Cranberry Pecan Bars

Ingredients :
1 1 /2 cups sugar
2 large eggs
3/4 cup (1 1/2 sticks) butter (unsalted), melted and cooled slightly
1 tsp almond extract
1 1/2 cups All Purpose flour
2 cups fresh or frozen cranberries (about 8 oz) (Fresh cranberries in vege section of grocery store
1/2 cups chopped pecans

Preheat oven to 350 F
Butter 9 inch pan or baking dish
Using electric mixer, beat sugar & eggs in large bowl until slightly thickened. (about 2 mins)
Beat in melted butter and almond extract.
Add in flour & stir until well blended.
Stir in cranberries and pecans.

Pour batter into prepared pan.
Bake until tester inserted into center comes out clean. (about one hour) . It took me 53 minutes.
Transfer to rack and let cool before cutting.

Kuih Bakar

Ingredients :
1 cup + 1 tbsp All Purpose flour (138 grams)
3/4 cup sugar
1 cup (250 ml) coconut milk
1 cup evaporated milk
18 pcs pandan leaves (screwpine leaves) - blend with 1 cup water
3 eggs
1/2 tsp salt
sesame seeds
butter / oil for pan
Green color (optional)

Method :
Pre-heat oven to 375F

Grease pan (size 8x8) with butter and place in oven while preheating.

Cut pandan leaves to 1/2 inch and blend with 1 cup of water. Drain and squeeze pandan juice.

Mix together coconut milk, evaporated milk, eggs and pandan juice.
Mix flour, sugar and salt in a separate bowl. Add liquid mixture to dry ingredients and mix thoroughly with whisk.

Transfer mixture to a strainer. Strain into baking pan. Sprinkle sesame seeds on top.

Bake for one hour.

Remove from oven and let cool completely before cutting into squares.