 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Beverly McClarren mixes cranberries, coconut and a little orange peel into the filling of her rich pecan bars. I happened upon the recipe while watching television, notes the Findlay, Ohio baker. Whenever i serve them, people ask for the recipe. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup finely chopped pecans |
1/2 cup packed brown sugar |
1/2 teaspoon salt |
6 tablespoons cold butter |
filling: |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
2 eggs, beaten |
1 cup sugar |
1 tablespoon milk |
1 tablespoon vanilla extract |
1 cup fresh or frozen cranberries, chopped |
1/2 cup flaked coconut |
1/2 cup chopped pecans |
1-1/2 teaspoons grated orange peel |
Directions:
1. In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned.
2. 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 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 1 to 1-1/2 dozen.
|
|