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Friday, July 19 2019

Cranberry Brown Sugar Buckle
Jessie Sheehan, author of “The Vintage Baker” is in the kitchen making a luscious dessert featuring fresh cranberries! To prevent the fruit from sinking into the batter, use cooking spray and flour on the cranberries and then freeze. Also for best results remember to refrigerate the batter for 30-60 minutes before baking. Ali, Kym and Shirley all agree this buckle has delicious flavor with the tartness of the cranberries!

Get the Instructions for the Cranberry Brown Sugar Buckle >

Follow Jessie @JessieSheehanBakes

and visit her website at JessieSheehanBakes.com

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