1 (12-ounce) bag fresh cranberries
1 (8-ounce) package chopped pitted dates
1 teaspoon vanilla
2 cups flour
2 cups rolled oats
1 ½ cups brown sugar, packed
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, melted
For the glaze:
2 cups confectioners' sugar
½ teaspoon vanilla
In a saucepan, combine cranberries and dates. Cook in a couple of tablespoons of water, covered, on low heat for 10 to 15 minutes, or until berries pop, stirring frequently. Stir in vanilla. Set aside.
In a large bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in melted butter until blended. Pat half of the mixture on the bottom of a 9- by 13-inch pan. Bake at 350 degrees for 8 minutes. Remove from oven and carefully spread filling over baked crust. Sprinkle the top with remaining oat mixture and pat gently. Bake 20 to 22 minutes or until golden. Cool on rack.
For glaze, stir together the confectioners' sugar and vanilla, and enough orange juice to make a drizzle consistency. Drizzle over the top.
Yield: Makes 24 to 36 squares.
Submitted by Kay T. Higgins, Largo