I'm a baking machine this fall. I've been doing a pie a week (although not this week--I'll make a quiche to fill that promise this week). Yesterday I threw together some cheesy baking-powder biscuits, and I'm planning a cake for my "Housiversary" (25 years in our house on the 16th!) and a chocolate raspberry cheesecake for dinner with friends next week.
Thank goodness my daughter makes the bouche for Christmas!
Here's another use for those Thanksgiving leftovers!
2 sticks butter
1 ½ cups light brown sugar, packed
2 large eggs
½ cup cranberry sauce
½ teaspoon orange extract
2 cups oats
1 ½ cups wheat pastry flour
1 tsp baking powder
1 cup dried cranberries, plumped
Line a cookie sheet with parchment paper. Preheat oven to 350F/176C. To plump cranberries, place in a pyrex or other microwave-safe container, cover with water and heat on high for 5 minutes. Drain and set aside.
Combine and whisk the dry ingredients. Set aside. Cream the butter, about 5 minutes. Add the sugar and cream until light and fluffy. Add the eggs and beat until smooth, add the cranberry sauce and beat until fully blended. Add the dry ingredients about 1/2 cup at a time, blending fully each time. When done, fold in the fruit using a fork or spatula.
Spoon onto cookie sheet in small teaspoonfuls (about 1" across). Bake for 13 minutes.
3 hours ago