Jingle B’s, Jingle B’s, jingle all the way. Oh what fun it is to ride in an air conditioned Chev-ro-lay, hey…. Okay, okay I am no satirical lyricist here, Weird Al your job is secure, but a am a satirical pain in the tuckus, I admit that too… lol, and I decided to hop on the 100+ degree band wagon this week and remind myself, and you too, that Christmas is only 5 months away. ARGHHHHH!!! *running towards the door pulling my hair out* Can you believe how fast this year has flown past? Well I can’t!
So with next week being the beginning of August the kiddies will be getting back to school soon, I start on the 19th, and then Halloween will be right around the corner followed right behind by Thanksgiving and then HO… HO… HO! The big guy in the red suit will be visiting before you know it, along with the snow for you northerners too! Ha!… what can I say but there are a few benefits to living in Arizona at least in the winter. So to get us all in the holiday season, and one recipe under our belts for the holiday baking season, I give you…
X’mas In July Cranberry Orange Bars… or as I like to call them cranberry sauce in a bar!
A tart and tangy treat reminiscent of the holiday season but great all year round!
For the Crust and Topping
1 C. Butter, melted
1 1/2 C. Flour
1 1/2 C. Quick cook oats
1/2 C. Granulated sugar
1/2 C. Brown sugar
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Salt
1 C. Pecan pieces
For the Filling
3 C. Cranberries, fresh or frozen
2 Large oranges, unpeeled, cut into quarters and seedless
2 1/2 C. Granulated sugar
3 Tbsp. Corn starch
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
In a small sauce pan melt the butter for the crust/topping and then set it aside to cool.
While the butter is cooling start on the filling by get out your food processor and add to its bowl the cranberries and the orange pieces. Process them together until they are the texture of slightly chunky tomato salsa. Doing this in half batches will help you get a smoother texture.
In a medium sauce pan combine the sugar, corn starch, spices and the cranberry/orange mixture.
Bring the filling to a low boil then reduce the heat and cook the filling for 15 minutes, stirring constantly, until the filling thickens and the color turns a deep red.
After the filling thickens take if off of the heat and let it cool while making the crust/topping.
Preheat your oven to 400°F, 375°F if using a convection oven.
In a large mixing bowl combine the flour, oats, sugar, brown sugar, spices, salt and pecan pieces for the crust/topping mixture.
Add in the cooled melted butter and combine until the mixture comes together in small clumps.
Take out a 9x13 inch pan and spread out half of the crust/topping mixture in to the pan. Press the mixture down evenly into the bottom of the pan.
Carefully pour the warm filling over the top of the crust and spread it out evenly.
Finally sprinkle the rest of the crust/topping mixture over the filling.
Now pop your pan into the oven and let the bars bake for 20-25 minutes until the topping turns a golden brown.
When they are done carefully remove them from the oven and let them cool in the pan until the reach room temperature before cutting, over night is best if you can do it.
Store the bars in a air tight container for 2-4 days.
These bars taste best the second day, the flavors have time to meld, so make them the day before you need them if you can.
Okay before I go I have got to say that I have been working on the composition of my photo’s for the blog, now that I have my little photo studio up and running, so if you have any helpful hints or tricks let me know. I need all the help I can get that is for sure. And I would like to know what you think about them too, now remember be nice this is a G rated site, so be truthful but kind. I look forward to your comments so put your two cents in, God knows I always do… lol!
Well that’s it for this week. I hope everyone has a great weekend and please drop back by after you try these delish X’mas In July Cranberry Orange Bars and let me know how you liked them.