Sour Cream Cranberry Bars

Yes, more baking!

Yes!

This time we did Sour Cream Cranberry Bars. Why didn't they just name them Cranberry Bars? Long title names are too... long. It's like calling someone by their first, middle, and last name every single time you address them.

We don't usually do a lot of baking in our home unless it's a holiday or special occasion or for a church function. We have little self control with treats, so it's just better that we don't invite them into our home at all. So, when I started baking all these things (as in the Honey Bun Cake and these Cranberry Bars) James was wondering if I had gone crazy.

But, I was missing some baking in my life! And this time we shared our treats, okay!

A Sour Cream Cranberry Bars Recipe, coming up!

Sour Cream Cranberry Bars

- 1 cup butter, softened

- 1 cup packed brown sugar

- 2 cups quick-cooking oats

- 1-1/2 cups plus 2 tablespoons all-purpose flour, divided

- 2 cups dried cranberries

- 1 cup (8 ounces) sour cream

- 3/4 cup sugar

- 1 egg, lightly beaten

- 1 tablespoon grated lemon peel

- 1 teaspoon vanilla extract

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.

Press remaining crumb mixture into an ungreased 13-in. x 9-in. x 2-in. baking 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. Refrigerate leftovers.

Yield: about 3 dozen.

They were pretty good! If I were to make them again, I would add a little less cranberries. James had a good idea to crumble them up and eat them with yogurt.

I think I got my baking fix. It's a little too hot out to be baking anyway.