Time 55m Yield 15 Number Of Ingredients 7 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.
Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. The Crust: Mix the first seven ingredients. Add the butter and mix until moistened. Reserve half of the crumb mixture. Press the remaining oat mixture into the bottom of an 11x7 baking dish, coated with cooking spray. Take the cranberry sauce and place on top of the crust; top with reserved crumb mixture and bake for 30 minutes or until golden brown. Cool completely and cut into bars. Or serve warm with vanilla ice cream on top.
Yield 12 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine the oats, flour, brown sugar and butter. Stir until the mixture resembles coarse crumbs. Spread the cranberries into the bottom of one 9x13 inch baking pan. Sprinkle crumb mixture over top. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool and cut into squares.
Time 1h10m Yield 12-15 servings. Number Of Ingredients 15 Steps:
In a small bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , In a large bowl, beat cream cheese until smooth. Add milk and lemon juice. Pour over crust. In a small bowl, combine the cornstarch and brown sugar. Stir in the cranberry sauce until combined. Spoon over cream cheese layer. For topping, combine the flour and brown sugar in a bowl; cut in butter. Fold in walnuts. Sprinkle over filling., Bake at 325° for 40-45 minutes or until topping is golden brown. Cool on a wire rack. Cover and refrigerate for 3 hours before cutting.
Time 55m Yield 24 Bars Number Of Ingredients 6 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.
Time 40m Yield 15 servings. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugar. Add eggs; beat until well combined. In a separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in a greased 13x9-in. baking dish. Sprinkle with marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes.
Time 1h20m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (180 degrees C). Cream together soft butter and icing sugar until fluffy. Gradually stir in 1 1/2 cups (375 mL) flour. Press onto bottom of 13 x 9-inch (3.5 L) baking pan. Bake about 15 minutes or until lightly browned. Reduce temperature to 325 degrees (160 degrees C). In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in ReaLemon. Pour over prepared crust. In small bowl, combine 1 tablespoons (15 mL) of the brown sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL) flour. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minute or until bubbly and golden. Cool. Serve warm or chilled. Cover leftovers; refrigerate.
Time 4h Yield 24 Number Of Ingredients 13 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.
Time 45m Yield Makes 24 servings, 1 square each. Number Of Ingredients 6 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.
Yield Makes about 16 Number Of Ingredients 7 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.
