Recipe: cranberry nut dessert
Just a reminder that Menu for Hope IV is underway as I type! Be sure to visit the full list of prizes being offered over at Chez Pim. If that’s too confusing for you, visit the various regional hosts at the end of Pim’s post – the prizes are being offered from all over the globe! Hurry up! Go! Bid! Do you really want someone else walking off with YOUR prize?!? Well then, get on it! [after you read the rest of my post] :)
Are you freaking out right about now? Maybe now? Maybe – NOW? It’s a big time of year for baking and cooking and feasting and festivities – no matter what the festivities may be. I typically find myself making all manner of sweets and baked goods to share with friends, neighbors, our slow but friendly small town post office, the Subaru dealer, Kaweah’s favorite kennel… When I add up the list though, there just isn’t the time to mass produce super fancy time-intensive confections for everyone. That’s why I love the goto recipes, the ones that are easy to make and delicious to boot.
’tis the season of the cranberry
My mother-in-law gave me this recipe years ago and I cannot tell you how many dozens of times I have made this recipe and doled it out to the masses (the masses = my co-workers and other people I know). So when I see cranberries arrive at the market, I know what I’m going to be baking for a few months. The other nice thing about cranberries is that they freeze well and can be tossed right into the recipe just like fresh cranberries. Even so, I tend to make this between November and January.
the star ingredient
add walnuts, or substitute a different nut if there are allergies
The best part of this recipe is how all of the ingredients are dumped into a big bowl, mixed together, and then baked in a dish. No wait, the best part of this recipe is one of my absolute favorite ingredients in any pastry or baked good…
the secret ingredient: almond extract
People will bite into the cake and their eyes will wander around trying to pinpoint the lovely flavor they are experiencing. Bakers will identify it immediately, but most others just get a dreamy look on their face and repeat, “there’s something in this that tastes… tastes like… what is that flavor?” Almond extract, kids. Repeat after me: almond extract.
spread into a pie dish
I grease my baking dishes, but you should be warned that the only sticking point (pun intended) to this recipe is that it is slightly sticky on the pan. Nothing horrible, but any intricate pan designs might result in some swearing and unhappiness on your part – your recipients will be oblivious because they will be too busy stuffing their faces with this red-jeweled treat.
the berries are like dots of candy
Cranberry Nut Dessert
from my best mom-in-law
1 cup flour
1 cup sugar
1/4 tsp salt
2 cups fresh cranberries (fresh is best, but you can use frozen)
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs, beaten
1/2 tsp almond extract
Preheat oven to 350°F. Grease a pie dish. In a large bowl, combine the flour, sugar, salt, cranberries, and walnuts. Mix the dry ingredients together and coat the berries. In a separate bowl, beat the eggs. Pour the eggs, melted butter, and almond extract into the dry ingredients and stir until just combined. Spread the batter into the pie dish and bake for 40 minutes or until a toothpick comes out clean (crumbs are okay). Remove from oven and let cool for a few minutes before serving. Goes well with a scoop of ice cream!