Cranberry Crispies Food

CRANBERRY CRISPS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
• In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
• Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

CRANBERRY CRISPIES

Steps:

• In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

CRANBERRY RICE KRISPIES BARS

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
• Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
• Stir in cereal and cranberries; remove from heat.
• Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
• Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!) press firmly to make an even layer.
• Cool at room temperature or refrigerate until the mixture is set.
• Cut into 24 bars.
• Store in an airtight container at room temperature for up to 4 days.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

CRANBERRY CRISP

Steps:

• Preheat oven to 375°F. Butter an 8" square pan or 9" pie dish. In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw®, 2 tablespoons Stevia in The Raw® Bakers Bag, cornstarch and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw®, 2 tablespoons Stevia In The Raw® Bakers Bag, salt, and nutmeg. Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45-50 minutes.

CRANBERRY RICE KRISPIES SQUARES

Steps:

• In a bowl measure out Rice Krispies and craisins. Set aside.
• Melt margarine in a separate bowl.
• Add marshmallows to margarine and melt.
• Add rice Krispies and Craisins to marshmallow mixture.
• Press into a greased 9x13-inch pan.
• Refrigerate and cut into squares.