Cranberry Nut Bars – A Beautiful Dessert or Breakfast! Subscriber Recipe #84

Cranberry Nut Bars

2 eggs
1 cup sugar
1/3 cup melted butter
1 cup flour
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

GLAZE :
1 generous cup powdered sugar
2 Tablespoons lemon juice

Preheat oven to 350°.

Prepare an 8 x 8 pan with nonstick spray.

Beat the eggs and sugar until they become light yellow in color. Mix in the butter and flour. Fold in the berries and the walnuts.

Bake in a 350° oven for 40 to 45 minutes.

Once the bars have cooled, make the glaze by stirring together the powdered sugar and lemon juice. Drizzle over the cranberry nut bars.

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#cranberry #dessert #breakfastrecipe #dessertbar #breakfast #breakfastbar #cranberries #walnuts #cranberrynutbars

Hello everyone. Welcome to Come Sit at My Table. We’re Tom and Melissa and we sure are happy to have you here. Today’s Sunday, so you know we’re doing a Sunday subscriber recipe. If you’re new here, what that means is that Melissa and I are going to make a recipe today that was sent to us from one of our subscribers. And it’s a recipe that I’ve never made before. Today’s recipe comes from Linda Spencer in Alton, Maine. Now, this recipe seems really easy. It’s got very few ingredients. In fact, I think it’s so easy you could turn some kids loose in the kitchen and they could make it all by themselves. I’ve actually had this recipe since last December. I got it right around Christmas time and I’ve held on to it for the last 10 months because I wanted to wait and use it during cranberry season. So now, if you’re like us, you can’t even find frozen cranberries in your grocery store. Unless we go to a bigger city like Lexington, which is about 354 minutes away from us. In our little town, we can’t get cranberries until this time of year, September, October, November. we can usually find them. So, this recipe is really good because you can use frozen cranberries or fresh cranberries. So, if you live in a city that has a larger grocery store and you can get frozen cranberries year round, you can make this anytime. Let me read a little bit of the letter that Linda sent to us along with this recipe. Says, “Dear Tom and Melissa, I’m sending you this recipe for cranberry nut bars. I’ve been making them for many years. My greatgrandson loves these. I just made him two pans over Thanksgiving. One for home and one to take back to college with him. I love that story. Isn’t that awesome? That’s so sweet. I know. I love that she’s made them for her great grandson to take to college. I just That’s awesome. And you know, maybe he kept them all for himself and didn’t share. but maybe he did. All right, let’s talk about what we’re going to use to make Linda’s cranberry nut bars. We’re going to start with two whole eggs and one cup of sugar. Now, we’re going to take those two things and put them in our mixer and just let them beat together until the sugar starts to dissolve and the eggs have turned to pale yellow. While that’s happening, we’re going to melt 1/3 of a cup of butter. Now, if you’re an experienced cook, please be patient with me just a minute because I want to help anybody who might be here who’s a new cook. If you are new and you don’t know how to figure out a third of a cup of butter, let me show you what’s on your stick of butter. It shows you in tablespoons how much butter you have. If you look, there are eight tablespoons. But right under that, it should show you with these bars a four of a cup, half a cup, a third of a cup. And on this one, this bottom blue line says 1/3 cup. So if we come over to the end of that blue bar and cut, which is about 5 1/2 tablespoons, that’s 1/3 of a cup, and that’s what we’re using today. We will melt that and add it to our eggs and sugar along with one cup of allpurpose flour. Now, when those four ingredients are combined really well, then we’re going to fold in 1 and 1/4 cups of cranberries. Now, I’ve already told you I’m using frozen cranberries today, but fresh cranberries will work according to Linda’s recipe. And we’re going to fold in 1/2 cup of chopped walnuts. I don’t think there’s a reason in the world you couldn’t use, say, pecans. I think it would work just fine. But Linda’s recipe does specify chopped walnuts, so that’s what I’m using. Now, she also says that we need to make a powdered icing and lemon juice drizzle to put on top of the bars, like a little glaze. Like a glaze or a really thin frosting. I’m going And she doesn’t tell me how much of each to use. It just says I drizzle a little glaze made of powdered sugar and lemon juice before I cut the squares. So, I’m going to start with one cup of powdered sugar and one tablespoon of lemon juice. If that’s too thick for me to drizzle, I’ll add just a few more drops of the lemon juice at a time until it’s just barely thin enough that I can drizzle it over. I don’t want it to be really thin like water and just run all over. I want to be able to drizzle it. All