CRANBERRY CREAM TORTE

INGREDIENTS
3 CUPS FRESH OR FROZEN CRANBERRIES
1 3/4 CUP SUGAR
2 MEDIUM EGGS
1 CUP SUGAR
1 STICK BUTTER
1 CUP ALL-PURPOSE FLOUR
PINCH SALT
1/2 CUP WALNUTS
DIRECTIONS
PUT CRANBERRIES IN A ROUND PIE PLATE, GREASED AND SPRINKLE WITH 3/4 CUP OF SUGAR..
BEAT THE EGGS IN A BOWL AND ADD REMAINING SUGAR, BUTTER, FLOUR, SALT AND WALNUTS.
POUR OVER CRANBERRIES AND BAKE AT 300 DEGREES FOR 70 MINUTES.SERVE WITH WHIPPED TOPPING OR ICE CREAM

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KALE SALAD WITH CRANBERRIES, FETA & WALNUTS

INGREDIENTS

1 HEAD GREEN-LEAF KALE
(8 CUPS THINLY SLICED)
1 1/2 TABLESPOONS APPLE CIDER VINEGAR
1 1/2 TEASPOONS MINCED SHALLOTS
6 TABLESPOONS EXTRA VIRGIN OLIVE OIL
FRESH GROUND PEPPER
1/2 CUP DRIED CRANBERRIES, ROUGHLY CHOPPED
1/2 CUP TOASTED WALNUTS, ROUGHLY CHOPPED
1/4 CUP CRUMBLED FETA
1 TABLESPOON FRESH LEMON OR LIME JUICE

REMOVED STEMS FROM KALE AND DISCARD
WASH AND SPIN KALE LEAVES IN A SALAD SPINNER OR BLOT BETWEEN PAPER TOWELS UNTIL THOROUGHLY DRIED.
SLICE KALE THINLY, PLACE IN SALAD BOWL AND SET ASIDE

IN A SMALL BOWL, WHISK TOGETHER VINEGAR, SHALLOTS AND A PINCH OF SALT..  LET STAND ABOUT 10 MINUTES, THEN SLOWLY WHISK IN OLIVE OIL, ADDING PEPPER AND MORE SALT TO TASTE.

POUR DRESSING OVER KALE AND TOSS WELL.  TOSS IN CRANBERRIES, WALNUTS, FETA AND CITRUS JUICE.  SERVE IMMEDIATELY OR REFRIGERATE FOR 3 DAYS.

YIELD:  ABOUT 6 SERVINGS

EASY CRANBERRY COFFEE CAKE

1/2 CUP MELTED BUTTER
2 EGGS
1 1/2 CUP SUGAR
2 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1 1/2 TEASPOONS CINNAMON
1/2 CUP SOUR CREAM
2 CUPS FRESH CRANBERRIES
2 TABLESPOONS TURBINADO SUGAR

PREHEAT OVEN TO 350 DEGREES.  BLEND MELTED BUTTER, EGGS, 1 CUP OF THE SUGAR AND VANILLA.  IN A SEPARATE BOWL COMBINE 2 CUPS FLOUR, BAKING POWDER, SALT AND CINNAMON.  POUR DRY INGREDIENTS INTO THE BUTTER MIXTURE, BLENDING UNTIL JUST COMBINED,  TOSS TOGETHER REMAINING SUGAR AND CRANBERRIES THEN ADD SOUR CREAM AND CRANBERRIES TO THE REST OF THE INGREDIENTS- COMBINE WITH AS FEW STROKES AS POSSIBLE. POUR BATTER INTO A 9X13 INCH PAN AND TOP WITH A SPRINKLE OF TURBINADO SUGAR.
BAKE FOR 30 MINUTES.

CRANBERRY CARROT SAUTE


1 POUND CARROTS, PEELED AND CUT INTO 2 1/2X1/2 INCH STICKS
1 TEASPOON SALT, DIVIDED
1 TABLESPOON BROWN SUGAR
1 TEASPOON CINNAMON
1/4 TEASPOON DRY MUSTARD(COLEMANS)
1/4 CUP ORANGE JUICE
2 TABLESPOONS BUTTER
1/2 CUP DRIED, SWEETENED CRANBERRIES
1/3 CUP PECANS, COARSELY CHOPPED

PLACE CARROTS AND 1/2 TEASPOON SALT IN LARGE SAUCEPAN.
COVER WITH WATER AND BRING TO A BOIL.  REDUCE HEAT AND COOK FOR 10 MINUTES OR UNTIL TENDER.  DRAIN

COMBINE BROWN SUGAR, CINNAMON, MUSTARD AND REMAINING SALT IN SMALL BOWL.  ADD ORANGE JUICE.

