1 c. flour
2 tbsp. sugar
1/2 c. butter
1 c. finely chopped pecans
1 1/4 c. sugar
2 tbsp. flour
2 beaten eggs
2 tbsp. milk
1 tbsp. finely shredded orange peel
1 tsp. vanilla
1 c. chopped cranberries
1/2 c. coconut

In medium mixing bowl combine the 1 cup flour and the 2 tablespoons sugar. With a pastry cutter, cut butter into the flour mixture until the mixture resembles coarse crumbles. Stir in 1/2 cup of the pecans. Press flour mixture into the bottom of an ungreased 13x9x2 inch baking pan. Bake in a 350 degree oven for 15 minutes.

Meanwhile, combine the 1 1/4 cups sugar and the 2 tablespoons flour. Stir in the eggs, milk, orange peel and vanilla. Fold in cranberries, coconut and the remaining chopped pecans. Spread over partially baked crust. Bake for 25 to 30 minutes more or until top is golden. Cool in the pan on a wire rack. Cut into bars while warm. Cool completely. Makes 36 bars.