"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cranberry Caramel Crisp Recipe

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This recipe for Cranberry Caramel Crisp, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Hoppe
Added: Tuesday, September 4, 2007


2 c. flour
2 c. quick cooking oats
3/4 c. sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1 c. butter, melted
1 (12-16 oz.) pkg fresh or frozen cranberries
1 1/2 c. chopped pecans
1 c. caramel ice cream topping

Heat over to 350. Combine flour, oats, 1/2 c. sugar, brown sugar, cinnamon & baking soda in large bowl. Stir in melted butter just until moist. Reserve 1 c. crumb mixture.

Press remaining crumbs onto bottom of ungreased jelly roll pan. Bake for 15 min. Remove from oven. Sprinkle cranberries & pecans over crust. Sprinkle with remaining sugar. Drizzle with ice cream topping. Spoon reserved crumb mixture over cranberries and nuts.

Continue baking for 30-35 min. or until golden brown. Serve warm with ice cream.




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