Cranberry Puff-Up

Cakes and Frostings Recipes

Yield: 6 servings

In 1947 YANKEE sponsored one of its first recipe contests. Mrs. Irene S. Young of Melrose, Massachusetts, won $3 for a holiday dessert that continues to delight today.

• 2 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 1/2 cup water
• 1/4 cup (1/2 stick) butter, softened
• 1 egg
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/2 teaspoon vanilla whipped cream

In a medium saucepan combine the cranberries, 1 cup of the sugar, and the water. Mix well, bring to a boil, cover, and cook over low heat for 10 minutes. Remove from the heat and let stand, covered, for 20 minutes. Sppon half the berry mixture into six greased custard cups. Set aside to cool. Heat the oven to 350 degrees F. In a mixing bowl, cream the butter and remaining 1/2 cup sugar. Add the egg and beat well. In a small bowl combine the flour, baking powder, and salt, blend with a whisk, then add to the creamed mixture alternately with the milk. Add the vanilla, then spoon the batter evenly onto the berries in each custard cup. Bake until the tops are lightly browned, 25 to 30 minutes. Cool for 10 minutes. Lossen the edges of the each cup with a knife, and turn out onto dessert plates. Serve with whipped cream and the remaining cranberry sauce.

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