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Awesome Easy Cranberry-Almond Confection

Melissa Romero of Riverton, Wyo. won runner-up honors in Quick & Simple's Thanksgiving Recipe contest

INGREDIENTS conv. chart U.S. Metric

1 cup(s) (all-purpose) flour
1 cup(s) sugar
1.25 teaspoon(s) salt
2 cup(s) cranberries, fresh or frozen
.75 cup(s) (sliced or silvered) almonds, toasted
.5 cup(s) (1 stick) butter, melted
2 large eggs, lightly beaten
1 carton(s) (vanilla) ice cream

DIRECTIONS

  1. Preheat oven to 350ºF. Grease 9-inch pie plate.
  2. In a large bowl, combine flour, sugar and salt. Stir in cranberries and almonds. Add butter and eggs; stir until blended. (Mixture will be very thick if using frozen cranberries.)
  3. Spoon mixture into greased pie plate and spread evenly.
  4. Bake 45 to 55 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm with vanilla ice cream.
cranberry and almond pastry topped with vanilla ice cream
Photo: Andrew Scrivani

COOKING INFO

Serves 8
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Yield 8 servings
Prep Time 10
Cook Time 50

(Cooking times may vary)
Total Time 60
Oven Temp 350
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 363
Total Fat 20g
Saturated Fat 8g
Cholesterol 86mg
Sodium 213mg
Total Carbohydrate 42g
Dietary Fiber --
Sugars --
Protein 6g
Calcium --
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