| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 36 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 2 | tb | Sugar |
| 1/3 | c | Oleo or butter |
| 1 | c | Pecans; finely chopped |
| 1 1/4 | c | Sugar |
| 2 | tb | Flour |
| 2 | Eggs; beaten | |
| 2 | tb | Milk |
| 1 | tb | Orange rind; grated |
| 1 | ts | Vanilla |
| 1 | c | Cranberries; chopped |
| 1/2 | c | Coconut |
INSTRUCTIONS
Combine 1 cup flour and 2 tablespoons sugar. Cut in oleo until mixture is crumbly. Press into a 13x9x2-inch dish. Bake at 350 degrees for 15 minutes. Combine 1-1/4 cup sugar and 2 tablespoons flour. Stir in eggs, milk, peel and vanilla. Fold in cranberries, coconut and remaining pecans. Spread over crumb crust and bake for 25 minutes. Cool. Cut into bars while still warm. Makes 36 bars. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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