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1 c. all-purpose flour 1/2 c. finely chopped pecans 1/2 c. packed brown sugar 1/2 tsp. salt 6 Tbsp. cold butter Filling: 2 Tbsp. all-purpose flour 1/2 tsp. baking powder 2 eggs, beaten 1 c. sugar 1 Tbsp. milk 1 Tbsp. vanilla extract 1 c. fresh or frozen cranberries, chopped 1/2 c. flaked coconut 1/2 c. chopped pecans 1 1/2 tsp. grated orange peel In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press into a greased 9-inch square baking dish. Bake at 350 degrees for 15 to 20 minutes or until edges are lightly browned. Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla. Add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25 to 30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Makes 1 to 1 1/2 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |