Dining Around with Gene Burns

Saturday 10am-1pm 

Cook & Tell "The Baking Sheet" and Cook’s Illustrated Magazine

The following recipe is reprinted and published

with permission from Karyl Bannister’s

Cook & Tell Newsletter

Love’s Cove

P.O. Box 363

Southport, ME 04576

207-633-3928

Annual subscription:

10 issues for $20.00

4 cups blueberries (frozen are fine)

12 oz. cranberries (not dried)

½ small orange with peel, pureed in a processor with 1 T sugar

3 T cornstarch

1 T butter

Pastry for a 2-crust 10" pie

Reserve 1 ½ cup blueberries and mix the remaining 2 ½ cups with the cranberries, orange, sugar and cornstarch in a Dutch oven. Boil until thick, stirring constantly, about 3 minutes. The cranberries will pop. Remove from the heat and fold in the reserved berries. Cool completely.

Preheat the oven to 400 degrees. Roll out and fit the bottom crust into a 10" pie plate. Spoon the cooled filling into the crust. Dot with butter. Roll out and fit the top crust on the pie, cutting steam slits. Make a foil collar that fits around the edge, to prevent overbrowning. Bake about 50 minutes or until you see juice bubbling up in the slits.

The Eggnog Cheesecake recipe

is from

Holiday 2005 issue of

"The Baking Sheet"

published by

King Arthur Flour Company

P.O. Box 1010

Norwich, VT 05055

800-827-6836

Annual subscription: $20.00

Individual copies: $3.95 each

This publication is one of my personal favorites. If you are a baker and not a subscriber, do yourself a favor and subscribe.

This recipe comes from

the January 2004 issue of

800-526-8442

I retrieved it from the Cook’s Illustrated recipe data base to which you can subscribe from their website:

I made this cake for Christmas with two local chocolates

Scharffenberger Natural Cocoa

and

Guittard Bittersweet Chocolate