Crustless Cranberry Pie

My friend Erin posted this link on Facebook and said how much she loved it.  She's a fellow foodie, so I had to try it.  And it was FABULOUS!

She said she tweaked the recipe a bit, using vanilla extract instead of almond extract.  I did that too, since I like almond but I don't love almond.  I also used nut topping instead of the walnuts, because it's a nice mixture of nuts.  And walnuts can be too bitter for me.

This isn't really a pie, and it's not really a cake.  The best way to describe it is a muffin.  Next time I think I'll sprinkle some sugar on top of the batter, which is a trick another friend taught me years ago when you make homemade muffins.  It makes them taste like they came straight from a bakery.

It is also ridiculously simple.  I will definitely be making this again!

This recipe is from allrecipes.com.  Click here for the original link, which includes lots of reviews and the ways that people have altered the recipe to suittheir own tastes.

Crustless Cranberry Pie

1 cup all-purpose flour

1 cup white sugar

1/4 teaspoon salt

2 cups cranberries (I used fresh)

1/2 cup chopped walnuts (I used nut topping)

1/2 cup butter, melted

2 eggs

1 teaspoon almond extract (I used vanilla)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Classic Bran Muffins

I've made these a number of times (found on allrecipes) and they're always tasty, as long as you like bran muffins. Even if you don't, you might like these. And the guilt level is pretty low with these. I use Bob's Red Mill wheat bran.

Ingredients

* 1 1/2 cups wheat bran
* 1 cup buttermilk
* 1/3 cup vegetable oil
* 1 egg
* 2/3 cup brown sugar
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Mini Corn Muffins with Chile Spread

These mini muffins are packed with flavor!  I usually add some extra cheese to make them even tastier.

This recipe comes from Pillsbury's Make It Easy Mexican (January 1998).

Mini Corn Muffins with Chile Spread

Muffins

1 (6.5 - 8.5 oz) package corn muffin mix
(milk, egg, margarine/butter if required in mix)
1/3 cup shredded sharp cheddar cheese
3 Tbsp finely chopped red pepper

Chile Spread

6oz cream cheese, softened
2 Tbsp chopped fresh cilantro
1 jalapeno chile seeded, chopped (I take some from a can)

1.  Heat oven to 400.  Spray 24 miniature muffin cups with nonstick spray, or use mini muffin baking cups.

2.  Prepare corn muffin mix as directed on box.  Stir in cheddar cheese and peppers.  Divide evenly into muffin cups.

3.  Bake at 400 for 8-10 minutes or until tops are light golden brown and toothpick comes out clean.  Immediately remove from pan.

4.  Mix ingredients for dip in a food processor.  Serve warm muffins with dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Steamed Broccoli with Chile Lime Butter