Yield: 12 servings
|1 cup||All purpose flour|
|½ cup||Light brown sugar; packed|
|1 teaspoon||Cardamom; optional|
|1 cup||Light brown sugar; packed|
|½ cup||Light corn syrup|
|2 teaspoons||Unsalted butter; softened|
|1 each||Lemon; peel of; yellow only OR-|
|2 teaspoons||Grated lemon peel|
|½ cup||Unsalted butter (1 stick) room temperature|
|1½ tablespoon||All purpose flour|
|1 cup||Pecans or Walnuts coarsly chopped|
|½ cup||Shredded coconut|
|1 cup||Dried cranberries soaked in|
|¼ cup||Triple Sec or apple juice *|
* Soaked for 30 to 60 minutes. To hasten absorption, microwave the mixture 2 minutes or to boil and let set.
Preheat oven to 350 degrees F, grease an 11-inch by 7-inch baking pan.
TO PREPARE BASE: Process the flour, sugar and cardamom in the food processor for several seconds. Add the butter and process until dough comes together. Pat the dough or gently roll the dough over the bottom of the prepared pan. Bake until golden around the edges and set, 10 to 12 minutes. Cool in the refrigerator until completely cool, about 20 minutes.
TO PREPARE TOPPING: In a food processor, process the sugar, corn syrup, vanilla, butter, lemon peel and eggs. The mixture will look curdled. Add the flour and pulse to incorporate. Then pulse in the nuts, coconut and soaked cranberries, do not mince. (This step can be done by hand.)
Spread evenly over the cooked base. Bake the bars in the center of the oven until top is golden and set, about 25 minutes. Allow them to cool completely before cutting. Source: Karen Davis, Oklahoma City, OK. First place, 1995 Cranberry Recipe contest, dessert category.
Typed from the Oregonian FoodDay by Dorothy Flatman, 1995.
Submitted By DOROTHY FLATMAN On 11-01-95