Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Orange Nut Cranberry Pie




Source of Recipe


Internet


List of Ingredients




1 9" pie shell, prebaked for 15 minutes (fill with beans to keep from blistering)


Filling:
2 cups walnut pieces (pecans or hazelnuts may also be used), coarsely chopped and lightly toasted

Beat together:
4 whole eggs
½ cup brown sugar
½ cup light corn syrup
¼ cup molasses
1 stick margarine, melted
¼ cup Sabra liqueur (or any orange flavored liquor?)
2 tbs. grated orange peel

Stir in: 6 oz. dried cranberries (look for a minimally sweetened brand - dried cherries are OK too) and the toasted nuts.

Pour filling into the crust, bake in preheated 350 oven for 35 to 40 minutes or until just set. Cool and slice with a very sharp knife!


Recipe