Cranberry Crumb Bars

inspired by these.

For the crust:
3/4 cup butter, slightly softened
1/2 cup powdered sugar
1 1/2 cups flour

Mix flour and powdered sugar.  Cut in butter, dough will form small crumbs.  Press into a buttered or parchment lined 9x13" pan.  Bake at 350 for 15 minutes.  Reduce oven temp to 325.

For the filling:
8 oz cream cheese, softened
1/4 cup sugar
3 T flour
1 egg
1 tsp vanilla
1/2 tsp salt
1 can whole berry cranberry sauce* (or 2 cups homemade cranberry sauce; I used leftover from Thanksgiving dinner)
2 T corn starch
1 T brown sugar

Beat cream cheese until fluffy, about 3 minutes.  Add sugar, flour, egg, vanilla and salt and beat well.  Pour over crust.  Stir together cranberry sauce, corn starch and brown sugar.  Pour over cream cheese filling.

For topping:
1/3 cup butter, melted
5 T brown sugar
1/2 cup flour
3/4 cup chopped pecans, optional

Combine all ingredients and sprinkle over cranberries.  Bake at 325 for 30 to 40 minutes.  Edges will just begin to turn light brown and center will be almost set.  Cool completely, about 2 hours, cut into bars and enjoy.

*You could also use a variety of different fruits here.  I think any flavor of jam would be delish. (I'd cut down the amount used and eliminate the sugar due to the sweetness) Or fresh berries (just smash them a bit and you might need to add more sugar depending on how sweet they are). I think you could even use frozen (I'd thaw first and drain most of the liquid) or canned fruit (drained).  The possibilities are endless and you can definitely appeal to the tastes of your family, friends or guests.  Let me know what fun flavor combinations you use.

Cranberry Sauce

Image and recipe from Simply Recipes 

1 cup sugar

1 cup water

12 oz package of fresh cranberries

1 T minced fresh ginger, optional

Wash and pick over cranberries.  In medium sauce pan, bring water and sugar to boil.  Sitr to dissolve sugar.  Add cranberries and ginger, return to boil.  Reduce heat and simmer for 10 minutes or until cranberries burst.  Cool completely and serve at room temperature or chilled.

Caramel

1 cup butter (NOT MARGARINE!)
2 ¼ cups brown sugar
Dash salt
1 cup light corn syrup
1 15-ounce can sweetened condensed milk
1 tsp. vanilla

Melt butter in heavy 3 quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (275* F.), 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9x2-inch pan. Cool and cut into squares.

I do not use a thermometer to watch the temperature; I find it cumbersome and my caramels turn out too hard. Instead I have a bowl of ice water on the stove and after about 10 minutes of stirring/cooking I spoon caramel into the bowl. It will set up quickly. If I like the consistency I know it is done.

Orson Gygi has great chocolate, called Peter's Superlative Chocolate, that I use to dip the caramel in. The chocolate is a bit softer and more tempermental but has a GREAT flavor and I get rave reviews.