Greenpumpkinseedandcranberrycrispybars Recipes

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PUMPKIN-CRANBERRY BARS

Here on Zaar there are a couple of recipes somewhat like this one, but there are differences, & the Great Pumpkin is tellin' Charlie Brown that this one is pretty darn good! Preparation time does not include time needed for unfrosted bars to cool completely.

Provided by Sydney Mike

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 16



Pumpkin-Cranberry Bars image

Steps:

  • Preheat oven to 350 degrees F.
  • FOR THE BARS, in a large bowl, mix together first 7 ingredients.
  • Stir in pumpkin, butter, eggs & vanilla until well blended.
  • Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
  • Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
  • Remove immediately from heat & pour into a bowl.
  • Let butter cool slightly, then stir in powdered sugar & vanilla.
  • Stir in enough orange juice to form a frosting consistency.
  • When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
  • Serve & enjoy & refrigerate leftovers.

Nutrition Facts : Calories 166.4, Fat 6.9, SaturatedFat 4.2, Cholesterol 32.5, Sodium 53.9, Carbohydrate 25.7, Fiber 0.4, Sugar 20.5, Protein 1.3

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (15 ounce) can pumpkin puree, not pie filling
3/4 cup unsalted butter, melted
3 large eggs
1 teaspoon pur vanilla extract
3/4 cup dried cranberries, chopped
1/2 cup unsalted butter
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/3 cup fresh orange juice, approximately

CHEWY CRANBERRY PECAN BARS

I've been making these for several years as I really enjoy the combination of flavors and the relative ease of preparations. They're not only great for the holidays, but year round if you have cranberries in your freezer. -Virginia Anthony, Blowing Rock, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 11



Chewy Cranberry Pecan Bars image

Steps:

  • In a large bowl, combine 1 cup flour and 2 tablespoons sugar. Cut in butter until crumbly. Stir in 1/3 cup pecans. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes or until set., Meanwhile, in a large bowl, combine the egg, egg whites, milk, orange zest, vanilla and remaining flour and sugar. Fold in the cranberries, coconut and remaining pecans. Spread over warm crust. Bake 25-30 minutes longer or until top is golden. Cool on a wire rack.

Nutrition Facts : Calories 119 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 25mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1 cup plus 2 tablespoons all-purpose flour, divided
2 tablespoons plus 1-1/4 cups sugar, divided
1/4 cup cold butter
2/3 cup chopped pecans, divided
1 large egg
2 large egg whites
2 tablespoons fat-free milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/3 cup sweetened shredded coconut

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



Cranberry Bars image

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

1 (12 ounce) package whole cranberries
1 cup white sugar
¾ cup water
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
2 eggs
1 cup rolled oats
¾ cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon

FROSTED PUMPKIN CRANBERRY BARS

With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 16



Frosted Pumpkin Cranberry Bars image

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional

PUMPKIN-CRANBERRY SCONES

All the goodness of fall in one treat! Baking these pumpkin-cranberry scones will make your home smell so delightful.

Provided by Leftover Inspired

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 10

Number Of Ingredients 16



Pumpkin-Cranberry Scones image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, and salt together in a bowl. Cut in butter using a pastry cutter until the mixture looks like oatmeal.
  • Add pumpkin, cranberries, sour cream, 3 tablespoons milk, and vanilla extract to the flour mixture and gently combine using a fork. Roll dough out onto a floured surface and form a rectangle. Cut into 10 triangles or squares and place on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Meanwhile, combine powdered sugar and milk in a small bowl until smooth. Set glaze aside.
  • Remove scones from the oven and let cool 10 minutes before drizzling glaze on top. Serve warm.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.9 g, Cholesterol 22.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 275.7 mg, Sugar 16.7 g

2 cups unbleached all-purpose flour
⅓ cup lightly packed brown sugar
2 tablespoons white sugar
1 tablespoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter
½ cup pumpkin puree
½ cup coarsely chopped fresh cranberries
⅓ cup sour cream
3 tablespoons milk
1 teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon milk

CRANBERRY PUMPKIN SEED ENERGY BARS RECIPE - (4.5/5)

Provided by á-174535

Number Of Ingredients 11



Cranberry Pumpkin Seed Energy Bars Recipe - (4.5/5) image

Steps:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla. Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.

1 cup pecans, crushed
1 cup rolled oats
1/3 cup pumpkin seeds
1/4 cup flaxseeds
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries

GREEN PUMPKIN SEED AND CRANBERRY CRISPY BARS

Make and share this Green Pumpkin Seed and Cranberry Crispy Bars recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 20m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 8



Green Pumpkin Seed and Cranberry Crispy Bars image

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add pumpkinseeds; cook 4 minutes or until seeds begin to pop and lightly brown, stirring frequently.
  • Remove from heat; cool.
  • Lightly coat a 13 x 9-inch baking dish with cooking spray; set aside.
  • Melt butter in a large saucepan over medium heat.
  • Stir in marshmallows; cook 2 minutes or until smooth, stirring constantly.
  • Remove from heat; stir in vanilla and salt. Stir in reserved seeds, cereal, and cranberries.
  • Scrape mixture into prepared dish using a rubber spatula.
  • Lightly coat hands with cooking spray; press cereal mixture evenly into prepared dish.
  • Cool completely. Cut into 16 bars.

Nutrition Facts : Calories 129.2, Fat 5, SaturatedFat 2.2, Cholesterol 7.6, Sodium 117.6, Carbohydrate 20.6, Fiber 0.5, Sugar 9.2, Protein 1.9

cooking spray
1/2 cup pepitas (raw green pumpkinseeds)
1/4 cup butter
1 (8 ounce) package miniature marshmallows (about 5 cups)
1 teaspoon vanilla extract
1/8 teaspoon salt
5 cups oven-toasted crispy rice cereal (such as Rice Krispies)
1 cup dried cranberries

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