Cranberry Orange Streusel Bars Recipes

Steps:

• Grind cranberries and oranges, including peel; set aside.
• In a saucepan, combine sugar, cornstarch, ginger.add ground fruit -- bring to a boil.
• Reduce heat, cook and stir for 15 minutes or until thick.
• Remove from the heat; stir in nuts, if using.
• Set aside to cool.
• Meanwhile for crust:.
• Combine flour, sugar and lemon peel in large bowl.
• Cut in butter until coarse crumbs form.
• Add egg yolks, vanilla and just enough water so dough holds it shape.
• Pat two thirds of dough into 13x9 pan --
• Cover with cranberry orange mixture.
• Crumble remaining dough on top.
• Bake at 425°F for 20-25 minutes or until topping is golden brown.
• Cool and cut into bars.

Steps:

• Let cranberries stand at room temp 1 hour.
• Place 1 rack in middle of oven and preheat to 350.
• Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
• Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
• Work butter in with your fingers until creamy. Reserve 1 cup.
• Press into prepared pan. Bake until light golden brown, about 12 minutes.
• Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange. In medium bowl, whisk with milk, egg yolks, vanilla until well combined.
• Sprinkle cranberries evenly over the hot crust. Pour mixture over berries. Use spatula to gently distribute evenly. Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
• Remove pan from oven and sprinkle evenly with reserved topping, then almonds. Bake 30 minutes or until filling bubbles and topping is golden brown.
• Cool in pan on wire rack 1 hour.
• Carefully lift out of pan. Cool completely on wire rack.
• Remove foil and cut into 24 bars.
• Serve or store in airtight container up to 3 days or freezer up to 3 months.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, sugar, and cocoa.
• Cut in the margarine until crumbly (mixture will be dry).
• Reserving 2 cups crumb mixture, press remainder in bottom of 13x9 inch baking pan.
• Bake 15 minutes.
• In large mixing bowl beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add egg and vanilla; mix well. Pour over prepared crust. Celsius.
• ombine nuts with reserved crumb mixture. Sprinkle evenly over cheese mixture.
• Bake 25 minutes or until bubbly.
• Cool and cut into bars.
• Store covered in refrigerator.

Steps:

• Preheat oven to 350°.
• In a large bowl combine flour, brown sugar and egg.
• Cut in 1/2 cup butter.
• Stir in nuts.
• Reserve 2 cups of crumb mixture.
• Press remaining mixtuew firmly in bottom of greased 9 x 13" pan, I use Pam baking spray.
• Bake for 15 minutes. Remove from oven.
• In a heavy saucepan over low heat, melt caramels, condensed milk and 1/4 cup remaining butter.
• Cook until smooth.
• Pour over crust.
• Sprinkle evenlly with remaining crumbs.
• Bake for 20 minutes or until bubbly.
• Cool. Cut into bars.
• Store loosely covered at room temperature.

Steps:

• Preheat oven to 350°F.
• In the bowl of a standing mixer beat the sugar and margarine until smooth and creamy.
• Beat in the tofu and mix again until well mixed.
• Add the flour and beat into the sugar mixture. If your mixer can't handle the job, just mix the rest of the flour until combined.
• Stir in the pecans.
• Reserve 1 cup of the pecan mixture.
• Press the rest of the pecan mixture into a 9x9x2-inch baking dish.
• Spread the strawberry preserves on top of the pecan mixture leaving a one half inch border with no filling from the edge of the baking pan.
• Put your reserved pecan mixture on top of the strawberry preserves and press lightly.
• Bake 45 minutes.
• Once done remove from the oven and cool completely on a wire rack.
• Top with powdered sugar or powdered sugar glaze.
• If you choose the glaze stir the milk and vanilla into the powdered sugar and beat until creamy. If this isn't liquid enough add more milk until it is at the consistency you like.
• With a spoon, drizzle the glaze over the cooled bars.
• Bon Appetit.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
• Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan.
• Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes.
• Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars.
• Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars.
• Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars.
• Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
• Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
• Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
• Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
• Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
• Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.