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.
Ingredients
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
Procedure
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
Ingredients2 cups heavy cream
1 cup confectioners sugar
1/4 cup bourbon (I like Maker’s Mark)
1 teaspoon vanilla
Procedure
Whip cream till thick, and then add bourbon, then sugar, and then vanilla. Spread on liberally where needed.