Yield: 18 Bars
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| \N \N | Pinch of salt |
| ½ cup | Butter or margarine, at room |
| \N \N | Temperature |
| ½ cup | Sugar |
| 1 tablespoon | Vegetable oil |
| 1 large | Egg |
| 2 teaspoons | Vanilla |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 tablespoon | Cornstarch |
| ½ cup | Water |
| 2 cups | Cranberries |
| ½ cup | Chopped dried figs |
| 1 teaspoon | Grated orange rind |
| 1 tablespoon | Grand Marnier |
| ⅓ cup | Hazelnuts, chopped |
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