Wednesday, March 26, 2014

Cranberry Upside Down Cake and Crustless Cranberry Pie


Crustless Cranberry Pie:

Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour
1 C sugar
1/4 tsp salt
2 C fresh cranberries
1/2 C chopped walnuts
1/2 C butter, melted
2 eggs, beaten
1 tsp almond extract

In a mixing bowl:
flour
sugar
salt
Whisk well

Stir in:
cranberries
walnuts
Toss to coat well

Stir in :
butter
eggs
almond extract
Pour into the pie pan.
Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


Cranberry Upside Down Cake:

1/2 C butter
2 C sugar, divided
2 TBS water
1 tsp cinnamon
1 (12oz.) bah of  fresh or frozen cranberries
1 1/2 C cake flour
1/2 tsp baking soda
1/2 tsp salt
6 TBS butter, room temperature
1/2 C sugar
1/2 C brown sugar
2 eggs
1 tsp almond extract
3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:
Melt butter
Stir in:
1 1/2 C sugar
water
cinnamon
Cook until the sugar dissolves.
Bring to a boil
Add cranberries
Stir well to coat berries
Pour berry mixture into the Springform pan

In a medium bowl:
flour
baking soda
salt
Seat aside

In another bowl, using a hand mixer:
Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
Beat in eggs, 1 at a time.
Stir in vanilla and sour cream.
Mix in all of the dry ingredients
Pour batter over the berries.
Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!




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