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Cranberry Bars

Dairy Farmers of Canada
Add to Calendar 02/17/2019 10:00 AM 02/17/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Topping:
1/2 cup (125 mL) each Five Roses All Purpose Flour
lightly packed brown sugar
3/4 tsp (4 mL) cinnamon
1/2 cup (125 mL) cold butter, cubed

Cake:
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) Break-Free Liquid Eggs*, well shaken
1/2 cup (125 mL) buttermilk or plain yogurt
1 tbsp (15 mL) Realemon Lemon Juice**
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) Five Roses All Purpose Flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) ground allspice
pinch salt
3 cups (750 mL) whole cranberries (if using frozen, thaw completely and bring to room temp)

Yields: 32 bars

See full recipe: https://www.dairygoodness.ca/recipes/cranberry-bars?source=calendar
Cranberry Bars true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Yields 32 bars
  • Course Desserts & Sweets
  • Yields 32 bars

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Topping:
1/2 cup (125 mL) each Five Roses All Purpose Flour
lightly packed brown sugar
3/4 tsp (4 mL) cinnamon
1/2 cup (125 mL) cold butter, cubed

Cake:
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) Break-Free Liquid Eggs*, well shaken
1/2 cup (125 mL) buttermilk or 
plain yogurt
1 tbsp (15 mL) Realemon Lemon Juice**
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) Five Roses All Purpose Flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) ground allspice
pinch salt
3 cups (750 mL) whole cranberries (if using frozen, thaw completely and bring to room temp)

Preparation

Topping:

Stir flour with brown sugar and cinnamon. Cut in butter until crumbly. Reserve. Preheat oven to 350 °F (180 °C).

Cake:

Cream butter until fluffy. Beat with sugar and eggs. Stir in buttermilk or yogurt, lemon juice and vanilla. Stir flour with baking powder, baking soda, allspice and salt. Stir into butter mixture until well combined.Fold in cranberries.

Scrape into two buttered 8-in (2 L) square pans and smooth. Sprinkle with reservedtopping. Bake for 50 to 60 minutes or until a tester inserted into center of cake comes out clean. Cool for at least 10 minutes before slicing into bars.

Tips

* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.

70 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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