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Nodji Van Wychen

Try these great cranberry recipes from Nodji and Jim Van Wychen:


“This is a special dessert prepared for special family occasions. I especially make this dessert at Christmas time. Many times I give these cranberry tassies as a gift.” —Nodji Van Wychen

1 small package (3 ounces) cream cheese, softened
½ cup (1 stick) butter, softened
1 cup sifted flour (sift before measuring)

1 egg
¾ cup packed brown sugar
1 Tablespoon butter
1 teaspoon vanilla extract
dash of salt
2/3 cup coarsely broken pecans
1 cup chopped fresh cranberries

This recipe makes 2 dozen.

Heat oven to 325°.

To make crust, cream the cream cheese and butter until well blended. Stir in flour until dough forms. Chill 1 hour. Shape into 1-inch balls. Mold into ungreased miniature muffin tins.

To make filling and bake, beat egg, brown sugar, butter, vanilla, and salt until creamy. Divide nuts evenly into the bottom of the crusts. Do the same with the chopped cranberries. Add filling (not to exceed the edge of the crust). Bake about 25 minutes or until filling is set. Cool in pans.


“This is a recipe from my mother-in-law. She made this pie for me when I first met her some 25 years ago. She will always make this for me on my birthday and other special occasions. She always says the pie is so good because I grew the cranberries.” —Jim Van Wychen

2 cups cranberries, cut in half
½ cup brown sugar
½ cup chopped walnuts
1 pie crust for a 10-inch pie pan
2 eggs 
1 cup sugar
1 cup all-purpose flour
½ cup (1 stick) butter or margarine, melted
ice cream

Heat oven to 400°.

Combine cranberries, brown sugar and walnuts. Spread mixture in the bottom of the prepared pie crust. In a medium mixing bowl, beat eggs well. Gradually add sugar while you continue beating. Stir in flour and melted butter or margarine. Pour batter over the berries. Cover edges of pie crust with foil and bake 15 minutes. Reduce heat to 350°, remove foil, and bake for 35 minutes longer. Serve with ice cream.

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