Elsie, that sounds really yummy, can't say i ever had it though!
Katie, sorry about your cold! no fun! have you ever tried colloidal silver to help recover? I have heard it supposedly works really well. dr mercola has dosage information. I was going to give it a try next time anyone in this house needs it. Fortunately nobody has been catching anything and I pray it stays that way!
Here's my attempt to link the recipe to the cranberry pie, in case you want to try it for Christmas.
ok, it doesn't want to upload the file, so here is a copy and paste of it....
Cranberry Pie
For the Crust:
1 ½ cups flour process in food processor for 30 sec.
1 tbsp fresh grated orange rind
2 tbsp sugar
1/8 tsp salt add and pulse a few seconds
¼ cup (1 ½ sticks) unsalted butter, chilled add and pulse about 10 times
1 large egg whisk separately, then pulse with flour until
½ tsp vanilla dough holds together.
Chill for an hour or overnight.
Place dough into well greased pie dish (11-inch) then chill for 20 minutes while preheating the oven to 375.
Grease heavy aluminum foil, gently fit foil, greased side down, over crust. Cover foil with pie weights. Bake for 20 minutes then lift out foil and return crust to oven and bake until golden and baked through, about 15- 20 minutes. Take crust out of oven and reset oven to 275.
For Filling:
4 cups fresh cranberries
½ cup orange juice
2 tbsp lemon juice
1 ¼ cups sugar
pinch of salt put in sauce pan bring to boil and simmer
for 20-30 minutes. Force through sieve, return puree to pan
6 large egg yolks whisk in egg yolks and cook for 15 min. stirring constantly
½ cup (1 stick) unsalted butter take off heat, whisk in butter and orange rind.
1 tbsp fresh grated orange rind
Pour the cranberry mixture into prepared crust. Bake until set, about 20-30 min. Cool completely, then chill for at least 6 hours. Serve with whipped cream.
I have made this recipe like it says and strained the berry mixture and it was very frustrating, timeconsuming and I ended up with very little strained fruit. So the next time I blended the heck out of the berry mixture and did not strain it. It worked well with my blendtec, it was so smooth you would never be able to tell there are seeds and skins in it. Im not sure how well it would work with a less powerful blender, but you might still strain it easier if you blend it first. But I have not bothered blending ever since. Also, I have tried the crust with coconut oil and it works too, just isn't buttery. And I use coconut sugar and whole wheat or glutenfree flour for and that works too. Also, instead of separating that many eggs, I just use 3 whole eggs instead of 6 egg yolks. As you can tell, I have played around with it a lot... lol!
I do not know a lot about knee braces, but I hope you are able to get one that suits your needs and discomfort levels very soon. ((hugs))
