CRANBERRY CAKE
If you are dieting, please disregard this recipe, it is not for those counting calories. Very rich and the sauce is a real compliment to the cake. Can use frozen cranberries.
3 tablespoons butter (no substitutes), softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1 cup milk
2 cups cranberries
2 tablespoons grated orange or lemon peel
CREAM SAUCE
1 1/3 cups sugar
1 cup whipping cream
2/3 cup butter
In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk.
Stir in cranberries and orange peel. Pour into a greased 11x7x2-inch baking dish. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.
CRANBERRY PINEAPPLE MINIS
1 can (20 oz.) DOLE Crushed Pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin*
1 can (16 oz.) whole berry cranberry sauce
2/3 cup Walnut Pieces
1 Apple, chopped
DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
STIR in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
REFRIGERATE 2-1/2 hours or until firm. Remove liners.
*SUBSTUTUTE
Prepare using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.
CRANBERRY PUMPKIN BREAD
2 large eggs, slightly beaten
1 ½ cups sugar
1/3 cup plus 1 tbsp canola oil
1 cup packed unsweetened pumpkin
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp baking soda
1 cup chopped cranberries
1. Preheat the oven to 350°F. Coat a 9x5x3 inch loaf pan with nonstick cooking spray and dust with flour.
2. In a large bowl, combine the eggs, sugar, canola oil, pumpkin, and vanilla.
3. In a separate bowl, combine the flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour the pumpkin mixture into the well. Mix just until moistened. Stir in the cranberries.
4. Spoon the batter into the prepared loaf pan. Bake for 1 to 1 ¼ hours, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
FROSTED CRANBERRY ORANGE DROPS
2-1/2 cups flour
3/4 cup sugar
1/2 cup butter, softened
1/2 cup dairy sour cream
1/4 cup honey
2 eggs
2 tsp. grated orange peel
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries
Combine all cookie ingredients, except cranberries in a large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in cranberries by hand. Drop dough by round teaspoonfuls 1 inch apart onto lightly greased cookie sheets. Bake 7 to 9 minutes at 350º, or until edges begin to brown. Cool completely. Frost when cold. Makes about 4-1/2 dozen moist and delicious cookies. These store very well, in airtight container, with waxed paper between layers.
Frosting:
1-1/2 cups powdered sugar
1 tbsp. butter, softened
1 to 3 tbsp. orange juice
Beat together in small bowl, adding enough orange juice to make desired spreading consistency.
PISTACHIO CRANBERRY COOKIES
1/2 cup butter, softened
1/2 cup cooking oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
1-3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup Rice Krispies cereal
1/2 cup oatmeal
1/2 cup dried cranberries
1/2 cup chopped pistachios
In large mixing bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Add dry ingredients and mix on low speed of electric mixer until thoroughly mixed. Stir in cranberries,
cereal, oats and pistachio nuts. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350º for 10 to 12 minutes, or until lightly browned. Remove to wire racks and cool. Makes about 5 dozen cookies.
CRANBERRY CHUTNEY
4 sm. oranges, peeled and sectioned (no white membrane)
4 cup fresh cranberries
1 1/2 cup sugar
1 cup chopped apples
1 cup raisins
1/4 cup grated orange rind
1/2 cup orange juice
1/2 cup walnuts
2 Tbls. vinegar
1 tesp. ground ginger
2 tesps. cinnamon
1 tesp. nutmeg
1/2 tesp. ground cloves
1. Combine all ingredients in a 3 quart saucepan.
2. Heat to boiling; simmer until cranberry skins "pop".
REFREGERATE
Note:
"Will keep in refrigerator for 2 weeks. And can be frozen in Freezer Baggies for up to 1 year."
CRANBERRY CREAM CHEESE PINWHEELS
1 (8 oz.) package crescent roll dough (I use Pillsbury Crescent Rolls)
4 oz. cream cheese, softened
4 Tbls. jellied cranberry sauce
1. First heat the oven to 375 degrees. Unroll the dough and divide it into 2 rectangles (most store-bought doughs are perforated down the middle). Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Starting at the short side, roll each piece of dough into a log, then cut each log into six 1-inch-wide slices.
2. Place the slices on an un-greased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm.
Makes: 12 pinwheels.
