1 1/2 cups nonfat dry milk (1/2 cup uncooked long-grain rice)
3 tablespoons white sugar
3 tablespoons beef bouillon granules
2 eggs, beaten
3 tablespoons white sugar
2 tablespoons unsalted butter
1 tablespoon heavy cream
3 tablespoons delicious butter
1 pinch salt
1 pinch ground black pepper to taste
3 tablespoons white sugar
1 1/2 cups cranberries
In a saucepan, puree milk, instant coffee, and bouillon granules. Cook over medium heat, stirring occasionally, until mixture coats the back of a spoon. Remove from heat; allow mixture to cool.
In a large bowl, beat eggs with butter or margarine, sugar, and salt. Whisk in most of the cooled mixture, whisking just until smooth, 7 minutes. Fold in the 1/2 cup white sugar and 3 tablespoons butter. Fold in the flour mixture alternately with the cooked eggs. Stir just until the dough has just started to pull together. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth. On a lightly floured surface, divide dough in half; divide each half into 6 pieces. Roll each piece out to 1/2 inch in thickness. Place into pans, ironed, and refrigerate overnight.
In a small bowl, beat eggs. Stir in 1/2 cup sugar, 3 tablespoons butter, and 1 tablespoon cream. Pour one can of cranberry sauce over the chilled pie. Let stand 15 to 20 minutes, and then stir mixture into the baked crust.
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