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If you like cranberry cocktails and bog-wild sips. If you're not into basic. If you live life boldly.
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Cook Time: 40-50 minutes
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Servings:3 Dozen Squares
INGREDIENTS
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Cook Time: 40-50 minutes
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Servings:3 Dozen Squares
INGREDIENTS
- Crust
- 2 cups (500 mL) flour
- cup (75 mL) icing sugar
- 1 cup (250 mL) margarine
- Topping
- 4 large lemons
- 7 eggs
- 2 1/4 cups (550 mL) granulated sugar
- 1/4 cups (50 mL) margarine, melted
- 1/2 cup (125 mL) flour
- 2 tsp (10 mL) baking powder
- 1 1/4 cups (300 mL) ground or finely chopped almonds
- 1 pkg (142 g) Craisins® Dried Cranberries
DIRECTIONS
DIRECTIONS
Crust
Combine all ingredients for crust until crumbly. Press firmly into 13 x 9 inch (33 x 23 cm) cake pan sprayed with nonstick spray. Bake at 350°F (180°C) for 15-20 minutes, or until light golden.
Topping
Reduce oven temperature to 325°F (170°C). Grate rind from 2 lemons. Squeeze out 3/4 cup (175ml) juice. Beat eggs and sugar until light and slightly thickened. Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust. Bake at 325°F (170°C) for 40-50 minutes, or until set and golden. Cool then cut into squares. Sprinkle top lightly with icing sugar before serving. Makes 3 dozen squares.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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