| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cookies, Desserts |
48 |
Bars |
INGREDIENTS
| 1 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1 |
c |
Finely chopped macadamias, hazelnuts or pecans |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Beaten eggs |
| 2 |
tb |
Milk |
| 1 |
ts |
Finely shredded orange peel |
| 1 |
ts |
Vanilla |
| 1 |
c |
Finely chopped cranberries |
| 1/2 |
c |
Coconut |
INSTRUCTIONS
Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar. Cut
in butter until mixture resembles coarse crumbs. Stir in 1/2 c of the
nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch
baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light
brown around edges.
Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and vanilla.
Beat until combined. Pour over the hot crust. Sprinkle with the remaining
nuts, cranberries, and coconut.
Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly
in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally
while warm. Cool completely.
Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro.
Reprinted from Better Homes and Gardens Magazine, November 1996.
Posted to MM-Recipes Digest V3 #316
Date: Mon, 18 Nov 1996 14:45:58 -0800
From: Julie Bertholf <jewel1@ix.netcom.com>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”