cranberry applesauce

A variation on my applesauce recipe. Perfect for Thanksgiving!

4 pounds apples (about 10 medium)

2 cups fresh or frozen cranberries

1 cup water
1/2 cup white sugar

1/4 brown sugar

1/2 teaspoon cinnamon
1/2 teaspoon salt

Remove apple cores and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and cook over medium-high until apples begin to break down, 15-20 minutes. Press through a food mill and check seasonings. Serve hot as a side, or cold as a dessert.

sweet potato apple bake

4 sweet potatoes, peeled and quartered
3 large cooking apples, such as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
1 cup fresh or frozen cranberries
1 cup brown sugar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (one stick) butter

1. Place sweet potatoes in a saucepan, cover with water, and boil for 15 minutes. Drain, cool, and cut into 1 inch cubes.

2. Preheat oven to 350 degrees F.

3. Put sweet potato cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the sugar, flour, salt, cinnamon and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

carrot souffle

Adapted from Stephmodo.

2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting

Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.