If you have any cranberries hanging around in your freezer from this past fall, give this recipe a try. It tastes best fresh from the oven, slathered with butter, so I recommend making it about an hour before you want to serve it. Try it with Cheesy Scrambled Eggs for a filling breakfast.
- 2T butter, softened
- 1 c. sugar
- 1 tsp vanilla
- 2 c. flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 c. milk
- 2-3 c. whole cranberries (about 1 bag)
Cream butter and sugar. This will be crumblier than the butter/sugar mixture required for most cookies. Then, mix in vanilla.
In a separate bowl, whisk together the remaining dry ingredients. Mix the dry into the creamed mixture. Add milk and mix quickly. Fold in cranberries. Pour into greased 9 inch square pan. Bake at 375 for 40 minutes or until the middle springs back when lightly pressed. Let cool for 5-10 minutes and serve warm.