Posted in Dessert, Holiday/Christmas, Recipes

Nantucket Cranberry Pie

Update 11/2/11:  Last week, I was asked by someone from my church to bring a pie to our Thanksgiving service. They remembered this pie from last year, and they wanted me to bring this pie once again.

I found this recipe on The Pioneer Woman’s blog. Since I love cranberries, I decided a Thanksgiving dessert would be perfect. Before I could serve it to my whole family on turkey day, I decided to bake one and taste-test it. The taste is divine.

Since I was meeting with my pastor and his wife today, I decided to serve some of it to them. They gave it thumbs up. Now that it’s been tasted, tested, and approved, I’m definitely making it on Thanksgiving day.

If I had to give three reasons why I love this recipe, I would say 1)It is easy to assemble and get into the oven; 2)The taste is amazing; and 3) I’ve never had a pie made of cranberries, so it’s a unique recipe.

Stars of the recipe:

  • Butter, For Greasing
  • 2 cups (heaping) Cranberries
  • ¾ cups Pecans, Chopped (measure, Then Chop)
  • ⅔ cups Sugar
  • 1 cup Flour
  • 1 cup Sugar
  • 1 stick Unsalted Butter, melted
  • 2 whole Eggs, Lightly Beaten
  • 1 teaspoon Pure Almond Extract
  • ¼ teaspoons Salt
  • 1 Tablespoon Sugar For Sprinkling


  1. Preheat oven to 350 degrees.
  2. Generously butter a cake pan or pie pan.
  3. Add cranberries to the bottom of the pan.
  4. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
  5. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
  6. “Pour batter slowly over the top in large”“ribbons” to evenly cover the surface. Spread gently if necessary.”Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
  7. Bake for 45 to 50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon of sugar for a little extra crunch.
  8. Cut into wedges and serve with ice cream or freshly whipped cream.

For great recipes, visit Colleen’s Kitchen Recipe Swap and Eat at Home’s Ingredient Spotlight Cranberries.

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Posted in Cookies, Holiday/Christmas, Recipes

Spritz Cookies

I love Spritz cookies. However, most recipes I’ve tried have been more work than necessary. After putting the dough in the cookie gun, I would pump it, and most times, it would not stay on the cookie sheet. It truly was frustrating. Rather than giving up, I looked for other recipes. Then  I saw this Spritz recipe on the Domino Sugar website. So I decided to try it. Getting the dough onto the cookie sheet was not perfect at times. However, I was truly amazed at the ease of getting those cookies on the cookie sheet.

After they finished baking, the Wee One and Imaginative One taste tested them. They both gave the recipe a thumbs up!

Stars of the recipe:

  • 3/4 c. granulated sugar
  • 1 c. butter or margarine, softened
  • 1/2 tsp. salt
  • 2 egg whites
  • 1 egg yolk
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla
  • 3 c. all-purpose flour


  1. Preheat oven to 400°F.
  2. Beat sugar and butter in a large bowl until light and fluffy.
  3. Add salt, egg whites, egg yolk, almond extract, and vanilla; mix well.
  4. Add flour, beating at low speed until well mixed.
  5. Force dough through cookie press onto an ungreased cookie sheet.
  6. Bake for 8-10 minutes or until lightly browned around the edges. (I baked mine for 8 minutes. When I baked them for nine minutes, they were too brown.)
  7. Remove to cooling rack.
  8. Store in an airtight container.
  9. Makes 7 dozen.

For more great recipes, visit Colleen’s Kitchen Recipe Swap.

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