Recipe - Cranberry Brickle

One fourth cup Softened margarine
1 cup Sugar
1 Egg; beaten
One half cup Plus 2 tablespoons milk
2 cup Flour
1 teaspoon Baking powder
One half teaspoon Salt
2 cup Fresh cranberries; (see
note)
Topping; (recipes follows)

Try Cranberry Brickle for a breakfast treat I was going through my recipe
box last night and came across my favorite recipe for a breakfast or
holiday treat. It is called Cranberry Brickle. I was attending an
afterservice coffee at the First Congregational Church in West Yarmouth,
Mass., when I ate this wonderful treat. The lady serving that morning owns
a bedandbreakfast and makes this every day for her guests. She wrote the
recipe for me on a paper plate. Since fresh cranberries will soon be in the
stores for the holidays, I thought your readers would enjoy this one.
Geri Smith In a large bowl, cream together the margarine and sugar. Add the
egg and stir in milk. Slowly add flour, baking powder and salt. Mixture
will be very stiff. Fold in cranberries. Pour into greased 8by8inch
square pan. Sprinkle evenly with topping. Bake at 350 degrees for 30 to 40
minutes. Note: Fresh raspberries, blueberries or apples can be substituted
for cranberries.

Topping
One half cup sugar 1 teaspoon cinnamon
One fourth cup softened margarine

Mix sugar, cinnamon and margarine with a fork until crumbly Send us your
Favorite Recipe The Houston Chronicle pays $10 for the recipe that wins the
weekly Favorite Recipe contest. Send your best recipe that is unusual and
not widely publicized. Explain interesting features and how you got the
recipe. Print your full name and address including ZIP code and telephone
number on the entry as well as the envelope. Send it to Favorite Recipe in
care of the Houston Chronicle, P.O. Box 4260, Houston, Texas 77210,
http://www.chron.com MC formatting by bobbi744@sojourn.com

Recipe by: Houston Chronicle online

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 20, 1998