kattitudes

This pie is a little different than the typical pumpkin and pecan that is usually served during the Thanksgiving Day feasts, but it is a taste delight. The tang of the cranberries makes it all worthwhile. (I love cranberries).

What I love is that in my quest for cranberry pies, I found two different recipes that I tried. They are both quite good, and I could not decide which to post, so I decided to post both and let you choose.

The first recipe makes a wonderful almost cheesecake type imitation, with a sweetened cream cheese and whip cream layer on the bottom and a jellied cranberry layer on top, all chilled and beautiful.

The second recipe is more unusual, in that you make yourself almost a cranberry custard, then top it with the most heavenly mass of whipped cream and cool it all down and dig in to a heavenly taste. They are both worth trying.

And both recipes call for you to use your own version of a pie crust. As I talked about before, I am pretty indifferent to crusts, so I never bother with them, unless forced (I bake the pie insides in Pyrex custard cups now and just get straight to the good stuff). However, when my Mister requires a pie crust, I do have a list of wonderful alternatives to the ordinary pie crusts available.

Cranberry Cream pie Variation One (the cheese cake type)

3/4 cup sugar
2 teaspoons cornstarch
1/4 cup cold water
2 cups cranberries
1 cup confectioners sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
6 ounces cream cheese, softened
1 pie crust (9 inches)

In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop (about 5 minutes). Set aside.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with cranberry mixture. Chill for at least 4 hours. Store in refrigerator.

Cranberry Cream pie Variation Two (the custard type)

1 cup dried cranberries
1 cup white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1/2 cup sour cream
1/4 cup butter, diced
1 cup heavy whipping cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
1 pie crust (9 inches)

Cover the dried cranberries with boiling water. Let stand for 5 minutes and then drain.

In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat stirring constantly until the mixture thickens and boils. Boil and stir for about 2 minutes. Remove from heat.

Stir in the sour cream, butter and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate overnight.

Whip the cream until soft peaks form, fold in the confectioners’ sugar and vanilla. Swirl over top of the pie.

Oh this shortbread is divine. This is a fantastic recipe to keep around in your cupboards, ready to pull out at a moment’s notice to bake up. Such a wonderful treat.

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Scottish shortbread cookies

Combine the following until well blended:
1 package mix
1 cup butter, softened

Preheat the oven to 300 degrees F.
Knead the butter into the shortbread mix.
Press the mixture firmly into an 8-inch pie plate or shortbread mold.
Bake for 1 hour.
The shortbread should be pale in color, not browned.
Cut into wedges while still warm.

Ingredients:

1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup crisped rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Butterscotch Cookie Mix

1 package cookie mix
1/2 cup butter
1 egg
1/2 teaspoon vanilla.

Blend well and roll into large walnut sized balls.
Place on ungreased cookie sheet, then flatten lightly with fork dipped in sugar.
Bake at 350 in a preheated oven for 8-10 minutes.

I did not realize that hummingbird cakes were unique to the American southland until I moved away from here and back again. I wish everyone could taste their amazing goodness. They are just fantastic, each bite absolutely loaded full of fruit just waiting to explode in your mouth. It is rather like a fruitcake, but the fruit fresh, not dried and it has a white cake base.

Hummingbird cakes are stereotypically topped with sweet cream cheese frosting (icing) so if you give this as a gift mix, you might make the serving suggesting to your recipient. The combination just makes the cake divine. Quintessentially southern.

Ingredients:

2 cups flour
1 1/3 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup pecans, chopped

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Hummingbird Cake

1 cup vegetable oil
3 beaten eggs
8 ounce can crushed pineapple (undrained)
2 cups mashed bananas
1 1/2 tsp vanilla
1 jar mix

Preheat to 350 F.
Combine all in large mixing bowl but do not beat. Stir just until moistened.
Spread into greased 10×15 pan or greased bundt pan. Bake for 55-60 minutes. Cool before serving.

Ingredients:

1/4 cup white chocolate or vanilla milk chips
1/2 cup chopped pecans
1/2 cup sweetened dried cherries (or cranberries)
1/2 cup light brown sugar
1 cup buttermilk biscuit baking mix

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

White Christmas Cherry Bars

Preheat oven to 350 degrees F. In a bowl, combine the following:

1 jar mix
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract

Blend well & spread in a greased 8×8 pan. Bake at 350 F for 20-22 minutes.

