So, sorry for the handful of you that follow this blog. I stopped writing for several reasons, but I hope to be back for good. Having a full time job means I don’t leave work till the sun starts setting, so I have NO time to take photos unless it’s the weekend. And I’m not exactly always in the mood to cook a huge dinner for one.
My grandmother started making these delicious squares I think for Christmas years and years ago. I knew they were good, but I didn’t know how easy they were to make. I am no baker, but I haven’t messed them up. There’s still hope for you non bakers out there!
It’s a pretty straightforward recipe. You’re simply beating and stirring in ingredients then baking them till they become one unified, cake like substance.
These used to be an after dinner treat, but I decided to start wrapping them up and taking a square or two for breakfast. They’re great alongside a glass of milk of cup of coffee.
A few things before we get to baking:
- This dough will be very thick. Some wet fingers to squish it to the sides with a little bit of elbow grease and the dough won’t stand a chance.
- I added orange juice the first time I made these because I was so worried about the dough being so thick. Doesn’t really help that much but the flavor is spot on. Some orange zest would be great here, too.
- I’ve actually never used fresh cranberries to make these, but I know my grandmother does. Frozen cranberries are perfectly fine.
- I typically don’t use pecans because they’re so expensive. They add a nice crunch, but if you don’t have any, worry not. The almond flavor comes right through in each bite.
- 3 large eggs
- 2 cups sugar
- 3/4 butter (1 1/2 sticks)
- 2 cups flour
- 1 teaspoon almond flavoring
- 1 bag fresh or frozen cranberries
- 1/8 cup fresh orange orange juice
- 2/3 cup pecans (optional)
- Using a stand or hand mixer, beat the eggs and sugar for five minutes.
- Add butter and beat for another two minutes.
- Add flour and mix till just combined. Mix in almond flavoring and orange juice.
- Stir in cranberries and pecans.
- Spread in 13×9 inch greased and floured pan. Bake for 45 minutes at 350 degrees. When a toothpick is inserted and comes out clean, they’re done!