Cranberry Bars

These cranberry bars would make a welcome addition to any Thanksgiving dessert table or Christmas gift. I love the bright red color and the shortbread crust.

Cranberry Bars

3/4 cup butter, cut into cubes

2 cups flour

1/2 tsp salt

1/2 cup sugar

3 cups fresh cranberries

2/3 cup sugar

1/4 cup water

1/4 cup raspberry jam

Zest of 1 lemon

Powdered sugar

Butter a 9" square pan so that it is well-greased. Preheat oven to 350 degrees.

Combine butter, flour, salt, and 1/2 cup sugar in a food processor. Pulse to blend until clumps start to form. If you don't have a food processor, use a pastry blender or cut it together with knives. Press mixture into the bottom of greased pan. Bake for 18-22 minutes or until crust is very lightly golden brown on the edges.

While crust is cooking, combine cranberries, water, and 2/3 cup sugar in a medium saucepan. Cook on medium heat, stirring occasionally, for 8-10 minutes or until all cranberries have burst.

In a separate bowl, combine jam and lemon zest. Pour cranberry mixture through a sieve (to remove skins) into this bowl. Stir to combine. Pour over hot crust and bake for an additional 20 minutes or until mixture begins to "set." Cranberries will set more as they cool.

When cool, cut into squares. Sprinkle powdered sugar on top, if desired, immediately before serving.

Red Velvet Cupcakes

We had a little birthday party for my sister-in-law Rachel yesterday, and I made red velvet cupcakes for dessert. This is the first time I've used a cake decorating tip to frost cupcakes, but I'm definitely converted. During WWII beets were used to achieve the red color. I'll try that next time in honor of Dwight Schrute.

Red Velvet Cupcakes

1 cup butter

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 Tbsp vanilla extract

1 oz liquid red food coloring

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

8 oz cream cheese

1/4 cup butter

2 Tbsp sour cream

1 Tbsp vanilla extract

16+ ounces powdered sugar

Combined softened butter and sugar. Beat until fluffy--about five minutes.

Add eggs. Mix. Add sour cream and milk. Mix. Add vanilla and food coloring. Mix.

Add cocoa, baking soda, and salt. Mix.

Add flour 1/2 cup at a time and stir just until combined. Don't over-stir.

Fill muffin cups 2/3 full.

Bake at 350 degrees for 20-25 minutes. 22 minutes worked perfectly for me and 23 was a bit too much.

Cool in pan for five minutes and then remove from pan.

When cupcakes are completely cooled, make frosting.

Beat softened cream cheese, butter, and sour cream until smooth.

Add vanilla. Stir.

Add powdered sugar until the frosting is as thick as you would like. Less powdered sugar will create a runny frosting, and more will create one that holds its shape. For this recipe, I used about 20 oz.

Yield: 28 cupcakes