Anne McAlpine: October 22, 2020

I found this recipe for cranberry apple crisp in an old cookbook and it sounded like a nice fall dessert. When I made it, I used a combination of Honey Crisp and Granny Smith apples because that is what I had on hand and it turned out really well. I used frozen cranberries, letting them thaw slightly. The topping ingredient list called for either chopped walnuts or uncooked oatmeal. I used the amount of oatmeal that it suggested and mixed in some chopped nuts also and it resulted in a nice golden and crisp texture with great flavour, too.

I made a batch of the sweet potato and apple soup this past week and I really liked it. My daughter came for a visit and I sent some home for her family and they enjoyed it, too. I didn’t puree it as suggested as I prefer it to be a bit chunky. I simply used my potato masher. After I tasted it the first time, I added a little extra cinnamon and nutmeg than the recipe suggested and stirred it in well. Although the spices were much more evident, it was still delicious and I would add a bit extra next time, too.

The gingersnap recipe is one that I got many years ago from my friend, Brenda Unsworth, when we worked together. It is an excellent recipe with a great combination of spices.