(Bake during cranberry season and freeze for the holidays.)

1 c. flour
2 tbsp. sugar
1/3 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 a medium mixing bowl combine the 1 cup flour and the 2 tablespoons sugar. With a pastry cutter, cut butter into the flour. Stir in 1/2 cup pecans. Press flour mixture into the bottom of ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Combine the 1 1/4 cup sugar and the 2 tablespoons flour. Stir in eggs, milk, orange peel, and vanilla. Fold in cranberries, coconut, and the remaining pecans. Spread over partially baked crust. Bake 25-30 minutes more until golden brown. Cool in the pan. Cut into bars while warm. Makes 36 bars.