Saturday, November 24, 2007


I wanted to share the recipes I used for this year's feast. We decided to make homemade cranberry sauce, especially since the recipe was so easy, and I made Paula Deen's apple pie again. I was going to make the green bean casserole, too, but another person brought theirs, and arrived right before I was going to start mine, so I didn't make more. Good thing, we had leftovers of EVERYTHING. It was all delicious.

Cranberry Sauce

· 1 cup white sugar
· 1 cup orange juice
· 1 (12 ounce) package fresh cranberries
1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

I know, I told you, super easy, right?! And the cranberries really do "pop". This had such a delicious smell to it, and it tasted a lot like the orange juice. I could have even done less orange juice with a little apple or something, like 1/2 cup of each. Maybe next year I'll experiment a little.

Paula Deen Apple Pie
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
2 premade pie crusts

Preheat oven to 425 degrees F.
Line a 9-inch pie pan with one crust. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.
Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust is golden brown.

We topped the apple pie with whipped cream since we had it out already for the pumpkin pie. mmmmm!
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