CRANBERRY BARS
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
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-GINGER CHEESECAKE BARS
Celebrate with Cranberry-Ginger Cheesecake Bars. These Cranberry-Ginger Cheesecake Bars have a homemade crust made from oats, walnuts and more, with a deliciously creamy and gingery PHILADELPHIA Cream Cheese filling. Topped with cranberries, it'll be gone as soon as you put it on the table.
Provided by My Food and Family
Categories Recipes
Time 4h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line 13x9-inch baking dish with foil, leaving ends of foil hanging over sides of dish; spray with cooking spray.
- Combine flour, oats, nuts, butter and 1/4 cup sugar; press onto bottom of prepared baking dish. Bake 12 min.
- Meanwhile, beat cream cheese and remaining sugar in medium bowl with mixer until blended. Add ginger; mix well. Add eggs, one at a time, mixing on low speed after each just until blended.
- Pour cream cheese mixture over crust; top with cranberries.
- Bake 40 to 45 min. or until center is almost set; cool completely.
- Refrigerate 2 hours. Use foil handles to remove dessert from dish before cutting into bars.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
STICKY CRANBERRY GINGERBREAD
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
Provided by Melissa Clark
Categories cakes, cookies and bars, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams
APPLE-GINGER-CRANBERRY CRISP
Enjoy this apple-ginger-cranberry crisp - a wonderful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- In large bowl, mix all filling ingredients. Let stand 30 minutes.
- Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
- In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
- Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.
Nutrition Facts : Calories 297, Carbohydrate 46 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 8 mg
GINGER CRANBERRY BARS
From Taste of Hom Best of Holiday Recipes, 2008, this slightly altered recipe makes slightly sweet bars that are tangy & crunchy!
Provided by Sydney Mike
Categories < 60 Mins
Time 55m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
- In a large bowl, cream butter & sugar until light & fluffy.
- Stir in 1 1/2 teaspoons of the almond extract, then beat in flour until crumbly.
- Press into bottom of prepared baking dish & bake 25-28 minutes or until golden brown.
- Meanwhile, in a small saucepan, heat cranberry sauce & ginger.
- In a small mixing bowl, beat egg whites on medium speed until soft peaks form.
- Gradually beat in powdered sugar, 1 tablespoon at a time.
- Add remaining 1/2 teaspoon almond extract & beat on high until stiff glossy peaks form.
- Spread cranberry mixture over crust.
- Spread meringue over cranberry layer, then sprinkle with toasted almonds.
- Increase oven heat to 400 degrees F, & bake 14-15 minutes or until lightly browned.
- Cool completely before cutting, then serve at room temperature or refrigerate.
Nutrition Facts : Calories 203.3, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 19.2, Carbohydrate 29.9, Fiber 0.9, Sugar 21.2, Protein 2.1
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