Found this tasty, yummy and oh so easy recipe at a wonderful foodie site called www.cookiemadness.net/ (name says it all!!) I always love the great creations Anna comes up with and this one was no exception. Since the weather was cold and rainy this past weekend well what else is one to do, I could think of a million other things but of course none near as important as baking…

***You might be asking why is there a part 2… Well I took her foundation below for part 2 and added a couple “accessories” to the outfit. Part 2 to follow

Crust:

• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• 3 tablespoons orange juice
• Cooking spray

Filling:

• 1 1/3 cups dried cranberries (about 6 ounces)
• 3/4 cup sour cream
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange rind
• 1 large egg white, lightly beaten

Prep and putting it all together:

1. Preheat oven to 325 degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.
4. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly).
5. Reserve 1/2 cup oat mixture.
6. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.