CRANBERRY CAKE~Nancy
If you are dieting, please disregard this recipe, it is not for those counting calories. This is absolutely delicious if you like cranberries. Very rich and the sauce is a real compliment to the cake. You 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 BREAD
1 box Pillsbury cranberry bread mix
1 c. water
1/2 c. egg beaters
1/2 c. drained crushed pineapple
Mix all ingredients in large bowl until moistened. Spray loaf pan with Pam. Dust with flour. Pour batter into pan and bake at 350 degrees for 45-55 minutes or until toothpick comes out clean. Cool in loaf pan about 15 minutes before removing from pan. This freezes well. Refrigerate loaf.
CRANBERRY DELIGHT CHEESE BALL~ Mary/marmac34
2 8-ounce packages cream cheese, softened
4 tablespoons frozen orange juice concentrate or milk
2 tablespoons sugar, optional
Zest 1 orange, optional
1/4 teaspoon cinnamon, optional
1/2 cup dry cranberries, chopped
1/2 cup pecans, chopped, can use walnuts
Cook dry cranberries in 1/2 cup water in the microwave for 1 minute, drain and cool. In mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. Chop cranberries and pecans and stir into cheese mixture. Chill. Shape into ball. Serve with crackers.
FESTIVE PINEAPPLE-CRANBERRY SALAD
1 (8.25-ounce) can Crushed Pineapple, undrained
2 (3.25-ounce each) packages or 1 (6-ounce) package Raspberry Flavor Gelatin
1 (16-ounce) can whole berry cranberry sauce
1 medium Apple, cored, chopped
1/3 cup chopped Walnuts
Drain pineapple, reserving liquid. Add enough cold water to reserved liquid to measure 2 cups; pour into medium saucepan. Bring to boil; remove from heat.
Add dry gelatin mix; stir at least 2 minutes until completely dissolved. Add cranberry sauce; stir until well blended. (Note: Due to the presence of whole berries in the cranberry sauce, the gelatin mixture will not be smooth.)
Refrigerate 1 1/2 hours or until thickened. (Spoon drawn through leaves a definite impression.)
Stir in pineapple, apple and walnuts until well blended. Spoon into 6-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
CRANBERRY CASSEROLE
1 can whole cranberry sauce
3 peeled, chopped tart apples
1 cup sugar (can use Splenda)
Mix together and put in greased/sprayed casserole.
1 stick melted butter
1 cup old fashion oats
1/2 cup brown sugar
1/2 cup plain flour
Mix and spoon over cranberry mixture. Bake for 1 hour at 350º.
CRANBERRY UPSIDE DOWN SKILLET CORNCAKE
2 tablespoons butter
3/4 pound fresh cranberries
1 3/4 cups granulated sugar, divided
4 teaspoons lemon zest, divided
1/4 cup lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons yellow cornmeal
2 large eggs
1 large egg yolk
2/3 cup milk
1/2 cup olive oil or vegetable oil
Preheat the oven to 350 degrees F.
Set a 10-inch cast iron skillet over medium heat and add the butter. Once the butter has melted, add the cranberries, 1 cup of the sugar, 2 teaspoons of the lemon zest and the lemon juice. Stir and cook until the cranberries wilt and have released most of their juice, about 5 minutes. Use a slotted spoon to remove the cranberries from the pan and set aside as you continue to cook the cranberry juices, if desired. The juices should bubble and thicken as it cooks. Continue to cook for 2 minutes, then return the cranberries to the pan, if removed, and, using a spoon, arrange the berries so that they cover the bottom of the pan in 1 even layer, patting them down to be sure. Remove the skillet from the heat and allow to cool for 20 to 30 minutes.
While the skillet cools, prepare the cake batter. In a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal.
In a large bowl using an electric mixer, beat the eggs, egg yolk, milk, olive oil and the remaining 2 teaspoons of lemon zest until frothy. Add the remaining 3/4 cup of sugar and mix to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth. Pour the batter into the cooled skillet over the cranberries and place in the oven to bake until a toothpick inserted into the center of the cake comes out smooth, about 30 minutes.
Remove the skillet from the oven and allow to cool on a wire rack for 20 minutes. Place a plate over the top of the skillet and, working quickly, invert the plate and the skillet and give the skillet a quick tap on a solid work surface to help dislodge the cake from the pan onto the plate. Allow to cool to warm before serving. Cake may be served either warm or at room temperature.
CRANBERRY APPLES
Can be served hot or cold!
4-5 medium sized apples (mixed varieties of apples give best flavor)
1 can whole berry cranberries
1 Tbs. cinnamon
1/3 C. water
1. Wash and core apples.
2. Chop apples into 1/2-inch to 3/4-inch size pieces (apple chopped too small will result in mushy apples).
3. Cook apples and water over medium-low heat in a sauce pan until fork tender -- do not cover with lid.
4. Remove from heat, stir in whole berry cranberries and cinnamon.
5. Serve hot or cold.
CRANBERRY CHEESECAKE SHAKE
This is a rich, creamy drink is best enjoyed in modest amounts (8 ounces or so).
