I live to eat. I love food. Thus, I love cookbooks. I read them as many people read novels.
I started creating my own recipes when I was barely in elementary school and was cooking family dinners by the 6th grade. As an adult, when I started hosting guests, I often included a scroll of the recipes I had served as guest favor.
My first published recipes happened in 1995, when three of my originals were included i
n The Miss America Cookbook. Later, I got thinking about doing my own cookbook. In 2007 I combined some of my recipes with many from various family members and close family friends in a limited-edition Family Favorites 2-volume cookbook.
Those were expanded into three volumes and published as Fifty Years of Fabulous Family Favorites. Meanwhile, I cranked out a few more: Champagne: Facts, Fizz, Food & Fun; Cranberry Cooking; three volumes of Dockside Dining, and then Lobacious Lobster.
So, in appreciation of the season and in celebration of National Cookbook Month, I have selected a recipe from Cranberry Cooking.
Cranberry Apple Crisp
My favorite apple combination for this is Granny Smith and McIntosh.
2 c fresh or frozen cranberries
3-4 c tart apple slices (peeled & cored)
1 c raisins, optional
½ c Swerve, monkfruit, or other granulated sweetener
1 c brown Swerve or other brown sugar type sweetener
1 tsp ground cinnamon
¼ – ½ tsp ground allspice
1 c quick-cooking oats
½ – 1 c chopped pecans (or walnuts or combo)
½ c cool butter, cut in small pieces
Distribute apples, cranberries & raisins in bottom of well-buttered 2-qt baking dish. Combine sweeteners, spices, oats, & nuts; sprinkle over fruit. Evenly dot the top with butter pieces. Bake at 325°F for 50-55 min.
Tip: This is also great substituting pears for all or half the apples and hazelnuts for the pecans or walnuts.
You can always find more recipes in the Super Simple Is Key, Incredible Edibles, and Tastebud Travels postings on GoodLiving123.com.