| 1 12 cup Granulated sugar | | 1 cup Butter softened | | 2 x Eggs | | 2 tsp Orange peel grated | | 2 tsp Vanilla extract | | 2 1/4 cup All-purpose flour | | 1 tsp Baking soda | | 1/4 tsp Salt | | 2 cup Peeled apples chopped | | 1 cup Cranberries fresh or frozen | | Coarsely chopped | | 1 cup Chopped nuts | | Orange butter cream: | | 1/3 cup Butter softened | | 3 oz Cream cheese softened | | 1 tsp Vanilla extract | | 2 cup Powdered sugar | | 1 tsp Orange peel grated | | 2 tsp Milk to 4 teaspoons |
| | Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan. | | In a large mixer bowl, combine the sugar, butter , eggs , orange peel and vanilla extract. Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed. Reduce the speed to low; add the flour , baking soda and salt . Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. | | By hand, stir in the apples , cranberries and nuts. Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. In a small mixer bowl, combine the butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency. Thinly frost the cooled bars; cut into bars. Penny Halsey (ATBN65B). |
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