Cranberry Cocoa Date Squares Food

CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla., Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes. , Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack., Mix glaze ingredients. Drizzle over top.

WINNING CRANBERRY DATE BARS

Steps:

• Preheat oven to 350°. In a large saucepan, combine cranberries and dates. Cover and cook over low heat until berries pop, 15 minutes, stirring often. Remove from the heat and stir in vanilla; set aside., In a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Stir in butter until crumbly. Press half into an ungreased 13-in. x 9-in. baking pan. Bake 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture; pat down gently., Bake until golden brown, 20-25 minutes. Cool on a wire rack. Combine glaze ingredients; drizzle over bars.

DATE SQUARES

Steps:

• For filling, place all ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.
• Preheat oven to 350° F, grease and 8-inch square pan and line bottom with parchment paper so that the paper hangs over the edge of the pan on 2 sides. Combine oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in butter and blend until an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow to cool before cutting into squares.
• Yield: 1 8-inch square pan. Makes 16 servings.

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY COCOA DATE SQUARES

Steps:

• Preheat oven to 350°F and line baking pan with 2 strips of parchment paper fit to pan. Hold overlapping parchment edges down with 4 binder clips. The parchment helps lift date squares from pan after baking. The binder clips help the parchment from moving around when having to evenly press date squares base down. Alternatively you could grease with butter, oil, or coconut oil to prevent sticking.
• In a large bowl combine oats, flour, sugar, cocoa, zest, nutmeg, baking powder and salt. Then cut in butter using pastry blender or clean hands until blended. You should have a crumbly sticky mixture.
• In a large sauce pot combine dates, cranberries, water, juice, zest and salt. Bring to boil and reduce to simmer for 5 minutes. Take off heat and with a spoon or spatula mix in orange oil, if using, and vanilla extract. Stir until well blended and you have a date paste with chunky bits.
• Assemble date squares by taking half of the oat mix and pressing it evenly on the bottom of pan with fingers until you have a base. Then spoon the date paste mix overtop and spread out evenly. With hands, crumble over the rest of the oat mix to evenly coat.
• Bake for 40-45 minutes or until topping is golden brown. Let cool completely in pan (can refrigerate). Then using the parchment, pull all the squares out onto a cutting board and cut to desired size. Store in a sealed container at room temperature for up to 4 days or in the fridge for up to 2 weeks. Freezer friendly for up to 6 months.

CRANBERRY DATE SQUARES

Steps:

• Preheat oven to 350°
• Line an 8" square baking pan with parchment paper, or spray with cooking spray
• In a saucepan, combine dates, cranberries, lemon juice and water.
• Bring to a boil, then reduce heat and simmer until thickened, stirring often, about 15 minutes, stirring often
• Set aside to cool
• In a large bowl, combine rolled oats, flour, almond flour, brown sugar, and salt
• With a pastry blender, cut in cubed butter, until a crumbly dough is formed
• Firmly press half of the dough into prepared pan
• Spread cooled filling evenly over the crust
• Sprinkle the remaining dough mixture over the filling, pressing to firm it
• Bake in center of oven until golden, about 45 minutes
• Allow to cool completely before cutting into squares

CRANBERRY AND CARAMEL DATE BARS

Steps:

• Preheat oven 350°F.
• In bowl, combine cranberries and 2 tablespoons sugar.
• In a bowl, combine 2 cups flour,oats,remaining 1/2 cup sugar, brown sugar and soda.
• Add butter and mmx well (pastry blender works well).
• Reserve 1 cup crumb mixture.
• Press remainder firmly on bottom of 13x9-inch baking pan.
• Bake 15 minutes.
• Sprinkle dates, walnuts and cranberry mixture over crust.
• Mix caramel topping and remaining 1/3 cup flour; Spoon over fruit and walnuts.
• Top with reserved crumb mixture.
• Bake 20 minutes or until lightly brown.
• Cool.
• Cut into bars.

TO-DIE-FOR CRANBERRY COCONUT SQUARES

Steps:

• Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray.
• Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
• Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
• Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
• Sprinkle with powdered sugar, if using, before cutting into squares.