Coconut Cranberry Bars

Merry Christmas Eve! I'm officially on vacation, thanks to the Federal government letting us have a few hours off to get ready for the big day tomorrow.

Well, I had grand plans to make all sorts of Christmas cookies this month and post all the keeper recipes. Alas...the month has somehow gotten away from me and until today, all that I've made was my standard favorites...Oatmeal Scotchies (from the Nestle bag, I think). I did go out on a limb and made those with half butterscotch and half chocolate chips (and only because I didn't have a whole bag of the butterscotch...) Where has the month gone? Ah, experiencing Christmas through the eyes of a 3-year-old. It's been fun, and I'm not quite sure what I'll do once tomorrow's over and I no longer have the threat of Santa Claus bringing rocks to hold over his head for good behavior. Or worse yet, the threat that the Grinch will come take all the presents that are already under the tree...

This morning, I did manage to get my son to school early enough to get home and try out a new (to me) recipe before I was on the clock, teleworking at 8am. You know it's a quick and easy recipe when that can be accomplished. These are some treats that my former boss used to make. She was great to have around the office because (in addition to being a real nice person) she loved to bake and to use us as her guinea pigs, and we were all very willing subjects. These were a standard of hers, though...in my opinion second only to her rum cake. She gave me the recipe years ago, and I've finally gotten around to trying it out. Delicious...

Coconut Cranberry Bars

Crust:

1 1/2 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

Topping:

3 eggs

1 1/2 teaspoons vanilla extract

3/4 cup firmly packed brown sugar

1/3 cup all-purpose flour

2 cups flaked coconut

1 cup Craisins

1. Heat oven to 350 degrees F.

2. Combine 1 1/2 cups flour and 3/4 cups sugar in larg bowl; cut in butter until mixture is crumbly. Press on bottom of ungreased 13 x 9 inch baking pan.

3. Bake for 15 minutes or until edges are lightly browned.

4. Combine all filling ingredients (eggs & vanilla first, then sugar and flour and finally coconut and cranberries) in large bowl; mix well.

5. Spread over hot, partially baked crust.

6. Continue baking for 20 to 30 minutes or until golden brown.

7. Cool completely.

8. Cut into bars. Makes 32 bars.