Saturday, December 31, 2011

Summer Spinach Salad

Baby Spinach
Mixed Greens
Mandarin Oranges
Sliced Almonds
Sliced Strawberries
Dried Cranberries
Diced Apples - Green or Gala (Optional)
Soft Cheese of Your Choice (Optional)

I like this salad because you can tweak it to your company.  My Mom isn't a fan of the soft cheese so I skip it.  My sister doesn't love the apples, so if she's going to eat it I leave them out of add them after I get her a bowl.  It's a light and fresh salad with some flavor and color.  I like to use a poppyseed dressing or a raspberry/strawberry vinegrette.

Friday, December 30, 2011

Orange Scented Cake Balls

Make a batch of vanilla cake ball.  Basic cake ball instructions found here

Once the balls have been rolled out and chilled in the freezer, it's time to dip them. 

Melt down some white chocolate or white chocolate bark and add 2-3 drops of Wild Orange essential oil.  Mix well.  After dipping I added some orange zest to the top of each cake ball.

For a more pronounced orange flavor I would add a couple drops of the oil to the cake batter while preparing and some orange zest.  This can also be done with a chocolate cake, but I would make sure to add extra orange since the chocolate is a stronger flavor.

Thursday, December 29, 2011

What to do with leftovers

For obvious reasons I often find myself with left over cupcakes, cake or cake tops/scraps and frosting.  Hazards of the hobby.  I have a really hard time wasting food, so I like to "repurpose it."  I'm not really sure if it counts taking food and tweaking it as repurposing it, but you catch my drift.

I really like to do this after I make a cake for someone.  You see I spend all this time making our house smell great and building this yummy looking creation, just to cart it out the door and give it to someone else.  This can be super disappointing to my kids, so here's my solution.  I take the cake scraps from carving/leveling the cakes, gring them up add some spoonfuls of leftover frosting and turn them into cake balls. These can be made in no time and really with no extra ingredients other than the chocolate I dip them in and the sprinkles I let the kids dump on top.

Leftovers are used up, kids get a goodie and we can spend time decorating them together.  This is a definite Win-Win in our house.

Cake balls are great in a cute baggie or container to give as a quick gift and they are easily dressed up in any color combination for any event or holiday.

Friday, November 18, 2011

Modified Classic Stuffing

This is the Classic stuffing I make for my family.

Following the Guidelines here for the Classic stuffing, but with the following twists:

I do a combination of potato bread and white bread.  Some times I even use french bread, I just like adding more than one bread for variation.

I do NOT use the eggs.  I've done it with and without the eggs and I don't think they are necessary, but feel free - to each his/her own.

I add 1-2 granny smith apples to the onion/celery mixture.

Also, more often than not I will make the fruit/vegetable broth mixture the day before and let it sit over night with all the herbs to let the flavors blend more and then I throw the bread in and cook it the day of.

Thursday, November 17, 2011

Stuffing/Dressing 101

How to make stuffing:

1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.

2. Toss with beaten eggs and cubed bread.

3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).

Each recipe serves 8 and is enough to fill a 12-14 pound turkey.

Classic Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)

Orange Cranberry Make a directed above, but add the zest of one orange and it's juice to the stuffing mix before baking, as well as 1/2-1 cup dried cranberries.

You can make any variation of stuffing, do what suits your family.  Change up the fruits/vegetables as you like and add cooked sausage if you'd like, add more or less herbs.  Just follow the basic equation and add the flavors your family likes best.

For my family I ususally do two flavors - the Orange Cranberry and a Modified Classic.

Monday, November 14, 2011

Chicken Tortilla Soup

1 pound (about 3 breasts) frozen chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 can black beans
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1/2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
7 corn tortillas
vegetable oil
1 tablespoon chopped cilantro

Dollop of sour cream
Shredded Cheese

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Saturday, November 5, 2011

Garlic Knots

This yummy little recipe was a suggestion from my friend Aubrey.  I added them to our dinner of Ya-Ya Noodles (recipe coming soon) and they were a hit!  Anything that dresses up a meal and starts with store bought rolls works for this busy Momma.  Try them, I'm sure you'll love them.
- 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes


Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Monday, October 17, 2011

Thick Pumpkin Pie Filling (For Pie Pops)

Pumpkin Pie Pops
1.5 c pumpkin puree
1/2 c sugar
3 tbsp melted butter
1 egg
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4-1/2 cup toasted pecans (optional)

In a bowl, mix everything. Mix well until incorporated. Pumpkin pie pops need to cook about 5 minutes longer than fruit filled pie pops.

