CONTEST DESSERT: Cranberry Crumb Squares

This recipe has both U.S. and international measurements.

CRANBERRY CRUMB SQUARES
Adapted by BumbleBeeBoogie

3/4 cup (175 mL) butter, softened
1/3 cup (75 mL) confectioner's powdered sugar
1-1/2 cups (375 mL) all-purpose flour
1 9-ounce package (250 g) cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk
1/4 cup (50 mL) fresh lemon Juice
3 tablespoons (45 mL) brown sugar, firmly packed, divided
2 tablespoon (30 mL) cornstarch
1 can (14 ounces) (398 mL) whole cranberry sauce

1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) cold butter
3/4 cup (175 mL) walnuts, chopped

Preheat oven at 350 degrees F. (180 degrees C).

In a large bowl, cream together the soft butter and sugar until fluffy. Gradually stir in 1-1/2 cups flour. Press the mixture onto the bottom of a buttered 13 x 9-inch (3.5 L) baking pan. Bake about 15 minutes, or until lightly browned. Cool.

Reduce the oven temperature to 325 degrees F. (160 degrees C).

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the condensed milk and the lemon juice and beat until smooth. Pour the mixture over the prepared crust.

In small bowl, combine 1 tablespoon of brown sugar and the cornstarch; mix well. Remove the cranberry sauce from the can and place in a small bowl; heat in a microwave oven for 1 minute until softened. Stir in the cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.

In medium mixing bowl, combine the remaining brown sugar and 1/3 cup of flour. Blend in the cold butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the mixture evenly over the cranberry mixture.

Bake 45 to 50 minutes, or until bubbly and golden. Cool. Serve warm or chilled. Store leftovers covered in the refrigerator.