3-ounce package cream cheese, softened
1 cup milk
2 cups vanilla ice cream
1 cup jellied cranberry sauce
1 cup fresh or frozen cranberries
Combine the cream cheese and milk in a blender and mix well. Add the remaining ingredients and blend the mixture until nearly smooth, stopping to scrape down the sides if necessary. Serve immediately. Makes 4 to 6 servings.
SPICED ANGEL FOOD CAKE W/CRAN_APPLE TOPPING
1 pk Angel food cake mix
1 tsp. Ground cinnamon
1 tsp. Ground ginger
1/2 tsp. Ground nutmeg
CRAN-APPLE TOPPING
2 lb Red cooking apples; peeled or unpeeled, cored and thinly sliced
1/2 cup Light brown sugar; packed
1 tbsp. Lemon juice
2 tsp. Cornstarch
1 tsp. Ground cinnamon
1/2 tsp. Lemon peel; grated
1 cup Fresh or frozen cranberries
1. Prepare angel food cake mix as label directs, but add cinnamon, ginger and nutmeg.
2. (For 2-step mix, add spices with cake mix flour packet.
3. For 1-step mix, add spice with cake mix. ) Serve with warm Cran-Apple Topping.
4. Makes 12 servings.
5. About 45 minutes before serving, in 10 inch skillet combine cooking apples, light brown sugar, lemon juice, cornstarch, cinnamon, and lemon peel; cover skillet.
6. Over medium heat, cook until brown sugar starts to bubble, stirring occasionally.
7. Reduce heat to low; simmer 5 minutes more.
8. Stir in 1 cup fresh or frozen cranberries; simmer about 10 minutes or until berries pop.
CRANBERRY TRIFLE
2 cups cranberry sauce
3/4 cup sugar
1/2 teaspoon vanilla
1 cup white chocolate chips
2 cups heavy whipping cream
1/4 cup powdered sugar
1-1/2 cups chopped semisweet chocolate chips
1 angel food cake
1 cup chopped pecans, toasted
1/2 cup grated white chocolate
Note:
You can use whole berry cranberry sauce, or the gelled kind in this recipe. For the whole berry sauce, just combine it with the sugar. For the gelled kind, break it up with a fork and melt slowly in the saucepan, then add sugar.
In medium saucepan, combine cranberry sauce, 3/4 cup sugar, and vanilla. Heat slowly, stirring frequently, over low heat until sugar is dissolved. Set aside to cool.
In large microwave safe bowl, combine 1 cup white chocolate chips with 3/4 cup heavy cream. Microwave on low for 1 minute, then remove and stir. Microwave for 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Chill in the refrigerator until cold, about 30 minutes. Add remaining whipping cream and powdered sugar to the melted chip mixture; beat until stiff peaks form.
Cut angel food cake into 2" squares. In a large bowl (preferably glass to see the layers), layer cake, cranberry sauce, whipped cream mixture, chopped chocolate, and pecans. Continue layering until all ingredients are used. Sprinkle grated white chocolate over all; cover and chill for at least 4 hours. Serves 12
CHEESY STUFFING CUPS W/CRANBERRIES
1/4 cup (1/2 stick) butter
3/4 cup chopped celery
1-1/2 cups water
1 pkg. (6 oz.) Stove top Stuffing Mix for Chicken
1/3 cup dried cranberries
1/4 cup Walnut Pieces
1-1/2 cups Shredded Cheddar Cheese, divided
1 egg, lightly beaten
PREHEAT oven to 350ºF. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
SPOON stuffing mixture evenly into eight greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
BAKE 10 min. or until stuffing cups are heated through and cheese is melted.
Variation
1~If you don't have a muffin pan, spoon stuffing mixture into eight muffin pan liners instead. Place on baking sheet and bake as directed.
2~Prepare as directed, adding 1 cup sliced fresh mushrooms along with the celery.
SUNNY~ CRANBERRY BREAD
1-3/4 cups flour
1 cup sugar
1 Tbsp. Baking Powder
1/4 tsp. salt
2 cups Raisin Bran Cereal
1 cup milk
1 egg, slightly beaten
1/3 cup orange juice
1/4 cup oil
1 Tbsp. grated orange peel
1 cup cranberries, coarsely chopped
1/2 cup chopped Pecans
MIX flour, sugar, baking powder and salt in large bowl. Mix cereal and milk in medium bowl; let stand 5 minutes. Stir in egg, juice, oil and peel. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cranberries and pecans.
POUR into greased 9x5-inch loaf pan.
BAKE at 350°F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
