KATHY KEENE’S NANTUCKET CRANBERRY PIE
- 2 heaping cups fresh cranberries (I used 3 cups, not heaping)
- ¾ cup chopped pecans
- ⅔ cup sugar
- 1 cup flour
- 1 cup sugar
- 1 stick butter, melted
- 2 eggs, lightly beaten
- 1 tsp. almond extract
- ¼ tsp. salt
- 1 T. sugar for sprinkling
Preheat oven to 350 degrees. Generously butter a deep dish 10 inch pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped nuts, then sprinkle on ⅔ cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract and salt. Stir gently to combine. Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary. Bake for 35 to 40 minutes. Remove from oven and sprinkle surface with 1 T. sugar for a little extra crunch.Cool completely. Cut into wedges and serve with ice cream or freshly whipped cream.
To convert recipe to a 9×13 pan:
- 6 cups fresh cranberries (2 bags)
- ¾ cup chopped pecans
- 1 cup sugar
- 1-½ cups flour
- 1-½ cups sugar
- 1 stick butter, melted
- 3 eggs, lightly beaten
- 1-¼ tsp. almond extract
- ½ tsp. salt
- 2 T. sugar for sprinkling
Follow the same directions as above. Check pie after 30-35 minutes. Should be done.
CRANBERRY CLOUD
- 2 cups fresh cranberries
- 2 cups mini marshmallows
- ½ cup sugar
- 2 cups unpeeled, cubed apples
- ½ cup seedless grapes
- ½ cup coarsely chopped walnuts
- 1 cup heavy cream, whipped
In a food processor chop cranberries. Combine cranberries, sugar and marshmallows in a large bowl. Add the apples, grapes, walnuts and stir gently to combine. Fold in whipped cream. Chill at least 1 hour.
NOTE: Can add a small can of crushed pineapple, drained. Serves 6-8.
SWEET POTATO CASSEROLE
- 2-½ lbs. sweet potatoes (6 to 8), baked, peeled and mashed (4 cups after mashing)
- ⅓ cup butter, melted
- 2 eggs, beaten
- ½ cup milk
- 1 tsp. vanilla
- ½ cup sugar
- Topping:
- ⅓ cup flour
- 1 cup brown sugar
- ¼ cup butter
- 1 cup chopped pecans
Combine mashed potatoes, butter, eggs, milk, vanilla and sugar. Spoon into greased 1-½ quart casserole.
For topping: Combine sugar, flour, pecans; cut in butter with pastry blender until crumbly. Sprinkle over casserole. Bake at 350 degrees for 30-35 minutes. Served 6-8.
