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.
Time 1h5m Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside. Using a hand mixer, beat the butter and brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating to combine. In a separate bowl, mix the flour and salt together. Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly. Divide the dough into thirds. Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes. While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough. Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges. Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries. Put the pan back in the oven and bake for another 20 minutes. Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it’s cooked through. The top should be golden brown and the cranberries should be bubbly. Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.
Time 1h Yield 2 dozen bars Number Of Ingredients 14 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.
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.
Time 1h10m Number Of Ingredients 6 Steps:
Preheat oven to 325* F Grease a 9-inch square baking pan. Combine flour, rolled oats, brown sugar, and cinnamon in a food processor and pulse 2 or 3 times until blended. (if you do not have a food processor, use a hand pastry blender) Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. (Or use your hand pastry blender.) Remove 1 1/2 cups of the crumb mixture and set aside. Press remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Drop teaspoons of the cranberry sauce evenly over the crust, then spread it gently with the back of the spoon to cover the crust. Sprinkle reserved crumbs evenly over the jam layer. Bake until the top is lightly browned, 50 - 55 minutes. Transfer to a rack and let cool until firm, about 2 hours (or chill until firm). Using a sharp knife, cut into 12 squares. Store in an airtight container at room temperature for up to 3 days.
Time 45m Yield 16 Number Of Ingredients 9 Steps:
In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil. In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top. Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.
Time 2h40m Yield 40 serving(s) Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray. BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don’t overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated. Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don’t overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes. FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars. GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars. DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.
Time 1h45m Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Line bottom and sides of 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In medium bowl, mix flour and 1/2 cup powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 25 minutes or until edges are lightly browned. Meanwhile, in 3-quart saucepan, stir cranberries, 1/2 cup of the cranberry juice and the granulated sugar. Heat to boiling over medium-high heat. Cook 10 minutes, stirring frequently, until cranberries begin to burst. Remove from heat; stir in eggs and remaining 1/4 cup cranberry juice with whisk. Pour over partially baked crust. Bake 20 minutes or until crust is golden and filling is set. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Sprinkle bars with 1/3 cup powdered sugar.
Time 1h Yield about 2-1/2 dozen. Number Of Ingredients 16 Steps:
In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.
Time 1h10m Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F. Grease a 9×13 baking pan with butter or cooking spray, and line with parchment. In a large bowl, whisk together the flour, sugars, cinnamon, nutmeg, zest, and baking powder. Add the butter to the flour mixture. Using a pastry blender or fork, work the mixture until fine crumbs form. Add the egg and mix it into the mixture until fully combined. Press about 3 cups of the mixture into the bottom of the prepared pan, that is the crust. Set aside the remaining crumb mixture for the topping. In a large bowl, combine the cranberries, sugar, and cornstarch and mix well. Add the cranberries on top of the crust. Sprinkle the remaining crumb mixture on top of the cranberries. Bake for 45-50 minutes or until the top is slightly golden. Cool to room temperature. Slice and serve.
Yield Makes 12 bars Number Of Ingredients 7 Steps:
Preheat oven to 350°F with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 opposite sides, then butter foil. Blend butter, flour, salt, and 1/2 cup granulated sugar in a food processor until mixture begins to clump together. Press into bottom of pan. Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes. While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar, and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6 to 8 minutes. Pour cranberries over crust and bake until edge is golden, about 25 minutes. Sift confectioners sugar over top and cool completely in pan on a rack. Lift out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over top.
Time 30m Yield 3 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
