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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âMy sister, who's a great cook, passed this recipe on to me,â notes Nell Wheeler from Warrenton, Virginia. âThese buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year.â Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons sugar |
2 tablespoons cold butter |
2 tablespoons chopped pecans |
topping: |
2 tablespoons beaten egg |
1-1/2 teaspoons whole milk |
3/4 teaspoon grated orange peel |
1/4 teaspoon vanilla extract |
1/3 cup sugar |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 cup chopped fresh or frozen cranberries |
2 tablespoons flaked coconut |
2 tablespoons chopped pecans |
Directions:
1. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.
2. Meanwhile, in another bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust.
3. Bake for 15-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 bars.
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