3/4 c. butter or margarine, melted
1 1/2 c. sugar
3 eggs
1 teas. vanilla
1 1/4 c. flour
1 1/2 c. fresh or frozen cranberries, whole
1 c. pecans finely chopped
Preheat oven to 350. Spray a 9-inch pie plate with non-stick cooking
spray.
In a large bowl, with an electric beater on medium speed, beat the
butter, sugar, eggs, and vanilla until fluffy, about 5 minutes. Fold
in the flour by hand. Fold in the cranberries and pecans. Pour the
batter into the pie plate and spread evenly.
Bake for 50-55 minutes, or until toothpick comes out clean. Cool
slightly before serving.
1 1/2 c. sugar
3 eggs
1 teas. vanilla
1 1/4 c. flour
1 1/2 c. fresh or frozen cranberries, whole
1 c. pecans finely chopped
Preheat oven to 350. Spray a 9-inch pie plate with non-stick cooking
spray.
In a large bowl, with an electric beater on medium speed, beat the
butter, sugar, eggs, and vanilla until fluffy, about 5 minutes. Fold
in the flour by hand. Fold in the cranberries and pecans. Pour the
batter into the pie plate and spread evenly.
Bake for 50-55 minutes, or until toothpick comes out clean. Cool
slightly before serving.
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