Let’s Cook! – January 23, 2025
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I received an email from Suzanne Morio, of Mascoutah, with a fantastic sounding recipe. This recipe combines two of my favorites, cranberries and caramel! I have not made it yet, but I plan to try it the next time I have company. Suzanne says it’s “a yummy dessert recipe that a friend gave me a long time ago. It’s been a hit every time I serve it.”
CRANBERRY CARAMEL DATE BARS
(Submitted by
Suzanne Morio)
■ 1 cup fresh cranberries
■ 1/2 cup and 2 Tbsp sugar
■ 2 1/3 cups flour, divided
■ 2 cups oats
■ 1/2 cup brown sugar
■ 1/2 tsp baking soda
■ 1 cup melted butter
■ 1 1/2 cup chopped dates
■ 3/4 cup chopped walnuts or pecans
■ 1 cup caramel ice cream topping
Heat oven to 350 degrees. in a bowl, combine cranberries and 2 Tbsp sugar; set aside. in another bowl, combine 2 cups flour, remaining 1/2 cup sugar, brown sugar and baking soda. Add butter, mix well. Reserve 1 cup of this crumb mixture, press remainder firmly on the bottom of a 9×13” baking dish. Bake for 15 minutes.
Sprinkle dates, nuts and cranberry mixture over the crust. Mix caramel topping and remaining 1/3 cup flour; spoon over the fruit and nuts. Top with reserved crumb mixture. Bake for 20 minutes, or until lightly brown.
Cool and cut into bars.
I have a couple tips for the above recipe. If you are using frozen cranberries, there is no need to thaw them. If the dates you have are very hard, soak them in warm water for a few minutes to make them easier to cut. The best way to chop dates is to use a sharp knife. Slice them lengthwise, remove the pit and then cut them in bits. If you find the dates are really sticky, you can lightly coat your knife with flour or oil to prevent sticking. Or you could use a food processor with pulse attachment. I personally like to use my kitchen scissors.
If you have a recipe to share, please send it to [email protected]. (don’t forget the exclamation mark in that address). Or you can mail it to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy cooking!
