Thanksgiving Knodel Recipe

INGREDIENTS:
1 onion, chopped
2 tablespoons chopped fresh parsley
2 teaspoons butter
1/2 (1 pound) loaf white bread, toasted and cut into cubes
2 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS:
Butter one 9x11 inch baking dish.
In a skillet over medium heat, combine the onion, parsley and butter.
Cook until onions begin to brown.
Pour over bread cubes and toss well.
Whisk together the eggs, milk, salt and pepper.
Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
Firmly press mixture into baking dish; tightly cover with aluminum foil.
Place baking dish on a rack in a larger pot with 3 inches of water.
Cover pot and steam for 1 hour.
Remove from pot and allow to cool for 10 minutes.
Drizzle with melted butter before serving.

Apple Cranberry Pie

INGREDIENTS:
1 (15 ounce) package refrigerated piecrusts
1/2 cup  No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples - peeled, cored and sliced
1 cup cranberries, coarsely chopped

DIRECTIONS:
PREHEAT oven to 400 degrees F.
UNFOLD 1 piecrust; press out fold lines.
Fit piecrust into a 9-inch pie plate according to package directions.
COMBINE  Granular, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into piecrust.
UNFOLD remaining piecrust; press out fold lines.
Roll to 1/8-inch thickness.
Place over filling; fold edges under and crimp.
Cut slits in top to allow steam to escape.
BAKE 40 to 50 minutes or until crust is golden.
Cover edges with aluminum foil to prevent overbrowning, if necessary.
Cool on a wire rack one hour before serving.