Sunday, November 23, 2014

Cranberry Bars

Such a simple recipe to make, but a chewy goodness that has a pop of tangy tartness of cranberry.
 Wow, I loved these and so did everyone who tried them.
Perfect for the holiday parties, or cookie platters. 
You could even make this in a tart pan and serve it as dessert with a little whip cream or ice cream.

I saw this recipe last year and knew I needed to try, A definite keeper of a recipe.
I think it would be good with nuts too, or blueberries or black berries. A touch of lemon zest might be a great addition too. I may try it with gluten free, or almond flour too.  I think it would work great with that too.

Serves a bunch, makes a 9x13 pan

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries 
Dash of salt

Preheat oven to 350 degrees. 
Butter a 9x13 pan, if you have parchment, add a sheet at the bottom.  It helps to make removing them easier.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. 

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. 

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices, or squares

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