Betty Janke of Hixton, Wis., was the third-place winner in our October 2007 “Berry Favorite Cranberry Desserts” recipe contest with this entry.
- 2 cups flour
- 3/4 cup powdered sugar
- 1 cup butter
- 4 eggs, slightly beaten
- 2 cups sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 4 cups fresh or frozen cranberries, chopped
Preheat oven to 350° F. Combine flour, powdered sugar and butter until crumbs form. Press into bottom of a 9×13-inch baking dish. Bake for 15 minutes.
For the topping, blend the eggs, sugar, flour and salt until smooth. Fold in chopped cranberries. Spread filling over hot crust. Bake for 25 to 30 minutes, or until filling is set and lightly browned.