I tinkered with the NCHFP recipe and it came out pretty good. I did a blog post about it in January with the basic recipe and my tweaks and tricks if you're interested. Here is a link that might be useful: Homemade Barbecue Sauce

AnnT also has a recipe for Tourtiere: pastry to two crust pie. 1 large onion chopped 2 or 3 tablespoons oil or butter 1 clove garlic 1 1/2 pounds of pork 1 cup gravy or stock (saved from turkey or pork) 2 russett potatoes (par boiled) 2 Tablespoons chopped celery leaves 2 Tablespoons chopped parsley 1/2 teaspoon thyme, 1/2 teaspoon rosemary salt and pepper to taste 1/8 teaspoon cloves 1/2 teaspoon allspice, more to taste Saute the onion in oil until transparent, add the garlic and saute for one minute and then add the ground pork. Cook until the meat is brown. Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20 minutes. Preheat oven to 425°F Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the seasonings and stir to blend.Adjust seasonings to taste. Add potatoes and add enough addtional gravy to moisten. Should not be to wet. Spoon filling into pastry shell. Use egg glaze on along overhand. Place crust on top and trim. Fod the top edge under the bottom and crimp edge. Brush with egg glaze and decorate with extra pastry if desired. Sprinkle with Coarse salt. Bake in the lower third of oven for 15 minutes and then raise to the middle shelf, lower heat to 350 and continue to bake until golden brown. About 45 to 55 minutes. Lori

Loves2: Here is one using Yeast Recipe Rate & Review Related Recipes Cranberry-Pecan Bread Recipe by Maggie Glezer Cranberry-Pecan Bread Recipe by Maggie Glezer Delicious, Quick Side Dishes Buzz up! Cranberry-Pecan Bread ACTIVE: 1 HR TOTAL TIME: 6 HRS plus overnight rising SERVINGS: makes two 2-pound loaves HEALTHYMAKE-AHEADVEGETARIANIngredients 3 1/3 cups all-purpose flour, plus more for kneading 3 1/3 cups white whole wheat flour, preferably King Arthur brand 1 tablespoon instant dry yeast 4 teaspoons fine table salt 1 1/2 cups dried cranberries (7 ounces) 2 cups pecan halves (7 ounces) Vegetable oil Directions 1.In a bowl, combine both flours with the yeast. Add 3 1/4 cups of warm water and stir until a soft dough forms. If the dough is too stiff, add 2 more tablespoons of warm water. Let the dough rest for 15 minutes. 2.Scrape the dough onto a lightly floured surface. Knead and work the dough until smooth but still very sticky, about 5 minutes. Flatten the dough and sprinkle it with the salt; knead until the salt is evenly incorporated, about 5 minutes. The dough will tighten slightly. Flatten the dough and scatter the cranberries and pecans on top. Fold the dough over the fruit and nuts and knead them in. Lightly oil the bowl, add the dough and turn to coat. Cover and let stand until doubled in volume, about 2 hours. 3.Line 2 large baking sheets with parchment paper; brush with oil. Punch down the dough, then cut into 2 pieces. Flatten each piece of dough into a 10-inch oval. Fold in the short ends as you would a billfold and pinch the ends. Pat the dough into a 9-inch oval loaf; transfer to one of the baking sheets, seam side down. Repeat to form the second loaf. Lightly brush 2 pieces of plastic wrap with oil and loosely cover the loaves. Refrigerate overnight. 4.Uncover the loaves; let stand at room temperature for 2 hours, until slightly risen. Using a knife, make a 1/2-inch-deep slash down the length of each loaf. 5.Preheat the oven to 400°. Bake the loaves for about 40 minutes, shifting the baking sheets halfway through. The loaves are done when they're browned and an instant-read thermometer inserted in the center registers 170°. Transfer the loaves to a rack and let cool before slicing. ************************* Here is one from Emeril that sounds good !!! Ingredients 1/2 cup orange flavored liqueur 1/2 cup sugar 1/4 cup water 1/2 teaspoon whole cloves 1 cinnamon stick, halved 1 1/2 cups fresh cranberries (or defrosted if frozen) 3/4 cup dark brown sugar 1 stick unsalted butter, at room temperature 2 large eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup buttermilk 1/4 cup fresh orange juice 1 cup chopped, toasted pecans 1 teaspoon orange zest 1 teaspoon vanilla Directions In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard. Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan. In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.) LOU

Clare, here is the recipe I use to make a crisp. My son makes this recipe as well and all his neighbours in BC love it & him. He keeps the neighbourhood well supplied. Rhubarb Crisp Base & top: 2 cups flour 1 ½ cups oatmeal 1 ½ cups brown sugar 1 cup butter, melted 2 tsp cinnamon Filling: 2 cups sugar 6 tbsp corn starch 2 cups water 2 tsp vanilla Cook filling until thick & clear. Turn off stove & add 8 cups chopped rhubarb. Coat rhubarb until all covered with sauce. Press ¾ of crumb mixture into 9x13 pan as a base, spoon filling in evenly, then cover with remaining crumbs. Bake at 350 for 30 minutes.