Holiday Cooking

[jbolty]

The "I Want Pie" thread inspired me to post this. Every year I try to make some new thing for thanksgiving or Christmas. A few years ago I found this in Yankee magazine and everyone LOVES it, so I keep making it.

Any one else have any never fail favorites?


Cranberry Surprise Pie
Yield: 6 to 8 servings

A quick, company's-coming pie that makes its own crust and tastes like a macaroon cookie with cranberries. Serve it during the holidays, when cranberries are most available, with a dollop of whipped cream.

2 cups raw cranberries (fresh or frozen)
1/2 cup sliced almonds
1-1/2 cups white sugar
2 eggs
3/4 cup (1-1/2 sticks) butter, melted
1 teaspoon almond extract
1 cup all-purpose white flour
Whipped cream
Preheat the oven to 325 degrees F. Grease a 10-inch pie plate.

Wash the cranberries, leaving some water on them. Combine the cranberries with the almonds in the pie plate. Sprinkle with 1/2 cup of the sugar.

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter. Stir in the almond extract. Add the flour and mix well. The batter will be thin. Pour over the cranberries.

Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled, with a dollop of whipped cream on each slice.

http://www.yankeemagazine.com/recipe/cranberry-surprise-pie

[Chickie]

Your Cranberry Surprise Pie sounds very good!

A Thanksgiving tradition in a friend's family from Gilford is cranberry pie, a simple recipe handed down for several generations from the husband's side of the family. It wouldn't be Thanksgiving for them without cranberry pie. Tradition for me is squash pie.

Cranberry Pie:
Combine in medium sauce pan:
2 cups raw cranberries
1 cup raisins
3/4 cup sugar
1 cup water
Cook until cranberries pop (it will be watery.) Pour into 9" unbaked pie shell and top with lattice crust. Bake at 400 degrees until brown. It will thicken when cooled.

[jbolty]

Here's another one I've made several times and always a big hit.

http://www.foodnetwork.com/recipes/guy-fieri/whiskey-glazed-sweet-potatoes-recipe.html

Whiskey-Glazed Sweet Potatoes


Ingredients
3 pounds sweet potatoes (about 4 large)
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey
2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces


Directions

Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.

Recipe courtesy of Guy Fieri

[wMw]

Thanks for posting this . I'm trying it right now with apples and cranberries
as I didn't have enough cranberries . Kitchen is starting to smell delicious .

[wifi]

Thanks for posting this . I'm trying it right now with apples and cranberries
as I didn't have enough cranberries . Kitchen is starting to smell delicious .

Let us know how it comes out :liplick: