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Serves 6
½ cup [1 stick] unsalted butter, softened
1 ½ c fresh or frozen cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup plus ½ cup sugar (splenda)
1 large egg
½ cup flour
¼ teaspoon salt
1. Preheat oven to 325°. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter [I use a 9" square silicon pan]. Spread cranberries evenly over the bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar.
2. Melt remaining 6 tablespoons butter on low heat. Put egg and the remaining ½ cup sugar and beat until pale and thick, about 1 minute [if you have an electric mixer with a whisk attachment, use that.
½ cup [1 stick] unsalted butter, softened
1 ½ c fresh or frozen cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup plus ½ cup sugar (splenda)
1 large egg
½ cup flour
¼ teaspoon salt
1. Preheat oven to 325°. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter [I use a 9" square silicon pan]. Spread cranberries evenly over the bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar.
2. Melt remaining 6 tablespoons butter on low heat. Put egg and the remaining ½ cup sugar and beat until pale and thick, about 1 minute [if you have an electric mixer with a whisk attachment, use that.
