2 cup unsifted floor
1- 8 ounce softened cream cheese
3/4 cup plus 1 AT firmly packed golden brown sugar
1 & one half cup of rolled oats (not steel cut oats)
1 cup softened sweet butter
1 egg white
1 tablespoon vanilla
1 – 14 ounce sweetened condensed milk
1/4 cup concentrate lemon juice
2 Tablespoon cornstarch
1 – 16 ounce whole berry cranberry sauce (if you can find a brand called Oregon Trail, the flavor of the cranberries are delish)
Preheat oven to 350 degrees.
In a large bowl, combine flour, cream cheese,sugar and sweet butter until crumbly.
Set aside 1 & one half cup of the crumble mixture.
Knead until firmly place on bottom of greased 9 x 13 inch baking pan.
Bake 15 minutes, meanwhile, in a small mixing bowl, beat cheese with egg white along with vanilla until fluffy.
Gradually add sweetened condensed milk to cheese and egg white mix and stir in lemon juice.
Spreading evenly over prepared crust.
Then now in a small bowl, combine the 3/4 cup golden brown sugar, cornstarch while stirring in gentle the cranberry sauce.
Spoon evenly over prepared cheese layer and top with crumbled mixture.
I have been known to add when available finely chopped pecans.
Bake 40 minutes in time or until golden. Cool or chill in covered storage container in refrigerator before serving.
Recipe makes up to 24 to 36 bars.
This dessert treat pairs well with our 2008 Zinfandel, especially for the holidays.