Cranberry Bars – We Love God!

The first [caveat] is concerning the matter which we hear, “Take heed what you hear,” (Mark 4:24). We must hear nothing with approval except what we know to be the word of God. We must, therefore, be well acquainted with the Scriptures ourselves, and by them test the things which we hear, whether they are the word of God or not, as the men of Berea did, Acts 17:11. The second caveat is concerning the manner of hearing, “Take heed how you hear,” (Luke 18:18). That which we know to be grounded upon the Scriptures we must receive, “not as the word of men, but, as it is in truth, the word of God,” (1 Thess. 2:13). We must with reverence attend to it; we must in our hearts believe, and we must in our lives obey it.

William Gouge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Biscuits	18	Bars

INGREDIENTS

2	c	All-purpose flour
2	t	Baking powder
		Pinch of salt
1/2	c	Butter or margarine, at room
		Temperature
1/2	c	Sugar
1	T	Vegetable oil
1		Egg
2	t	Vanilla
1	c	Sugar
1	t	Vanilla
1	T	Cornstarch
1/2	c	Water
2	c	Cranberries
1/2	c	Chopped dried figs
1	t	Grated orange rind
1	T	Grand Marnier
1/3	c	Hazelnuts, chopped

INSTRUCTIONS

For Dough: Combine flour, baking powder and salt; set aside. In large
bowl, beat butter, sugar and oil. Beat in egg and vanilla. Add flour
mixture to egg mixture and mix until dough feels quite firm. Wrap  half
the dough in plastic wrap and freeze for about 30 minutes. Press
remaining dough evenly on bottom of 13x9-inch shallow baking pan;
place in freezer.  For Filling: In heavy saucepan, combine all the
filling ingredients  except hazelnuts; bring to a boil over medium heat
and cook for about  8 minutes or until mixture has thickened, stirring
frequently. Remove  from heat and stir in hazelnuts; let cool.  Spread
cranberry filling evenly over dough in baking pan. Remove doug  from
freezer and grate coarsely; sprinkle over top of cranberry  filling.
Bake at 350 F for 45 minutes or until top is golden brown  and the
sides have pulled away from pan. Place on rack and  immediately run a
knife around the edge of pan. Leave for 20 minutes,  then cut into bars
and let cool completely.  Makes 18 bars. Origin: Cooking with fruit by
Rolce Redard Payne and  Dorrit Speyer Senior  Source: The Vancouver Sun
Sept 21/94  From the collection of Karen Deck  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 427 Calories From Fat: 76 Total Fat: 8.6g Cholesterol: 11.1mg Sodium: 117.8mg Potassium: 95.4mg Carbohydrates: 85.4g Fiber: 5.3g Sugar: 18.9g Protein: 2.3g