Best Mix For Cranberry Lemonade Bars Recipes
CRANBERRY LEMON BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h55m
Yield Makes 12 large or 24 small bars
Number Of Ingredients 14
Steps:
- For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
- Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
- Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
- Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
- For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.
TANGY CRANBERRY-LEMON BARS MIX IN A JAR
This is a wonderful and delightfully smelling bar cookie. I prefer the blueberries to cranberries but it is your choice. Change tag if doing blueberries so as not to confuse the recipient
Provided by Stormy Stewart
Categories Cookies
Time 5m
Number Of Ingredients 6
Steps:
- 1. Layer ingredients attractively in any order into 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.Cover top of jar with fabric; attach gift tag with raffia or ribbon. Makes one 1-quart jar.
- 2. Instructions for gift tag: Tangy Cranberry-Lemon Bars Mix in a Jar: 1/2 cup butter, softened 1/3 cup thawed frozen lemonade concentrate 1 egg 1 jar Tangy Lemonade Bars Mix Heat oven to 375 degrees F. Lightly grease a 13 x 9-inch baking pan. Beat butter in large bowl until smooth. Beat in lemonade concentrate and egg until blended. (Mixture may appear curdled.) Add bar cookie mix to butter mixture; stir until well blended. Press dough evenly into prepared pan. Bake 20 to 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars.
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.
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