Cran Orange Ribbon Dessert Food

CRANBERRY ORANGE DREAM BARS

Steps:

• Prepare a 9 X 9-inch baking pan, by lining the bottom and sides with parchment.
• In a medium bowl, mix the sugar-free pudding mix with the 1 1/2 cups milk as directed here in the recipe. Put into the refrigerator to chill.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Soak the dried cranberries in the orange juice for 10 minutes.
• In a large bowl add the flour, sugar, baking powder, baking soda and salt and whisk it together.
• Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice.
• Whisk together until smooth.
• Using an ice cream scoop, fill your muffin liners 3/4 full.
• Bake for 18-20 minutes.

CRANBERRY ORANGE COBBLER

Steps:

• Preheat oven to 375° and lightly spray baking dish with a non stick spray. Set aside.

CRANBERRY-ORANGE BARS

Steps:

• 1. Preheat oven to 350F Line a 13x9x2" pan with aluminum foil crimp edges of foil to rim of pan and spray foil with nonstick cooking spray, set aside.
• 2. Beat together brown sugar and margaine until light and fluffly. Add eggs and beat well. Stire in flour, oats and baking powder. Reserve 1 cup of dough for topping. Spread remaining dough in foil-lined pan. Combine orange marmalde and cranberries, spread evenly over dough. Drop small amounts of reserved dough over filling.
• 3. Bake 25-30 minutes or until golden brown. Cool in pan on wire rack. Use foil to lift bars from pan, cut into bars. Make 24 bars.

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.