ORANGE CRANBERRY BARS
"My sister, who's a great cook, passed this recipe on to me," notes Nell Wheeler from Warrenton, Virginia. "These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 bars.
Number Of Ingredients 14
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.
Nutrition Facts :
CRANBERRY CRUMBLE BARS
These cranberry-orange bars freeze well. Make a batch on a free afternoon and pop them in the freezer so you'll always have a healthy dessert on hand when company calls.
Provided by Summer Miller
Categories Diabetes-Friendly Thanksgiving Dessert Recipes
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
- To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.
- To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
- Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.
- Press the remaining mixture into the prepared baking pan to form a bottom crust.
- To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
- Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 26.7 g, Cholesterol 8.1 mg, Fat 8.9 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 83.8 mg, Sugar 13 g
ORANGE-CRANBERRY OAT BARS
With the incredible combination of orange and cranberry, these bars are fast sellers at my church's Christmas bazaar.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 134 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY ORANGE GRANOLA BARS
These wholesome cranberry-orange granola bars are a great healthy snack! They're made with oats, honey, nuts, dried cranberries and orange zest. This gluten free and easily vegan recipe yields 14 to 16 granola bars.
Provided by Cookie and Kate
Categories Snack
Time 15m
Number Of Ingredients 10
Steps:
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- In a medium skillet over medium heat, toast the pecans and pepitas, stirring often, until they are fragrant and the pepitas are starting to make little popping noises, about 5 minutes. Transfer the toasted pecans and pepitas to a food processor. Add the cranberries and then run the machine for about 10 seconds, until the nuts and cranberries are all broken up. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges.)
- In a mixing bowl, combine the contents of the food processor with the oats, orange zest, cinnamon and salt. Whisk to combine.
- In a smaller mixing bowl, whisk together the almond butter, honey and vanilla extract until well blended.
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that's a sign that you need to add some more oats-sprinkle in more oats until you can't incorporate any more.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper, to pack the mixture down as firmly and evenly as possible.
- Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren't sticky.) When you're ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1" strips, then slice them in half through the middle.
- For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.
Nutrition Facts : ServingSize 1 bar, Calories 265 calories, Sugar 14.5 g, Sodium 75.1 mg, Fat 14.6 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 4.7 g, Protein 7 g, Cholesterol 0 mg
ORANGE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h50m
Yield 16 bars
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.
CRANBERRY-ORANGE COOKIE BARS
The first time I tried these, a co-worker on a specialized team brought them in for breakfast. She got them from Starbucks® (a seasonal delight, I'm told). So, I checked them out after I got off from work and at over $2 per little "triangle" piece, I decided I'd learn to make them for a lot less. My family members all urged me to recreate these. So after a bit of research, I found that there's a few copycat recipes online; but this is my twist on that concept.
Provided by Asgard Ranch
Categories Desserts Cookies Bar Cookie Recipes
Time 2h20m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
- Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
- Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
- Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
- Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
- Allow chocolate to set for at least 1 hour before cutting into squares or triangles.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 45.5 g, Cholesterol 55.1 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 8.6 g, Sodium 63.9 mg, Sugar 36.6 g
ORANGE CRANBERRY COOKIE BARS
These cranberry cookie bars combine two beloved holiday flavors and top a delicious soft crust with cream cheese icing. We enjoy these during the holiday season. —Jennifer Blakely, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
HEALTHY ORANGE AND CRANBERRY BREAKFAST BARS
Yummy healthy bars - a riff on hellokitty's delicious bars (recipe #144148) It looks like a lot of ingredients but these are super easy to make and taste wonderful!!
Provided by lizzie
Categories Breakfast
Time 55m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Spray a 9x13" cake or brownie pan with nonstick cooking spray.
- If using regular milk instead of buttermilk, mix together milk with lemon juice. Set aside for 5 minutes.
- Beat egg well, then add both sugars, oil and beat together again. Add in vanilla, orange zest, zucchini, carrots, apple, cranberries and the buttermilk/milk and lemon mixture. Mix together well.
- Sift the flour, cinnamon, allspice, baking soda, and salt into another bowl. Stir in oat bran and nuts, if adding, and mix together until combined.
- Add the dry mixture to the wet mixture, mix together until just combined (do not over-mix). Spoon the mixture into the oiled pan.
- Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Be careful not to over cook or bars will become dry and tough.
- Once cool, turn out onto board and cut into 24 bars. Bars will keep covered in the fridge for 4-6 days, or wrap individual bars with clingwrap and freeze.
Nutrition Facts : Calories 81.7, Fat 2, SaturatedFat 0.3, Cholesterol 10.6, Sodium 111, Carbohydrate 14.9, Fiber 1.9, Sugar 6.9, Protein 2.4
OAT & CRANBERRY BARS
Easy to make, these delicious energy-packed oat bars are an ideal snack to make on a camping holiday or to take on long car journeys
Provided by Mary Cadogan
Categories Breakfast, Snack
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
OATMEAL CRANBERRY BREAKFAST BARS
Make and share this Oatmeal Cranberry Breakfast Bars recipe from Food.com.
Provided by gzus13
Categories Breakfast
Time 45m
Yield 12 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine the vegetable shortening, sugar, and half of the juice and mix until creamy. An electric mixer works best.
- Add the remaining ingredients except the oats mix well.
- Add the oats and mix evenly.
- Spread the mixture in a 9x13 greased glass baking dish.
- Bake for 25 minutes or until golden.
- Remove from the oven and let cool.
- Cut into 12 bars.
Nutrition Facts : Calories 223.4, Fat 13, SaturatedFat 3.1, Sodium 103.6, Carbohydrate 24.2, Fiber 2.1, Sugar 6.2, Protein 2.9
CRANBERRY-ORANGE BARS
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. -Margaret Adelman, Bellingham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Grind cranberries and oranges (including peel). Set aside. In a large saucepan, combine the sugar, cornstarch and ginger. Add ground fruit; bring to a boil. Reduce heat; cook and stir for 15 minutes or until thickened. Remove from the heat; stir in nuts if desired. Set aside to cool. , Meanwhile, for crust, in a large bowl, combine the flour, sugar and lemon zest. Cut in butter until coarse crumbs form. Add egg yolks and vanilla. Gradually add water, tossing with a fork until dough forms a ball. , Pat two-thirds of dough into a greased 13x9-in. baking pan. Cover with cranberry-orange mixture. Crumble remaining dough on top. Bake at 425° for 20-25 minutes or until topping is golden brown. Cool on a wire rack; cut into bars.
Nutrition Facts : Calories 207 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 63mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY ORANGE BARS
This is an old family favorite. Makes great snacks or can be served as dessert. Be sure to remove the seeds if present from the oranges.
Provided by grandma2969
Categories Bar Cookie
Time 50m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Grind cranberries and oranges, including peel; set aside.
- In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
- Reduce heat, cook and stir for 15 minutes or until thick.
- Remove from the heat; stir in nuts, if using.
- Set aside to cool.
- Meanwhile for crust:.
- Combine flour, sugar and lemon peel in large bowl.
- Cut in butter until coarse crumbs form.
- Add egg yolks, vanilla and just enough water so dough holds it shape.
- Pat two thirds of dough into 13x9 pan --
- Cover with cranberry orange mixture.
- Crumble remaining dough on top.
- Bake at 425°F for 20-25 minutes or until topping is golden brown.
- Cool and cut into bars.
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