This recipe was adapted from one in a Susan Branch cookbook. I first served this for New Year’s Day in 1995 and have had it every Christmas Day since then. My daughter and I like to take our plates by the fireplace to enjoy and afterwards always watch A Child’s Christmas in Wales.
CRANBERRY AND CREAM CHICKEN
- Two boneless, skinless chicken breast halves, roasted
- 2 Tblsp. butter
- 1 garlic clove, minced
- ½ cup cranberries
- ¼ cup plus 2 Tblsp. brandy (or chicken broth)
- ½ cup cream
- ½ cup sour cream
Cut each roasted chicken breast half into three pieces.
Melt butter in a large skillet and add garlic, stirring for about 1-½ minutes. Add chicken pieces and brown on each side.
Remove chicken to a plate to keep warm.
Add cranberries to skillet along with brandy. Let simmer for 2 minutes and then add cream, sour cream, plus salt and pepper to taste. Heat but do not boil.
Pour cream sauce over chicken breasts to serve.
I like to serve this dish with a broccoli/carrot saute and mashed potatoes. A little sauce poured over the mashed potatoes doesn’t hurt a bit.
In the 1970s, my young daughters and I loved a Sugar Cream pie that we could buy frozen at our local grocer. As the years went by, the pie disappeared from the grocery store and several of my attempts to duplicate it failed. Then in the 1980s, I adapted several recipes to come up with one that I thought was very close to our old favorite and it won a ribbon at the Ohio State Fair. I made it again for the two daughters for this week’s Sunday dinner.
SUGAR CREAM PIE
- 1 cup whipping cream (1/2 pt.)
- 1 cup granulated sugar
- ½ cup all-purpose flour
- dash salt
- 1 cup half-and-half cream
- 3 Tblsp. butter, melted
- ¼ tsp freshly grated nutmeg
- 9” unbaked pie shell*
Preheat oven to 375 degrees F
Place a piece of foil or parchment paper in the unbaked pie shell and pour in 2 cups of dry beans. Bake @ 375 degrees F for 10 minutes to “blind bake”. Remove foil and beans and let pie set on rack while preparing the filling. Note: I keep dry beans in a jar to use in blind-baking pie crust. The beans can be used over and over again to blind bake, but don’t cook them for other uses.
TO MAKE THE FILLING:
Combine one cup whipping cream, sugar, flour, salt in medium bowl – whisk until smooth.
Whisk in half-and-half gradually, add melted butter and nutmeg. Pour into blind-baked pie shell.
Bake @ 375 degrees F approximately 45 minutes. Pie is done when knife inserted in center comes out clean. Allow to cool on a wire rack. Good at room temperature or chilled. Chill leftovers.
for my favorite pie crust
I made up this recipe for supper using what I had on hand. It was really good. The yogurt and cream cheese are smooth and creamy, the blackberry jam adds a nice sweet/tart flavor and the graham cracker crumbs are crispy. My daughter and I really enjoyed it.
BLACKBERRY HONEY CREME
- 3 oz. cream cheese, softened
- 6 oz. container of Greek honey yogurt (Yoplait)
- 3 honey graham crackers, crushed (about ½ cup), divided
- ¼ cup blackberry jam*
Blend the cream cheese and yogurt together until smooth – a small food processor works well for this.
In each of 4 dessert dishes, place 1 tablespoon of graham cracker crumbs. Divide the cream cheese mixture among the four dishes.
Top each with 1 tablespoon of blackberry jam.
Sprinkle remaining graham cracker crumbs over the top of each dish.
Cover and refrigerate at least two hours.
Makes 4 servings
*I used my homemade blackberry jam. Click here for the recipe. https://lillianscupboard.wordpress.com/2011/08/09/good-blackberry-jam/