You are here

OT - Foodie Friday

Aniki's picture

Thanksgiving (for me) is just 'round the corner and is the time of year that definitely ups my desire to bake. My DH doesn't even like cranberries and thinks apples are OKAY, but he luuuuuuuuuuuuuvs this dessert! IMHO, the combination of apples is what makes this dish.


1 cup all purpose flour
1 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
4 Granny Smith apples (about 2 pounds), peeled, sliced
2 cups fresh or frozen cranberries
3/4 cup sugar
6 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

To prepare the topping:
Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.

To prepare the fruit:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly.


WTF...REALLY's picture

I need a good thanksgiving cocktail recipe please Ani.

Not to sweet.....thanks love!

Aniki's picture

Holiday Cocktail

9 TBS Blood Orange Liqueur
12 TBS Pomegranate Juice
6 tsp Pomegranate Arils
Mint Sprigs for garnish , optional
Lemon Wedges
Granulated Sugar


Use the lemon wedges to moisten the rim of 6 champagne flutes.
Place sugar on a small plate and dip/roll the rims into the sugar.
In a small pitcher, mix together the liqueur and pomegranate juice and divide between the 6 glasses.
Add 1 tsp of pomegranate arils to each champagne flute.
Top with prosecco and garnish with mint.

Aniki's picture

Moscow Mules are tasty and refreshing cocktails year 'round. If you serve them in the traditional copper mug, they're quite festive!

Aniki's picture

Vodka/gin/rum suggestion:

Place a fifth in a container that is about 2/3 the height of your liquor bottle and has about 1-inch of space all the way around. Place the bottle in the center. Fill with water: 1-2 inches below the rim but do NOT cover the skinny part of the bottle. Add some color: bits of greenery and whole cranberries, mini roses and leaves, etc. Freeze.

RIP in hot water to remove the container. Be sure you keep the bottle on a tray so the melting ice doesn't run over your bar/table!!