By Irene Hauner
1/2 cup butter or margarine, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1-1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1-1/2 cups fresh or frozen cranberries, chopped
TOPPING: 1-1/2 cups miniature marshmallows 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 tablespoons butter or margarine, melted
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 13 x 9 x 2 inch pan. Sprinkle with marshmallows; lightly press into batter. Sprinkle with the brown sugar and pecans. Drizzle with butter.
Bake at 350 degrees for 35 to 40 minutes or until done. YIELD; 12 servings
Hint; If you do not like the seeds in them; I cut the cranberries in about 4 slices and put them in a colander and shook until most of the seeds fell through. |