Post by barnydhppy on Aug 4, 2011 16:20:57 GMT -5
For the fruit:
2 cups fresh cranberries
2 apples peeled, cored, and roughly chopped
1/2 cup light brown sugar
1 tablespoon grated orange zest
1/4 cup freshly squeezed orange juice
1 teaspoon ground cinnamon
2 tablespoons butter
For the batter:
2 extra-large eggs or 3 small
2/3 cup granulated sugar
1/4 pound (1 stick) butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon cinnamon
1/4 cup sour cream
1 cup all-purpose flour or whole wheat pastry flour
1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 325 degrees. In a skillet, melt the 2 tablespoons butter. Add and heat the cranberries, apple, brown sugar, orange zest and 1 teaspoon cinnamon. After these frizzle a bit and the cranberries and apples begin to soften add the orange juice. Boil this for a minute, then pour into a buttered pie dish. For the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 2/3 cup of granulated sugar, the melted butter, vanilla, ½ t. cinnamon and sour cream and beat just until combined. On low speed, slowly add the flour and salt. . Pour the batter over the fruit, covering it completely. Bake for 30 or 40 minutes until the fruit is bubbling around the edges. Serve warm. Next time I am going to try adding baking powder or yeast to the batter
Thursday, November 18, 2010 Where does the time go? It’s the 18th already. Jasmine gave a total of 2 ½ gallons TAD both yesterday and today. Not impressive. DD Marcia and I went to St. Teresa’s Free Store today. That is always fun. She took a whole carload of donations mostly old TV’s. We also stopped for feed and groceries. The rain has stopped and it is getting colder.
2 cups fresh cranberries
2 apples peeled, cored, and roughly chopped
1/2 cup light brown sugar
1 tablespoon grated orange zest
1/4 cup freshly squeezed orange juice
1 teaspoon ground cinnamon
2 tablespoons butter
For the batter:
2 extra-large eggs or 3 small
2/3 cup granulated sugar
1/4 pound (1 stick) butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon cinnamon
1/4 cup sour cream
1 cup all-purpose flour or whole wheat pastry flour
1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 325 degrees. In a skillet, melt the 2 tablespoons butter. Add and heat the cranberries, apple, brown sugar, orange zest and 1 teaspoon cinnamon. After these frizzle a bit and the cranberries and apples begin to soften add the orange juice. Boil this for a minute, then pour into a buttered pie dish. For the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 2/3 cup of granulated sugar, the melted butter, vanilla, ½ t. cinnamon and sour cream and beat just until combined. On low speed, slowly add the flour and salt. . Pour the batter over the fruit, covering it completely. Bake for 30 or 40 minutes until the fruit is bubbling around the edges. Serve warm. Next time I am going to try adding baking powder or yeast to the batter
Thursday, November 18, 2010 Where does the time go? It’s the 18th already. Jasmine gave a total of 2 ½ gallons TAD both yesterday and today. Not impressive. DD Marcia and I went to St. Teresa’s Free Store today. That is always fun. She took a whole carload of donations mostly old TV’s. We also stopped for feed and groceries. The rain has stopped and it is getting colder.