| CRANBERRY ALMOND SQUARES |
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Serves 243 cups cranberries 1 cup raisins 1 cup chopped peeled apple 1 cup unsweetened apple juice 1 tablespoon granulated sugar 1 -1/2 cups whole wheat flour 1 cup regular oats, uncooked 1/3 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup molasses 1/4 cup CRISCO Oil 2 tablespoons slivered almonds, toasted, chopped Heat oven to 350ºF. Place cooling rack on countertop. Lightly oil 13 x 9-inch pan. Combine cranberries, raisins, apple, apple juice and granulated sugar in saucepan. Bring to a boil. Cook 5 minutes or until cranberry skins pop, stirring occasionally. Reduce heat and simmer, uncovered, 10 minutes. Stir occasionally. Cool. Combine flour, oats, brown sugar, cinnamon and salt in medium bowl. Combine molasses and oil; add to flour mixture. Toss with fork until mixture resembles coarse meal. Press 2 cups flour mixture in bottom of prepared pan. Top with cranberry mixture. Spread evenly. Combine remaining flour mixture and almonds. Sprinkle over cranberry mixture. Press lightly. Bake at 350ºF for 35 minutes or until golden. Do not overbake. Remove to cooling rack to cool completely. Cut into squares. Store loosely covered. |
