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Monday, October 31, 2011

Soaring Cranberry Bars - Energy Bar snacks


1 cup dried cranberries
2 tbs sugar
2 cups all purpose flour
1/2 tsp baking soda
2 cups dried oats (Quaker Oat Brand)
1/2 cup sugar
1/2 cup brown sugar
1 cup melted unsalted butter
1-1/4 cups dried dates, chopped
3/4 cup pecans, chopped
1 cup caramel sauce


1.  Preheat oven to 350º.  Lightly grease a 13 x 9 baking pan.
2.  Mix together cranberries and sugar.  Set aside.*
3.  In mixing bowl combine flour, baking soda, dried oats, sugar and brown sugar.
4.  Add melted butter and mix until crumble-like texture.  Reserve 1 cup for topping.
5.  Press the flour-oats mix onto the bottom of the baking pan and bake at 350º for 15 minutes.
6.  Sprinkle the cranberry-sugar mix, dates and pecans over the baked bottom
7.  Pour caramel over top.
8.  Take the 1 cup reserved topping mix from step 4 and place over the filling and bake for 20 minutes or until golden brown.  Let cool before cutting.

 13 x 9 baking pan


This recipe comes to us from our friend Cheryl outside Boulder Colorado, who got it from a zip line trip she took which criss crossed the Animas River in Colorado with zip lines.  A full adrenaline filled day which required refueling with these bars.  We've made them and can attest to their caloric content.  Be sure you have a busy day planned before consuming one of these puppies. 
Don't add the sugar if the cranberries have been treated with a sweetener, such as honey, when they were dried.  

Thursday, October 27, 2011

Cranberry Cake

1pge of cranberries (about 3 cups)
½ cup of sugar

½ cup of butter or margerine
1 cup sugar
2 eggs
1 cup flour
Place  cranberries into a greased 10” pie plate and pour sugar over them
For Topping: 
Melt butter or oleo in a microwave safe bowl that is big enough to hold all the other ingredients. (4 cup Pyrex measuring cup works well)
Add sugar and stir well
Add eggs one at a time and stir well
Add flour and stir until well blended

Pour topping over cranberries, making sure all berries are covered.
Bake in 350 degree oven for 1 hour

10” pie plate,  4 cup Pyrex measuring cup or bowl of similar size, 1spoon


This recipe is originally from Diana.

Diana writes:

This receipe comes from my friend, Beth many, many, years ago.
It's also good with sliced bananas if you have any that are going bad.--put them on
before the topping. I make this so much that I have the receipe memorized(which is amazing
with my bad memory). It's so fast to put together when you get company at the last minute.

top of the cranberries

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