Cran-Apple Walnut Cake
1 egg
2 egg whites
1-3/4 cups packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled apples
2 cups fresh cranberries, halved
1/2 cup chopped walnuts
2 teaspoons confectioners' sugar
In a mixing bowl, beat the egg, egg whites, brown sugar, oil, applesauce and vanilla. Combine the dry ingredients; stir into applesauce mixture just until blended. Fold in the apples, cranberries and walnuts. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
PUMPKIN CRANBERRY NUT BREAD~Elsie/Tar
3/4 cup butter or margarine, softened
2 cups sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 teaspoons grated orange peel
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks
SWEET POTATO PIE~Tar
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Preheat oven to 400 degrees F.
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F for 10 minutes. Reduce heat and bake at 350 degrees F for 30 minutes or until firm.
CRANBERRY PINEAPPLE MOLD
1 lg. box cherry Jello
1 c. hot water
1 c. sugar
1 c. ground cranberries
1 orange, ground
1 c. crushed pineapple, drained
1 c. chopped celery
1 c. chopped nuts
1 tbsp. lemon juice
1 c. pineapple juice
Dissolve Jello in hot water; add sugar and juices. Chill and add remaining ingredients. Pour into mold and let set in refrigerator several hours or overnight before serving. Note: Cranberries, orange, pineapple, celery and nuts are easiest prepared in a food processor.
HARVEST CAKE~Roma
1 stick of butter/margerine
2 pkgs. of dried cranberries (about 6oz.)*
2 cup very hot water
2 eggs
2/3 cup sugar
1 tsp vanilla
4 cups self rising flour
2 tsp of cinnamon
1/2 c nuts*
Zest of 1 orange
*I use more cranberries & more nuts.
Combine butter, cranberries, eggs & water in a bowl. Beat ingreds til
smooth, stir in cranberrie mix. Grease/spray & flour a Tube/Bundt pan,
and pour in. Bake at 350° for 45 min. good with cream cheese
This makes a very big cake!
CRANBERRY BEETS
1 C. sugar
1 C. water
2 C. raw cranberries
1 t. corn starch
1 T. cold water
1 #303 can cubed beets (or 2 small whole)
Mix water and sugar. Boil 5 minutes. Add washed cranberries and cook without stirring until berries pop open. Drain juice from cranberries. Return juice to heat. Mix cornstarch with cold water and add to juice. Cook until clear and thickened. (About 3 or 4 minutes). Add berries and drained beats to thickened juice. Heat until all are hot. Hot or cold, these beets have a delicious flavor.
CHRISTMAS CRANBERRY POPCORN BALLS
3 qt. popped popcorn
1 1/2 c. water
1 tsp. whole cloves
1 tsp. whole allspice
2 cinnamon sticks
1 c. chopped frozen cranberries, thawed
1 1/3 c. sugar
2 tbsp. light corn syrup
1 tbsp. shredded orange pee
l
1/4 tsp. ground nutmeg
3-4 drops red food coloring
Preheat oven to 250 degrees. Place popcorn in a large, 4 inch deep, buttered baking pan. Keep warm in the oven. Pour water into a large buttered saucepan. Securely tie cloves, allspice and cinnamon in a piece of cheesecloth and place in water. Cover saucepan and simmer 20 minutes. Remove spices from pan. Stir in cranberries, sugar, corn syrup, orange peel, nutmeg and food coloring. Cook over medium heat, stirring constantly until sugar dissolved and mixture begins to boil. Continue cooking until mixture reaches 250 degrees on a candy thermometer. Remove popcorn from heat. Pour syrup mixture slowly over popcorn, stirring to coat. Shape into balls. Allow to cool, wrap in plastic wrap, tie with colored ribbon and give as gifts during the holiday season.
CRANBERRY CHRISTMAS JELLY
2 c. cranberry juice
1 (1-3/4 oz.) pkg. powdered pectin, divided
2 c. apple juice
4 drops green food coloring
4-1/2 c. sugar, divided
Combine cranberry juice and 2 tablespoons (1/2 package) pectin in 2 quart glass container. Microwave on High, uncovered 7 to 10 minutes or until mixture boils, stirring once.
Stir in 2 cups sugar. Microwave 5 to 7 minutes or until mixture boils hard 1 minute. Skim off foam. Pour into hot sterilized jars, filling each half full. Set aside until partially set.
Combine apple juice, coloring and remaining 2 tablespoons pectin in 2 quart glass container. Microwave 7 to 10 minutes as above.
Add 2 1/2 cups sugar and microwave as above.
Carefully spoon into jars over first layer, leaving 1/4" head space. Cover with lids and let stand at room temperature 24 hours. Store in freezer.
To serve, remove from freezer and let come to room temperature. Makes 7 half pints.
