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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
You're reading one of recipes available free. Full library with Gastronome.
Mix cranberries and sugar; set aside for about 1 hour. Cover bottom of ungreased 8-inch square pan with wafer crumbs. Cream butter and sugar. Add eggs, one at a time, and beat until light and fluffy. Spread over crumbs. Top with drained cranberries and then nuts. Top with cream. Sprinkle with additional crumbs or nuts. Refrigerate several hours or overnight.