Bisquick Cranberry Bars Recipes

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

CRANBERRY CRUMB BARS

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan with butter or cooking spray.
• In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
• In medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.
• Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

CRANBERRY-WALNUT BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Serve warm.

BISQUICK® BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
• Bake in preheated oven until set in the center, 30 to 35 minutes.

CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
• In medium bowl, mix flour and 1/2 cup powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 25 minutes or until edges are lightly browned.
• Meanwhile, in 3-quart saucepan, stir cranberries, 1/2 cup of the cranberry juice and the granulated sugar. Heat to boiling over medium-high heat. Cook 10 minutes, stirring frequently, until cranberries begin to burst. Remove from heat; stir in eggs and remaining 1/4 cup cranberry juice with whisk. Pour over partially baked crust.
• Bake 20 minutes or until crust is golden and filling is set. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Sprinkle bars with 1/3 cup powdered sugar.

BISQUICK DATE BARS

Steps:

• 1. Preheat oven to 350°F and grease a square 8 x 8 x 2-inch baking pan.
• 2. Mix butter, sugar, and egg well. Stir in remaining ingredients by hand. Spread dough in prepared pan. The dough will be very thick. I oiled my fingers and pressed it evenly into the baking pan.
• 3. Bake for 25 minutes. Cool and cut into bars, 2 x 1 1/2 inches. Sprinkle with powdered sugar if desired.
• 4. NOTE: to make cutting the dates easier, coat a sharp knife with flour or powdered sugar frequently during cutting.

BISQUICK CRANBERRY BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

BISQUICK CRANBERRY-STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degees.
• Grease bottoms only of 12 medium muffin cups.
• Mix brown sugar and 1 tbsp baking mix, reserve.
• Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened.
• Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture.
• Bake 18 minutes or until golden brown.
• Let cool slightly before removing them from pan.

CRANBERRY BARS

Steps:

• In a saucepan, bring sugar and water to a boil. Add cranberries and cook until they pop, about 4-6 minutes. Add orange juice, orange zest, butter, cinnamon and salt. Cook 5 minutes longer or until mixture thickens. Remove from the heat; stir in walnuts and set aside. , For crust, combine the flour and salt in a bowl; cut in butter until mixture is crumbly. Add sugar and oats; mix well. Spoon half into an ungreased 13x9-in. baking pan; pat firmly into pan. Spread filling evenly over crust. Top with remaining crumb mixture; pat lightly. , Bake at 400° for 30-35 minutes. Cool on a wire rack. Cut into bars.

CRANBERRY COBBLER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

BISQUICK CHOCOLATE CHIP BARS

Steps:

• Combine all ingredients except chips.
• Spread in a 13 x 9-inch pan, greased and floured.
• Sprinkle chocolate chips over top.
• Bake 25-30 minutes at 350° (will look bubbly and light in the center).