Cranberry Butterscotch Squares Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

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:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

Steps:

• Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
• In a large pot, melt margarine ove med. high heat.
• Add brown sugar and milk, boil for 3 min's.
• Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
• Spoon over the graham crackers, chill until firm.
• FROSTING:
• Beat softend margarine with milk and almond extract.
• Add the icing sugar and beat until smooth.
• You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
• Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
• Frost the squares, dot with dried cranberries.
• Chill, then cut 8 down and 12 across.

Steps:

• Cream together butter and sugar. Mix in the eggs and vanilla.
• Mix together flour, salt and baking powder. Add to above mixture.
• Then add: cranberries, butterscotch chips and chopped nuts. Mix well. Press into a 9x13 pan that has been lightly sprayed with Pam.
• Bake at 350 degrees for about 30 to 40 minutes or until golden brown.

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.