Butrflynet wrote: "For today I am making our favorite holiday dinner. I'm marinating a flank steak with soy sauce, a head of sliced garlic and a finger of ginger. Will broil it in another hour or two. I also made a couple of BBB's crustless cranberry pies, a braid of fruited egg bread, mashed potatoes and a medley of vegetables. All the prep work is done and ready for the oven when we're ready to think about eating dinner."
This dinner was my children's favorite dinner. I'm surprised and so happy Butrflynet is making it. She is so thoughtful. Too bad my son is not in Albuquerque to enjoy it.
Ceylon Ruby Mine Pie (Crustless Cranberry Pie)
One of my favorite desserts which I created for my family for the holidays. But using frozen cranberries will allow you to make it all through the year.
Preheat your oven to 325 degrees F.
Butter the insides of two 10-inch pie pans.
3 cups fresh or frozen cranberries
3/4 cup of white granulated sugar
1-2 to 1 cup of chopped walnuts
Optional: You may lightly toast the walnuts if desired.
In a large bowl, combine the cranberries, sugar and walnuts. Spoon the mixture into the two pie pans.
2 large whole eggs
3/4 cup granulated white sugar
3/4 cup melted butter
3/4 cups white all-purpose flour
In an electric mixer, beat the eggs until they are lemon colored. Add the sugar and beat until the mixture is creamy.
Gradually add the flour to the mixture, alternating with the melted butter, and beat until the mixture is smooth.
Spread the topping over the cranberry mixture in the two pie pans.
Place the two pie pans on a cookie sheet or spread foil under the pan to catch any drippings.
Bake for 45 minutes until the topping is golden brown.
The pie may be served at room temperature or cold.