Sunday, October 16, 2011

Pie Pops - How to

• Pie Dough
• Filling
• Craft sticks or Lollipop Sticks
• 1 egg white, beaten
• 1 teaspoon sugar
• 1/3 cup powdered sugar, if desired for drizzle
• 2 to 3 teaspoons milk, if desired for drizzle
• 3 inch round cutter**

Step 1: The dough
For premade dough dust counter with flour and unroll, for homemade dough make sure you roll it out thin.
Step 2: The filling
Make or buy your favorite pie filling.
Step 3: Roll, cut and fill
Using a 3 inch round cutter**, cut out 16 rounds (8 rounds per crust). Place 8 rounds on ungreased cookie sheet. Spoon a 1-2 teaspoons filling evenly onto each round to within 1/2 inch of edge. Place 1 craft stick or lollipop stick in filling of each.

Step 4: Top off the Pops

Flatten remaining rounds to 4 inches in diameter. Brush underside of each round with egg white; place over filling. Press edges together; seal with fork. Cut small slit on top of each. Brush tops with egg white; sprinkle with 1 teaspoon sugar, dividing evenly among pops.

Step 5: Bake
Bake at 400°F for 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving. Do not handle by the stick until completely cool and the filling has had time to set.
Step 6: Drizzle (Optional)
Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle over pops and let stand until set, about 30 minutes.

**Instead of 3 inch circles you can cut them into heart shapes or smaller circles, etc.

Sunday, October 9, 2011

Pumpkin Oreos

This is an easy and cute idea for parties or as a small gift or thank-you.
You will need:
Lollipop Sticks
Orange Candy Melts
Oreo Cookies
Black Candy Melts (Optional)
Green Fondant (Optional)
Pretzels (Optional)

1. Line a cookie sheet with parchment paper. Then open up the oreos and using a little of the melted orange attach the stick to the inside of the Oreo and close back up.  I put these in the freezer to set for about 5 minutes - I found it was easiest to work in batches.  While some were in the freezer I was adding sticks to others in preparation of sticking them in the freezer.  If you want to have "stems" on your pumpkins you will need to break apart a few pretzels and have them ready to go in a bowl.

2. Melt the orange wafers in a small deep bowl or a cup.  Take the set-up Oreo on a stick and dip it in the orange, all the way up to the stick, make sure to cover it all and then tap off any excess.  Place the Oreo on the parchment paper cookie sheet - if you are adding stems do it now while the chocolate is still wet.  Repeat.  Set aside to firm up/dry - you can put in the freezer to speed up this process.
3. If adding leaves, roll out prepared green fondant and cut out a leaf shape/ tear drop shape and then squeeze it around the stem to attach.
4. Once set feel free to add scary faces, words or any other design you fancy with black melted wafers of black royal icing.

All wrapped up and ready to go.

Happy Halloween.

Tuesday, October 4, 2011

Raspberry Muffins/ Peach Muffins

These were great!  Super moist and with great flavor.  I made these with raspberries and with peaches since I had both on hand.  I also added streusel topping to some of them.  I prefer the streusel on the peach and raspberry plain, but all of the options were yummy.

Raspberry Muffins

  • 1/2 cup vanilla yogurt (you can use plain or lemon) 

  • 3 tablespoons vegetable oil

  • Juice from one lemon

  • 2 eggs

  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon grated lemon zest

  • 1 cup fresh raspberries (can use frozen)

  • 2 tablespoons white sugar for decoration (optional)

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
    In a large bowl, mix together the yogurt, oil, lemon juice, eggs, and, lemon juice. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired. Or spoon over strussel topping.

    Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

    Peach Muffins

    I followed the same recipe as above, but I omitted the lemon juice, zest and of course the raspberries and added in 1 tablespoon cinnamon, and a little milk for some added moisture and then 2 cups pealed and diced peaches.

  • 1/2 cup vanilla yogurt

  • 3 tablespoons vegetable oil

  • 2 eggs

  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 tablespoon cinnamon 

  • 2 cups pealed and diced peaches 

  • 1/4 cup milk

  • strussel topping (optional)

  • Strussel Topping

  • 1 cup brown sugar 

  • 6 tablespoons softened butter

  • 1 1/2 tsp. cinnamon

  • Chopped walnuts nuts (optional)

  • Mix ingredients with fork until clumpy spoon over muffins before baking.

    Tuesday, September 27, 2011

    Canned Pears

    I love this time of year! 
    I have so many memories of standing at the kitchen sink helping my Mom bottle fruit.
    This is how we do pears at our house...

    In clean and sterile quart jars add about 3 inches of HOT water at 1/3 cup sugar, stir until sugar is dissolved.
    Add some cold water to your sink with the stopper in place.  Blanch pears for 20-25 seconds in a pot of boiling water.  After blanching place pears in the cold water.  The skin of the pears should now slide off with your hands.  Cut the pear in half lengthwise and use a spoon to clean out the seeds, stem and strings.  You can either place the halves in the prepared quarts or cut again lengthwise for quarters.  Fill the jar with pears making sure to not have any pears or liquid in the neck of the jar.  If more liquid is needed to cover the pears add additional water.  Once all of your jars are filled, use a wet cloth to clean the tops of the jars - anything on the rim can prevent the jars from sealing correctly.  Next place your lids in a small saucepan of boiling water for 60 seconds and then using tongs pull out a lid, place it in a ring and screw it onto the jar.  Repeat for all of your jars.  Now on to processing.  It can be different based on if you are using a steamer or a waterbath and your elevation.  But, I process mine for 30 minutes. 

    Friday, September 23, 2011



    1 cup Karo Syrup
    1 cup Sugar
    6 cups Rice Krispies
    1 cup Creamy Peanut Butter
    1 cup Chocolate Chips
    1 cup Butterscotch Chips

    You will need 6 cups of rice krispies measured into a large bowl.

    1 cup white sugar...

    and 1 cup Karo syrup in a sauce pan.

    Cook syrup and sugar in the sauce pan over medium heat, stirring constantly to dissolve sugar.  Bring mixture to a boil, remove from heat.  Add 1 cup creamy peanut butter and mix well.  Pour mixture over rice krispies and fully incorporate, then press mixture into a greased 9x13 cake pan.

    Using the same saucepan melt 1or1 and 1/2 cup chocolate chips and butterscotch chips over low heat - be careful to stir and not burn the chocolate.  Once melted immediately pour over cereal mixture and smooth with a spatula.  Let cool for 45 minutes, or until firm.  Cut and enjoy!

    Friday, July 15, 2011

    Jeni's Vanilla Bean Ice Cream

    This is not one of those throw it all in and 30 minutes later you have ice cream recipes... this is not a hard recipe but it does require you to let it freeze for 4 hours (4 of the most impatient hours ever!)

    Jeni is a legend in Ohio and soon to be everywhere.  Her ice cream is amazing!  Honestly - the BEST vanilla ice cream I've had in my life... the lick the bowl and the spoon and maybe your neighbors bowl kinda good.
    We had this for dessert the other night with some fresh strawberries and chocolate sauce and it made my son sing and dance and run around the frontroom exclaiming how good it was and how I was the best cook EVER... See?  This is some serious ice cream. 

    It's smooth - you don't end up with butter fat on the roof of your mouth and there is no weird aftertaste. Just trust me and give this recipe a try.

    Jeni's Vanilla Bean Ice Cream

    • 2 Cups Milk
    • 1 and one fourth cup cream
    • Two thirds (2/3) cup sugar
    • scant 1/8 cup corn syrup
    • 1 TBS + 1 tsp cornstarch
    • 1 and one half ounce cream cheese, softened
    • one eighth tsp kosher salt
    • One vanilla bean
    Use one eighth cup of the milk to blend with the cornstarch and make a slurry. Set aside.In a medium bowl (2 qt.), whisk the very soft cream cheese until smooth.Combine remaining milk, cream, sugar and corn syrup in a four quart saucepan (three quart works, but you have to watch carefully because it can boil over).
    Split the vanilla bean lengthwise and open, scrape out seeds and add the seeds and the pod the pan with the cream. Stir to break up. Heat over medium until boiling. Let cream mixture boil for 4 minutes (set a timer). Remove from heat.
    SLOWLY add cornstarch slurry in a steady stream while whisking constantly to prevent the slurry from sinking to the bottom of the pan. Once incorporated, return pan to medium heat and bring to a rolling boil. Remove from heat.
    Pour about two tablespoons of the hot mixture into the cream cheese. Whisk vigorously until completely smooth. Add a little more cream mixture and whisk. Add the rest of the cream mixture and stir until incorporated. Add salt and mix until well blended (about a minute).Pour entire mixture into a heatproof plastic bag (Ziplock) and get all the air out (to prevent a film forming). Close tightly and submerge in an ice bath until completely chilled, about 30 minutes.
    Freeze in an ice cream machine according to manufacturer’s directions.Quickly remove ice cream from machine to a bowl with tight fitting lid. Get it into your freezer asap and freeze for at least four hours.If it becomes too hard to scoop, temper the ice cream for a few minutes at room temperature or in the refrigerator before serving.

    Sunday, July 3, 2011

    Orange Cream Cookies

    2 cups flour
    3/4 tsp baking soda
    1/2 tsp salt
    1 cup (2 sticks) butter, softened
    1/2 white sugar
    1/2 firmly packed brown sugar
    2 large eggs
    1 tbsp vanilla
    2 tbsp orange zest and the juice of one orange
    2 cups white chocolate chips
    (to half the batch I added dried carnberries)

    Preheat over to 375 degrees.

    In a small bowl combine flour, baking soda, and salt - set aside.  In mixer cream butter and sugars together, beet in eggs and then vanilla until smooth.  Gradually add half of flour mixture add orange juice and mix and then add the rest of the flour.  Stir in orange zest, chocolate chips and cranberries.

    Drop rounded teaspoonfuls onto ungreased cookie sheets - do not flatten the cookies.  Bake 8-10 minutes.  Do not overcook. Cookies will be thick.  Store in an airtight container.

    Note:  These cookies have a short bread type texture.  If your dough still seems too dry add a tbsp of milk.

    *Adapted from the Girl Who Ate Everything.

    Monday, June 27, 2011

    Chicken Pot Pie with Chive Pepper Biscuits

    This recipe is from Joy the Baker and is fabulous!
    If you want to feel like a really good wife make this and follow it up with some fresh out of the oven cookies and you will have a happy man...
    You maybe thinking about taking a short cut and not making the biscuits from scratch... don't do it!  It wasn't too tough.  You can do this - I promise!
    *I did less squash and I added celery too.

    Wednesday, June 22, 2011

    Quick and Easy Fruit Dip

    This is a summer staple at our house.  Definately not swimsuit friendly, but totally worth it!
    1 (8 oz.) jar of marshmallow cream
    1 (8 oz.) brick of cream cheese, softened
    1 small container of cool whip

    Mix the marshmallow cream and cream cheese with hand mixer until smooth. Then mix in the cool whip. Serve with your favorite fruit.

    *My families favorites are canteloupe, strawberries and watermelon.

    Thursday, June 2, 2011

    Thank You Treats

    I need to be better about making treats during daylight hours, then maybe my pictures wouldn't be so yellow - Sorry!

    So this is not a fantastic angle but the squares are on top of rounds to look like graduation caps.

    I made these for Jaxon's kindergarten teacher.  She is fantastic!  His school colors is green, they are dragons.  These are oreo truffles, dipped in green candy melts and the square is a graham cracker dipped in candy melts.

    Tuesday, May 3, 2011

    Super Easy Cornbread

    1 stick butter (melted)
    2/3 c. sugar
    2 eggs
    1 c. buttermilk
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 c. flour
    1 c. cornmeal

    Mix butter and sugar.  Add eggs and mix well.  Add baking soda to buttermilk and mix, then add to sugar mixture.  Mix in salt, flour and cornmeal.  Bake in a greased 8x8 pan at 375 degrees for 30-40 minutes.  Can be doubled and put in a 9x13.
    Serve warm with honeybutter.

    Sunday, April 10, 2011

    Baking Basics

    Unless otherwise noted, when baking (this does NOT count for yeast breads)...
    1.  Cream together butter (fat) and sugar
    2.  Mix in eggs
    3.  Add in wet ingredients
    4.  Finally sift together dry ingredients and add them to the wet mixture.

    *For cakes from scratch alternate the wet and dry... for example a chocolate cake will have the sifted dry ingredients and will likely call for a cup of boiling water - start by adding a little of the dry mixture then add about half the water, then the dry mixture, the rest of the water and then end with the dry mixture - mixing between each addition.

    Chocolate Chip Applesauce Cookies

    1 1/2 c. sugar
    1 c. shortening
    3 eggs
    2 c. applesauce
    2 tsp. baking soda
    2 tsp. cinnamon
    1 tsp. cloves
    1 tsp. nutmeg
    1 tsp. salt
    4 c. flour

    Cream together sugar and shortening, mix in eggs, then mix in applesauce.  Sift together dry ingredients and add to wet mixture.

    Drop with two spoons onto cookie sheet.  Bake at 375 for 10-15 minutes, depending on cookie sheet and oven.

    Texas Beans

    4 sliced bacon, cooked and crumbled
    1/2 c. chopped onions
    2 cans pork & beans
    2 cans chili con carne (with beans)
    2 cans kidney beans (rinsed)
    1 c. brown sugar
    1 c. chili sauce (whole bottle)
    2 c. cooked, cubed chicken (optional)

    Bake covered 350 for 30 min.

    Quick version
    On stove top combine everything... skip bacon, onions, and chicken.  Warm through.

    Banana Bread

    1 c. shortening
    1 c. sugar
    2 eggs
    1 c. mashed bananas (3)
    1 1/2 tsp. sour milk
    1 tsp. lemon juice
    2 c. flour
    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1/2 tsp. baking soda

    Milk together shortening and sugar, add in eggs and mix.  Add bananas, mix, add milk and lemon juice.  Sift together all the dry ingredients and then add to wet mixture.  Bake in greased bread pan at 350 degrees for 1 hour.

    California Salad

    2 cans mandarin oranges (drained)
    2 c. coconut
    2 c. (1 large can) pineapple tidbits (drained)
    2 c. marshmallows
    2 c. (1 pint) sour cream

    Mix together all ingredients. Refrigerate over night.

    Grandma's Pound Cake

    3 c. flour
    2 c. sugar
    1/2 tsp. baking powder
    1/2 tsp. soda
    1 c. vegetable oil
    1 tsp. vanilla
    1 c. buttermilk
    1 tsp. almond extract
    4 eggs

    With hand mixer, beat together sugar and oil, beat in eggs until light yellow. Mix in extracts and buttermilk. Finally add dry ingredients.  Pour into a greased tube pan.  Bake at 350 degrees for 1 hour.


    1 egg
    1 c. flour
    3/4 c. milk
    2 Tbl. oil
    1 Tbl. sugar
    3 tsp. baking powder
    1/2 tsp. salt
    Mix all ingredients well, for thinner batter add more milk.  Perfect batch for 2 people.

    Apple Cinnammon
    decrease milk to 1/2c.
    1/2 c. applesauce
    1/2 tsp. cinnamon

    Banana Nut
    1 medium banana mashed
    1/4 tsp. nutmeg
    dash of cinnamon
    1/4 - 1/2 c. chopped nuts

    1/2 c. fresh or frozen blueberries

    Sweet & Sour Meatballs

    1 lb. raw hamburger
    1/2 c. oatmeal
    1 egg
    1 Tbl. minced onion
    3/4 tsp. salt & pepper
    1 tsp. worcheshire sauce
    1/3 c. milk
    Mix and roll into balls, place in a 9x13 baking dish.

    1 c. brown sugar
    1/2 c. vinegar
    1 tsp. mustard pwd
    1/2 c. BBQ sauce
    1 tsp. worcheshire sauce
    Mix ingredients well and pour over meatballs.  Bake at 350 degrees for 30 minutes.  Serve over rice.

    Earthquake Cake

    2/3 c. nuts
    2/3 c. chocolate chips
    2/3 c. coconut
    layer in bottom of 9x13 pan
    prepare german cake mix as directed on box
    (1/3 c. oil
    3 eggs
    1 1/3 c. water)
    Mix and pour on top of nuts, chips & coconut
    8 oz. cream cheese
    1 stick butter
    Melt over low heat, whisk in 1 lb. powdered sugar, pour in ribbon design over cake.  Bake at 350 degrees for 30-40 minutes.

    ** Ingredients in Blue

    Friday, January 7, 2011

    Cranberry Apple Pie

    I have wanted to try this pie for a long time and finally got it done.  It did not disappoint.  Super yummy.  It will be on the yearly rotation for sure.  I love the tartness of the cranberries, it's such a nice balance to the sweet.

    Cranberry Apple Pie
    Recipe from A Bountiful Kitchen

    6-7 apples any type, peeled, cored and sliced (I used large granny smith apples and it only took 4 or 5 to fill my pie plate)
    1 1/2 cups fresh cranberries, washed
    1 1/4 cups sugar
    1/2 cup flour
    1 teaspoon cinnamon
    1 teaspoon almond extract (I also added 1/2 tsp vanilla extract)
    dash salt

    I used my crust recipe found Here.

    Preheat oven to 375 degrees.

    Flour a surface and rolling pin. Mold half of the dough into a ball. Roll out from center to about 1/8 inch thickness. Fold dough in half. Lift onto a 9" pie plate. Open and shape to pan. Roll out the other half of dough, and set aside.

    Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture. Place other half of rolled out dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape. (I used a mini cookie cutter for the heart shapes) Brush with egg wash if desired (**I brush my crusts with milk, see picture below), sprinkle with 2 tablespoons sugar. Place pie onto cookie sheet (important, this usually bubbles over a bit. Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown. Continue baking for about 10-15 minutes or until pie is bubbly and golden. Total baking time is usually 1 hour and 10 minutes.

    I added a maple cream sauce as a garnish.


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