Cranberry Bars

Bars are faster than cookies, and I like that you can cut them in various sizes. These are from a cookbook I picked up for $1 at the Seattle Public Library, Favorite Recipes from Quilters. The book is from 1992; lots of recipes call for margarine or shortening. But a good recipe is a good recipe. These were good. I anticipate having lots of other berries in Chestertown from Micah's garden. These are a little simpler than the crumble recipe. Contributor is Irma H. Schoen.

Note there is no baking powder - this makes a dense bar.

I learned that a 9" x 13" pan is equivalent to a quarter sheet pan, meaning you can bake these in the Breville.

1 stick softened butter (if it's winter and the butter doesn't soften, grate it ahead and let it sit)
1.5 c sugar (if you use a different berry, you could cut back on sugar)
1.5 flour (half whole-wheat works fine)
2 eggs
1 c. chopped nuts - best if done by hand
1.5 c whole cranberries (a half bag)

salt, cinnamon to taste

Grease a quarter sheet pan well.

Cream the butter and sugar.

Add the flours, eggs, salt and cinnamon and mix. It's very stiff. You can use a wooden utensil and then your hands.

Add the cranberries and chopped nuts.

Spread out in the pan, wetting hands to fill in all the spaces.

Bake at 350 for about 30 minutes. Don't overbake or they're hard to cut.

Cool and cut. Recipe says 8x8.