CRANBERRY LEMON BARS
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, dessert
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.
CRANBERRY-LEMON BARS
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield About 48 bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides. Lightly coat the parchment with cooking spray. Spread the pecans on a baking sheet and bake until toasted, 8 to 10 minutes; let cool.
- Finely grind the nuts in a food processor. Add the flour, 1/2 cup sugar and 1 teaspoon salt and pulse. Add 1 1/2 sticks butter and 2 egg yolks; process until the dough comes together. Transfer the dough to the prepared baking dish and press into an even layer (use a piece of parchment to help). Bake until the crust is golden brown, 30 to 35 minutes. Let cool.
- Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine. Microwave in 10-second intervals, stirring after each, until melted.
- Combine the cranberries, vanilla bean and 3/4 cup sugar in a medium saucepan. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring, until thick, 10 to 15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture and puree on low speed until smooth but not too airy; set aside.
- Meanwhile, whisk the 3 whole eggs, remaining 2 egg yolks, the lemon zest, lemon juice and the remaining 1/2 cup sugar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, whisking, until thick enough to coat the back of a spoon, 5 to 10 minutes (do not boil). Remove from the heat and whisk in the remaining 1 1/2 sticks butter, one piece at a time, until creamy. Whisk in the cranberry mixture until combined. Spread the cranberry mixture over the cooled crust and refrigerate, uncovered, at least 6 hours and up to 1 day.
- Lift the bars out of the pan and remove the parchment. Cut into small squares.
LEMON-CRANBERRY BARS
These lemon-cranberry energy bars are great for a big hike or mountain bike ride!
Provided by littlsis216
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
- Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 64.3 g, Cholesterol 51.8 mg, Fat 26.3 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 12.3 g, Sodium 199 mg, Sugar 46.9 g
CRANBERRY LEMONADE
With its pretty pink blush and tart refreshing flavor, Cranberry Lemonade is sure to satisfy, glass after glass after glass. Field director Darlene Brenden of Salem, Oregon shares this summer thirst-quencher.
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Stir in the water and cranberry juice. Cool; pour into a pitcher. Refrigerate until chilled. Serve over ice.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 49g carbohydrate (45g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY LEMONADE BARS RECIPE BY TASTY
Here's what you need: flour, cornstarch, powdered sugar, salt, cold butter, nonstick cooking spray, eggs, sugar, flour, strawberry, lemon zest, fresh lemon juice, milk, powdered sugar
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
- Using two forks, mash butter into the dry ingredients until it is fully incorporated.
- Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
- Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
- Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
- In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
- Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
- Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
TART AND TANGY CRANBERRY BARS
These tart and tangy Cranberry Bars are one of my favorite treats. I've been craving cranberries lately and this gluten free dessert more than hits the spot when it comes to mouth puckering goodness. http://www.elanaspantry.com/tart-and-tangy-cranberry-bars/
Provided by Elanas Pantry
Categories Tarts
Time 23m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place pecans and dates in a food processor and pulse until coarsely ground.
- Pulse in oil and salt until mixture begins to form a ball.
- Press crust into an 8x8 inch greased baking dish.
- Bake at 350° for 8-12 minutes until lightly browned.
- To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
- Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
- Add remaining 2 cups cranberries and cook covered for 5 more minutes.
- Remove mixture from heat and allow to cool for 10 minutes.
- Pour mixture over pecan crust.
- Allow bars to set for 60-90 minutes.
- Serve.
Nutrition Facts : Calories 313.8, Fat 23.2, SaturatedFat 2, Sodium 148.6, Carbohydrate 29.1, Fiber 10.4, Sugar 12.8, Protein 3.3
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
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
DELIGHTFUL CRANBERRY LEMONADE
Make and share this Delightful Cranberry Lemonade recipe from Food.com.
Provided by Charlotte J
Categories Punch Beverage
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour into a large glass filled with ice.
- Garnish with lemon slice.
Nutrition Facts : Calories 183, Fat 0.3, Sodium 8, Carbohydrate 46.4, Fiber 0.1, Sugar 41.9, Protein 0.1
More about "mix for cranberry lemonade bars recipes"
LEMON CRANBERRY BARS - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (2)Total Time 45 minsCategory DessertCalories 119 per serving
- Preheat oven to 375°F. Lightly coat an 8-inch square baking pan with nonstick spray and set aside.
