• Preheat oven to 350. In bowl.
• Combine 1st 7 ingredients. Stir to from a crumbly mixture. Set aside.
• In medium bowl combine condensed milk, lemon juice and rind.
• Pat HALF of crumb mixture in 9X9 pan.
• Spread milk mixture on top and sprinkle with remaining crumbs.
• Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly before serving.

• Preheat oven to 350 F. Spray an 8 inch square baking pan with cooking spray.
• Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute.
• Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
• Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
• Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan.
• Bake 10 minutes.
• Spread cranberry mixture over prepared crust.
• Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.
• Bake 25-30 minutes or until lightly browned.
• Cool completely in pan on a wire rack. This recipe serves 8.

Crust

• Cream butter and sugar, add flour, pat all but one cup (to sprinkle over top) into bottom of pan.

Filling

• Mix all ingredients and spread over bottom crust.
• Sprinkle remaining cup of crust over top. Bake at 350 for 30 – 35 min. Let cool completely before serving. (May sprinkle powdered sugar on top.)

• Preheat oven to 350, or 325 if using glass. Grease a 13x9 pan.
• In a large bowl, cut together oats, brown sugar, flour, wheat germ, extract and shortening till crumbly.
• Reserve about 3/4 cup mixture and press the rest into the baking pan.
• In the bowl, mix fruit and nuts with sweetened condensed milk. Spoon evenly over crust and spread gently so as not to break up the crust.
• Top with reserved crumbs, press firmly down with waxed paper.
• Bake 25 minutes or until edges are lightly browned. Cool, cut into bars. Store covered at room temperature.

• Preheat oven to 325°.
• Melt butter and chocolate in a saucepan over low heat.
• Remove from heat let cool then stir in eggs.
• Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
• Brownies should still be soft. Remove from oven and let cool slightly.
• Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
• Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.

Chocolate Amaretto Frosting

• Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.

White Almond Icing

• Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .