Cranberry Butterscotch Squares Recipes

CRANBERRY BUTTERSCOTCH SQUARES

Steps:

• Spray a 12 x 18 cookie sheet (with raised edges) with Pam, then line the graham crackers, you can break them by hand to fit, covering entire pan.
• In a large pot, melt margarine ove med. high heat.
• Add brown sugar and milk, boil for 3 min's.
• Remove from heat, stir in vanilla, graham crumbs and dried cranberries.
• Spoon over the graham crackers, chill until firm.
• FROSTING:
• Beat softend margarine with milk and almond extract.
• Add the icing sugar and beat until smooth.
• You may add more milk or icing sugar, mixture should be firm, but soft enough to spread.
• Beat in 1 - 2 drops of red food colouring, the frosting should be a pretty pink.
• Frost the squares, dot with dried cranberries.
• Chill, then cut 8 down and 12 across.

BUTTERSCOTCH SQUARES

Steps:

• Sift dry ingredients.
• Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add dry ingredients. Add eggs and vanilla; stir in walnuts.
• Spread in an ungreased 9" x 13" baking pan and bake at 300° for 25-30 minutes.

CRANBERRY BUTTERSCOTCH BARS

Steps:

• 1. Cream together butter and sugar. Mix in the eggs and vanilla.
• 2. Mix together flour, salt and baking powder. Add to above mixture.
• 3. Then add: cranberries, butterscotch chips and chopped nuts. Mix well. Press into a 9x13 pan that has been lightly sprayed with Pam.
• 4. Bake at 350 degrees for about 30 to 40 minutes or until golden brown.

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 SQUARES

Steps:

• Cream butter and sugar together.
• Add sugar, eggs, and almond extract and mix.
• Stir in flour.
• finally stir in cranberries and nuts (batter will be very stiff).
• Grease a 9x9 pan.
• Pour batter into pan.
• Bake in preheated 350 degree oven for 45 minutes to 1 hour until golden brown.
• Other berries can be used; blackberries and blueberries.

CRANBERRY GOOEY BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
• In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
• Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

BUTTERSCOTCH SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, with a pastry blender, combine the flour, margarine, almonds and 1/4 cup icing sugar until crumbly.
• With the fingers, press the mixture firmly into an ungreased 9" x 13" baking dish.
• Bake the crust 15 to 20 minutes until golden brown.
• Cool the crust in the dish on a wire rack.
• While the crust is cooling, beat the whipping cream and vanilla extract in a small bowl until stiff peaks form.
• In a medium bowl (you can use the same one as you used for mixing the crust), beat the cream cheese and 1/2 cup icing sugar until light and fluffy.
• With a rubber spatula, fold in 1 cup whipped cream into the cream cheese mixture; spread over the cooled crust.
• Reserve the remaining whipped cream for the topping.
• In a large bowl, with a wire whisk, prepare the pudding mixes as the label directs, but prepare both packages together and use only 3 cups milk.
• Spread the pudding over the cream cheese layer.
• Fold the remaining 2 tablespoons of icing sugar into the reserved whipped cream; spread over the pudding.
• Refrigerate until firm, about 4 hours.