How happened I've never noticed we had Eden Cooks before?? That's just awesome I think I'm gonna cook something too I love cranberries and my fridge is extra-full with apples from granddad's old country house right now. No one lives there anymore, but apples still grow less

My dad was remembering a recipe he hadn't had in more than a dozen years, which my same aunt used to make. A cranberry-sauce coffeecake... he couldn't remember many details, except that my aunt used a Bisquick base (which Dad and I aren't fans of). He remembered my mom making some in a bread machine, but when we asked her, she said she hadn't liked the recipe and had thrown it away.

So I offered to make a fresh attempt using my standard coffee cake recipe, but dad said that wouldn't be fluffy enough. I then thought of cinnamon rolls.

I just found, on a blog, the absolute best cinnamon roll dough recipe I've ever wittnessed: link

I knew it was going to be a success even before I had it kneaded. So silky!

Anyway, I called up my aunt and asked for her original recipe, and put her topping on top of the cinnamon roll dough spread out in the pan. I should have used a 9x13 instead of a 9x9 (the middle had to be extracted after this picture and put back in the oven.... but my goodness is this heavenly!

Make the blog's cinnamon roll dough, press into a 9x13 pan, top with about a cup of whole berry cranberry sauce, and then cover that with a mix of 1/2 cup of brown sugar, 1/2 cup of chopped walnuts, and about a half-tablespoon of butter.

It should bake 20-25 minutes at 350F, but in a square pan my edges took 30 minutes and my middle's still going...

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Maybe it's too late for that, but I've got one great recipe with cranberries! It's my favorite pastries which my Mom used to make for me when I was a kid. They are called "Cheburashka" ; ; (apparently after a children's book character) and come from a 20-year-old sort of Do-It-Yourself magazine.

Ingredients:

250 g margarine (or butter)
1 cup sugar
5 eggs
1 lemon
125 g flour
125 g potato starch
175 g walnuts (or other nuts)
1 tsp baking powder
vanillin

Directions:

1. Heat the oven to 200 degrees C (which is about 390 F if I'm not mistaken).
2. Beat margarine and sugar together.
3. Use a grater to scrape off some lemon zest, then add it to margarine and sugar.
4. Add vanillin.
5. Add eggs one by one mixing the ingredients well.
6. Finally add flour, starch, baking powder, and walnuts. Mix until you have a viscous homogeneous paste. Like this:

7. Prepare a baking sheet, brownie pan, pie pan or any other suitable baking equipment by battering it or covering with a waxed paper or parchment.
I used quite a small pan, so I had to decrease amount of ingredients in half.
8. Transfer the paste there, distribute it evenly and flatten with a knife. It won't be too thick - about one inch, probably.
9. Put washed and already dry cranberries on top and press them into the paste slightly.
That's what it looks like:

10. Sprinkle everything with some sugar.
11. Bake for 35 minutes (until the pastries are browned).

12. Let it cool for a while before cutting in portions.


Hope you'll like it! And sorry for not measuring in cups, I'm not good at converting into that system less

I was finally able to make my ICE meal for September-October. I'm a little late, but at least it got done.


(admittedly, not my best garnishing effort)

My meal was a true autumn harvest meal, with many of the ingredients coming from my back yard. The centerpiece of the plate was two turkey breast cutlets that I butterflied and stuffed with a cranberry-apple compote that I had seasoned with allspice. I then baked that for about a half hour at 400 degrees F until it was done. In top of that I added a tart cranberry juice reduction. Accompanying the meal was a slice of toast made from an Italian boule and topped with chanterelles sauteed in butter and garlic and pureed squash topped with dried cherries (I was out of dried cranberries), chopped hazelnuts, and some apple chunks I had candied. I also served a mixture of cranberry juice and ginger ale for a drink.

Overall, everything was quite good. The turkey was done perfectly, and the tartness of the cranberry-apple compote and cranberry reduction worked well. The squash was sweet and lightly spiced with nutmeg, ginger, and cinnamon and the apples and hazelnuts especially complimented it well. The toast was very good too, but I've been eating so many chanterelles this week, that they have really lost their novelty.

I'll get to the current month's ICE in a couple weeks. less

This looks like an incredible meal. Each element of it would be enough by itself---but they sound even better together like this. You've inspired me to try to make three-part meals instead of single dishes for the next ICE.

So were the fresh berries needed for the compote or the reduction? I just had to stick the last of my reddest berries in the freezer (they were starting to turn) but I still have some of the paler ones that keep better. I should try a take on your turkey dressings while they're still good.

And---it's not late! They're two-month challenges which happen to overlap less

Ooh what an excellent recipe! I'll have to try making it. I don't have any potato starch... I think corn starch is the equivalent (of course the US has corn... I have some mung bean starch from a Vietnamese shop too but I haven't found any Russian shops where I live... so corn starch it will have to be.

Thanks for the little story too---he's adorable!


And it's not too late at all! I gave these a two-month title (Sept-Oct) and you're still well within October! And if people cook with these ingredients and want to share even after the title month, that's great too. less

wetone123, that sounds totally great and mouthwatering! But I'm a bit unsure about that "recipe pastry for a 9 inch double crust deep dish pie" thing. I guess, that's some special kind of pastry you can find in a shop... But here we have simply sweet dough (yeast-fermented), non-sweet one, puff pastry (with several layers)... That's all, I guess. Will puffy pastry go with this recipe? less