Cherry Almond Bars

Ingredients

	Crisco® Original No-Stick Cooking Spray
1 1/2	Cups Pillsbury BEST® All Purpose Flour
1/4	Cup firmly packed brown sugar
1/8	Tsp. salt
6	Tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
2	Tsps. water
1/2	Tsp. almond extract
3/4	Cup Smucker's® Cherry Sugar Free Preserves or Smucker's® Cherry Preserves
	Topping:
1/2	Cup chopped almonds
1/4	Cup brown sugar
2	Tbsps. Crisco® Puritan Canola Oi Directions HEAT oven to 350°F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray. STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan. BAKE 15 minutes. SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves. BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Baked Hash Brown Casserole

Ingredients

• 2 pounds frozen hash browns (thawed)
• ¹/2 cup margarine, melted
• 1 teaspoon salt
• ¹/4 teaspoon pepper
• ¹/2 cup onion, chopped
• 1 pint whipping cream (unwhipped) or 1 pint sour cream
• 1 can cream of mushroom soup
• 2 cups grated cheese
• 2 cups corn flakes, crushed

Instructions

1. Mix together 1/4 cup margarine, salt, pepper, onion, sour cream or whipping cream, soup and cheese. Blend well.
    
2. Butter 9 1/2 x 13" pan and place hash browns in bottom. Pour liquid mixture over hash browns.
    
3. Mix 1/4 cup margarine and then corn flakes and put on top of potato mixture. Bake at 350 degrees F for 45 minutes.

Cheddar Potato Pancakes

Ingredients

• 3 large Russet potatoes (about 12 ounces each)
• 2 tablespoons Cabot Salted Butter, cut into pieces
• 6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)
• 1 tablespoon chopped fresh chives
• salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400 degrees F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1 1/4 hours. 


    
2. When cool enough to handle, remove skins and place potatoes in large bowl; add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.


    
3. Shape mixture into six (1/2-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour. 


    
4. Brush large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325 degrees F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.
    
5. Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with sausage and eggs.