Week 30

Country Apple Cranberry Dessert

[taken from page 135 of “The Weilert Family Cookbook: 2nd Edition”]

Notes: I had this for the first time last year when I was visiting family in Kansas City. I thought it was good then, so I figured I would see if I could knock it out.

1. I couldn’t find the 20 oz. Pillsbury sugar cookie dough, so I had to go with the 16.5 oz. ones that were available. Maybe Pillsbury decreased the amount over time.
2. I also couldn’t find any fresh cranberries, as the only options were dried or as a sauce. Luckily, the internet is vast with knowledge, and I was able to re-hydrate some dried cranberries.
3. I don’t know why this recipe asks you to put the cookie dough in an ungreased 9X13 pan, because getting it out was definitely a chore.
4. I’m also not certain that I put the filling in correctly, as it seemed to merely collapse the dough, instead of being enveloped by it, like it was when I had it before. Maybe this was a consequence of not having 3.5 oz. more of dough to work with.
5. To mix the cranberries, apple pie filling and cinnamon, I just put them all in a tupperware container and shook it around for a bit. That seemed to work pretty well.

New Equipment: Rolling Pin. My original plan for dessert this week was to make a pie. However, when I realized that I had nothing to roll the dough with, I gave up on that idea for the time being.

Final Analysis: This recipe almost ended up being more like an upside-down cobbler than anything else. Still, that’s not a bad thing, just something to keep in mind.


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