Apple Cake directions:
Mix sugar, oil,
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
In large saucepan, combine cranberries, sugar, cranberry-apple juice cocktail, allspice and ginger; bring to boiling.
Stir in apples and grated orange peel; simmer 2 minutes or until almost all berries have popped.
Pour mixture into bowl; cool.
Cover and refrigerate until cold.
Before serving, stir in chopped orange and pecans.
Set the bowl aside.
Cake: Preheat the oven to 325
r>saucepan combine cranberries and apple cider.
Cook and stir
I double this recipe and use a bundt
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Cranberry-Apple Puree:.
In a heavy
egrees.
Combine the cranberries, apple, brown sugar, orange zest, orange
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
In a mixing bowl cream together butter, sugar and eggs.
Add applesauce; blend well.
Thoroughly stir together flour, soda, salt and spices.
Add to creamed mixture; blend well.
Stir in oats and cranberry sauce.
Spread into a floured and greased 9 x 9 x 2-inch pan or loaf pans.
Bake in a 350\u00b0 oven for 45 to 50 minutes.
Cool thoroughly and place on a rack.
Wrap and store at least 1 to 2 days.
Serve warm or cool with Cool Whip.
Fill a cocktail shaker with crushed ice; add vodka, cranberry-apple juice, and pomegranate juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass. Garnish with apple slice and a small chip of dry ice for effect.
In large pitcher, mix wine, juice drink and sparkling water.
Serve over ice. Garnish with apple slices and mint.
For the cake, preheat the oven to 325
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple juice concentrate, partially thawed lemonade concentrate and spices.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Heat first four ingredients in saucepan to boiling.
Remove from heat and add tea bags.
Cover and let stand for 5 minutes.
Remove tea bags and cinnamon stick.
Pour into mugs and serve hot with apple slices and cinnamon sticks, if desired.
Place jelled cranberry sauce in large mixer bowl; beat until smooth.
Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices.
Mix on low speed until well blended and smooth.
Pour mixture into a large, freezer-safe, non-metallic container.
Add water to mixture and stir well. Cover and freeze for 2 hours.
Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt.
Process until completely blended.
Pour into 2 ice cube trays.
Freeze about 1 hour until partially firm.
Place wooden stick in center of each cube.
Freeze until hard.
Makes 28 pops.