Not Just For Thanksgiving Cranberry Shortbread Cake (P 208, Baking From My Home To Yours, Greenspan) Thanks Kim

This is more of a tart than a cake. Kimberly made this for her annual birthday tea. It was wonderful.

Ingredients:
Filling:
1 large naval orange
About 1/4 cup orange juice
1 12 ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
Pinch of salt
1 stick plus 5 TBSP unsalted butter, at room temperature
1 cup plus 2 tsp sugar
1 large egg
1 large yolk
1 tsp vanilla extract

Jam Filling instructions:
Grate zest of orange into medium saucepan. Slice off peel, remove white cottony pith and slice between membranes to release orange segments. Cut segments into 1/4 inch wide pieces and toss into pan. Squeeze juice from membranes to make 1/4 cup juice (supplement with juice or water as needed). Pour into pan.
Put cranberries in pan, stir in 3/4 cup sugar, boil, stirring over medium heat about 5 minutes until cranberries pop. Scrape jam into bowl and taste..add sugar to taste. Cool to room temperature.(Store up to two weeks in refrigerator).
Cake instructions:
Whisk flour, baking powder and salt and set aside. Beat butter until soft. Add 1 cup sugar and beat until dissolved. Reduce speed to low and add egg and yolk until well blended. Beat in vanilla. Add flour mixture, mixing lightly until just incorporated.. Turn onto smooth surface and form a ball, divide in half to form two disks. Wrap disks in plastic and refrigerate 15 minutes - overnight. Set out for 20 minutes at room temperature before proceeding.
Finite:
Preheat oven to 350 degrees. Lightly butter 9 inch springform pan and place on baking sheet lined with parchment.
Work with one piece of dough at a time. Roll out bottom layer and lay in pan.Press lightly. Spread with cranberry filling over dough. Roll out second dough and place on top of filling. Brush top of cake lightly with water and sprinkle with remaining 2 tsp sugar.
Bake: 35 to 40 minutes or until top of cake is lightly golden. Cool....Enjoy

Zucchini Cobbler (Thanks Edie)

This recipe will serve 12 to 15 and takes about an hour to cook. Just don't tell anyone it is made from zucchini until they try it. Really delicious. I cut the recipe in half for home, but this is the full Monte. Sorry...this is way not low fat as per the butter in the crust. just half small servings and enjoy!

Ingredients:
Filling:
8 cups peeled, seeded and chopped zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon

1. In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. remove from heat and set aside.

2. Preheat oven to 375 Degrees.

3. Fro crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15 by 10 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes or until golden brown and bubbly.

Slow Cooker Pulled Pork

Kimberly found this online one day in "The way the cookie Crumbles" Blog and made it for Phil as we hovered over the crock pot. I got the recipe and it is worth the 10 hours it takes to cook.

Spice Rub Ingredients:

1 tbsp ground black pepper
1 - 2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp dried oregano
4 tbsp paprika
2 tbsp table salt
1 tbsp granulated sugar
1 tbsp ground white pepper

1 (6-8 pound) bone-in pork shoulder
1/2 tsp liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours or up to 3 days.

3. Unwrap roast and place in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork tender.

4. Transfer roast to cutting board; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 1/2 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

I served these on sour dough rolls, but Ronny ate his straight from the plate. Thanks Kimberly.