Cape Cod Cranberry Bread

My cousin's wife shared this recipe with me several years ago.

You MUST try it, it's FABULOUS!!!

Even non lovers of cranberry think this bread is the bomb!!

Cape Cod Cranberry Bread

1 1/2 cup sugar

2 eggs

3/4 cup butter (melted and cooled)

1 teaspoon almond extract

1 1/2 cup flour

2 cups (1/2 bag) fresh cranberries

1/2 cup chopped & toasted pecans or almonds (optional)

Powdered sugar for dusting top of bread

Beat sugar & eggs until slightly thickened (about 2

min)  Add melted butter & almond extract.  Add flour,

cranberries & nuts, blend well

Pour into a buttered 9 inch square pan and bake at 350

for 50-60 min.  Dust with powdered sugar when cooled.

Double recipe for 9x13 pan.

Sour Cream Dutch Apple Pie w/ Cream Cheese Crust

Sour Cream Dutch Apple Pie w/ Cream Cheese Crust

 

Crust: (Makes 1 crust)
1 cup Flour
3 ounces cream cheese, softened
¼ pound of butter

Filling:
1 2/3 cups sour cream
1 cup sugar
1 large egg
1/3 cup flour
2 teaspoons vanilla extract
½ teaspoon salt
6 large apples, peeled, cored and sliced

Topping:
1 cup chopped nuts
½ cup flour
¼ pound of butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 Tablespoon of cinnamon
Pinch of salt

Combine crust ingredients and blend with pastry cutter. Press into a 9” deep pie dish. Set aside.

Combine all of the filling ingredients except for the apples. Stir the apples into the mixture and pour into the crust.

Bake pie at 450 degrees for ten minutes. Reduce heat to 350 degrees and bake an additional 30 – 35 minutes.

While the pie is in the oven, loosely mix the topping ingredients. Spoon over the baked pie and bake an additional 15 minutes.

Note: Filling is enough for two pie. Double crust recipe and prepare 2 pans.


Sour Cream Apple Pie
Source: Kathleen Buday
Tested on: December 1997

Renee's Crock Pot Peach Cobbler

Renee's Crock Pot Peach Cobbler

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 3/4 cup biscuit mix
• 1/3 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup evaporated milk
• 2 teaspoons butter, melted
• 2 eggs
• 2 to 2 1/2 cups peeled sliced peaches, fresh or frozen, thawed
• 2 teaspoons vanilla extract
• 3/4 teaspoon cinnamon

Preparation:

Lightly butter a slow cooker. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir to blend. Pour in butter and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into the slow cooker. Cover and cook on LOW setting for 6 to 8 hours or on High for 3 to 4 hours. Serve warm with heavy cream or vanilla ice cream.

Laura's Pumpkin Crunch

Laura's Pumpkin Crunch

1 15 oz. can pumpkin

1 can evaporated milk

4 eggs

1 tsp. nutmeg

1/2 tsp. ginger

2 tsp. cinnamon

1/2 tsp. salt

3/4 c. sugar

1 box yellow cake mix

1/2 lb. melted butter

1 c. chopped walnuts (optional)

Mix first 8 ingredients together and pour into greased 9x13 inch pan. Sprinkle 1 box yellow cake mix over pumpkin mixture, then 1 cup chopped walnuts over cake mix. Then drizzle 2 blocks (1/2 pound) melted butter (cooled) evenly over nuts and cake mix. Bake at 350 degrees for 50 to 60 minutes. Serve as is with pumpkin on bottom and cake on top