The recipe below is easily cut in half. Just see the comments below.

Go through cranberries and remove any that are bruised/mushy. Combine all ingredients except water in a medium saucepan and stir to combine. Add enough water to “cover” cranberries (they’ll start to float). Bring to a boil, reduce heat and simmer on low for about an hour, stirring occasionally. Taste: if too tart, add more brown sugar; if too sweet, add more OJ. Continue cooking at least 30 minutes (you may need to add up 1/2 c. more water) to an hour, or until the mixture thickens (it’ll start sticking to bottom of pan). Pour into dish and let cool. Serve warm or chill if desired***.

**When cutting the recipe in half, I went ahead and used the zest of a whole orange and 2 cinnamon sticks. Since you adjust the taste while it’s cooking, the added tartness is easily balanced out.

***I prefer to chill mine at least overnight to give the flavors a chance to fully develop and meld. And I like my cranberry sauce chilled.

Combine 6 c. of the apples with remaining ingredients in a large saucepan. Cook over medium to medium-high heat for 15 minutes, stirring occasionally to keep apples from burning. Add in remaining apples, and continue to cook about 15-20 minutes or until the second batch of apples are tender but not too soft. Turn off heat. Use a potato masher and mash apple mixture until desired consistency. Serve warm or chill and eat cold.

Makes about 3 1/2 cups or so.

Combine rice, water, and all ingredients in rice cooker and let it go.**

It’s flavorful and colorful, and the nuts add a bit of texture to it. I might try adding a bit more cardamom to it, but I think the hint of it is nice, so probably wouldn’t add too much more. Here’s a picture where you can see the pine nuts a but more clearly…

My son absolutely LOVED it.

I was given this recipe by a friend, and I usually do it in the recommended sheet cake size, but for today, we went with squares.

This is the most lemony cake I’ve ever had, and I LOVES it. Hope you will too!

Cake:
1 Lemon Cake Mix
1 sm. box Lemon Jello Gelatin mix
4 Eggs
2/3 c. Vegetable Oil
3/4 c. Water

Lemon Glaze
2 c. Powdered Sugar
Zest of 2 Lemons
Juice from 2 Lemons

Spray inside of 9×13 cake pan with nonstick spray.

Combine cake ingredients util well blended; pour into pan. Bake 45-50 minutes or until toothpick come out of center clean. If doing smaller cakes, the time will be closer to 35-4 minutes. Allow to cool slightly, but not completely.

While the cake is cooling, combine glaze ingredients and stir util sugar is dissolved. Use a log tined fork and poke holes across the top of the entire cake. Pour ALL of the glaze over the cake, covering the entire surface. Allow glaze to soak in before eating.

Keeps in the fridge.

Recipe via Christine Cunningham, with credit to her mom, Rosie Cunningham.

I basically wanted a quick and easy dessert to go with dinner last night. Something not too expensive, something we had most the ingredients for. I blame Dinner Impossible. Skipping through channels and I saw a cherry pie and went. “Oh, yum, want some!”

Once I want something, most of the time we’re doomed. lol This doom gave us this dessert:

I found this on Cooking.com and did some very minor adjustments. With my little ramekins, it serves 10-12 rather than 8. I’m adjusting again in the recipe below just a little because the original amount of butter overflowed. heh

Butter
1 c. All-Purpose Flour
1 c. Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1 c. Milk
2 – 20 ounce cans Cherry Pie Filling

Set ramekins out on a cooking sheet, place about 1 1/2-2 tsp of butter in each. Place in oven while preheating it to 350 degrees to melt the butter. In medium bowl, combine dry ingredients and milk. Spoon equal amounts of batter into each ramekin (I used a small ladle). Open cans of filling and using a tablespoon to put 2 or 3 spoonfuls of filling into each ramekin. Bake 45 minutes to an hour.

Now THAT’s something.