Thursday, November 4, 2010
If you are looking for that yummy treat for the Holidays and want to make something ahead of time, this is the answer. Enjoy this delightful bar from League member, Sally Schaefer. We got the recipe after she made it for the Historical League Membership Open House in October. Donna Esposito, Dianne Linthicum and Mariamne Moore help present the bounty for League members and guests.
CRANBERRY LEMON BARS
1/2 C sugar
3/4 C butter
]1 1/2 C flour
Blend with pastry blender and press into greased & floured 9x13" pan. Bake 12 min. at 325 degrees.
2 eggs beaten
1/4 tsp salt
1/4 tsp baking powder
1 C packed brown sugar
1 C chopped walnuts or pecans (I used Pecans)
3-4 tablespoons jellied cranberry sauce
Mix and pour over crust. Bake 20 min. at 325 degrees.
Juice of 1 Lemon and grating from peel
Mix juice and peel with
1 1/2 C powdered sugar
1 tablespoons butter softened until spreadable
Pour and spread over Hot bars.
Cool and cut into small squares or diamonds.
(Hint: Dip knife into hot water as you cut them to make cutting easier.)
Can be made ahead of time & refrigerate.