Apple Cranberry Bars With Orange Buttercream Frosting Recipes

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray.
• In 4-quart saucepan, mix cranberries, granulated sugar, orange peel and orange juice. Heat to boiling over high heat, stirring constantly. Cook over high heat 6 to 8 minutes, stirring frequently, until cranberries pop and lose their round shape and mixture thickens. Stir in apple butter and 2 tablespoons butter; remove from heat.
• In large bowl, beat 3/4 cup butter and the brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Stir in flour, salt, baking soda and oats. Press 3 cups oat mixture in pan.
• Spread cranberry filling over base. Crumble remaining 2 cups oat mixture over filling; press lightly.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 8 rows by 4 rows.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• Preheat oven to 350°F; grease a 15 x 10 x 1-inch jelly roll pan.
• In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.
• Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
• Reduce the speed to low; add the flour, baking soda and salt.
• Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
• By hand, stir in the apples, cranberries and nuts.
• Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely.
• In a small mixer bowl, combine the butter, cream cheese and vanilla extract.
• Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
• Reduce the speed to low.
• Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency.
• Thinly frost the cooled bars; cut into bars.

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.