Cranberry Brickle
from 12F Houston Chronicle November 20, 1996
Favorite Recipe 

"...I was attending an after-service coffee at the First Congregational Church in West Yarmouth, Mass., when I ate this wonderful treat. The lady serving that morning owns a be-and-breakfast and makes this every day for her guests. She wrote the recipe for me on a paper plate...-Geri Smith"

1/4 cup softened margarine
1 cup sugar
1 egg, beaten
1/2 cup plus 2 tablespoons milk
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cranberries
Topping recipe follows

In a large bowl, cream together the margarine and sugar.
Add the egg and stir in the milk.
Slowly add flour, baking powder and salt.
Mixture will be very stiff.

Fold in cranberries.
Pour into a greased 8 by 8 square pan.
Sprinkle evenly with the topping.
Bake at 350 degrees F. for 30 to 40 minutes.

Topping
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup margarine
Mix sugar, cinnamon and margarine with fork until crumble.