Saturday, November 19, 2011

Cranberry Cobbler from Stacy's of Williamsburg

The Altitude Adjustment Section
Yes, Thanksgiving is around the corner and that means pumpkin and cranberry, and pies, and overeating and, oy vey! am I full! Regardless, sweets are a great part of this festive meal, so I thought I would share one of my oldest and easiest recipes for a cranberry cobbler which takes about 10 minutes to throw together and is always a hit. I used to make it at my restaurant and it was loved by all.

2 1/4 cups cranberries
1/4 cup sugar
1/3 cup chopped pecans
6 tablespoons melted butter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup flour

Preheat oven to 350 degrees. Spread cranberries evenly over bottom of buttered 9 inch pie pan. Combine 1/4 cup sugar, pecans, and 4 tablespoons of butter and pour over cranberries. Combine egg, vanilla, sugar, flour and 2 tablespoons butter and mix by hand till you create a smooth batter. Now carefully spread over cranberries and bake for 40-45 minutes til top is nicely browned. Serve with bourbon whipped cream.!

Bourbon Whipped Cream

2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (I like Maker’s Mark)
1 teaspoon vanilla

Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Spread on liberally where needed.