Yield: 1 Servings
|¼ cup||Softened margarine|
|½ cup||Plus 2 tablespoons milk|
|1 teaspoon||Baking powder|
|2 cups||Fresh cranberries; (see note)|
|Topping; (recipes follows)|
Try Cranberry Brickle for a breakfast treat I was going through my recipe box last night and came across my favorite recipe for a breakfast or holiday treat. It is called Cranberry Brickle. I was attending an after-service coffee at the First Congregational Church in West Yarmouth, Mass., when I ate this wonderful treat. The lady serving that morning owns a bed-and-breakfast and makes this every day for her guests. She wrote the recipe for me on a paper plate. Since fresh cranberries will soon be in the stores for the holidays, I thought your readers would enjoy this one. -- Geri Smith In a large bowl, cream together the margarine and sugar. Add the egg and stir in milk. Slowly add flour, baking powder and salt. Mixture will be very stiff. Fold in cranberries. Pour into greased 8-by-8-inch square pan. Sprinkle evenly with topping. Bake at 350 degrees for 30 to 40 minutes. Note: Fresh raspberries, blueberries or apples can be substituted for cranberries.
½ cup sugar 1 teaspoon cinnamon ¼ cup softened margarine
Mix sugar, cinnamon and margarine with a fork until crumbly Send us your Favorite Recipe The Houston Chronicle pays $10 for the recipe that wins the weekly Favorite Recipe contest. Send your best recipe that is unusual and not widely publicized. Explain interesting features and how you got the recipe. Print your full name and address including ZIP code and telephone number on the entry as well as the envelope. Send it to Favorite Recipe in care of the Houston Chronicle, P.O. Box 4260, Houston, Texas 77210, MC formatting by bobbi744@...
Recipe by: Houston Chronicle on-line Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 20, 1998