up, cover and let stand for 1 hour.
Oil a
Mix ground turkey, bread crumbs, egg, onion powder, garlic
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
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.
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
For the keto bread: Preheat the oven to 375
br>Bake at 350\u00b0F for about 50 minutes or until
ay be doubled if desired for more sauce).
In a
ver medium heat, combine the orange zest, 1/4 cup of
br>Soak dried cranberries in orange juice for 10-15 minutes.
br>Whisk in the orange juice, oil, orange zest, almond extract and
FOR THE BREAD, Preheat oven to 350 degrees
,orange zest, cinnamon and salt and whisk until well blended Add bread