INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
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

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