Cranberry Lime Squares Recipes

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

CRANBERRY LIME SQUARES

Steps:

• Preheat oven to 350 degrees.
• Spray 13x9 inch baking pan with cooking spray.
• Combine 2 c flour, 1/2 c powdered sugar, 1 T lime peel and salt in large bowl.
• Cut in butter with pastry blender until mix forms coarse crumbs.
• Press mixture evenly into baking pan.
• Bake about 20 minutes or until golden brown.
• Meanwhile combine remaining 1/4 c flour, granulated sugar, and baking powder in bowl and mix well.
• Combine eggs and lime juice in separate bowl.
• Add flour mixture to egg mixture and beat with electric mixer at medium speed until mix is well blended.
• Stir in 1 t lime peel and the cranberries.
• Pour over warm crust.
• Bake about 20 minutes or until golden brown.
• Cool completely in pan on wire rack.
• Sprinkle with powdered sugar and chill 2 hours.
• Cut into squares and serve chilled.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY LIME SAUCE

Steps:

• Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt.
• Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes.
• Make a slurry with the teaspoon of water and cornstarch.
• Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened.
• Cool and serve with poultry.