(1-pound) jellied cranberry sauce (that is 8 ounces)
INSTRUCTIONS
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 <jbaker@accunet.net> on Aug 17, 1997
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