Cranberry Lime Squares Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Spray 13x9 inch baking pan with cooking spray.
• Combine 2 c flour, 1/2 c powdered sugar, 1 T lime peel and salt in large bowl.
• Cut in butter with pastry blender until mix forms coarse crumbs.
• Press mixture evenly into baking pan.
• Bake about 20 minutes or until golden brown.
• Meanwhile combine remaining 1/4 c flour, granulated sugar, and baking powder in bowl and mix well.
• Combine eggs and lime juice in separate bowl.
• Add flour mixture to egg mixture and beat with electric mixer at medium speed until mix is well blended.
• Stir in 1 t lime peel and the cranberries.
• Pour over warm crust.
• Bake about 20 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Sprinkle with powdered sugar and chill 2 hours.
• Cut into squares and serve chilled.

Steps:

• Bring 1-1/2 cups water and sugar to a boil. Remove from heat; stir in juices, lime zest and remaining water. Cover; refrigerate at least 1 hour. Serve over ice and, if desired, with lime slices.

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.