Thanksgiving at UUBN, Recipe Treasures Culled

We joined our UU buddies for the  annual Thanksgiving meal, an event we used to host every now and then but have not attended in a while.  Turkeys and dressing are provided by those who host the dinner, and those who attend  bring other foodstuffs.  Always delicious! Always enough left-overs for everyone to take some home.   My friend, Joan Netzbandt,  made bulbous, buttery, soft rolls and I brought 4 home.  Ed had 1, I consumed 3.   

Postscript:  Joan emailed the rolls were purchased at Great Harvest.  

I signed up to bring an apple crisp but since there were a few bags of fresh cranberries in the refrig, it seemed like a good idea to add some to the crisp.    When I found several recipes on the web, I chose this one and the results were yummy.
 
Apple Cranberry Crisp

• 2 cups cranberries fresh cranberries
• 3 cups sliced, peeled apples -- I used Fuji
• 1 cup granulated sugar
• 1 tablespoon lemon juice -- A few squeezes from an orange worked fine
• 1/4 teaspoon salt
• 1 cup light brown sugar, packed
• 1 cup quick cooking oats -- I used regular, not quick cooking
• 1/2 cup all-purpose flour
• 5 tablespoons butter, room temperature

Combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 1 1/2 quart baking dish. Combine brown sugar, oats, and flour. Cut in butter. Spoon over cranberry-apple mixture. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender. 

Upon adding this recipe to my Recipe Treasures folder, something told me there were way too many saved recipes.  Therefore I culled the files keeping any written in Grandma Mimi's or Aunt Ruth's handwriting or for that matter, any recipe written by a friend.