Karen Buckley's $50 Winner Cranberry Date Bars

 Boy, do I have some very talented bakers and cooks in my friend group. Who share their food, treats...and the recipes to make them myself. Though I don't know if I can recreate this as well as Karen. The recipe is dated 1987. Karen didn't win $50...but these definitely deserve a blue ribbon! Thanks, Karen!!

Cranberry Date Bars

1 12 ounce package of cranberries

1 8 ounce package of chopped and pitted dates

1 teaspoon vanilla

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2 cups all purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup of margarine or butte, melted

1 recipe Orange Glaze

For filing, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in Vanilla. Set aside.

In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture in the 9x13. Bake at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top. Bake for 20-22 minutes or until golden. Cool on a wire rack. Drizzle with Orange Glaze and cut into bars. Makes 32 bars.

Orange Glaze:

In a medium mixing bow, stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla and enough orange juice (2-3 tablespoons) to make a drizzling consistency.  (3/4 cup).

Classic English Toffee

Bigger Bolder Baker: My English Toffee recipe is a quintessential holiday candy -- delicious and crunchy! it also the perfect thing to have on-hand for a beautiful and simple gift! Gemma Stafford

 

Ingredients:

2-1/2 sticks butter

1-1/4 cups granulated sugar 

2 t. vanilla extract 

1/4 t. salt 

3/4 c. milk chocolate 

1/3 c. toasted chopped almonds 

1/3 c. toasted chopped pecans 

Instructions:  Line a medium baking sheet with parchment paper and set aside. In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla and salt Let the butter melt and sugar dissolve and then bring to a simmer. Then cook, stirring constantly with a whisk, so the butter and sugar do not separate, until the mixture turns dark amber. 15-20 minutes or 285 degrees on a candy thermometer.

NOTE: If your toffee is still pale at this temperature, then continue to simmer a bit longer until you read the color a dark amber. Pour toffee mixture onto the prepared baking sheet and set aside to harden for 20 minutes. Gently melt the chocolate and using a spatula spread it thickly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate. Gently press the nuts into the melted chocolate. Refrigerate to JUST set the chocolate, 45-60 minutes. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container.

NOTE: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.