On this uniquely American Holiday wherein we pause to reflect upon and say thanks to a gracious and kind God for all the blessing we enjoy, I wish to say thank you to all my friends and fiery food fans. Without you I would not have the joy of my work as Biker Billy and the pleasure of sharing fun, food and laughter together. Here is a family favorite recipe offered in the memory of those who will not be at our table this year. I encourage you to take the time to look around your life and enjoy the blessings of friends, family and everyone you love. God Bless and Happy Thanksgiving!
Kathie Capps’s Cranberry Apple Casserole
3 cups chopped apples
2 cups fresh cranberries
1/2 cup plus 2 tablespoons all purpose flour
1 cup sugar
Butter-flavored cooking spray
3 (1 5 ⁄8 ounce) packages instant oatmeal (maple and brown sugar flavor or cinnamon roll)
3 ⁄4 cup chopped pecans
1 ⁄2 cup firmly packed brown sugar
1 ⁄2 cup melted butter
Pecan halves (optional garnish)
Preheat oven to 350º F.
In a large mixing bowl, combine the apples, cranberries, and 2 tablespoons of the flour; toss well to coat. Add sugar and mix well. Transfer into a 2-quart casserole that has been lightly greased with cooking spray.
In a large mixing bowl, combine the remaining 1 ⁄2 cup of flour, oatmeal, chopped pecans, brown sugar, and melted butter and stir well. Spoon the mixture on top of the fruit. Bake uncovered for 45 minutes. If you want, you can garnish with pecan halves.
Makes 6–8 servings.
Recipe reprinted with permission from “Biker Billy’s Roadhouse Cookbook”, published by The Globe Pequot Press, P.O. Box 480, Guilford, CT 06437 Copyright © 2009 by Bill Hufnagle