Today I awoke to a cool 55* F morning with a lovely breeze blowing, and since our veterinarian and his crew are coming late this afternoon to pregnancy test the heifers, I knew that baking was in order for the day. We'll all have supper together and then the crew will stay the night and get up early in the morning to go to the next ranch to test cows. I'll set up the coffee pot for them tonight before bed and have cinnamon rolls set out for for a take-along breakfast. They generally leave between 3-4 a.m. to get to their next destination by daybreak.
Today's baking included Cinnamon Rolls and Cranberry-Apple Crisp. These are two top recipes in my baking repertoire. My little apple tree is loaded with apples just now so I knew I had to make this crisp for our dessert. I even had a few frozen cranberries to plop into the mix. If I don't have fresh or frozen, I often use dried cranberries instead. The recipe comes from one of my favorite homemakers and business women, Susan Branch. If you have the chance, check out her book entitled Autumn From the Heart of Home. You'll be inspired by her beautiful art throughout the book, her delicious recipes, and her ideas to make autumn a joyful season at your house. Check out her web site here.
Susan Branch's Cranberry-Apple Crisp
4 large green apples, peeled sliced
1 c. fresh cranberries
3/4 c. brown sugar, firmly packed
1/2 c. flour
1/2 c. old-fashioned oats
3/4. t. cinnamon
3/4 t. nutmeg
1/3 c. softened butter
Preheat oven to 375*F. Butter a square baking pan. Place apple slices and cranberries in the pan. Mix remaining ingredients well and sprinkle over fruit. Bake 30 minutes or until golden brown. Serve hot with ice cream or cold with whipped cream.