Cranberry Almond Apple Pie

Very tasty apple pie recipe.

1 cup sugar
1/4 cup all-purpose flour
3 Tbsp. butter or margarine, melted
1/2 tsp ground nutmeg
1/8 tsp salt
6 med. baking apples, peeled and thinly sliced
1 cup fresh or frozen cranberries
1 pastry shell (9")

TOPPING:

1/2 cup packed brown sugar
1/3 cup all purpose flour
1/2 tsp ground cinnamon
3 Tbsp. butter or margarine
1/3 cup sliced almonds, toasted

In a bowl, combine sugar, flour, butter, nutmeg and salt; mix well. Add apples and cranberries; stir gently. Pour into pie shell. In a small bowl, mix the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in almonds; sprinkle over filling. Bake at 350°F for 1 hour or until apples are tender.

House Rolls

These are a must for the roll lovers in your family.

House Rolls:

This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.

INGREDIENTS:

• 1 cup whole milk
• 2 pkg. dry yeast
• 1/2 cup butter, melted
• 1/4 tsp. salt
• 1/4 cup sugar
• 2 eggs
• 4-1/2 to 5 cups flour
• more melted butter

PREPARATION:

Warm milk in a small saucepan over low heat. Mix 1/3 of milk with dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh. Makes 24 rolls

Cranberry Nut Sweet Rolls

Very tasty rolls:

Cranberry Nut Sweet Rolls

1/3 c. sweetened dried cranberries
1/4 c. orange juice
1/4 c. butter
1 c. buttermilk
2 eggs
1/4 c. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 c. chopped pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 c. sugar
1/2 c. heavy cream

Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.

Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing. Makes 24 rolls.

Icing:
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.