Cranberry Apple Crisp

3 cups unpeeled, chopped apples 750 mL
2 cups cranberries 500 mL
3/4 cup granulated sugar 175 mL
1 2 cups rolled oats 375 mL
2 cup brown sugar 125 mL
1/3 cup all- purpose flour 75 mL
1/3 cup chopped pecans 75 mL
1/4 cup melted butter 50 mL

In a 8 inch ( 20 cm ) square baking dish, combine apples, cranberries and granulated sugar, and mix thoroughly to blend.

In a small bowl, combine rolled oats, brown sugar, flour and nuts until well mixed. Add butter and mix with a fork until the mixture forms a coarse crumb. Spread crumb mixture evenly over the fruit. Bake in a preheated 350 ° F (180 ° C) oven for 1 hour or until fruit is tender.

Serve hot with whipped cream or ice cream. Makes 8 servings.

This is something you eat for dinner and made its appearance in Nova Scotia around the year 1755. People in the French Acadian region (Southwest Nova Scotia) are still eating this to this day. The recipe is as follows:

Rappie Pie: Cook meat of your choice (Chicken or Beef) in (30 cups) water, onions, salted chives, 3 tbs. salt and 1 tbs. pepper. In a large bowl, put (4 lbs) grated potatoes, 1/4 lb margarine, 1 tsp salt, 1/2 tsp. pepper.

Stirring constantly;

GRADUALLY pour your boiling broth in 3 stages over mixture to the amount of 20 to 22 cups. Mix thoroughly!

Grease large pan (12" x 18"). Spread half of mixture in pan. Add boneless chunks of meat evenly. Cover with the rest of potato mixture. Bake at 350 degrees F for 3 hours. Should be brown crusty and delicious.

ENJOY!

Annapolis Valley Torte

Base:
½ cup butter 125 mL
a cup granulated sugar 75 mL
¼ tsp vanilla 1 mL
1 cup all-purpose flour 250 mL

Filling:
1 cream cheese, softened 1
(1/2 lb / -250 gram pkg)
½ cup granulated sugar 125 mL
1 large egg 1
½ tsp vanilla 2 mL
½ cup raspberry jam 125 mL

Topping:
4 cups apples, peeled, cored and sliced 500 mL
a cup granulated sugar 75 mL
½ tsp ground cinnamon 2 mL
½ cup slivered almonds 125 mL

Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1- inch (2.5 cm) up sides of a 9 inch (23 cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds. Bake in a preheated oven at 400 E F (200 E C) for 10 minutes. Reduce oven temperature to 350 E F (180 E C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 - 12 servings.

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