2000 Herb of the Year: Rosemary: Cranberry Nut Bars with Rosemary

Rosemary, the International Herb Association’s Herb of the Year for 2000.

February/March 2000
By Andy Van Hevelinge 
Article Tools
Print
Comments
RSS
Bookmark and Share

Cranberry Nut Bars with Rosemary

Makes 24 to 32 bars

RELATED CONTENT

These buttery bars are tart, sweet, nutty, and fragrant with a pleasant surprise of rosemary. Use the larger amount of rosemary for a stronger herbal flavor, less for a milder one. Store any leftovers in an airtight container.

10 tablespoons unsalted butter, cut into pieces
12/3 cups firmly packed light brown sugar
11/2 cups unbleached flour
Pinch salt
3 extra-large eggs
11/2 teaspoons vanilla extract
Zest of 1 orange
1/2 teaspoon salt
11/2 teaspoons baking powder
3 to 4 tablespoons fresh rosemary leaves, minced
11/4 cups hazelnuts, toasted, rubbed from their skins, and coarsely chopped, or pecan or walnut halves (not toasted)
7/8 cup dried cranberries or cherries, coarsely chopped

Preheat the oven to 375°F. Lightly butter a 9-by-13-inch pan.

In a food processor or a bowl, place the butter, 2/3 cup brown sugar, 11/4 cups flour, and pinch of salt. Process, or mix in the bowl with a pastry blender, until crumbly. Pat the crust into the prepared pan and bake for 12 minutes or until just golden. Let cool briefly. Reduce the heat to 350°F.

Beat the eggs with the remaining cup of brown sugar. Blend in the vanilla, orange zest, remaining 1/4 cup of flour, 1/2 teaspoon of salt, and baking powder. Stir in the rosemary. Evenly spread the nuts and cranberries over the crust and top with the batter.

Bake for 22 minutes or until a cake tester inserted into the center comes out clean and the top is golden brown. Cool on a rack and then cut into bars.

Click here for original article, 2000 Herb of the Year: Rosemary. 

Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Herb Companion readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Herb Companion?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Pay Now & Save 50% off the Cover Price
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to The Herb Companion

Your guide to the many uses and even more pleasures of nature's most helpful plants!

The Herb Companion is the smart and easy complement to your own healthy, vibrant lifestyle! In every issue you'll find information on using herbs to:

  • Transform simple dishes into spectacular meals
  • Make gardens as useful as they are beautiful
  • Replace harsh chemicals with natural alternatives
  • Help find fulfillment, balance and good health
  • And much more!

Yes, send me a one-year subscription (6 issues) to The Herb Companion. I'll pay just $19.95.

Save Even More Money By Paying NOW!

Pay now with a credit card and take advantage of our Earth-friendly automatic renewal savings plan. You save an additional $5.00 and get 6 issues of The Herb Companion for only $14.95 (USA only).