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Cook'n with Betty Crocker 
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Cranberry-Walnut Dessert |
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Serves: 10 Print this Recipe1/3 cup butter or margarine 3 tablespoons sugar 3 eggs large 1 cup flour 1/4 teaspoon salt 1 1/2 cups cranberries 3/4 cup walnuts coarsely chopped 2/3 cup light corn syrup 1/4 cup sugar 1 tablespoon butter or margarine, melted Vanilla ice cream (optional) Preheat oven to 350°. In a small mixer bowl at medium speed, beat 1/3 cup butter and 3 tablespoons sugar until creamy. Add one of the eggs and beat until well blended. At low speed, gradually add flour and salt; beat just until mixture forms a ball. Pat evenly into bottom and 1 inch up side of a 9-inch springform pan. Evenly sprinkle cranberries and nuts over pastry. In the small mixer bowl at medium speed, beat remaining 2 eggs. Add corn syrup, 1/4 cup sugar, and melted butter. Beat at low speed until blended. Pour over cranberries and nuts. Bake 1 hour or until center is almost set. Cool pan on a wire rack. If making ahead, cover with plastic wrap and refrigerate. Serve at room temperature with ice cream if desired. Refrigerate leftovers. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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