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