12 ounce bag of fresh cranberries, cleaned
1 3/4 cups of sugar
1 Granny Smith apple, peeled, cored and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup of raisin
3/4 cup chopped walnuts or pecans (if desired)
Cook cranberries, sugar and one cup of water in saucepan over low heat for about five minutes. Add apple, zests and juices and cook for about 15 minutes more. Remove from heat and add raisins and nuts if desired. Let cool and serve chilled.
Corn Casserole
1 16 ounce can creamed corn
1 16 ounce can whole kernel corn, drained
1 cup sour cream
1 8 ounce package corn muffin mix
1/2 cup butter or margarine, melted
1 egg
Mix together and pour into a greased 9×13 casserole dish. Cook uncovered at 350 degrees for about 40 minutes.
Grandma Kerr’s Caramel Toffee Squares
First layer
1/2 cup cold butter cut into little pieces
1/4 cup of granulated sugar
1 1/4 cups of all purpose flour
Combine sugar and flour. Cut butter into sugar/flour mixture with a fork or pastry blender and press into a 9×9 buttered baking dish. Bake at 350 degrees for 20 minutes.
Second layer
1/2 cup softened butter
1/2 cup brown sugar
2 tablespoon corn syrup
1/2 cup sweetened condensed milk
Combine ingredients in a saucepan and bring to a boil. Boil on medium heat for five minutes without stirring. Be careful not to burn. Remove from heat and pour over first layer.
Third layer
1 package semi-sweet chocolate chips
Melt in microwave. Pour over second layer and chill
This is my great grandma’s pumpkin pie recipe.
Pumpkin Pie
1 ½ cups canned pumpkin
¾ cups sugar
½ teaspoon salt
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon cloves
1-11/4 teaspoon cinnamon
3 slightly beaten eggs
6 ounces can evaporated milk (3/4 cup)
1 cup milk
Pie crust
Line nine-inch pan with pie crust. Preheat oven to 450 degrees. Combine pumpkin, sugar, salt and spices. Blend. Add eggs and milk. Mix thoroughly. Pour into pie crust. Bake for 10 minutes, then reduce oven to 325 degrees and bake for about 50 minutes or until mixture doesn’t adhere to a knife.
Banana Cake with Nutella Buttercream Filling and Cream Cheese Buttercream Frosting
For the cake:
1 cup + 1 tablespoon softened butter
1 ½ cups sugar
1 rounded cup mashed banana
½ teaspoon vanilla
2 eggs
1/3 cup +1 tablespoon buttermilk
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
Preheat oven to 320 degrees.
Butter and flour two eight-inch cake pans. Mix butter, sugar, banana, vanilla and eggs. Add buttermilk, then sift in flour, soda and salt. Bake for 50-60 minutes. Cool completely.
For Nutella Buttercream Filling:
1 cup butter softened
1 cup Nutella
3 cups powdered sugar
2 tablespoons milk
Put all ingredients in food processor and pulse until smooth.
For Cream Cheese Buttercream Frosting:
8 ounces cream cheese, softened
½ cup softened butter
1 tablespoon vanilla bean paste
2-3 cups powdered sugar
Put all ingredients in food processor and pulse until smooth.
Assembly:
Cut the two cake rounds in half, creating four layers. Use Nutella buttercream as filling. Frost outside with cream cheese buttercream frosting. Chill for 20 minutes and serve.
*recipe originally from alwayswithbutter.blogspot.com
