Cranberry Shortbread

First, let me say that I am stunned by the amount of time that has gone by since I last posted.  I am still stalking following the other blogs, but just haven’t found the time to sit and blog.

I would like to say that it is because I am so busy running up mountains, or creating new things in my kitchen, but I think it is mostly from the stress of closing a business, finding a job (my husband, not me), and having family in for a wedding and Thanksgiving.
 

Anyway, I am here now, and will get on to what this post is about: Cranberry Filled Shortbread Bars!  I got a recipe from a friend and just had to try it.  It sounded so good and perfect for the holidays.  My kids loved it, and even my non-dessert eating husband thought it was good.

For the filling:
8 ounces (2 1/4 cups) fresh cranberries
2/3 cup granulated white sugar
3 Tbsp water

Shortbread:
2 cups all-purpose flour (I am an unbleached only kind of gal)
2 Tbsp Cornstarch
1/4 tsp salt
1 cup unsalted butter, room temperature
1/3 cup light brown sugar
1 tsp pure vanilla extract

Preheat oven to 375 degrees F and place the wire oven rack in the center of the oven.  Butter (or spray) a 9x9 inch pan.

Cranberry Filling:  In a medium saucepan, place all the filling ingredients.  Then, over medium-high heat, cook the ingredients until boiling.  Continue to boil the filling until it becomes thick and syrupy, about 5 minutes (mine took  a little longer – think altitude and humidity play a part).  Remove from heat and let cool while you make the shortbread.

Shortbread: In a separate bowl, whisk the flour, cornstarch and salt.
Use an electric mixer and cream the butter until smooth (about 1 minute).  Add the sugar and beat until smooth (another 2 minutes).  Beat in the vanilla extract.  Gently stir in the flour mixture with a wooden spoon just until incorporated.

Evenly press two-thirds of the shortbread into the bottom of the pan.  Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4” border.
With the remaining dough, using your fingers, crumble it over the top of the cranberry filling.  Then lightly press the dough into the filling.
Bake in the preheated oven for about 30 minutes, or until golden brown on top.  Remove from oven, place on a wire rack, and while still hot, cut into 16 squares.  Allow to cool completely in pan.

Next time, I will double the recipe and use a bigger pan.  I will probably add some finely chopped almonds to the topping or maybe almond flavoring instead of vanilla.  I only had dark brown sugar on hand, and it worked just fine too.

Healthy! Fun! Life!

With the temperatures dropping out of the upper 90s, I was able to give in to my need to bake!   And bake I did.  Once I finished, I realized that my baking actually represented the title of this blog.

First, I made whole wheat bread.  I even dug out the grain mill to grind my own flour.  It has been so long since I have made bread, that I made one mistake and the loaves weren’t as beautiful as normal – but still yummy. 

So, there is the “healthy” part.

The next part was just "fun"!  My kids love cinnamon rolls and usually they are only on a special occasion table – a must for Easter and Christmas mornings! 


And here is the Italian bread I made.


What does bread have to do with “life”?  In the Bible, Jesus says “I am the bread of life; he who comes to Me will not hunger, and he who believes in Me will never thirst” (John 6:35).    So bread is referred to as a part of our spiritual life.  And in Exodus, when Moses was leading the children of Israel out of Egypt.  They are tired and hungry, and God provides a kind of bread (manna) to sustain them.

For us, this bread represents life as a family.  A time to gather together and connect; to build relationships that will last a lifetime; to eat a meal that not only nourishes our bodies, but our souls as well.

And maybe, just maybe, that is why I am renewed by baking for my friends or family.