Friday, May 4, 2012

Back to Freezer Fridays: Cran-Apple Crisp Bars

Way back when, I posted a regular Freezer Friday post of what batch cooking I'd done that week or fresh produce had been put away for the colder months to come.  Life shifted, things change and I lost track of the habit.

A few things have pushed me back into the practice:
1.  I'm having a baby in 7 weeks (more or less).  I know the farther into the pregnancy I get, the less I'm going to want to cook.  And after the baby gets here, the easier the meals are - the better!
2.  I've gotten my hands on some great domestic produce lately and it was begging to be canned/frozen.
3.  I inventoried the freezer and found a lot of random ingredients that will be much better in a complete meal than getting frost-bite on their own little container in the corner of the freezer.

As an added bonus, a blog I follow is running a "Four Weeks to Fill Your Freezer" feature in May so I'm hoping to get some good recipes from there!

So I bring back Freezer Fridays.  In the past I posted a lot of original recipes.  Not so much anymore.  I've found and altered a lot of the online recipes I find that have turned out fantastic.  I will put the alterations in along with the links to the recipes.  I really don't have time to reinvent the wheel here!

Without further ado, here's what went into the freezer this week (and what random ingredients I used up from the freezer!)

Cran-Apple Crisp Bars:
I started with this Cranberry Oat Bar recipe that I've made before and loved.  I altered it.  A lot.  So here's my version.  And since I was cooking for the freezer, and using up cranberries I had in the freezer- I tripled it to make 3-8x8 pans.


6 cups fresh or frozen cranberries
2 cup sugar
1 cup Unsweetened Apple Sauce

In a small saucepan over medium high heat, combine the cranberries, white sugar and apple sauce. Bring to a boil, then reduce heat and cook until the mixture has reduced to a jam-like consistency.

1 1/4 white whole wheat flour
1 1/2 cups rolled oats
1 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup margarine

In a medium bowl, cream together margarine and brown sugar.  Combine dry ingredients and mix into margarine/butter batter. Press half of this mixture firmly into the bottom of prepared pan (wax paper for freezer or liberally greased for oven). Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.

At this point, all three of mine went to the freezer.  When it's time to bake them, I'll take them out, remove wax paper, put them in a greased pan and bake in a preheat oven to 350 degrees F for 10 to 15 minutes (probably a little longer), until the top is golden brown and filling is bubbly.

Cool completely before cutting into bars.

* * * * *

Also to the freezer/pantry this week:

  • Roasted Tomato Marinara (Thanks Florida for the awesome tomatoes!) - This was a one-off type deal.  I skimmed over a few recipes and made it up as I went along.  The end result is really yummy, sadly I don't have an exact recipe.
  • Bacon Egg & Cheese Sandwiches

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