I needed to clear out the freezer to put in some buns I baked today when I realized I still had a Ziploc of frozen (fresh from the local farm) cranberries. I recalled a recipe I saw in Canadian Living October 2008 which was in a delightful article about the author's cooking experience in Yellowknife. There was a great little recipe with cranberries so I hunted it down. This then is the recipe as posted in the magazine but I added a mix of blueberries for colour...... (and I needed the extra freezer space)!Ingredients:
- 2 cups flour
- 1/2 cup sugar
- 1/4 tsp salt
- 3/4 cup butter softened
- 2 tbsp flour
- 1 tsp baking pwd.
- 1/4 tsp salt
- 3 eggs
- 1 3/4 cup sugar
- 1/3 cup lemon juice
- 2 cups fresh or frozen cranberries, quartered (I used 1 1/2 cup and 1/2 cup froz. blueberries (whole)
- 2 cups shredded or flaked coconut
- icing sugar (optional)
In a large bowl sift together your flour, sugar and the salt. Blend in butter with pastry blender (or if you are a hands on gal like moi....use those fingers and palms) to make fine crumbs until it is moist enough to squeeze together. Spread in a 13 x 9 inch pan that is either greased or lined with parchment paper. Bake in a 350 oven for about 20 minutes.
- Filling: In a small bowl combine the flour, baking pwd and salt. In a separate and larger bowl whisk the eggs, sugar and lemon juice. Add the flour mixture and mix well. Stir in the cranberries (and blueberries) and coconut. Spread onto the baked base.
- Reduce the heat to 325. Bake until a pale gold and when the filling is firm in the centre remove; about 50 minutes. Let cool in pan on a rack. Cut into squares....dust with icing sugar if you wish.
Elegant and delicate....lemon and cranberry with a shortbread crust...delish!
...what...you didn't think I would go into work empty handed tomorrow did you?.....
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