Not to brag, but there are very few things you can't get at a farmers market in California. Bananas. Limes (baffling, considering lemons are abundant). Chocolate milk (so it appears). And cranberries. Apparently there are no cranberry bogs in California, which means I'm stuck ravaging the supermarket shelves just like you guys.
This is the perfect dessert for after Christmas dinner. Extremely easy and somewhat unexpected while remaining true to holiday flavors. What could be better?
From The Pioneer Woman
2 heaping cups of fresh cranberries
3/4 cup pecans, chopped
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 eggs, slightly beaten
1 teaspoon almond extract (optional)
1/4 teaspoon salt
1 tablespoon sugar, for sprinkling
Preheat oven to 350 degrees. Butter a pie, cake, or brownie pan. Add 2 heaping cups of cranberries to the bottom of the pan. Sprinkle 3/4 cup chopped pecans on top and then add a layer of 2/3 cup sugar. In a large mixing bowl mix together 1 cup flour, 1 cup sugar, 1 stick melted butter, 1 teaspoon almond extract (optional) and 1/4 teaspoon salt. Pour the batter over the cranberries evenly and spread if necessary with a spatula. Bake for 45 to 50 minutes, sprinkling it with one tablespoon of sugar 5 minutes before removing from the oven. Serve with ice cream, whipped cream, or plain.
Oh and for those of you who only read this blog for the puppy, here's our gal: