Cranberry Bars

IMG_6816When cranberries are fresh in the fall, I buy several pounds of them, to store in the freezer.  I use them for all sorts of baking, adding to savoury stuffings, sliced thinly to garnish, or to add as a tart bite to salads.  They’re a great addition to home-made dog food, too (in case you were wondering).

This year I thought I’d be smart and buy 10 pounds of them.  That’s a whole lot of cranberries.  Now as winter dies down (I’m being optimistic), I’ve been making curd with them. As I was figuring that out, I thought about trying them as a topping for a cookie bar, like lemon bars.  After a few tries, I’ve got this one figured out.  They need a little more cooking, and a little more stabilizing from flour than lemon bars.  The red filling is a nice change, and the tartness of the berries with the orange citrus is very yummy.

So here’s hoping that you have 4 cups of cranberries languishing in your freezer, so you can try these out. Continue reading

Lemon Curd

We have chickens.  Chickens lay eggs.  Sometimes we seem to have more eggs than we know what to do with.  But that’s never really the case.  Most people say yes when offered a dozen farm fresh, free-range eggs from happy hens.

Lemon curd is a multi-purpose filling-spread that uses up eggs.  It makes a lovely spread for a slice of fresh bread, between layers of a cake, or to dollop between layers of a parfait.  Easy to make and have on hand in the fridge. Continue reading