1 c. all-purpose flour
2 tbsp. sugar
1/3 c. butter
1 c. finely chopped pecans
1 1/4 c. sugar
2 tbsp. all-purpose flour
2 beaten eggs
2 tbsp. milk
1 tbsp. 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 mixture till the mixture resembles coarse crumbs. Stir in 1/2 cup of the pecans. Press flour mixture into the bottom of an ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes. Combine the 1 1/4 cup sugar and 2 tablespoons flour. Stir in eggs, milk, orange peel, and vanilla. Fold in cranberries, coconut and remaining pecans. Spread over partially baked crust. Bake for 25 to 30 minutes more or until top is golden. Cool in pan. Cut into bars while still warm. Cool completely. Makes 36 bars.