Cranberry Squares Food

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.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY SQUARES

Steps:

• Preheat oven to 350°F. Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Press 2/3 of the oat mixture firmly onto bottom of 9-inch square baking dish; top with Brandied Cranberry Sauce. Sprinkle with remaining oat mixture.
• Bake 30 minutes or until topping is lightly browned. Cool completely on wire rack. Cut into 24 squares to serve.

CRANBERRY SQUARES

Steps:

• Combine flour, sugar, butter and eggs in bowl; mix well. Add nuts and cranberries; mix well. Pour into greased and floured 9- x 13-inch baking pan. Bake at 325 degrees F for 45 to 50 minutes or until golden brown. Cool on wire rack. Cut into squares.

FESTIVE CRANBERRY CREAM CHEESE SQUARES

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

CRANBERRY LEMON BARS

Steps:

• For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
• Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
• Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
• Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
• For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.

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.

JELL-O® CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.

ORANGE & CRANBERRY SQUARES

Steps:

• Preheat the oven to 350°F and spray an 8-inch square baking dish with vegetable spray.
• Make squares: in a bowl and using a whisk or electric mixer, beat brown sugar, sugar, orange rind, orange juice, oil, egg and vanilla.
• In another bowl, stir together flour, cranberries, baking powder and cinnamon. With a wooden spoon, stir the mixture into the orange mixture until mixed. Spread into a prepared dish.
• Make topping: in a small bowl, stir together sugar and cinnamon. Sprinkle the mixture over the squares.
• Bake in the centre of the oven for 15 to 20 minutes or until a tester inserted into the centre comes out dry.
• Let the dish cool on a wire rack.

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 COCONUT BARS

Steps:

• Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
• Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

CRANBERRY LEMON SQUARES

Steps:

• Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
• FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
• Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
• Coarsely chop cranberries, then set aside.
• FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
• Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
• Cool on wire rack.
• FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
• Add 1/4 cup all-purpose flour & beat until combined.
• Reduce oven heat to 300 degrees F.
• Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
• Bake about 40 minutes or until set, then remove from oven.
• Cool in pan on wire rack.
• Refrigerate, chilling well before cutting into squares. Store in refrigerator.

FROSTED CRANBERRY SQUARES

Steps:

• Drain pineapple, reserving syrup.
• Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
• Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
• Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
• Turn mixture into 9x9x2 dish. Chill until firm.
• Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
• Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
• Chill. Cut into 9 squares to serve.

APPLE CRANBERRY SQUARES

Steps:

• Cream butter and brown sugar.
• Stir in oatmeal, flour and salt.
• Spread half oatmeal mixture in a 8" square glass pan.
• Spread applesauce evenly over oatmeal mixture.
• Sprinkle evenly with Craisins.
• Top with remainder of oatmeal mixture.
• Bake in preheated 350 oven for 30 minutes.

CRANBERRY CHEESECAKE SQUARES

Steps:

• Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
• Cranberry Swirl
• Begin by making the cranberry swirl sauce. Add the cranberries, sugar, orange juice and salt to a medium saucepan.
• Bring the mixture to a slow boil over medium heat. Reduce the heat to medium-low and let it simmer for 25 min., stirring occasionally, until the cranberries have burst and the mixture has gotten thick. (Don't break up the cranberries too much because you want to have nice juicy bursts in the squares. )
• Remove from the heat and let this cool a bit while you make the cheesecake.
• Cheesecake Squares
• Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches the boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack of the oven, filling the casserole dish almost all of the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that the crust won't crack.)
• To make the crust, mix together the graham cracker crumbs, butter and brown sugar.
• Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the squares out of the dish when you want to slice and serve.
• Press the graham cracker mixture onto the bottom of the dish and set aside.
• To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
• Crack the eggs into a separate bowl. Add the eggs, 1 at a time, to the cream cheese, scraping the side of the bowl after each addition.
• Add the sour cream and heavy cream and beat until everything is mixed well. Pour the cheesecake mixture into the dish.
• Spoon tablespoon-sized dollops of the cranberry swirl sauce all over the cheesecake. Using a toothpick or skewer, swirl the sauce all over the pan making a design of your liking.
• Place the dish on the middle rack of the oven.
• Bake for about 1 hour. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
• Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
• After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
• When you're ready to serve, pull up on the parchment to remove the sheet of cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut.

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat the oven to 375 F. Line a 9x13-inch baking pan with parchment paper.
• Add the cranberries, ¾ cup sugar, orange juice, vanilla extract, orange zest, and cornstarch to a large saucepan and bring to a simmer. Simmer for about 5 minutes, or until the cranberries start popping and the liquid thickens. Remove the saucepan from the stove and let it cool.
• Mix the flour, remaining 1 cup sugar, baking powder, salt, butter, and cinnamon together in the bowl of a food processor. Pulse until the mixture becomes coarse crumbs. Add the egg and continue pulsing until a crumbly dough forms. If you don't have a food processor, you can use a pastry blender
• Press half the dough into the bottom of the prepared pan until it is an even layer. Spoon the cranberry filling over the dough, and top the filling with the remaining dough mixture.
• Bake in the preheated oven for 35-45 minutes, or until the top is golden brown. Remove the baking dish from the oven, let it cool, then cut the crumble bars into squares.