Story last updated at 3:26 p.m. Thursday, November 21, 2002

Tasty holiday treats from Homer chefs
Apple Cranberry Cobbler

from the kitchen of Two Sisters Bakery


1 1/2 cups all-purpose flour

1 1/2 tbl. sugar

2 1/2 tsp. baking powder

6 tbl. cold butter, cut into 1/2-inch pieces

3/4 cup heavy cream or lowfat buttermilk


7 cups baking apples, peeled, cored and sliced into 1/8-inch slices

1 cup cranberries, coarsely chopped

1 cup brown sugar

5 tbl. flour

juice and zest of one orange

To make dough, combine the flour, sugar and baking powder in a medium bowl. Cut the pieces of butter into flour mixture with a pastry blender or in food processor till they are roughly the size of peas.

Measure out cream and place both it and flour/butter mixture in refrigerator while you make the filling.

To make filling, place the prepared fruit in a large bowl. Toss in flour, sugar, orange zest and juice and mix to thoroughly combine. Pour into 9x13 pan.

Now you can mix the dough ingredients together and stir until liquid is just barely incorporated. Do not overmix. Drop by spoonfuls over fruit in pan, slightly flattening each island as you go.

Bake in center of oven at 375 degrees until golden brown and bubbly, approximately 45-50 minutes.

Serve warm or at room temperature the day it is baked.

Grandma Thurman's Glazed Carrots

from the kitchen of Two Sisters Bakery

1 large bag peeled baby carrots, cut into 1/4-inch sticks (about 6 cups)

2 tbl. butter

1/4 cup brown sugar

3 tbl. fresh chopped parsley

Heat a large skillet or wok on medium high. Add butter and, when melted and sizzling, add carrots and stir well. Saute for 5-8 minutes until just brightened in color. Add brown sugar and toss thoroughly to coat. Cook another two minutes until sugar has dissolved and carrots are glossy. Turn off heat and add parsley. Transfer to serving dish and serve immediately.

Tsunami CafE Pumpkin Soup

3/4 cup butter

1/2 cup chopped onion

1 tsp. cumin

2 cups chicken stock

4 1/2 cups pumpkin, peeled and chopped

dash nutmeg

1 cup half and half

1/4 cup sour cream

1 tbl. chopped chives

Melt butter in pan. Add onion and sautE until transparent. Add cumin and cook for two minutes while stirring. Add chicken stock, pumpkin and nutmeg. Cover and simmer 15 minutes or until pumpkin is tender.

Puree mixture in blender or food processor. Return mixture to pan and stir in half and half. Reheat. Pour into bowls and garnish with a dollop of sour cream and sprinking of chives. For a dramatic presentation, soup can be served in small bowl-sized pumpkins.

Serves six.