Dessert: Cranberry-Pecan Bars

in ,

This luscious bar cookie has a filling of cranberries, coconut and pecans with just a hint of orange. It all covers a buttery shortbread crust full of chopped pecans.  Dusted with powdered sugar, they are a true crowd pleaser for any holiday event.  Both the crust and the filling can also be mixed in a food processor, so you can be off to a cookie swap or party in about an hour.  Be sure to cut them in small squares, so you can have two… or more!

TransitionalCook.com

INGREDIENTS

Crust

  • 1 cup [120g] all-purpose flour
  • 1 T [12.5g] sugar
  • 1/3 cup [80g]butter
  • 1/2 cup [75g] pecans, chopped

Filling

  • 1 1/4 cup [250g] sugar
  • 2 T [12.5g] all-purpose flour
  • 2 eggs
  • 2 T [30mL] milk
  • 1 T [10g] finely shredded orange peel
  • 1 t [5mL] vanilla extract
  • 1/3 cup [50g] shredded coconut
  • 1 cup [150g] chopped cranberries
  • 1/2 cup [75g] pecans, chopped
  • 1/4 cup [25g] confectioners' sugar

DIRECTIONS

  1. For crust, combine 1 cup flour and 2T sugar in medium bowl.  
  2. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
  3. Stir in pecans- press into the bottom of an ungreased 13"x9"x2" [32.5cm x 23cm x 5cm] baking pan.
  4. Bake in 350 degree [177C] oven for 15 minute

Alternate method - Combine all crust ingredients in bowl of food processor, pulse until mixture holds together in small pieces - press into bottom of pan

  1. For filling, combine 1 1/4 cups sugar with 2 T flour in large bowl.
  2. Stir in eggs, milk, orange peel and vanilla
  3. Fold in the cranberries, coconut and pecans - spread all over the hot, partially baked crust
  4. Bake in 350 degree oven for 25-30 minutes, till top is golden.
  5. Cool in pan on a wire rack.  While warm, cut into bars.  When completely cool, sprinkle/sift cake with confectioners'  sugar.

Alternate method - Combine all ingredients in bowl of food processor and pulse until cranberries chopped and filling combined.

Adapted from Bon Appetit

 

TransitionalCook.com

Dessert: Gingerbread Bears

in ,

Holiday baking begins… Aren't these chubby little guys cute?  They are my PC version of gingerbread men, and they are the perfect cookie to try if you're planning to bake with your little ones.  Tiny hands can help roll the dough into balls, or add the candy buttons, while you handle the hot oven. The gingerbread dough can be made the night before - a real timesaver.  And, these soft and gingery bears freeze beautifully.

TransitionalCook.com

INGREDIENTS

  • 1 cup [240g] butter
  • 2/3 cup [120g] packed brown sugar
  • 2/3 cup [160mL] molasses
  • 4 cups [480g] flour
  • 1 1/2 t [7.5mL] ground cinnamon
  • 1 t [5mL] ground ginger
  • 3/4 t [3.75mL] baking soda
  • 1/2 t [2.5mL] ground cloves
  • 1 egg, beaten
  • 1 1/2 t [7.5mL] vanilla
  • miniature candy pieces, such as M&M's

DIRECTIONS


Adapted from Better Homes and Gardens

  1. In a saucepan combine butter, brown sugar and molasses.  Cook and stir over medium heat until butter is melted and sugar is dissolved.  Pour into a large mixing bowl; cool 5 minutes.  Meanwhile, combine flour, cinnamon, ginger, soda and cloves.

  2. Add egg and vanilla to butter mixture and mix well.  Add the flour mixture until well combined.  Cover and chill the dough at least 2 hours or overnight.

  3. To make each bear, shape dough into 13 balls of the following sizes: one (1-inch) for body, one (3/4-inch) for head, six (1/2-inch) for ears, arms and legs and five (1/4-inch) for nose and paws.  [Metric - one (2.5cm) ball for body, one (19mm) ball for head, six (13mm) balls for ears, arms and legs and five (6mm) balls for nose and paws.]

  4. Assemble as shown below: On an ungreased cookie sheet (or one with parchment paper), flatten the 1-inch ball to 1/2 inch for body. Attach the 3/4-inch ball for head and flatten to 1/2 inch.  Attach the 1/2-inch balls for arms, legs and ears.  Place one of the 1/4-inch balls on head for nose.  Arrange remaining 1/4-inch balls atop ends of arms and legs for paws.  Place 2 candy pieces on body as buttons.

  5. Bake in 350 degree [177C] oven for 8-10 minutes or until lightly browned.  Carefully remove with a flat metal spatula and cool on wire racks.

TransitionalCook.com