Ingredients 3-1/2 cups fresh or frozen cranberries1 cup sugar2 teaspoons grated lemon zest1 teaspoon grated orange zest1 small navel orange, peeled, sectioned and chopped2 tablespoons butter, melted2 tablespoons all-purpose flour1/4 teaspoon saltPastry for double-crust pie (9 inches)1 large egg, lightly beatenAdditional sugarORANGE CREAM:1 cup heavy whipping cream1 tablespoon sugar2 teaspoons grated orange zest1/2 teaspoon orange extract, optional View Recipe Directions Preheat oven to 450°. Toss together first eight ingredients. On a lightly floured surface, roll one half of crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Roll remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edges with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving. Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie. Pastry for double-crust pie (9 inches): Mix 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight. Nutrition Facts 1 piece: 515 calories, 29g fat (15g saturated fat), 85mg cholesterol, 323mg sodium, 62g carbohydrate (33g sugars, 2g fiber), 4g protein.
Coffee cake, Swedish Tea Ring, white bread, pancakes, penuche, Spanish tomato rice (a really tasty rice dish), puddings, pies, roasts, as well as sections on meal planning and ingredient substitutions were the basis of my culinary education