For the fruit:

1/2 stick unsalted butter

4 1/2 cups cranberries

3 tablespoons sugar

I saw this recipe on the Food Network last weekend and thought it sounded wonderful.  So today I decided to try it.

For the batter:

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 3/4 cups, plus 2 tablespoons sugar

2 eggs, beaten

1 stick unsalted butter, melted

Few drops orange oil

1/3 cup flaked almonds

Turbinado sugar, to sprinkle over

Directions:

Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.

Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

This is what happens when I follow the recipe!  I knew as soon as I put everything into the baking dish that there was going to be a problem.  Why does the recipe call for such a small dish?  All the stuff that overflowed onto the cookie sheet tasted wonderful (kind of like cranberry cookies), but I would rather have had it stay where it belongs!  I will probably try this again, but use a 2-quart baking dish instead.