Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.
or 5 minutes.
Spray muffin tins with Pam.
Add
Grease 12 count muffin pan.
In small bowl, sprinkle cranberry halves with 3 tablespoons sugar.
Set aside.
Combine flour, sugar, baking powder, baking soda and salt.
Add cranberries, walnuts and orange peel; blend thoroughly.
Combine egg, orange juice, oleo and milk.
Mix just until moistened.
Spoon into pan; fill cups 2/3 full.
Bake 18 to 20 minutes at 425\u00b0.
Cool in pan 5 minutes before removing.
Serve hot.
ave lumps. Fill the greased muffin cups to 3/4.
Preheat oven to 350F and grease or paper line 12 muffin tins.
Combine dry ingredients in a medium mixing bowl.
Combine remaining ingredients in a separate mixing bowl.
Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
Fill each muffin cup 2/3rds of the way full with batter.
Bake for 30 minutes or until golden brown.
Cool slightly before removing from tins to cool on a wire rack.
slice with 2 tablespoons cranberry sauce; top with 2 slices
00 degrees F.
Line muffin tins with paper cups. - I
aking sheet.
Whisk flour, muffin mix, brown sugar, baking powder
Prepare muffin mix according to package stirring in water and included cranberries.
Fill mini-loaf pans with batter 1/2 full- I can get 5 loaves. Set aside.
Using an electric mixer, mix together cream cheese and sugar on low speed until smooth.
Add egg white and continue to mix on low speed until blended.
Spoon cream cheese mixture randomly onto loaf pans. Swirl with a knife for marbled effect.
Bake 20-25 minutes at 400\u00b0F or until toothpick inserted into center comes out clean.
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.
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.