astry and line a 9\" pie plate.
In a saucepan
Stir together flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
In large mixer bowl, cream butter and sugar until light.
Beat in eggs and vanilla.
Add flour mixture to creamed butter mixture alternately with raisin pie filling, blending well after each addition.
Spread in greased 13x9 pan. Bake in 350 degree oven for 30 mins or until done.
Cool and serve.
Roll out about 60% of the pastry and line a 9\" pie plate.
Roll out the remaining pastry to cover.
Preheat the oven to 350\u00b0F.
Bring the cranberries and water to a boil in a large pot.
Add the raisins, sugar and flour.
Cook, stirring constantly, until thickened.
Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork.
Cut or poke steam holes in the top crust.
Bake at 350\u00b0F for 40 minutes.
Boil raisins until puffy.
Cut cranberries in half and wash in colander to remove seeds.
Dissolve cornstarch in cold water and add salt.
Cook 5 minutes.
Add boiling water and cook 10 minutes longer.
Add raisins and cranberries.
Bake in unbaked pie shell. Make a lattice work top with pastry strips.
Bake about 40 minutes in a 350\u00b0 oven.
Put bottom crust in a 9-inch pie plate.
Refrigerate with rest of pastry until ready to fill.
Combine all ingredients, except butter and egg.
Bring to a boil over medium heat until cranberries start to pop.
Chill pastry for firmness.
Spread cranberry sauce all over pastry.
Combine cream cheese and sugar.
Beat in eggs one at a time.
Add vanilla and nutmeg.
Pour cream cheese mixture over cranberry in pie plate.
Sprinkle with chopped nuts.
Bake at 400\u00b0 for approximately 30 minutes.
In medium saucepan, blend together brown sugar, dry mustard, and ginger.
Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling.
Serve with ham.
Makes 2 1/2 cups.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Prepare or buy pie crust for 2-crust 9
For Filling:
Combine 1/2 cup boiling water and margarine. Stir until melted.
Stir in cranberries, raisins, sugar, flour and vanilla; set aside.
OTE: I found Ocean Spray Cranberry Fruit Sauce is the best
arge bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch, and
Whip cream cheese until soft and fluffy.
Beat in confectioners sugar.
Stir in cranberry sauce; fold in whipped topping.
Divide filling between the 2 pie shells.
Freeze.
To Make Cranberry Puree: Combine 1 cup of
Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.
Peel, core, and slice the apples.
Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.
Bake for 1 hour, or until the crust is golden brown and the filling bubbly.
Line pie plate with crust and use remainder for lattice top. Mix berries and raisins.
Add next 4 ingredients.
Bake at 425\u00b0 for 10 minutes, then at 375\u00b0 for 25 minutes.
nch pie plate with half
the dough. Turn
cranberry-apple
In a large saucepan, combine sugar, cornstarch, nutmeg, cinnamon and salt. Blend in cranberry apple juice.
Add raisins and cook over low heat, stirring constantly, until thick and clear.
Add almond extract. Cool slightly.
Pour mixture into pastry lined pie pan and cover with top crust.
Bake in preheated oven at 450\u00b0 for 10 minutes. Reduce heat to 350\u00b0 and continue to bake 20 minutes longer or until pastry is golden brown.
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 40 minutes, until crust is golden brown.