Happy Friday everyone! For today’s Foodie Friday, I wanted to share a sweet dessert with you! These delicious Cranberry Cream Cheese bars will be the perfect treat after a long week. This recipe is courtesy of Allrecipes.com
Here’s what you’ll need:
- 2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 3/4 cups brown sugar
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
Preheat oven to 250 degrees F.
In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9×13 inch pan.
Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer.
Sprinkle the top with the reserved crust mixture.
Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.
Happy Cooking 🙂
My Mom’s birthday was this past weekend so I wanted to make special dessert for her other than cake and ice cream. That’s when I remembered that she had been asking for the past year for me to make her my bread pudding that I made a few years back. This is hands down the BEST bread pudding I have ever had. After making it, I’ve actually been disappointment when ordering it out at restaurants because it never lives up to my homemade favorite. This recipe comes from a 2001 issue of Bon Appetit.
For Bread Pudding:
- 8 large eggs (I would use 6 or 7 because it can get a bit too custardy at 8)
- 3 1/2 cups whole milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 1-pound loaf challah cut into 1-inch cubes
- 1 Tbsp of Cinnamon
- 1 cup golden raisins (I am not a raisin fan so a substitute of bananas or pecans work well here!)
For Spiced Rum Sauce:
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 2 tablespoons spiced rum or dark rum
- 3/4 teaspoon ground cinnamon
Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, cinnamon and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
While cooling, prepare the spiced rum sauce.
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve warm and enjoy!