Cranberry Cherry Pound Cake Bars Recipes

CRANBERRY-CHERRY POUND CAKE BARS

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In medium bowl, beat 3/4 cup butter, 1/2 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 1/2 cups flour until soft dough forms. Press dough in bottom of pan.
• In large bowl, beat 1/2 cup butter, 1 cup granulated sugar and the almond extract on medium speed until well blended. Beat in eggs, one at a time, until creamy. On low speed, beat in 1 2/3 cups flour, the baking powder and baking soda. Beat in 1/4 cup juice and the cream. Fold in cherries and cranberries. Spread over crust.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool completely, about 2 hours.
• In small bowl, beat glaze ingredients with wire whisk until smooth; drizzle over bars. Let stand about 10 minutes or until glaze is set. Run table knife around edges of bars to loosen. For bars, cut into 6 rows by 4 rows, using serrated knife.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

CHEWY PEANUT BUTTER CRANBERRY BARS

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

CRANBERRY CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

CRANBERRY-PECAN POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and orange zest; gradually beat into creamed mixture. Fold in cranberries and pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

EASY CRANBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cake mix, butter, 1 egg and pecans. Mix until smooth. It will look like cookie dough.
• Line a 12x8 glass dish with dough.
• Bake for 7 minutes or until crust is set, but not browned.
• Cream the cream cheese with the powdered sugar, vanilla and 1 egg.
• In separate mixing bowl combine cranberry sauce with nutmeg.
• Pour cream cheese mixture over top of crust, making sure to spread evenly.
• Spoon cranberry sauce into three horizontal lines. Run a butter knife through cranberry sauce into cream cheese mixture to create swirls.
• Bake for 35 minutes or until cream cheese mixture is set.
• Cool completely and cut into bars.

CRANBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.