Hello folks! How are things in your neck of the woods? Here on the east coast nothing much has changed as the dreaded virus is still amongst us…although in smaller numbers than in the rest of the world. We recently celebrated our Canadian Thanksgiving…still thankful for so many reasons in spite gathering restrictions.
Since it was just the two of us, I dug out my favourite recipe for slow cooker turkey breast. It’s a great way to get that traditional turkey dinner feel without all the work and so many leftovers (see recipe link below). Perfect for us with enough for another meal of hot turkey sandwiches.
I didn’t even make my own cranberry sauce this year relying instead on a tin of whole berry sauce that I had been keeping for such an occasion in my pantry. One half cup of leftover sauce was all that is needed for these squares.
I’ve now made these squares with my homemade version (see recipe link above), canned whole berry sauce, as well as canned cranberry jelly (a purchase mistake which turned out just a delicious but lacking in the usual texture)
I like adding little extras too for punching up the nutrition and extra crunch and texture…pumpkin and sunflower seeds, almonds and walnuts, even dried cranberries, raisins or tart dried cherries.
The recipe fit perfectly into my Omnia stove top oven which made a lovely presentation, once decanted, for a special dessert. These are very similar to my Mom’s date squares but much simpler (no date simmering)
Go ahead, make up a batch, cut yourself a slice or two and sit down with a cup of tea. Enjoy and as always, many thanks for stopping by.
Here are a few more of my favourite cranberry recipes for you to peruse…
My award winning recipe for BLENDED PIGS in BLANKETS with ORANGE CRANBERRY DIPPING SAUCE
- Mixing bowl
- 8x8 baking pan (for conventional oven users)
- Omnia stove top oven (for the ovenless)
- 1 cup flour you can use white, whole wheat or as I did for these a combination of both
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1/2 cup butter (melted) you can also use melted coconut oil
- 1/2 cup cranberry sauce
- 1/4 cup dried cranberries optional
- 1/4 cup pumpkin seeds optional (sunflower seeds and chopped nuts like slivered almonds are also a great addition)
- In a mixing bowl, combine dry ingredients
- Add butter and stir until well combined. I stirred first then finished with my hands to form a crumbly mixture
- Press 2/3 of the mixture into your baking pan
- Stir cranberry sauce with added dried fruit and nuts if using then spread evenly over oatmeal mixture in baking pan
- Crumble remaining oatmeal mixture evenly over cranberry sauce.
For conventional oven users
- Bake in preheated 350 degree oven for 25-30 minutes or until lightly browned on top
For Omnia stove top users
- Place covered baking pan on preheated base plate on high for 5 minutes, then reduce heat to medium low and continue to bake for an additional 25-30 minutes or until lightly browned on top and around edges
- Let cool before cutting. Store in a cool dry place for 2-3 days (if they last that long...ours didn’t). They also freeze well. Serve on their own or with a dollop of whipped cream or scoop of ice cream for an extra treat.