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Title: Cranberry Bars Categories: None Yield: 1 Servings 2 Eggs 1 c Granualted sugar 2 ts Lemon juice 1 1/2 c Instant-type flour 1 1/2 ts Double-acting baking powder 1/2 ts Salt 1 c Pecans; finely chopped 1/2 cn (1-pound) jellied cranberry -sauce (that is 8 ounces) Here is another recipe from the same magazine. This is one that I tried, beleive it or not. The instant-type flour is supposed to be Gold Medal Wondra Flour or Pillsbury's Instant Blending Flour, unsifted. Now considering I have never heard of either of these, I just used regual all-purpose flour. Did it turn out right? Well, it tasted OK to me, but I am not saying I will make them again! They just have a taste I don't like, but my neighbor LOVED them! (I gave them to her as a "present"!!) Make any time up to one week before serving 1. Start heating oven to 350 degrees F. Grease a 13" by 9" by 2" baking dish. 2. In a small bowl, with hand beater, beat eggs with sugar until creamy; then add lemon juice and beat till thoroughly blended. 3. On wax paper combine flour, baking powder and salt, then stir into egg mixture untill well blended; fold in pecans. Cut the jellied cranberry sauce into slices, 1/4 inch thick, then into small cubes; lightly fold into flour mixture. 4. Turn into baking dish; bake 30 mintues or until cake tester comes out clean. Then set on wire rack; while slightly warm, cut into 30 bars. Store in baking dish, tightly covered, at room temperature until served. Makes about 30 bars. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker |