Cranberry Coconut Bars
Cranberry Coconut Bars is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 18 servings with 151 calories, 1g of protein, and 8g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, milk, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. Users who liked this recipe also liked Coconut Cranberry Bars, Cranberry Coconut Bars, and Coconut Cranberry Bars.
In a large bowl, combine the flour, pecans, brown sugar and salt.
Cut in butter until crumbly. Press onto a greased 9-in. square baking dish.
Bake at 350° for 15-20 minutes or until edges are lightly browned.
Meanwhile, in a large bowl, combine flour and baking powder.
Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange peel.
Bake 25-30 minutes longer or until set. Cool on a wire rack.
Cut into bars. Refrigerate leftovers.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Barefoot Bubbly Pink Moscato. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 15 dollars per bottle.
Barefoot Bubbly Pink MoscatoBarefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!