In a food processor or blender pulse cranberries until medium-fine. Set aside.
Cream sugar and butter.
Add all the rest of the ingredients except cranberries; mix well.
Gently mix in cranberries.
Drop by spoonfuls on greased cookie sheet.
Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-).
Brush on the glaze while still warm.
*GLAZE*.
Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for ...
Preheat oven to 350.
Lightly grease a 1 1/2 quart casserole dish.
Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
Bake 50 minutes, or until golden brown.
Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
nd nuts to well-drained cranberry mixture. This much may be
ith cooking spray.
FOR COOKIES:
In large mixing bowl
slice with 2 tablespoons cranberry sauce; top with 2 slices
Preheat oven to 375\u00b0.
Measure flour, baking powder, soda and salt into a bowl; stir with a fork to mix.
Cream butter until fluffy; beat in egg, milk and lemon juice.
Stir in flour mixture; stir in cranberries and walnuts.
Drop dough by teaspoons about 1 inch apart onto greased baking sheet.
Bake 15 minutes or until firm and golden.
Remove from cookie sheets to wire racks; cool.
Yields about 8 dozen cookies.
Sift flour, salt, soda and spices together.
Add rolled oats and raisins.
Combine cranberry sauce, shortening, egg and vanilla.
Stir into dry ingredients until moistened.
Drop by teaspoonfuls on lightly greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Makes about 2 dozen cookies.
Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Cook the beans in a large saucepan of boiling water until tender, 30 to 40 minutes; drain.
Heat the olive oil in a large skillet. Add the onions and cook over low heat until softened, about 10 minutes. Add the tomatoes and simmer over moderate heat until the juices have evaporated, about 4 minutes. Add the garlic, lemon juice, sugar, crushed red pepper and cinnamon and cook, stirring, until fragrant, about 2 minutes.
Add the beans and water to the skillet and bring to a boil. Simmer over moderate heat until the liquid has reduced to a ...
et aside.
Chop the fresh cranberries finely and mix with
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
Mix together cranberries and sugar and refrigerate for 2 hours.
Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours.
Combine pineapple and walnuts and add to cranberry mixture.
Refrigerate overnight. Serve on lettuce leaves.
cing ingredients until smooth. Frost cookies. I like to put the
ater.
Add to ground cranberry mixture.
Add pineapple (including
wirl 1/2 of the cranberry sauce into the batter.
Dissolve Jell-O in
hot water.
In blender use two cups cold water to
chop
fresh
cranberries.
Add to chopped cranberries the sugar and pecans.
Add Jell-O to cranberry mixture and add marshmallows.
Chill;
stir when starts to jell to mix well.
Grind cranberries in food processor.
Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple.
Stir well.
Pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve on plate of crisp green lettuce.
Yields 16 servings.
Combine berries, water, cloves and cinnamon in large kettle. Bring to boil; cover, reduce heat and simmer 12 to 15 minutes. Strain cooked juice through fine sieve or cheesecloth, squeezing gently.
Add orange and lemon juices to cranberry juice; add sugar and stir until sugar dissolves.
Serve piping hot.
Yields 25 (1/2 cup) servings.