1 (12 oz.) package (3 cups) cranberries
1 (8 oz.) package chopped pitted dates
¼ cup water
1 teaspoon vanilla
2 cups all-purpose flour
2 cups regular or quick rolled oats
1 ½ cups packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup margarine or butter, melted
2 cups sifted powdered sugar
2 tablespoons orange or lemon juice
½ teaspoon vanilla
For filling, in a medium saucepan combine cranberries, dates, and water. Cook covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in 1 teaspoon vanilla. Set filling aside. In a large mixing bowl stir together flour, rolled oats, brown sugar, baking soda, and salt. Stir in the melted margarine or butter until well blended. Pat half of the oat mixture onto the bottom of a 13 x 9 x 2 baking pan. Bake at 350º for 8 minutes.
Carefully spread filling over baked oat mixture. Sprinkle with remaining oat mixture. Pat gently. Bake for 20-22 minutes more or until golden brown. Cool in pan on a wire rack. For glaze, in a medium mixing bowl, combine powdered sugar, orange or lemon juice, and ½ teaspoon vanilla. Stir in enough additional juice, 1 teaspoon at a time, until of drizzling consistency. Drizzle glaze over cooled mixture in pan. Cut into bars. Makes about 32.