There is this great spice company that we love to buy from when we get the chance. It is called Penzey’s and is headquartered out in the Midwest. There was at one time a kiosk in Grand Central Station that we would always stop at to purchase what we might need but has now moved to a mall outside of the city. Their prices are very good and the quality is the best.You are able to buy what you need in all sorts of sizes. Once you start shopping through them you would receive a catalog on a quarterly basis that not only has all of their spices and extracts but great recipes too. This recipe came from a recent catalog I picked up when I was in their Buffalo store. I had to be in Buffalo for my job and I made it a point to stop by the store with my list of needed spices and extracts. Hubby found the recipe and made it for dinner last weekend.It is a great fall recipe, maybe even for Thanksgiving this week because it features both Apples and Fresh Cranberries.
Apple and Cranberry Crisp
1 3-lb. bag McIntosh apples, peeled, cored and sliced
1 1/2 Cups cranberries, optional
3/4 Cup sugar (you might use a bit more if adding cranberries, which are quite tart)
2 tsp. PENZEYS CINNAMON
1 tsp. GROUND NUTMEG
1 tsp. GROUND ALLSPICE
1/2-1 tsp. GROUND CLOVES (recipe calls for full teaspoon)
2 Cups flour
1 Cup packed brown sugar
1 Cup shortening
Preheat oven to 350°. In a large bowl, combine the apples, cranberries (if using), sugar and spices. Toss to coat. In a second large bowl, combine the flour and brown sugar. Add the shortening and cut with a fork until the mixture resembles pebbles. Spoon the filling into a 9×13 pan. Sprinkle with the crust crumbles. Gently press the crust to form a flat surface. Bake at 350° for 45-60 minutes.