It was a Washington Post recipe. I've put the link below. There is a very minor error - the ingredients list starts "for the filling" and then lists all the ingredients for the recipe. The first three ingredients are for the filling and the rest are for the dough. I think the dough would be good with a raspberry or blackberry filling too. Perhaps the sugar in the dough should be cut back a bit for that because the filling wouldn't be as tart. The funny thing is that once all my baking was done, I pulled some cookies from the freezer to assemble my shalach manot boxes (goodies to give to friends for Purim) and underneath them was a bag of cranberries that I'd put in the freezer in November. Arghh! And I'd though there were some in there and had looked but didn't think to pull up the cookies. I'll have to make the recipe with them sometime to see how close I came with the dried ones. Here is a link that might be useful: http://projects.washingtonpost.com/recipes/2007/12/12/cranberry-oat-bars/

I have had success with enduring's cookie sheet method. It does concern me that you baked it an hour more and it was still wet in the center. Something may be wrong with the recipe, have you made that recipe before? It could also have been too much or too wet fruit. If a recipe says one kumquat not 1/2 c diced Kumquat the lack in precision can be your ruin. I have my own chickens, hence fresh eggs. Some of the eggs I get are HUGE. I always try to use the smallest ones I get when I bake, which are still the size of a large grocery store egg, or reduce the # of eggs called for by 50%. A cake I made a few weeks ago which I have made many times didn't ever dry out in the center and I do blame it too much moisture in the dough caused by egg. It was a chocolate espresso cake and it did make a lovely batch of crumbs and pieces for which I have been finding creative uses.

This recipe was on the cover of Better Homes and Gardens, Nov or Dec 1977 or 78, I think. It is the only way my hubby will eat cranberries and is a favorite of everyone who tastes it. It is very pretty, light and refreshing and very easy to make, especially if you have a food processor. I usually make it during the holidays, then again during the summer with some of the frozen cranberries that I usually find in the back of the freezer in July. I would be interested to know if anyone makes it and enjoys it like we do, or if we are alone in this. FESTIVE CRANBERRY TORTE 1½ c. graham cracker crumbs (1 package) 1/4 c. sugar ½ c. chopped pecans 6 T, butter, melted 1½ c. ground fresh cranberries (2 c. whole berries) (buy 1 sm. pkg, use 2 c. for this & rest for glaze) 1 c. sugar 2 egg whites 1 T. frozen orange juice concentrate, thawed 1 t. vanilla 1/8 t. salt 1 c. whipping cream Cranberry Glaze fresh orange slices, quartered In a mixing bowl combine graham cracker crumbs, pecans, 1/4 c. sugar & melted butter. Press onto bottom and up sides of an 8" springform pan. Chill in freezer. In a large mixer bowl combine ground cranberries & 1 c. sugar. Let stand 5 minutes. Add unbeaten egg whites, vanilla, orange juice & salt. Beat on low speed until frothy. Then beat at high speed 6-8 minutes or till stiff peaks form (tips stand straight). ***(My notes in between these 2 steps-- I put whole cranberries in food processor, grind, add sugar, then add remaining ingredients. Then I whip the following whipped cream in a big bowl and fold cranberry mixture into it to save cleaning so many dishes)***** In small mixer bowl whip cream to soft peaks (tips curl over); fold into cranberry mixture. Turn into crust. Freeze firm. CRANBERRY GLAZE: ½ c sugar 3/4 c. fresh cranberries 1 T. cornstarch 2/3 c. water In saucepan stir together sugar & cornstarch, stir in cranberries and water. Cook and stir till bubbly. Cook, continue stirring occasionally, just until cranberry skins pop. Cool to room temperature. Do not chill. Makes 1 cup. To serve, remove torte from pan. Place on pretty serving plate. Place orange slices around outside. The original recipe said to spoon the glaze in the middle, however, experience has told me it's best to put it in a pretty bowl and let people spoon it on themselves. First, not everyone likes it, (I love it, hubby doesn't) and second, if there are any leftovers, the glaze doesn't freeze well and would need to be scraped off. Just put in pretty bowl.

Linnea....I've been making that exact same quick bread recipe for years and the nuts are just fine. I use chunky chopped [my chopping] walnuts. I've never tried pecans. Also, I encourage you to follow the directions regarding coarsely chopping the frozen cranberries. I've made the recipe both ways...whole and chopped. Chopped is far superior to the flavor. All together when served, it tastes a little like a light fruitcake without all the "heaviness" of the traditional fruitcake. I have neighbors who actually call me to be sure I'll be giving them one for the holidays. It's a delicious quick bread. You'll get compliments! :-)