CRANBERRY SQUARES
These squares are very yummy. Try different fruits or jams to change the flavour. Note, you may replace up to half of the flour with whole wheat flour.
Provided by DRYW
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
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.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 37.2 g, Cholesterol 36.8 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 6 g, Sodium 206.6 mg, Sugar 24.1 g
CRANBERRY GELATIN SQUARES
Steps:
- Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.
Nutrition Facts : Calories 255 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CHEESECAKE SQUARES
Swirl a little sweetness into dessert with these Cranberry Cheesecake Squares. Remember to bring everything to room temperature before mixing all the ingredients to make sure you get the creamiest possible Cranberry Cheesecake Squares.
Provided by My Food and Family
Categories Christmas Recipes
Time 4h50m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
- Cranberry Swirl
- Begin by making the cranberry swirl sauce. Add the cranberries, sugar, orange juice and salt to a medium saucepan.
- Bring the mixture to a slow boil over medium heat. Reduce the heat to medium-low and let it simmer for 25 min., stirring occasionally, until the cranberries have burst and the mixture has gotten thick. (Don't break up the cranberries too much because you want to have nice juicy bursts in the squares. )
- Remove from the heat and let this cool a bit while you make the cheesecake.
- Cheesecake Squares
- Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches the boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack of the oven, filling the casserole dish almost all of the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring that the crust won't crack.)
- To make the crust, mix together the graham cracker crumbs, butter and brown sugar.
- Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the squares out of the dish when you want to slice and serve.
- Press the graham cracker mixture onto the bottom of the dish and set aside.
- To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
- Crack the eggs into a separate bowl. Add the eggs, 1 at a time, to the cream cheese, scraping the side of the bowl after each addition.
- Add the sour cream and heavy cream and beat until everything is mixed well. Pour the cheesecake mixture into the dish.
- Spoon tablespoon-sized dollops of the cranberry swirl sauce all over the cheesecake. Using a toothpick or skewer, swirl the sauce all over the pan making a design of your liking.
- Place the dish on the middle rack of the oven.
- Bake for about 1 hour. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
- Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
- After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.
- When you're ready to serve, pull up on the parchment to remove the sheet of cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CRANBERRY CRUMB BARS
Celebrate the season with cranberry bars! They're super easy to make and can be cut into mini squares, just right for a dessert tray.
Provided by Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 18 g, TransFat 0 g
CRANBERRY SQUARES
Real quick and easy to make! I got this recipe from an acquaintance at a boardgame night. The original recipe called for walnuts, but I think pecans are a more complementary flavor. These cranberry bars are delicious, with a delightful balance of sweet and tart. Don't count on leftovers - these moist squares get gobbled right up!
Provided by Divaconviva
Categories Bar Cookie
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.
CRANBERRY DESSERT SQUARES RECIPE - (4.3/5)
Provided by barbyrabaker
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Lightly greas a 9 x 13 baking pan. Reserve 1 cup of cake mix in a small bowl. In a medium bowl, stir together the remaining cake mix, 8 Tablespoons melted butter, and 1 egg. Spread into prepared pan. In another bowl, stir together the cranberry sauce with remaining 2 eggs and the milk. Spread over the cake batter in the baking pan. Add the flour, sugar, and cinnamon to the small bowl with the reserved cake mix, and stir thoroughly. Blend in the chopped butter and crumble mixture over the baking dish. Bake until golden, about 40 minutes. Cool on a wire rack. Cut into squares and serve.
FESTIVE CRANBERRY CREAM CHEESE SQUARES
Steps:
- HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
- BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
- BAKE 15 minutes or until lightly browned.
- BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
- COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
- BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.
CRANBERRY-LEMON SQUARES
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
JELL-O® CRANBERRY SQUARES
Whip up a delicious holiday dessert with JELL-O® Cranberry Squares. In only 15 minutes, these cranberry squares will be ready to chill in the refrigerator.
Provided by My Food and Family
Categories Festive 2018
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.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8233 g, Sugar 0 g, Protein 3 g
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