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| CRANBERRY BANBURY TARTS 1 cup dried cranberries 1 cup sugar 1 egg, beaten 1 tablespoon melted butter 3 tablespoons fine cracker or bread crumbs juice and grated rind of one lemon pastry for a 1-crust pie Mix filling ingredients together. Roll out pastry about 1/8 inch thick and cut into 3-inch squares. Place 1 scant tablespoon of filling in the center and fold in half to make triangles; seal edges with water and cut a small X in the top. Bake at 350 degrees for 20 minutes, or until browned. You can use puff pastry instead of pie crust; bake at 400 degrees about 15 minutes. 8-10 tarts For traditional Banbury Tarts, substitute 1 cup raisins for the cranberries. |
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| QUICK-AS-A-WINK CRANBERRY SCONES 1-1/2 cups Bisquick baking mix Milk Sugar 1/3 cup dried cranberries (or raisins) Preheat oven to 450 degrees. In bowl, mix Bisquick, 1/3 cup milk, and 1 tablespoon sugar until mixture leaves side of bowl; stir in cranberries. On floured surface, knead dough 8 times. Pat into 5x4 rectangle. With knife, cut crosswise in half; cut each half diagonally in half to make 4 triangles in all. Place on ungreased cookie sheet; brush with 1 teaspoon milk and sprinkle with 1/2 teaspoon sugar. Bake 10-12 minutes or until golden brown. Makes 4. |
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