"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon-Cranberry Bars Recipe

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This recipe for Lemon-Cranberry Bars, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Hollenshead Hasley
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. frozen lemonade concentrate, thawed
1/2 c. spoonable sugar substitute
1/4 c. margarine
1 egg
1 1/2 c. all-purpose flour
2 tsp. grated lemon peel
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries

Directions:
Directions:
Preheat oven to 375F. Lightly coat 8" square baking pan with nonstick cooking spray. Combine lemonade concentrate, sugar substitute, margarine and egg in medium bowl; mix well. Stir in cranberries' spoon into prepared pan. Bake 20 min. or until light brown. Cool completely in pan on wire rack. Cut into 16 bars.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Joy is the wife of Hugh Hasley, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie Lou (Wade) Hollenshead.

 

 

 

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