Wednesday, March 1, 2017
Thursday, December 15, 2016
Thursday, December 1, 2016
1 (12 to 16 oz.) package cranberries
1 c. sugar
1 (3 oz.) package cranberry gelatin (if not available use black cherry)
1 c. boiling water
1 c. broken pecans
Sour cream or whipped cream for garnish
Wash cranberries and discard any soft or spoiled berries. Grind remaining cranberries in a food processor. Pour berries in a medium bowl. Add sugar and mix until dissolved. Stir in nuts. In the microwave, heat water to boiling in a glass (microwave safe) measuring cup. Dissolve gelatin in the hot water. Let mixture cool until it’s just warm. Pour gelatin liquid over cranberry mixture and stir well. Refrigerate until completely set. Serve with a dollop of sour cream or whipped cream. Yield: 12 servings.
Friday, June 24, 2016
Friday, February 26, 2016
Saturday, January 2, 2016
Monday, November 30, 2015
Pastry: Preheat oven to 450°. In a medium bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Use fork to pick crust sides and bottom. Bake for 20 minutes or until brown. Cool completely. Set aside one crust for another use. Makes 2 (9-inch) pie crusts.