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Irish Stew
Slow Cooker Corned Beef & Cabbage
Savory Irish Cheese Soda Bread*
Mint Chocolate Chip Cookies
Lemon-Cranberry Crumb Bars
Nice Holiday Treat!

1 can (15 oz.) sweetened condensed milk
1/2 c. lemon juice
1 egg, lightly beaten
1-1/2 t. grated lemon peel
3/4 c. dried cranberries
1 c. Shedd’s Spread Country Crock Spreadable Sticks
1 c. firmly packed brown sugar
1 c. granulated sugar
2 c. all-purpose flour
1-1/2 c. Quaker oats (quick or old fashioned, uncooked)*
1 t. baking powder
1/2 t. salt
Confectioners’ sugar, for sprinkling
*If using old fashioned oats, add additional 2 tablespoons flour.

Heat oven to 350°F. Generously spray 15-1/2 x 10-1/2 x 1-inch jelly roll pan with no-stick cooking spray. Combine condensed milk, lemon juice, egg and lemon peel in medium bowl; whisk until well blended. Stir in cranberries; set aside.

Beat spread and sugars in large bowl with electric mixer until blended. Add combined flour, oats, baking powder and salt; beat well. Reserve 2 cups oat mixture for topping. Press remainder evenly onto bottom of pan. Pour lemon mixture over crust. Crumble reserved oat mixture evenly over lemon mixture.

Bake until edges begin to brown, about 35 to 40 minutes. Let cool in pan on wire rack 15 minutes. Cut into 1-1/2-inch squares. Cool completely. Cover and refrigerate. Sprinkle with confectioners’ sugar before serving.

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All materials are courtesy of Quaker Oats and Shedd’s Spread Country Crock Spreadable Sticks.

Published in the December 7, 2005 issue of Farm World.