MELT BUTTER IN LARGE SKILLET.  ADD CARROTS AND ORANGE JUICE MISTURE.  COOK 2-3 MINUTES OR UNTIL THE CARROTS ARE COATED, STIRRING FREQUENTLY.  ADD DRIED CRANBERRIES; COOK TIL HEATED THROUGH.  GARNISH WITH PECANS

CRANBERRY GUACAMOLE

INGREDIENTS:

2 RIPE, FRESH AVOCADOS, SEEDED AND PEELED
1/2 CUP SALSA VERDE
3 TABLESPOONS CHOPPED, FRESH CILANTRO LEAVES
1 JALAPENO, SEEDED AND DE VEINED, FINELY CHOPPED
1 TEASPOON COARSE GARLIC SALT
2/3 CUP DRIED CRANBERRIES, SOAKED IN HOT WATER, DRAINED AND SQUEEZED DRY

INSTRUCTIONS:

COARSELY MASH AVOCADOS
FOLD IN REMAINING INGREDIENTS AND SERVE

CHRISTMAS CAKE

This recipe is from my good friend at St. Paul’s, Andy Johnson

2 1/4 cups sifted flour
1 cup sugar
1/4 tsp baking powder
1 tsp baking soda
1 cup chopped walnuts or pecans
1 cup chopped dates
1 cup fresh whole cranberries
Zest of 2 oranges
2 eggs, beaten
1 cup buttermilk
1/4 cup canola oil

For the topping
1 cup orange juice
1 cup sugar

Sift together the flour, sugar, salt, baking powder and baking soda.
Stir in the nuts, dates, cranberries, and orange zest


Sift together the flour, sugar, salt, baking powder and baking soda.
Stir in the nuts, dates, cranberries and orange rind.
In another bowl mist the eggs, buttermilk, and oil. Pour it into the
flour mixture and blend thoroughly.
Pour into a 10-inch tube pan or bundt pan. Bake in a 350 degree oven
for one hour. Remove, let cool until lukewarm and then remove from pan.
When cake is cold set on a rack over a bowl. Mix the orange juice
and sugar and pour over the cake. I take what doesn't sink in the first time
and pour it over again. I also turn the cake over so the orange/sugar
mixture can soak in to the bottom.
Serve with vanilla ice cream.



CRAN-ORANGE COOKIES


INGREDIENTS

1 CUP BUTTER-SOFTENED
1 CUP SUGAR
1/2 CUP PACKED BROWN SUGAR
1 EGG
2 TABLESPOONS ORANGE JUICE
1 TEASPOON GRATED ORANGE PEEL
2-1/2 CUPS ALL PURPOSE FLOUR
1/2 TEASPOON SALE
1/2 TEASPOON BAKING SODA
2 CUPS FRESH OR FROZEN CRANBERRIES, CHOPPED
1/2 CUP CHOPPED WALNUTS OR PECANS

ICING
1 1/2 CUPS CONFECTIONERS SUGAR
2 TABLESPOONS ORANGE JUICE
1/2 TEASPOON GRATED ORANGE PEEL

DIRECTIONS

IN A LARGE BOWL, CREAM BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY. BEAT IN THE EGG, ORANGE JUICE AND PEEL.  COMBINE THE FLOUR, SALT AND BAKING SODA; GRADUALLY ADD TO CREAMED MIXTURE AND MIX WELL.
STIR IN CRANBERRIES AND NUTS.

DROP BY TABLESPOONFULS 2 IN. APART ONTO GREASED BAKING SHEETS. BAKE AT 375 FOR 12-14 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED.
REMOVE TO WIRE RACKS TO COOL.

COMBINE ICING INGREDIENTS; SPREAD OVER COOLED COOKIES.
YIELD: 6 DOZEN

Cranberry Grapefruit Salsa

Peel and segment two red or pink grapefruit and chop into small chunks.  Mix-along with any wayward juice – with 1/2 small, minced jalapeno, 1 scant tablespoon minced red onion, 1/4 cup chopped, dried cranberries, and a pinch of salt.

SERVE ATOP SLICES OF ROTISSERIE CHICKEN WRAPPED IN CORN TORTILLAS.

Orange-Cranberry Sweet & Spicy Mix

Ingredients:

1/2 cup packed brown sugar
1/4 cup butter
3 tablespoons honey
2 cups fish-shaped Cheddar cheese flavored crackers
1 1/2 cocktail peanuts
1 1/2 cups wasabi peas
1 1/4 cups orange flavored dried cranberries

Directions:

Preheat oven to 275 degrees
Line 15x10x1 baking pan with foil and spray foil with cooking spray
In 1 quart saucepan, combine brown sugar, butter and honey.
Cook over medium low heat until butter is melted and mixture comes to a full rolling boil.
Reduce heat to low; boil 1 minute, stirring constantly.

In a large bowl, combine remaining ingredients, except dried cranberries
Pour brown sugar mixture over cracker mixture; toss to coat.
Spoon on foil-lined baking pan.
Bake 25-30 minutes or until mixture bubbles in pan and crackers start to brown, stirring twice.
Remove from oven and add dried cranberries.
Set aside to cool, stirring every 10 minutes to break up clusters.
When completely cooled, store in covered container.