Cranberry Chiffon Pie

If you like cranberries, here is a pie that you will love.  It is light, a little tart and perfect after a Thanksgiving dinner. 
This recipe calls for using raw egg whites.  If you don't want to use them you can substitute 6 oz. cream cheese, softened and beaten with 2 T. whipping cream - omit the egg whites and cream of tartar.   Also, when using the whipping cream the pie should be used the same day that it is made.  You can use 8 oz. whipped topping instead of the whipping cream and this will keep better. 
I hope that you and your family have a great Thanksgiving. 


Cranberry Chiffon Pie

2/3 c. sugar

1 envelope unflavored gelatin

¼ c. water

1 T. lemon juice

1 c. finely chopped fresh or frozen cranberries

1 t. grated lemon peel

3 egg whites

¼ t. cream of tartar

1/3 c. sugar

1 c. whipping cream

Graham cracker crust

In medium saucepan, combine 2/3 c. sugar and gelatin.  Stir in water, lemon juice and cranberries.  Cook over medium heat until mixture comes to a boil, stirring constantly. Stir in lemon peel.  Refrigerate until slightly thickened, about 30 minutes.  In small bowl, beat egg whites and cream of tartar until frothy.

Gradually add 1/3 c. sugar, beating until stiff peaks form.  Fold in cooled cranberry mixture.  In another small bowl, beat whipping cream until stiff peaks form.  Fold into cranberry mixture.  Spoon into crust.  Refrigerator at least 1 hour before serving.

Apple-Cinnamon Bread Pudding

It has been a beautiful fall day here in Minnesota.  The new crop of crisp, tart apples are in the stores and I have not made an Apple-Cinnamon Bread Pudding in a while so....   I wish you could smell it:-) 
It smells delightful, homey, sweet and cinnamony.  I hope you enjoy it as much as I do.

Apple-Cinnamon Bread Pudding
1/4 c. butter
2 c. chopped peeled tart apples
1/2 c. packed brown sugar
8 c. cubed French bread
3/4 c. butterscotch chips
3/4 c. cinnamon chips
1/2 c. raisins or craisins
1/2 c. chopped walnuts
4 eggs
3 c. 1/2+1/2
1 t. vanilla extract
Sweetened whipped cream
Preheat oven to 350 degrees.
In a large skillet, melt the butter.  Stir in chopped apples and brown sugar.  Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.  Cool completely.
In a large bowl, place the bread cubes, cooled apple mixture, butterscotch and cinnamon chips, raisins and walnuts; toss to coat.  Place this mixture in a greased 13x9x2" baking dish. 
In a large bowl, beat the 1/2+1/2, eggs and vanilla well; pour over bread mixture.  Press the bread cubes down into the egg mixture until all the cubes are soaked.  Bake 45-50 minutes or until the pudding is puffed up and set, especially in the middle.
Serve warm with sweetened whipped cream.   Makes large 12 servings.