Recipes . . . Can you smell the bread baking?
| Cranberry Bread |
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(creator unknown)
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| Ingredients |
1½ cups fresh American Cranberry Company's cranberries, chopped
1¼ cups sugar
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup chopped walnuts
2 teaspoons orange zest
¾ cup sharp Cheddar cheese, finely grated
1 egg, slightly beaten
1 cup milk
1 teaspoon vanilla
¼ cup butter, melted and cooled
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| Instructions |
Mix cranberries with ½ cup sugar and set aside. In large mixing bowl, combine ¾ cup sugar, flour, baking powder and salt. Add cranberries, nuts, orange zest and cheese. Beat together egg, milk, vanilla and butter. Stir lightly into cranberry mixture. Fold into a 9 x 5 x 2 inch loaf pan, buttered on bottom only. Bake at 350° for 1 hour. Then ENJOY!
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| Cranberry Orange Nut Bread |
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(creator unknown)
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| Ingredients |
2 Cups of flour
¾ cup white sugar
2 teaspoon Baking Powder
1¼ cups chopped cranberries
½ cup chopped walnuts
1 tablespoon grated orange rind
1 teaspoon salt
½ teaspoon Baking Soda
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| Instructions |
Mix all of above dry ingredients together in a large bowl.
In a separate smaller bowl combine 1 beaten egg, ¾ cup orange juice
and 2 tablespoons of vegetable oil.
Stir and mix this liquid into the dry ingredients.
Grease and flour pans:
(4) small loaf pans - 350 degrees for 35-40 minutes
or
(1) regular loaf pan - 350 degrees for 60-65 minutes
Remove from oven and let cool for 15 minutes and drizzle 10X white sugar mixed with a very small amount of milk. Then ENJOY! |
| Cranberry sauce with Walnuts |
Serves 6 - 15 minutes to prepare |
(creator unknown)
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| Ingredients |
2 cups cranberries
1/2 cup apple juice
1/4 cup orange juice
1/2 cup sugar
1 teaspoon grated orange rind
1/2 cup walnuts, chopped
A few large pieces of walnut for garnish (optional)
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| Instructions |
Combine apple juice, orange juice, and sugar.
Stir until sugar begins to dissolve.
Add cranberries.
Simmer until cranberries pop (about 5 minutes).
Remove from heat and stir in rind and chopped walnuts.
Cool to room temperature and then chill.
Garnish with walnut pieces if desired. |
| Creamy Cranberry Punch |
Makes 10 cups |
(creator unknown)
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| Ingredients |
1-1/3 cups chilled cranberry cocktail
20 oz. frozen whole strawberries, thawed
3 small, cut up bananas
1-1/3 cup plain yogurt
1/2 cup sugar
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| Instructions |
Put all in a blender and process till smooth.
Pour into punch bowl.
Add 51/2 cups chilled cranberry cocktail and 1/3 cup orange juice.
Stir |
| Native American Cranberry Cornbread |
Serves 12 |
(creator unknown)
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| Ingredients |
1 cup unbleached white flour,
1-1/3 cups yellow cornmeal,
1 tablespoon baking powder
1/2 teaspoon salt,
1/2 cup dried cranberries,
2 large eggs, or egg replacer
1/4 cup honey
1 cup plain soy or nonfat milk
2 tablespoons sunflower oil
Cooking spray |
| Instructions |
Preheat oven to 400 degrees and lightly spray an 8-inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside.
In another bowl, whisk together eggs, milk, honey, and oil. Add to dry ingredients and mix just until blended.
Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
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| Cranberry Fluff |
Serves 8 - 10 |
(creator unknown)
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| Ingredients |
1 can of cranberry whole berry sauce
8 oz package miniature marshmallows
8 oz. pkg lite or fat free cream cheese
1-20 oz can crushed pineapple, undrained
1/2 cup flaked coconut
1 sliced banana
1 8 oz. tub lite cool whip topping |
| Instructions |
1. Cream together the cream cheese, cool whip. Stir in berries, pineapple, coconut, & marshmallows.
2. Just before serving stir in the sliced banana.
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| Cranberry Salad |
Serves 12 |
*Cranberry Salad by Lynn Johnson, 1997 |
Ingredients
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1 package cranberries, ground
2 c. sugar
2 3-ounce packages cherry Jello
1/2 envelope unflavored gelatin
2 c. boiling water
4 stalks celery, cut finely
1 large can crushed pinapple, undrained
1 cup chopped pecans |
| Instructions |
Put sugar over cranberries and set aside. Combine Jello, unflavored gelatin with hot water. Pour over cranberries and sugar while mixuture is still hot. Add other ingredients, blend lightly.
Pour into large jello mold and refrigerate until firm. Invert chilled jello onto bed of lettuce, garnish with sliced kiwi and mint leaves if desired.
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| Killer Cranberry Sauce |
Yields 4 cups of sauce |
(creator unknown)
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Ingredients
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1 navel orange
1 1/2 cups sugar
1/2 teaspoon freshly grated ginger
4 cups fresh cranberries
1/2 cup toasted pecan pieces
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| Instructions |
Grate the orange peel using the fine side of a grater.
Place orange peel, sugar and ginger into a medium saucepan.
Squeeze the juice from the orange and add to the pot and stir.
Simmer mixture over medium heat until the sugar is dissolved.
Add the cranberries and cook until they pop, about 5 minutes.
Stir in pecan pieces and allow sauce to cool. Keep refrigerated.
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| Cranberry Salad in Raspberry Jello with Cream Cheese Topping |
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(creator unknown)
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Ingredients
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1 lb Fresh Cranberries
1 can (20 oz) crushed pineapple
1/2 cup walnut pieces
2 packages Raspberry Jello gelatin
2 cups boiling water
1 cup cold water
1 3/4 cup sugar
2 packages (8 oz) cream cheese |
| Instructions |
| 1. |
Pick over cranberries. |
| 2. |
Chop cranberries in food processor until fine. |
| 3. |
Mix cranberries with sugar and let stand until sugar dissolves. |
| 4. |
Add 2 cups of boiling water into jello, and stir until the jello dissolves. |
| 5. |
Then add the 1 cup of cold water to the jello mixture. |
| 6. |
Let stand until cooled. |
| 7. |
Drain pineapple and reserve the juice. |
| 8. |
Add the pineapple, cranberries, and walnuts, and stir well. |
| 9. |
Pour into 9x13 dish. |
| 10. |
Chill to set. |
| 11. |
With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream. |
| 12. |
Spread over the top of the chilled gelatin. |
| 13. |
Keep cold. |
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