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Cranberry Pie - or Cake

from the kitchen of Mary Feller

1/2 cup sugar
1/4 cup melted butter
1 egg
1 tsp. almond extract (optional)

1 cup flour
1 1/2 tsp. baking powder
pinch of salt
alternately with
1/2 cup milk

Stir in 1 1/2 cups fresh or frozen cranberries.

Pour into a well-buttered 9" pie tin.

Sprinkle with 1/4 cup chopped pecans and 1 Tblsp. sugar.

Bake 35 minutes at 350. Toothpick test will work with this recipe.

Serve warm with Butter Sauce.

Butter Sauce, mix:
1/2 cup sugar
1/4 cup butter
1/2 cup whipping cream or 1/2 & 1/2
Boil 2 minutes, stirring constantly.
Add 1/2 tsp. vanilla and serve over warm cake.

Terri's notes:
~ This is so quick, easy, delicious and beautiful - for dessert or brunch!
~ Don't leave out the almond - it defines this recipe.
~ I doubled it, makes a great 13X9 in a glass baking dish. I did not need to double to the Butter Sauce.

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