1 cup 1/2 & 1/2
1 egg
1 Pkg. Pillsbury Cranberry Quick Bread Mix
1/2 cup (4-oz) whole candied cherries, red.
1/2 cup (4-oz) whole candies cherries, green.
1 cup golden raisins
1/2 cup chopped dates (the dried kind from Dole)
1 cup slivered almonds (I did not have quite enought so I used a mixtured of slivered almonds and pecan pieces)
1/2 cup candied pineapple, cut into wedges

Heat oven to 350 (F).  Grease (not oil) 8x4 or 9x5-inch loaf pan.

In large bowl, combine 1/2 & 1/2 and egg.  Add remaining ingredients.  Stir until combined.  This will be tough slow going because the batter will be consistency of a thick cookie dough.  

Spoon batter into prepared pan.  Bake at 350 (F) for 70 to 85 minutes or until toothpick inserted center comes out clean.

Cool 10 minutes/ loosen edges with spatula and remove from pan.  Cool completely.  Wrap tightly in foil, pour two shots of good quality brandy over cake and seal tightly for one week.  After one week repeat the brandy treatment except use 1 shot.  Continue once a week for the next two weeks...or a total of four weeks.  Or, alternative method, soak a cheesecloth in brandy and then wrap the cake in the cheesecloth and then the foil and store.

​Makes 1 loaf.  Enjoy.

First, you need to make your favorite pie crust recipe for a one-crust pie.  My faithful "go-to" is Pillsbury pre-made.  The reason the pre-made is my favorite is that when it is doctored slightly, it is delicious.

​Heat oven to 375 (F)

Pie Filling:

2/3 cup sugar
1/3 cup butter, melted
1 cup light corn syrup
2 tablespoons brandy
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pieces
1 cup semi-sweet chocolate chips

• In large bowl, beat sugar, butter, corn syrup, brandy, 1/2 teaspoon salt and the eggs with mixer. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.  
•  Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Enjoy...especially with whipped cream or vanilla ice cream (most assuredly low calorie and low fat).  ;-)

12 - oz. bag of fresh cranberries
1 cup sugar
1 cup orange juice (fresh squeezed is better)
1/4 teaspoon nutmeg or allspice (not both)
1/4 teaspoon cinnamon

Combine all the ingredients in a 3-qt saucepan and bring to a boil over medium heat.  Once boiling, reduce heat to a simmer and continue to cook for another 15 - 20 minutes.  Enjoy.
​

Ok, it is early Thanksgiving morning and your sitting there in the kitchen along with that big old bird resting on the counter...and thinking "now what do I do?"  Well, my favorite cookbook...the Fanny Farmer Cookbook...has a great chart for roasting poultry.  It is my trusted "go to place" this time of the year.

This is also a no-fail appetizer recipe.  Who'd think that mixing chili sauce and grape jelly together would create such a tasty and good sauce.  Enjoy.

Yes, you can buy it pre-made but there is nothing quite as good as making your own.  This simple recipe will surprise you with its yumminess!