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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.
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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