Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Rich bars recipe with coconut, dried cranberries and brown sugar atop a buttery shortbread crust.
Heat oven to 350°F.
Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
Combine all filling ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.
Dietary Fiber: 1g
I made this today and brought it to a friend's birthday. I poured more vanilla than indicated and it was perfect! Gone in seconds!
I made this recipe, added 1/2 cup chopped walnuts, and took it to the county fair where I took first place and was named one of the Best of Show. It's really good!
Oh...SO yummy! And so very easy. My daughter and I made these while she was home sick from school...lifted her spirits.
I made it for work and it was all gone by the end of the day. Plus also passed the recipe out to them....
Quick and easy and tastes great!
I made these bars for Thanksgiving dessert after the Pumpkin Pies I made didn't turn out and had to be thrown away. They were really delicious and very simple and quick to make - much, much easier than pie! The cranberries gave them a very good flavor for Thanksgiving. Even my picky husband liked them very much. All of them were eaten up very quickly. I plan on making more tomorrow to take to my knitting group for our treat.
I made these for Christmas gifts this year and they were very, very good. Loved the shortbread crust and the chewy, sweet topping. I couldn't keep my husband and my children away from these cookies!
These are a wonderful mix of taste; providing the best of shortbread and macaroon. I made them for a bakesale this year and they were a big hit. Yummy and festive!
made these for christmas last year and they were a big hit.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/193
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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