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Very good but not simple to make. Not for me at least. I'm not good at making "crumbles" so it took me a lot longer than it should. I doubled that part of the recipe to make sure the bottom was well covered as well as the top. I'm pleased I made that decision, it was tasty and the appearance was well put together. As a matter of fact I doubled the entire recipe. I ended up using two cans of cranberry sauce; one jellied and one jellied with whole berries. I apologize for reviewing the recipe in spite of my alterations but I figured it was alright seeing how I used the same ingredients, just more of them, lol. I did, however, make an orange/pecan glaze when it was all said and done and it was a great compliment to the cake. (My orange glaze: confec sugar, orange zest & juice, & pecan pieces)
These were ok. I was expecting something more buttery, crisp and shortbread-like, but the crumb mixture on this was very soft and quick bread textured, I think because of the egg. I won't be making these again.
So delicious, and so easy to make! I used butter, and love the rich flavor of it, blended with the sweet/tart flavor of cranberries. I used whole cranberry sauce, and a little more of it, in order to evenly coat the crust. I'm wondering if making half again as much of the dough, and making the bottom crust a little thicker, might not be a good idea.
Absolutely addictive! My husband and I loved it! I made homemade cranraspberry sauce and had a ton left over so I made this...Now I'll be making cranberry sauces just so I can make this!!! I made everything as instructed for the bottom layer but added brown sugar and cinnamon for top crumbs. (I shared some with a few students and they loved it too!)
These turned out really good however I did make a few changes to "healthy" them up a bit. I used around 6 tablespoons of butter (about 1/2 the amount the recipe calls for) and after cutting that in, I used around 1/2 C of apple sauce and cut that in also. Doing it this way didn't require an egg as the applesauce added enough moisture. I pre-baked the bottom layer for 10 minutes before adding the cranberry sauce I made. I baked for 30 minutes after adding the sauce and top layer. In a nutshell...delicious!!! BTW, the filling can really be just about anything from jam to preserves to a thick fruity sauce.
I was looking for something to do with leftover homemade cranberry sauce, came across this recipe and was impresses with the outcome. The only change I made was to add some quick cook oats to the top layer to make it more like a cereal bar. That worked out very well, but I am sure that the recipe would be great untouched. I took them to work and they were gone within minutes!
This was a great recipe for the random can of cranberry sauce I had in my pantry. The dough was very sticky and difficult to work with, and you could probably use cake mix instead if it's on hand. Overall, they were a hit.
This is a super way to use up leftover cranberry sauce (canned or homemade) from the holidays. While flavorful plain, these little squares could stand up to the addition of a few chopped walnuts or almonds for some added crunch. Oh, for easy removal, line the pan with foil (spray with non-stick spray) with enough overhang so when cool, just lift out of pan, peel back foil and cut into neat little squares.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 88
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