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Old 01-13-2008, 09:37 AM   #1
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Kevin - the dried cranberries

I remember you saying that you had cut the time in the oven down some and let them continue to dry outside the oven heat. The original recipe said 250 for 2 hours, I'm wondering if 200 for 2 hours or 250 for 1 1/2 hours would work best for the "tacky" raisin feel. What's your opinion? I currently cutting up 3 bags to soak and bake.
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Old 01-13-2008, 02:26 PM   #2
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Tweak, there are a couple of factors that make a difference. Fresh or frozen, gas or electric oven, and amount of marinate. In the end my favorite was to kick up the temperature to 350 for 90 min. That was just one of 6 or 7 different settings I tried.

Times for drying fruit is at best approximates. You can do it the same many times in a row and have it turn out a bit different each time.
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Old 01-13-2008, 04:50 PM   #3
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Thanks Kevin. I still have 1 pan in the oven. I had two pans, 1 really big pan and another regular cookie sheet. I should have used smaller ones that could fit side by side. I had to use one pan on each shelf and rotate them. I ended up splitting the difference and doing them at 225 but it's been over 4 hours and one pan still isn't dry to my liking. The other is tacky. I did have quite a bit of the marinade syrup that I poured onto the pans too and I'm sure that increased the drying time. I'm going to take the second pan out soon and just let them all sit overnight to cool and dry completely. I'm wanting to make more of the squash bars with cranberries and pecans - those are really, really good -- especially for a dessert with no chocolate in it!
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Old 01-17-2008, 06:27 PM   #4
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Old 01-18-2008, 07:11 PM   #5
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Please tell me more about these squash bars with cranberries and pecans, I am intrigued.
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Old 01-18-2008, 07:48 PM   #6
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Somethingblue - The recipe with pics is in the Dried Cranberries thread.

It's Kevin's recipe and they are delish! Here's the recipe:

Cranberry Pecan Squash Bars

1 cup cake and cookie flour mix (carbquik version)
1/4 cup granular erythritol
1/4 cup diabetisweet brown
1/2 tsp. splenda quick pack
8 oz. cooked squash or pumpkin
1/4 cup vegetable oil
2 eggs
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sf dried cranberries
1/2 cup chopped pecans

Line a 9 x 9 baking dish with non-stick foil and set aside.
In a mixing bowl combine dry ingredients.
Then in electric mixer combine squash, oil, eggs, and dry ingredients until smooth batter is formed.
Fold in nuts and cranberries.
Transfer batter and spread evenly in foil lined baking dish.
Bake in a 350 degree preheated oven for 25 to 30 minutes until golden brown and slight impression remains when touched in the center.
Cool completely and then frost.

Cream Cheese Frosting

3 oz. cream cheese
1 1/2 T. softened butter
1/2 tsp. vanilla
1/4 cup powdered erythritol

Whisk all ingredient together until smooth and creamy
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