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!