Stephanie's Cranberry Sauce

1 bag (16 oz.) fresh cranberries

1 cup orange juice

1 cup sugar

¼ tsp. crushed red pepper

1 tsp. vanilla

1 tsp orange zest (optional)

Directions:  Rinse cranberries, then heat in saucepan over medium-low heat with the 

orange juice, sugar and vanilla until cranberries start to burst, 8-10 minutes.  Stir 

occasionally.

Move cranberry mixture to bowl, and add crushed red pepper.  Add zest to taste as 

an option.  Refrigerate overnight.

Comment:  When cranberries burst…they really burst.  May want to consider a 

deeper saucepan to save your kitchen!  Stephanie and Nicholas score!

Pie Crusts (another version, makes 2)

3 cups flour

1 tsp. salt

½ cup milk mixed with 1 tsp. vinegar

1 1/3 cup Crisco

Directions:  Crumb together Crisco and dry ingredients.  Add milk mixture and mix 

with fork.   Do not over work.  Create two balls of dough and cover in plastic wrap.  

Refrigerate until chilled.  

Roll out on lightly floured board.  Can be refrigerated a couple of days or frozen.

Bake at 450 degrees for 10-12 minutes.

Comment:  Makes two pie crusts. From the Pioneer Woman.

Pie Crust

1 ¼ cup flour      ½ tsp. salt

1/3 cup lard/shortening      5 T. milk

Directions:  In a mixing bowl, stir together flour and salt.   Cut in lard/shortening 

until pieces are the size of peas.  Gradually sprinkle milk over mixture, gently 

tossing dough with fork.  Repeat until all is moistened forming dough.   Create two 

balls of dough and cover in plastic wrap.  Refrigerate until chilled.  

On a lightly floured surface, flatten dough with hands.   Roll dough from center to 

edge, forming a circle.  Wrap pastry around rolling pin.  Unroll onto a 9” greased and 

floured pie pan.  Trim to ½” beyond pie plate edge; fold under extra pastry, and flute 

edge.   Prick pastry with fork.  

Bake at 450 degrees for 10-12 minutes.

Comment:  Romer recipe.

Hollandaise Sauce

3 egg yolks

1 ½ tsp. lemon juice

4 T. cold, unsalted butter

1 ¼ stick melted, unsalted butter

Salt

White pepper

Directions:  Vigorously whisk the egg yolks in the saucepan for a good minute or so, 

until they are thick and pale yellow.  Then whisk in lemon juice.  Add 2 T. of cold 

butter, which while slowly melting, will act as a kind of anti-curdling insurance.

Set the pan over low heat, whisking at a moderate pace and watching carefully until 

in a minute or more the egg yolks have thickened and you can see the bottom of the 

pan between strokes.  At once remove from heat and beat in the remaining cold 

butter a tablespoon at a time to stop the cooking process.

By driblets, beat in the warm, melted butter to make a thick sauce.  Whisk in the 

seasonings, adding a little more lemon juice to taste.

Comment:

Strawberry Cake

2 ½ cup flour      1 ¼ tsp. baking powder

¼ tsp. salt      ½ tsp. baking soda

¾ cup butter, softened      1 ½ cup, plus 2 T. sugar

1 cup strawberry preserves

4 eggs      ¾ tsp. vanilla

1/8 tsp. red food color      ½ cup buttermilk

1 ¾ cups heavy cream

1 ½ pints strawberries, hulled

Directions:  

Prepare cake first.  Preheat oven to 350 degrees.  Dust with oil/flour two, 9” cake 

pans.  Set aside.

Sift the flour, baking powder, salt, and baking soda together and set aside.  Cream 

the butter and 1 ½ cups sugar until light and fluffy in a large bowl using a mixer at 

medium/high speed.  Add ¾ cup preserves and the eggs, one at a time, blending each 

addition thoroughly.  Scrape down the sides of bowl and beat in vanilla and food 

coloring.  Reduce mixer speed to low and add the flour mixture by thirds, alternating 

with the buttermilk, and ending with a final addition of the dry ingredients.  Divide 

the batter equally between the pans, spread evenly.  Bake 20-30 minutes until 

toothpick comes out clean.  Cool completely on wire rack.

Assemble the cake.  Beat the cream and remaining sugar to soft peaks and spread 

over the top of one layer.  Top with strawberries and drizzle with remaining 

preserves.  Serve immediately.

The second cake can be frozen for up to two months.   Or, make more cream mixture 

for two one-layer cakes. 

Comment: