Cranberry Pumpkin Bars Food

FROSTED PUMPKIN CRANBERRY BARS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

PUMPKIN CRANBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
• Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
• Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.

CRANBERRY PUMPKIN BARS

Steps:

• Heat oven to 350ºF. Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.
• In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
• In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
• Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

PUMPKIN CRANBERRY BARS

Steps:

• Preheat oven to 350°F.
• Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.
• Reserve 1-1/2 cups crumb mixture.
• Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
• Place jellied cranberry sauce and orange juice in small saucepan.
• Cook, stirring frequently, over medium heat until smooth.
• Remove from heat; cool slightly.
• Meanwhile, in large bowl, beat eggs.
• Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
• Spread cranberry sauce evenly over crust.
• Pour pumpkin mixture over cranberry.
• Sprinkle with reserved crumb topping.
• Bake 45 minutes or until crumb topping is golden brown.
• Serve warm or chilled.

CRANBERRY SWIRL PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F, and spray a 9x13 pan with cooking spray.
• Stir together the flours, baking soda and salt.
• In a separate, larger bowl, whisk together the sugars and butter. Add in the spices and the vanilla extract. Stir in pumpkin puree, then stir in the flour mixture.
• Spread batter into the prepared pan. Stir up the cranberry sauce and spoon it on top of the batter. Swirl the cranberry sauce around with a butter knife.
• Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

PUMPKIN-CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• FOR THE BARS, in a large bowl, mix together first 7 ingredients.
• Stir in pumpkin, butter, eggs & vanilla until well blended.
• Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
• Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
• Remove immediately from heat & pour into a bowl.
• Let butter cool slightly, then stir in powdered sugar & vanilla.
• Stir in enough orange juice to form a frosting consistency.
• When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
• Serve & enjoy & refrigerate leftovers.