Cranberry Lime Squares Food

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.

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 GELATIN SQUARES

Steps:

• Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

CRANBERRY-LEMON SQUARES

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
• In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
• Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
• In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
• Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
• Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
• Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

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.

LEMON-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
• Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

CRANBERRY LIME SQUARES

Steps:

• Preheat oven to 350 degrees.
• Spray 13x9 inch baking pan with cooking spray.
• Combine 2 c flour, 1/2 c powdered sugar, 1 T lime peel and salt in large bowl.
• Cut in butter with pastry blender until mix forms coarse crumbs.
• Press mixture evenly into baking pan.
• Bake about 20 minutes or until golden brown.
• Meanwhile combine remaining 1/4 c flour, granulated sugar, and baking powder in bowl and mix well.
• Combine eggs and lime juice in separate bowl.
• Add flour mixture to egg mixture and beat with electric mixer at medium speed until mix is well blended.
• Stir in 1 t lime peel and the cranberries.
• Pour over warm crust.
• Bake about 20 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Sprinkle with powdered sugar and chill 2 hours.
• Cut into squares and serve chilled.