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.
Time 1h Yield 2 dozen bars Number Of Ingredients 14 Steps:
Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve. Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray. Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes. While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed. Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth. Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers. Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.
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.
Time 1h10m Yield 24 Number Of Ingredients 10 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.
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.
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.
Time 30m Yield 3 dozen. Number Of Ingredients 10 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.
Time 4h15m Yield 12 servings Number Of Ingredients 8 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.
Time 1h Yield about 2-1/2 dozen. Number Of Ingredients 16 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.
More about “cranberry squares recipes”
Time 2h15m Yield 9 serving(s) Number Of Ingredients 8 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.
