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Cranberry Crumb Squares - 1999

3/4 cup butter (softened) 1/3 cup icing sugar 1 1/2 cups flour 1 pkg. cream cheese (softened) 1 can Eagle Brand condensed milk 1/4 cup lemon juice 3 Tbsp. brown sugar (divided) 2 Tbsp. corn starch 1 can whole cranberry sauce 1/4 cup cold butter 1/3 cup flour 3/4 cup chopped walnuts Preheat oven to 350 F. Cream together softened butter and icing sugar until light and fluffy. Gradually beat in flour. Press onto bottom of 13x9" baking pan. Bake 15 minutes or until lightly browned. Reduce oven temperature to 325 F. In a large bowl beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice. Pour over crust in pan. In a small bowl, combine 1 Tbsp. of the brown sugar and the cornstarch, mix well. Blend in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup flour. Cut in cold butter with pastry blender until crumbly. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minutes or until bubbly and golden. Cool. Serve warm or chilled. Refrigerate leftovers. Makes one pan. Submitted by Kimberly Hill, Charlottetown, P.E.I.

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