From A Nantucket Cook Convent Pie Recipes
OLD RECIPES FROM: NANTUCKET ISLAND COOK BOOK
Unusual and old-time recipes, from the island of Nantucket. Scallops A LA King; Eel Trifle; Codfish Tongue Melzer; Convent Pie; Fluffy Bannock; Flannel Cakes; Mr. Lunchbox; Cheeseless Cheese Cake; Nantucket Cranberry Dumplings; Sea Moss Farina; Pineapple Mallobet. We found this cookbook and one other in our attic, among things...
Provided by Beth M.
Categories Eggs
Time 30m
Number Of Ingredients 10
Steps:
- 1. Let me know if you want to have the exact measurements for ingredientd and I will post them.
NANTUCKET CRANBERRY PIE
This recipe was given to me by a friend, and it is the best balance of sweet and tart I've tasted in a cranberry pie. It can be served with vanilla ice cream or yogurt.
Provided by Autum
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch deep dish pie pan with cooking spray. Pour cranberries, pecans, and 1/2 cup sugar into the pie pan.
- Combine flour, remaining 3/4 cup sugar, melted butter, eggs, and almond extract in a bowl. Mix with an electric beater until creamy and white in color. Pour over cranberry mixture in the pie pan.
- Bake in the preheated oven until slightly crusty on the edges, lightly set in the middle, and light golden in color, about 35 minutes. Don't overbake; you do not want to dry it out to a cake-like consistency.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 47.1 g, Cholesterol 92.3 mg, Fat 23.6 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 11.8 g, Sodium 20.6 mg, Sugar 32.6 g
NANTUCKET CRANBERRY TART
While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. -Jackie Zack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
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