Fresh Cranberry Bars Food

FRESH CRANBERRY BARS

Steps:

• Preheat the oven to 375 degrees. Prepare a 9x13 baking pan with butter or cooking spray, and line with parchment if desired for easy removal.
• Whisk together the flour, sugar and baking powder in a large bowl.
• Cut the butter in small chunks and add to flour mixture. Using a pastry blender or your hands, work the mixture until crumbs are formed.
• Add the egg and work into the mixture until fully combined.
• Press about 3 cups of the mixture into the bottom of the prepared pan firmly. Set aside the remaining crumb mixture for the topping.
• In a large bowl, combine the cranberries, sugar and cornstarch. Mix well.
• Pour the cranberries over the crust, ensuring that leftover sugar from the bowl is also poured on top.
• Using a spoon, sprinkle the remaining crumb mixture on top of the cranberries.
• Bake for 50 minutes or until the top is slightly golden.
• Cool to room temperature. You can serve at room temperature or put it in the refrigerator until slightly chilled.

CRANBERRY BARS

Steps:

• In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.

CRANBERRY OAT BARS

Steps:

• In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
• In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
• Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

CRANBERRY BARS

Steps:

• In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

CRANBERRY BARS

Steps:

• Preheat oven to 350°F with rack in middle.
• Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil.
• Blend butter, flour, salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan.
• Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes.
• While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes.
• Pour cranberries over crust and bake until edge is golden, about 25 minutes.
• Sift confectioners sugar over top and cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.

CRANBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 375 degrees and place the wire oven rack in the center of the oven. Butter (or spray) a 9x9 inch pan.
• Cranberry Filling: In a medium sized saucepan, place all the ingredients. Over medium heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.
• Shortbreads: In a separate bowl, whisk the flour, cornstarch and salt. In the bowl of your electric mixer (or with a hand mixer) beat the butter until smooth (1 minute). Add the sugar and beat until smooth (2 minutes). Beat in the vanilla. Gently stir in the flour mixture just until incorporated.
• Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
• With the remaining shortbread dough, using your fingers crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.
• Bake in a preheated oven for about 30 minutes, or until golden brown on top. Remove from the oven, place on a wire rack, and while hot, cut into 16 squares. Allow to cool completely in pan. Makes about 16 bars.

CRANBERRY BARS WITH CREAM CHEESE FROSTING

Steps:

• Cream sugar and butter, add eggs.
• Add the rest of the ingredients, batter will be very stiff.
• Spread in a greased 13x9 pan.
• Bake 40 to 45 minutes at 350 (325 if using a glass pan).
• Spread frosting on when cool.
• They are really good chilled before serving.

CRANBERRY CRUMB BARS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
• In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
• In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
• Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.