Mix ground turkey, bread crumbs, egg, onion powder, garlic
br>Meanwhile, to make the cranberry orange sauce, combine sugar, cinnamon and
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
Dissolve gelatin in boiling water.
Add orange juice and let stand until almost jelled.
Combine cranberry-orange relish, chopped apple and pecans. Fold into the almost jelled mixture. Pour into 1-quart mold.
Chill until firm.
Makes 10 small servings.
Dissolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple.
Pour into mold.
Let set.
Dissolve gelatin in boiling water.
Stir in Indian Trail cranberry orange sauce and pineapple.
Pour into mold.
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended.
Stir in pecans.
Store in refrigerator.
Thaw cranberry orange relish if frozen.
Dissolve gelatin in boiling water. Stir in pineapple and relish.
Pour into mold.
Refrigerate until firm.
Cream shortening and sugar, add beaten egg.
Stir in raisins and nuts.
Sift dry ingredients together.
Add to creamed mixture. Stir in cranberry orange relish.
Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt.
Make well in center.
Combine egg, milk and oil.
Add all at once to dry ingredients.
Stir just until moistened.
Spoon half the batter into 12 (2 1/2-inch) greased muffin cups.
Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
Gently fold in the full 1/3 cup of cranberry orange relish.
Put in paper-lined tins and bake 350 degrees for 20-30 minutes.
Measure all ingredients except cranberries into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle; press start.
Add cranberries at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Combine cranberries, water, sugar, and orange juice in a saucepan. Cook over medium heat until cranberries soften and turn jammy, 20 to 25 minutes.
Preheat the oven to 300 degrees F (150 degrees C).
Whisk eggs, sugar, orange juice, half-and-half, cinnamon, and vanilla extract together in a shallow dish. Dip slices of French bread in the egg mixture until well coated on both sides. Transfer to the griddle and cook until egg coating is set, 3 to 4 minutes per side.
Arrange 2 slices of French toast on each plate and spoon sauce on top.
br>Whisk in the orange juice, oil, orange zest, almond extract and
he roast.
Serve the cranberry/orange gravy over the slices.
br>Soak dried cranberries in orange juice for 10-15 minutes
nd add eggs, 2 cups orange juice, and oil. Mix just
Heat oven to 350\u00b0.
Grease and flour bottom only of 9 x 5-inch bread pan.
Combine flour, oats, sugar, baking powder and baking soda, mixing well.
Set aside.
Beat orange juice, eggs, oil and orange peel until mixed thoroughly.
Add to dry ingredients, mixing just until moistened.
Stir in cranberries and nuts.
Pour into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes.
Remove from pan.
Cool completely.
Combine cream cheese, sugar and flour; beat in the first egg and orange peel.
Set aside.