Mix For Cranberry Lemonade Bars Recipes

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CRANBERRY LEMON BARS



Cranberry Lemon Bars image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 3h55m

Yield Makes 12 large or 24 small bars

Number Of Ingredients 14

12 ounces fresh or frozen cranberries, thawed if frozen
1/3 cup fresh lemon juice
1 1/4 cup granulated sugar
Nonstick cooking spray
2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 teaspoon fine sea salt
4 large eggs
2 large egg yolks
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, melted

Steps:

  • For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
  • Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
  • Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
  • Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
  • For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.

CRANBERRY LEMON BARS



Cranberry Lemon Bars image

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 1h

Yield 2 dozen bars

Number Of Ingredients 14

1 (12-ounce/340-gram) bag fresh or frozen cranberries
3/4 cup/150 grams granulated sugar
2 to 3 large lemons
Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1 cup/200 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/8 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners' sugar (optional)

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.

LEMON-CRANBERRY BARS



Lemon-Cranberry Bars image

These lemon-cranberry energy bars are great for a big hike or mountain bike ride!

Provided by littlsis216

Time 1h10m

Yield 12

Number Of Ingredients 14

2 cups dried cranberries
1 (14 ounce) can sweetened condensed milk
1 medium lemon, zested and juiced
1 ⅓ cups brown sugar
1 cup unsalted butter, softened
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
½ cup vanilla-flavored whey protein powder
2 tablespoons ground flaxseed meal
1 tablespoon wheat germ
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
  • Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 64.3 g, Cholesterol 51.8 mg, Fat 26.3 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 12.3 g, Sodium 199 mg, Sugar 46.9 g

CRANBERRY BARS



Cranberry Bars image

A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!

Provided by TWILLIAMS05

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

1 (12 ounce) package whole cranberries
1 cup white sugar
¾ cup water
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
2 eggs
1 cup rolled oats
¾ cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 228 calories, Carbohydrate 36.1 g, Cholesterol 31.2 mg, Fat 8.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 190.7 mg, Sugar 25 g

CRANBERRY LEMONADE



Cranberry Lemonade image

With its pretty pink blush and tart refreshing flavor, Cranberry Lemonade is sure to satisfy, glass after glass after glass. Field director Darlene Brenden of Salem, Oregon shares this summer thirst-quencher.

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 4

3/4 cup sugar
2/3 cup lemon juice
3 cups cold water
1 cup cranberry juice

Steps:

  • In a small saucepan, combine sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Stir in the water and cranberry juice. Cool; pour into a pitcher. Refrigerate until chilled. Serve over ice.

Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 49g carbohydrate (45g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY CLEMENTINE BARS



Cranberry Clementine Bars image

I love a good lemon bar but when the holidays roll around and clementines are everywhere, I make this holiday twist on a classic dessert. -Laurie Lufkin, Essex, MA

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/2 cup dried cranberries
1/4 cup confectioners' sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING:
5 large eggs, room temperature
1-3/4 cups sugar
3 tablespoons cornstarch
2 tablespoons butter, melted
1 to 2 tablespoons grated clementine or orange zest
1/3 cup clementine or orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil., Place flour, cranberries, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown., In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine zest, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack., Dust with confectioners' sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 182mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE CAKE MIX CRANBERRY BARS



Chocolate Cake Mix Cranberry Bars image

For those of us who love cranberries AND bars, here's a great looking recipe from The Joy of Cranberries: That Tangy Red Treat cookbook!

Provided by Sydney Mike

Categories     Bar Cookie

Time 55m

Yield 20 serving(s)

Number Of Ingredients 7

1 (14 ounce) package vanilla caramels, unwrapped
2/3 cup half-and-half cream, divided
1 (18 1/4 ounce) box German chocolate cake mix
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 (16 ounce) can whole berry cranberry sauce
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F & grease a 13"x9" baking pan.
  • In a heavy saucepan, heat caramels & 1/3 cup of the half & half, over low heat, stirring occasionally, until caramels are melted. Then, stir until smooth & remove from heat & set aside.
  • In a mixing bowl, beat cake mix, remaining 1/3 cup half & half, butter & vanilla until smooth. Pat half of this mixture into bottom of prepared baking pan & bake 10 minutes.
  • Remove from oven & spread evenly with warm caramel mixture.
  • In another bowl, stir cranberry sauce, then spoon over caramel layer.
  • Sprinkle remaining cake mixture over cranberry layer, then top with a sprinkling of pecans.
  • Return to oven & bake another 30 minutes.
  • Cool in pan on wire rack before cutting into bars.

Nutrition Facts : Calories 264.9, Fat 9.3, SaturatedFat 3.5, Cholesterol 10.5, Sodium 225.6, Carbohydrate 45.8, Fiber 1.4, Sugar 34.7, Protein 2.5

DECADENT CRUST LEMON BARS



Decadent Crust Lemon Bars image

Make and share this Decadent Crust Lemon Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 1h

Yield 24 bars

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, chilled
4 large eggs
1 1/2 cups sugar
1/4 cup flour
6 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
powdered sugar

Steps:

  • For crust, mix together flour, sugar, and butter until crumbly.
  • Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
  • Meanwhile prepare topping. Beat eggs slightly.
  • In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
  • Add lemon juice, peel, baking powder, and salt. Beat until smooth.
  • Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
  • Sprinkle with powdered sugar while hot. Let cool and cut into bars.

Nutrition Facts : Calories 181.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 143.4, Carbohydrate 24.4, Fiber 0.4, Sugar 15.1, Protein 2.4

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