Yield two (8-inch) pans

Ingredients:

1. Preheat oven to 325 F (set oven rack to second-lowest position).
2. Prepare two (8-inch) square cake pans (can use 8-inch round pans).
   
3. In a food processor blend the first 4 dry ingredients.
4. Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
5. Mix in the chopped maraschino cherries or cranberries.
6. Divide the mixture evenly between the two pans, then press the dough in firmly.
7. Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don’t over bake!).
8. Cool the baked dough in pans for 10 minutes.
9. While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
10. Using a spatula transfer to a plate.
11. Sprinkle lightly with powdered sugar if desired.

Servings 6-8

Ingredients:

Top this with a creamy cream cheese frosting

1 recipe for Easy White cake

2 tablespoons grated orange zest

1-1/4 cups fresh or frozen cranberries, coarsely chopped (measure 1-1/4 cups before chopping)

1 cup finely chopped walnuts, optional

Instructions:——————————————-

Prepare the batter from the cake recipe as stated in the recipe.

Mix in the orange zest until well combined, then mix in the chopped cranberries and nuts.

Pour into a greased 13 x 9-inch baking pan and bake as stated in the recipe.

Cool completely then frost as desired.

Perfect to serve at a holiday get-together… I have served this many times in the past and always receive rave reviews and you will too!  make two pies if your are serving more than 6 people…

For more cranberry topping increase amounts to 3 cups cranberries, 3 teaspoons cornstarch, 6 tablespoons water, 1 cup plus 2 tablespoons sugar, plan ahead there is a 5 hour chilling time before serving

Freeze the remaining half of the Cool Whip for another time

Servings 6

Ingredients:

3/4 cup sugar

2 teaspoons cornstarch

1/4 cup water (or can use cranberry juice)

2 cups fresh or frozen cranberries

1 (8-ounce) package cream cheese, softened

1 (3-ounce) packages cream cheese, softened

2 tablespoons soft butter

1-1/2 teaspoons vanilla

1-2 tablespoons fresh lemon juice

1 cup confectioners sugar, sifted (can use a little more for a sweeter taste)

1/2 (12-ounce) container Cool Whip frozen topping, thawed (or can use 1 cup heavy 35% whipping cream, whipped, measure 1 cup before whipping)

1 (9-inch) deep-dish graham cracker crumb crust (or can use chocolate crumb crust)

Instructions:—————————————————-

For the cranberry topping; in a saucepan combine sugar, cornstarch and water or cranberry juice until smooth; add in cranberries then bring to a boil over medium heat stirring constantly,  boil for 2 minutes.

Reduce heat to low and continue simmering until the berries pop (about 5-6 minutes) stirring constantly; set aside until slightly cooled.

In a bowl using an electric mixer on medium speed beat both packages cream cheese with confectioners sugar, vanilla and lemon juice until light and fluffy.

Fold in the HALF of the Cool Whip topping or the whipped cream (measured 1 cup before whipping).

Spread/transfer into the prepared pie shell.

Top with the cranberry mixture.

Chill pie for 5 hours or longer before serving.

Store in refrigerator.

Yield 16-20 bars

Ingredients: