The season for cranberries is arriving and there are so many
ways to incorporate them into your cooking and baking!
Like many of you, I use cranberries all year by freezing them when they are available. This little simple recipe is another cranberry "opportunity" for Thanksgiving, Fall and Christmas:
Even your NON cranberry loving friends will like this!
- my Spode Dubarry Coffee above -
Here is what you will need for this dessert:
2 cups of fresh cranberries (or frozen) chopped, 1/2 cup melted butter, 1 3/4 cup of sugar, 2/3 cup chopped pecans, 2 eggs, 1 cup flour and whipped cream for final topping
You need a 8" heart shaped cake pan or round or square. Butter and flour this pan to prepare. Chop cranberries and sprinkle evenly in pan. Next, add 3/4 cup of the sugar and pecans.
In a bowl combine remain ingredients and pour over the top. Bake at 325 for one hour and flip over on a plate. Whipping cream adds a nice sweetness to this crisp. You might also enjoy including 2/3 cup of coconut in this crisp.
I want to thank so many of you who left kind comments on the passing of my Mother. She was 86 years old and I just returned from Gloucester, Virginia where her funeral was last week. Your kind words meant so much! My Mom's funeral was held last Wednesday at the Gloucester Baptist Church and the church ladies served a wonderful meal afterwards. Over the years, I have made food for many funerals and even been the one doing the organizing but it really "came home" to me how important this was when I experienced it first hand. It was really helpful and a lovely time for family and friends to see each other.
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