- In a mixing bowl, combine lemonade concentrate, Splenda, butter and egg. Mix well. Add the all purpose flour, lemon peel, baking soda and salt. Stir well. Fold in cranberries. Spoon the mixture into the prepared baking pan.
- Bake for 20 minutes or until lightly brown. Let cool completely in the pan on a wire rack. Cut into 16 squares.
PINK LEMONADE BARS – SMITTEN KITCHEN
From smittenkitchen.com
CRANBERRY LEMON BARS - DR. OETKER PROFESSIONAL CANADA
From oetker-professional.ca
CRANBERRY BARS - EASY DESSERT RECIPES
From easydessertrecipes.com
CRANBERRY LEMON BARS – FOOD NETWORK KITCHEN
From foodnetwork.com
RECIPE FOR CRANBERRY LEMON BARS - THERESCIPES.INFO
From therecipes.info
CRANBERRY LEMONADE BARS | RECIPE | CRANBERRY LEMONADE, …
From pinterest.com
BEST LEMON CRANBERRY BARS RECIPE - THE FRESH COOKY
From thefreshcooky.com
CRANBERRY LEMONADE COCKTAIL RECIPE - NATALIE'S JUICE
From orchidislandjuice.com
CRANBERRY LEMONADE (MADE WITH CRANBERRIES, NOT JUICE)
From christinascucina.com
CRANBERRY LEMON BARS - TUESDAY RECIPE
From tuesdayrecipe.com
CRANBERRY LEMONADE BARS - THE BAKER CHICK
From thebakerchick.com
OCEAN SPRAY RECIPES - CRANBERRY LEMONADE | OCEAN SPRAY®
CRANBERRY LEMONADE COCKTAIL RECIPE - RECIPES.NET
From recipes.net
LEMON GLAZED LEMON BARS FROM A CAKE MIX - SHAKEN TOGETHER
From shakentogetherlife.com
CRANBERRY-LEMON BARS | SOUTHERN LIVING
From southernliving.com
CRANBERRY LEMON BARS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CRANBERRY LEMON BARS - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
CRANBERRY LEMONADE - SUGAR AND SOUL
From sugarandsoul.co
CHERRY LEMONADE BARS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CRANBERRY LEMONADE BARS | RECIPE | CAKE BARS RECIPE, CRANBERRY …
From pinterest.com
BAKING CLASSICS: CRANBERRY-OAT BARS | BUTTERMILK LIPSTICK
From buttermilklipstick.com
EASY BAR RECIPES: TANGY LEMONADE BARS - DELISHABLY
From delishably.com
CRANBERRY LEMON BARS - THE TOASTED PINE NUT
From thetoastedpinenut.com
CRANBERRY BARS - STUCK ON SWEET
From stuckonsweet.com
LEMONADE WITH CRANBERRY JUICE - V&V SUPREMO FOODS, INC.
From vvsupremo.com
LEMON CRANBERRY BARS: PERFECTLY SWEET AND TANGY
From chopnotch.com
10 BEST CRANBERRY LEMONADE VODKA DRINKS RECIPES | YUMMLY
From yummly.com
SUNSET CRANBERRY LEMONADE PUNCH | OCEAN SPRAY®
From oceanspray.com
CRANBERRY LEMON BARS - MEALS BY MOLLY
From mealsbymolly.com
SPARKLING CRANBERRY LEMONADE (BONUS QUICK RECIPE FOR …
From serenityfood.com
DELIGHTFUL CRANBERRY LEMONADE | OCEAN SPRAY®
From oceanspray.com
CRANBERRY LEMONADE BARS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRANBERRY LIME BARS - BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
10 BEST CRANBERRY LEMONADE COCKTAIL RECIPES | YUMMLY
From yummly.com
SPARKLING CRANBERRY PUNCH NON-ALCOHOLIC DRINK RECIPE
From thespruceeats.com
CRANBERRY LEMONADE RECIPE | MYRECIPES
From myrecipes.com
LEMON AND CRANBERRY CAKE BARS - ANNIE'S NOMS
From anniesnoms.com
You'll also love