From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: request: thanksgiving desserts
Organization: Indiana University
Date: Thu, 12 Nov 1992 13:01:25 GMT

In article <1992Nov12.000623.15486@ncsu.edu> jwhwang@eos.ncsu.edu (JOAN WU HWANG) writes:
>
>does anyone have any recipes for unusual desserts that
>use traditional ingredients (pumpkin, squash, sweet potatoes
>or cranberries)?  low fat and cholesterol recipes are a
>plus, but definitely not necessary.

Here's some cranberry desserts:

PEAR AND CRANBERRY PIE
======================

pastry for two-crust 9-inch pie
3 medium pears, sliced, peeled
1 1/4 cups coarsely chopped cranberries
3 tbsps cranberry juice (or orange juice or water)
1-2 tsp cranberry juice (or orange juice or water)
1 cup sugar
2 tbsp cornstarch
2 tbsp margarine
5 tbsp powdered sugar

In a large bowl, combine pears, cranberries, sugar, cornstarch and 
3 tablespoons juice; mix lightly.  Spoon into pastry-lined pie plate. Dot
with margarine.

Using a 2-inch cookie cutter, cut out desired shapes in several places
on top crust.  Place crust over filling, flute.  Brush underside of
2-inch cutouts with water and place on top crust.

Bake at 425 for 40-50 minutes or until golden brown.  Cover edge of pie
crust with strips of foil after 15-20 minutes of baking to prevent
excessive browning.

In a small bowl, blend the powdered sugar and 1-2 tsp cranberry juice (just
enough for desired drizzling consistency).  Drizzle over warm pie. Makes
eight servings.


CRANBERRY-APPLE-NUT PIE
=======================

Pastry for two crust 9-inch pie
2 cups chopped cranberries
2 cups chopped, peeled apple
2 tbsp quick cooking tapioca
1 - 1 1/2 cups sugar
1/2 cup chopped nuts
1/4 tsp cinnamon

In a large mixing bowl, combine cranberries, apple, sugar, nuts, tapioca
and cinnamon.  Let stand for 20 minutes.

Turn cranberry mixture into a 9-inch, pastry-lined pie plate.  Adjust top
crust; seal and flute edges.  For a fancy finish, flute edge loosely.
Using a fork, press fork tines into each rounded flute.  Cut vents in top
crust.  Brush top crust with milk and sprinkle with sugar, if desired. Cover
edge of pie with foil to prevent overbrowning.

Bake at 375 for 25 minutes; remove foil.  Bake for 20-30 minutes more or
until golden.  Makes eight servings.


CRANBERRY/BLUEBERRY PIE
=======================

Pastry for two-crust 9-inch pie
1 (16 oz.) can whole cranberry sauce
1/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp grated orange rind
2 cups fresh or frozen blueberries
1/2 tsp mace
1/2 cup firmly packed brown sugar
2 tbsp all-purpose flour
2 tbsp orange juice
1/8 tsp salt
2 tbsp margarine

Prepare pie crust, adding mace to the flour mixture.  Roll and press 
bottom crust into 9-inch pie plate.  Do not bake.

In a large bowl, combine cranberry sauce, brown sugar, granulated sugar,
flour, cornstarch, orange juice, orange rind and salt.  Stir in blueberries.
Spoon into unbaked pie crust.  Dot with butter.  Moisten pastry edges
with water.

Roll top crust, place over filling mixture.  Trim 1/2-inch beyond edge
of pie pan.  Fold top edge under bottom crust.  Flute.  Cut designs in
top crust to allow steam to escape or make lattice top.  If desired, beat
an egg and use to glaze top crust.

Bake at 425 for 30-40 minutes or until filling in center is bubbly and
crust is golden brown.  Cover edge with foil during last 10 minutes to
prevent overbrowning.  Cool to room temperature before serving.


CRANBERRY CANDY-BAR COOKIES
===========================

1 (14 oz) pkg vanilla caramels
1 pkg German chocolate cake mix
1 (16 oz) can whole cranberry sauce
1/2 cup chopped pecans
2/3 cup light cream, divided
1/4 cup melted butter
1 tsp vanilla

In saucepan, melt caramels in 1/3 cup cream over low heat; set aside.

In a large mixing bowl, combine cake mix, remaining 1/3 cup cream, butter
and vanilla; beat until smooth.  Pour half of mixture into 13x9 inch pan.
Bake at 350 for 10 minutes.

Spread cake with warm caramel mixture.  Stir cranberry sauce; spoon over
caramel layer. Dot remaining cake mixture over cranberry layer.  Sprinkle
with pecans.  Bake at 350 for 30 minutes.  Cool. Makes about 20 cookies.


Happy T-giving!

Jean


-- 
	"It is my view that the vegetarian manner of living by its 
	purely physical effect on the human temperament would most 
	beneficially influence the lot of mankind." - Albert Einstein
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