Clear skies....

For once, we finally had clear skies here for the Frost Moon!

This is as the moon began to rise behind the trees in the back of our property.

Then, there it was - beautiful and full!

Were you able to see this moon where you are?

Still baking....

....and using one of the season's favorite ingredients here!

Into the oven....

....and out!  Just like that!  In the freezer, and ready for gift-giving!

It is easy to see that I have three loaves.:-)  I used smaller loaf pans for baking, and it turned out very well.

I am not sure about the source of this recipe, or I would happily give credit!  The bread is delicious!

Thursday, November 26, 2015....

For the bread basket....

Continuing on with the many ways cranberries can be featured is this muffin recipe.

I am not sure about the source for this one, but it is a winner in my book!

Ready for the oven!

Here they are, ready to serve!  They are a great addition to that Thanksgiving bread basket.

Incidentally, tonight is the night for the Frost Moon!  Several nights ago, I was able to take this picture.

 

The sky was remarkably clear, and there were many twinkling stars around!  I'm hoping for clear skies tonight!

Another version....

From the first Thanksgiving dinner I prepared in 1963 in my first apartment, cranberries have had a place on the table.  This version is one that has been prepared many times through the years.  It comes from a Betty Crocker cookbook from 1969.

CRANBERRY-RASPBERRY SALAD

For my latest effort, I only had the small size raspberry gelatin, so I added a small size strawberry gelatin to the mix.  Also, jellied cranberry sauce was all that was in the pantry.  I also chose to use a regular serving bowl rather than a mold.  

It will be pretty on the table regardless!

Continuing....

....with the cranberry theme, I want to share with you Susan Branch's method for making homemade cranberry sauce!  She has another version in her cookbook, though this one was on her calendar for November 2014.

OVEN CRANBERRY SAUCE

3 cups raw cranberries

1 cup sugar

- Preheat oven to 350 degrees F.

- Combine cranberries and sugar. 

- Place in casserole dish (ungreased!)

- Bake for 35 minutes, stirring every ten minutes.

Ready for the oven.

All finished baking!

Transferred to serving dish to cover and refrigerate until the Big Day!

The serving dish is handed down from my maternal grandmother, who was born in 1888.

Time for cranberries....

Yay!  It's time to move on to cranberries!  Here is one of the favorite ways we enjoy them.

Ready for that top crust!

Oops!  This time, it chose not to bubble up through the slits provided.  Thankfully, no major spill dropped into the oven!:-)

CRANBERRY CHERRY PIE

Double-crust pastry

2 cups fresh or frozen cranberries

3/4 c. sugar

2 Tablestpoons cornstarch

1 (21-oz.) can cherry pie filling (I was thrilled to find my store brand without high fructose corn syrup!)

- Prepare pastry; divide in half and roll out.  Place one into pie dish.

- Combine cranberries, sugar, and cornstarch; mix well.  Stir in cherry pie filling; mix lightly.  Spoon into pastry lined dish.  Top with second crust, cutting slits in top.  Trim and flute edges.

- Bake at 425 degrees F for 35-45 mintues, or until crust is golden brown and filling is bubbly.

- Makes 8 generous servings!

Pie plate - Longaberger