Food recipes
Cranberry Pot Pies
Cranberry Pot Pies Ingredients: cranberries, dried, sweetened sugars, granulated sugars, brown spices, cinnamon, ground salt, table water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, granulate...
Cranberry Pot Pies
Ingredients:
cranberries, dried, sweetened
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
FOR THE FILLING: Combine all the ingredients in a 12-inch skillet and bring to a simmer over medium heat.
Cook until the cranberries break down and the mixture begins to thicken, about 15 minutes.
FOR THE TOPPING: Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a food processor.
Add the butter and pulse until the mixture is the texture of coarse meal, Transfer to a medium bowl and fold in the buttermilk until a shaggy dough forms.
Turn the dough out onto a sheet of parchment paper and roll it into a 12-inch round.
Place the dough over the thickening filling.
Reduce the heat to low, cover, and cook until the dough is puffed and doubled in size, about 15 minutes.
To serve, cut the dough into 8 wedges.
Transfer each wedge to a serving bowl, and spoon the filling over the top.
Serve hot or warm.
(The pot pie is best eaten on the day it is made).
Ingredients:
cranberries, dried, sweetened
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
Directions:
FOR THE FILLING: Combine all the ingredients in a 12-inch skillet and bring to a simmer over medium heat.
Cook until the cranberries break down and the mixture begins to thicken, about 15 minutes.
FOR THE TOPPING: Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a food processor.
Add the butter and pulse until the mixture is the texture of coarse meal, Transfer to a medium bowl and fold in the buttermilk until a shaggy dough forms.
Turn the dough out onto a sheet of parchment paper and roll it into a 12-inch round.
Place the dough over the thickening filling.
Reduce the heat to low, cover, and cook until the dough is puffed and doubled in size, about 15 minutes.
To serve, cut the dough into 8 wedges.
Transfer each wedge to a serving bowl, and spoon the filling over the top.
Serve hot or warm.
(The pot pie is best eaten on the day it is made).