right, I told you this is really simple. You could turn your kids loose and let them make these. I have taken an 8 in square baking dish and sprayed it with non-stick spray and I have preheated our oven to 350°. You want to do that so that you’re ready to go when everything’s mixed together. All right, we’re going to start with our eggs and our sugar. And I’m just going to add those to our mixing bowl. By the way, if you don’t have a mixer, that is perfectly fine. You could do this by hand. Real easy. You just need something to beat this with a whisk or a good heavy fork or something. You could use like that, but you do not have to have a a stand mixer. You could actually even do it with a hand mixer. If you have a hand mixer that you want to use, that would work just fine. All right, we’re going to let these eggs and sugar just cream, not cream, mix together a little while until that sugar starts to dissolve and those eggs become really pale yellow. Okay, we have those mixed in really well. So, I’m going to add our 1 cup of allpurpose flour and our 1/3 cup of melted butter. I’m going to scrape that out cuz butter is flavor and we want all that in there. And for the lady who commented on one of our videos a couple of weeks ago and said I drove her crazy by scraping the bowls. Sorry ma’am. You’re just going to have to be driven crazy because I’m going to scrape bowls. It’s just who I am. Okay. We’re going to mix those in. And as soon as that is combined, we’ll come back and fold in our cranberries and our walnuts. All [Music] right, I’m going to add our walnuts and our cranberries. And we will fold those in. I just love the story you read about Miss Linda giving this to her great grandson. I think we should nominate her for like great grandmother of the year. I think that’s a great idea. That’s pretty awesome. All right, Linda, you’re going to be great grandmother of the year for our YouTube channel. Hey, wait a minute. We also know another Linda Spencer. She’s pretty awesome, too. She’s really awesome. We have a Linda Spencer in our town that was the Sunday school teacher of both of our children when they were growing up. And she and her husband, we Yeah, she and her husband both J and Linda were Sunday school teachers. They were They were a team in that Sunday school class. They were an awesome team. Our girls loved them. And I’m going to tell you, our girls are they’re in their mid to late 20s. I’m not going to tell you how old they are. I almost said it. But still to this day, if one person said a bad word about JT or Linda Spencer, Lord help you. Yeah. Cuz our girls would be all over you. Our girls weren’t the only one. They all all those kids just loved Linda and JT. That That’s funny you said that because you remember the story about the Bible. Oh yeah. One of the little girls in Caroline’s class. Lake gave Miss Linda credit for writing the Bible. She did. She told some people. She said, “I know who wrote the Bible.” Miss Linda wrote the Bible. That was a joke for a long time at our church. So yeah, it must have school teachers have great influence. It must Well, they sure do. It must have something to do with the name Linda Spencer. That’s all I can figure. Two great Linda Spencers that we know now. All right. This is a little bit of a sticky dough. It’s really thick, isn’t it? It’s thick. And you can see it’s it’s a little stubborn coming out of this bowl. Well, and if you wanted to leave some for somebody to lift the bowl, that would be really okay. I knew that was coming. How did I know that? I bet it’s delicious. Well, you know it is. I can already tell. Well, just by what’s in it, you know, it’s delicious. Okay, I’m going to spread this out just a little bit. And it is thick. Look at that. Oh my gosh, this is going to be so good. So, don’t let that fool you if you end up with a really thick bag. Okay, now while this is baking, I will go ahead and measure out my powdered sugar and get my lemon juice ready. But we will not make our glaze to go over this until this has cooled because you don’t want your glaze just to melt and run all over it. So, I’m going to put this in the oven. We have our oven preheated to 350 and we’re going to bake this for 40 to 45 minutes according to Linda’s recipe. Okay, babe. Thank you, dear. That’s yours. In we go. Our cranberry nut bars are out of the oven. And to quote my wife, that looks wonderful. It really does. I’m thinking it would be wonderful even without the glaze. I’m sure it would. I think it would be fine just like it is. But I have put one cup of powdered sugar in a bowl that I’m going to use to mix it in. And I’m going to add about one tablespoon of lemon juice. And I’m wondering if maybe that’s too much, but I’m going to start with that and see. And you know, the good thing about this glaze is if it’s too thick, you can add a little more lemon juice. If you get it too thin, you can add a little more powdered sugar. And this is definitely a little thicker than what I want. So, no, a tablespoon wasn’t too much. I don’t think you had a really full tablespoon anymore. Well, I didn’t fill it completely full because I was afraid it would be too much. I’m going to do one more. See what happens with that amount. And if that’s too much, I’ll add a little powdered sugar. Oh, that’s going to be better. [Applause] Oh, yeah. Don’t want it any thinner than that. I probably shouldn’t have put a full tablespoon in there. Stir that up. You definitely want to get the lumps out of it. You don’t want it to be lumpy on your cranberry bars. And Melissa, you’re going to shoot me. But you know, I’ve got to work on this. Not to your satisfaction. Put just a little bit of powdered sugar in it. Just thicken it up a hair. We’ll put just a little at a time and see how it works. If I get it too thick, guess what I’m going to have to do? That’s not too thick. That looks really good. That’s looking better. Okay. I think that’s pretty good. What do you think? Oh, definitely. Okay. So, I think I’m just going to scrape this off the spoon and I’m going to pour it since my bowl has a spout. I’m just going to pour it on there. Let it just drizzle on. And I think Melissa’s right. I think we could have this just the way it is and not even put the drizzle on it. that. Since Linda’s recipe says to drizzle it with the powdered sugar and lemon juice glaze, I’m going to do that. And you know, if it’s up to me, you just can’t get too much on there. It’s going to be really good. And I’m going to turn this. And I’m going to do it the other way. Just kind of crisscross it. What do you think, babe? I think it looks really pretty. Kind of slow. It’s taking a little time, but you know what? It’s going to be worth it. Okay, that’s it. I’m done. So pretty. Now, we have one thing left to do. I’m going grab a plate. Well, I’m going to tell you, if it tastes as good as it looks and smells, we have a winner. I just like cranberry. We both do, don’t we? I really like it. All right. Grab a little fork here. Look at the inside. Is that not beautiful? It is. That’s so pretty. I love the looks of the This is We could have almost saved this for Christmas time. It’s not I was going to say I love the looks of this because it looks like Christmas with those red cranberries and the white cake, white bars. All right, babe. You get to go first. She always knows before I know whether it’s good or not. It’s so good. The sweetness of the glaze really helps with that sour of the cranberry. Oh my goodness. The walnuts give it a little crunch. The batter is sweet. Oh, that’s so good. 10 out of 10. No, 15 out of 10. This could be a nice dessert. This could be a nice breakfast. M. This would be great for breakfast. That’s a good idea. That’d be a good breakfast cake. It’s like a Danish almost. That’s delicious, Linda. I can see why your great grandson wanted one to take back to school, too. Those have to go somewhere. I will eat that entire pan if they stay here. That’s delicious. Those I bet I know some people that might enjoy having us come visit. Yeah, I do too. Make a little delivery. Our Linda Spencer might have written the Bible, but Linda Spencer from Maine wrote the book on cranberry nut bars. I’m telling you, guys, if you don’t make this, you are really missing out. Those are fabulous. All right, we do appreciate you being here. I sure would appreciate if you’d go right below this video and click that like button. If you haven’t before, click that subscribe button, a little notification bell beside of it in the word all. That just helps us build our channel and so we really would appreciate you doing that. Right below the video, there’s a description box. It’s going to say cranberry nut bars. If you click anywhere in that box, the box will expand. You’re going to see the written recipe right there. Melissa always puts it there for you. At the bottom of that written recipe, you’re going to see the word more. If you click it, that box will expand further. You’re going to find our contact information. It’s our mailing address, our P.O. box, where you can send us recipes just like Linda did. She just sent us this envelope with this letter and recipe in it. And I’m telling you, it’s fabulous. So, if you want to send us something your family has used for years and that your family enjoys, we would love to see it. Right under that is a link to our publishers page, web page, where you can order our cookbook. It’s got over 400 of our favorite recipes in it. We invite you to go down there, click that link to reformationpublishers.com, scroll to the bottom of their page, and you can order our book. At the very bottom of the page, there’s a place for you to leave a comment. We love hearing from you. We do our best to reply to as many comments as we can. So, go feel free to go down there and leave us a comment. We would enjoy that. Thanks again for being here. We really do appreciate those of you who watch and support us. And we want you to remember that you are always welcome to come sit at my table. Have a great day.