Ingredients:

1 cup brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup chopped nuts

Layer ingredients and store in airtight container.

Attach a tag with the following instructions:

Applesauce Cookies

Whip 3/4 cup of butter or shortening until light and fluffy.
Add 1 egg and 1/2 cup applesauce and beat until mixed. Gradually stir in mix.
Drop teaspoons of dough on a greased cookie sheet.
Bake for 8 - 12 minutes at 350 degrees F.

Oh this makes a fantastic wonderful gift for the holidays. I mean wonderful! This is a tasty butter like substance that goes on anything; toast, pancakes, waffles, tarts, muffins, scones, cakes, ice cream, you name it. A spoon even. Some people do call it butter instead of curd. It spreads like butter and is creamy and smooth like its namesake. It’s hard to describe, but rather than the the overwhelming richness of butter from milk, this is a tart sweet and creamy goodness.

The most important aspect of this recipe is to cook it slowly on low heat. The low heat is vital so that the eggs don’t curdle and you end up with little chunks of scrambled egg in your recipe.

Ingredients:

3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lime juice
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
1 teaspoon finely grated fresh lime zest (be cautious to avoid the white part or the pith, which is very bitter)

Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 8 to 10 minutes.

Immediately pour through a fine-mesh sieve into a bowl, discarding solids. Cool to room temperature, stirring occasionally.

Stir in zest, then chill, covered, at least 1 hour.

Once you taste homemade marshmallows, you will wonder why you ever allowed that store bought filth to pass your lips. The light airy wonder that is what marshmallows are really supposed to taste like is remarkable. I have never been a marshmallow fanatic, enjoying them in my time, but perfectly willing to pass them by.

Now, having had to give up chocolate (migraine sufferer), the thought of missing out on this particular delight this Christmas actually is depressing. This combination makes an incredible homemade gift: your own cocoa mix and homemade marshmallows. What a knockout flavor set.

Ingredients:

2 cups granulated sugar
3/4 cup water
2 tablespoons unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon salt
cornstarch
confectioners sugar

Mix granulated sugar with 3/4 cup water. Simmer to soft ball stage (small amount dropped in cold water forms soft ball [240 degrees F]).

Remove from heat. Soften gelatin in the 1/2 cup cold water. Place on a large platter. Pour hot syrup over softened gelatin. Stir until dissolved. Let stand until partially cooled.

Whip until thick and white and mixture will nearly hold its shape (approximately 8 minutes with an electric beater). Add vanilla extract and salt. Pour into straight sided pans lined with equal parts cornstarch and confectioners sugar, mixed together. Let stand in cool place until firm but not refrigerator as that will cause it to set up wrong.

Now it is time to shape the marshmallows. You can either cut them directly into squares using a pair of scissors, or if you are feeling like having some fun, you can use cookie cutters to create all kinds of fun and wacky shapes. Once you are done cutting the marshmallows, dust the finished product with confectioners sugar.

You can also dip part of your marshmallow in chocolate, making a fantastic taste delight, as these ones have been dipped. You must be cautious in the process of dipping, however, not to heat the chocolate too much, as it will melt your marshmallow as it is being dipped. You must let the chocolate cool almost to the point of re solidification again before dipping your marshmallow. Experimentation will lead you to the correct point.

INGREDIENTS:

4 cups granulated sugar
1 cup light (not dark) corn syrup
1 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla
food coloring

Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a thermometer).

In the mean time, beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time.

Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonful onto waxed paper.
Makes 50-60 pieces.

Ingredients:

1 (8 ounce) package cream cheese, softened
2 tablespoons butter (do not use margarine)
2 pounds white confectionery coating, broken into small pieces
1 to 1-1/2 cups chopped walnuts, pecans or hickory nuts

Line a 9 inch square baking pan with foil. Butter the foil and set aside.

In a mixing bowl, beat cream cheese until fluffy, set aside. In the top of a double boiler, melt butter. Add coating pieces, heat and stir until melted and smooth. Pour over the cream cheese, beat until smooth and glossy, about 7 to 10 minutes. Stir in nuts. Pour into prepared pan. Cool.

Remove from pan and cut into one inch pieces. Store in the refrigerator.