Mothers Sour Cream Bars Food

SOUR CREAM CRANBERRY BARS

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.

RAISIN SOUR CREAM BARS

Steps:

• Preheat oven to 350 degrees F. Grease and flour 9 x 13 inch pan.
• Cook first six ingredients over low heat until well blended. Set aside to cool.
• In a separate bowl, mix together brown sugar, oatmeal, baking soda, butter, flour and salt until crumbly. Press half of mixture into pan.
• Pour cooked mixture over crust and crumble the other half of crust over the top.
• Bake for 20 minutes.

SOUR CREAM AND CRANBERRY BARS

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.