These look delicious! I started with the first recipe in her book, which I guess will take you a little time to get to. But I’ll just tell you that you’re in for a treat with those peach and sour cream pancakes.
Hi Tim! I love your blog and have been following since we saw you in Cape Breton. Cranberries are one of my all time favourites and I can’t wait to make these! Hope all is well & keep the recipes (& your fabulous photos) coming!
Ah Deb, Luisa, Heidi and Molly… the greats! Haha, and I liked the comment about referring to the days before blogs were defined by weathered wood and antique flatware. Le sigh. Anyway, Deb’s book looks great, and the quality of her recipes are always spot on. Can’t wait to finally get my own copy of this book, but thanks for sharing part of it in the meantime!
Can’t go wrong with fresh cranberries and mulling spices; sounds delightful. Can’t get enough of them…here and gone in no time it seems. I think I’ll be making these for company arriving on turkey eve. Happy Thanksgiving!
Yay! Just bought extra cranberries today and was contemplating what to do with them. (They were local-ish from Maine and looked so pretty in the wood crate that I had to buy more than I needed for Thanksgiving). Thank you, useful blog man! PS: weathered wood, mismatched antique flatware = hilarious. (Even though I do love both of those things. See: Pinterest boards).
omgeeee! I think this is the perfect thing to make and bring with me on the plane to my in-laws’ house for Thanksgiving!
In other news, speaking of highly produced food blogs, is that Tupperware I see in that first photo? I didn’t know plastic existed in food-blogger land! Shouldn’t your bars be wrapped in kraft paper, tied with twine, resting in a handmade earthenware vessel?
I cooked these up last night to mixed review. My daughter and I loved them–they are perfect with a cup of hot tea, but my husband thought they were not sweet enough. I would definitely make these again but maybe drizzle a confectioner’s icing on top to satisfy the sweet tooth in the group.
Hi Laura! Thanks for asking. I am a non-traditionalist when it comes to Thanksgiving. I’m not sure if I’ve ever baked a pie for Thanksgiving. I’m cooking the whole meal, it is going to be Spanish-themed (no turkey!) and I still have not figured out dessert. I was considering ice cream, but haven’t decided yet. I’ll let you know! One of these years my non-traditional self is probably going to want to make a traditional thanksgiving dinner to be different. Ha.
That sounds great even if I’m kind of a traditionalist. Have you ever made Indian Pudding(popular in New England)-so warming and comforting with a scoop of ice cream. I’m definitely making a brown butter pear tart from Suzanne Goin(so good), considering a cranberry eggnog tart from Gourmet(but I was eyeballing your cran pie recipes…) etc. Do keep me in the loop.
Made a 1/2 batch tonight. Nice level of spice – distinct yet subtle enough to taste the butter. Kudos for leaving the cranberries tart.
I usually try a small piece of something I bake and move on to the next recipe, leaving family and friends to finish it off. Not so with these. I found myself cutting off little cubes all night for just one more bite. Finally had to put them in a container.
So, what did you guys eat? And for dessert? I have to say, I am thankful for Lottie and Doof, I am an avid recipe blog reader and I honestly think you are now my favorite. I always follow Smitten Kitchen/101Cookbooks which I love but your recipes and your writing is my number one as of late. Happy holidays to you nd yours.
This looks awesome… One question, though: For the filling, any suggestions for something I could use in lieu of the orange zest and orange juice, or could I just skip it altogether without sacrificing too much flavor or making them too tart?
I’m sure I’d love it as is, but my husband has a sensitivity to citrus, particularly oranges.
Hey Matt- Hmmm. I’m not sure. The brightness of the citrus seems pretty important to me. What do you normally sub for citrus? I am guessing you might have better ideas than I do. You can certainly try without (and sub water for juice). Good luck!
Heh… I’m not much of a cook (but I’m trying), so normally I either a) skip recipes that seem like they NEED orange zest/juice/anything, or b) just leave it out altogether and hope for the best… Lemon doesn’t seem to affect him as badly, so maybe lemon zest and water (in lieu of lemon juice)?
Okay, I’m late to this post. First time blog viewer. But wow, these look like the former Cranberry Oat Bars that Starbucks once sold. They only have the Cranberry Bliss bars now, which are just too sweet. I’m trying these this weekend.