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.
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.
up, cover and let stand for 1 hour.
Oil a
y a dollop of the cranberry orange mixture and top with a
Heat olive oil and butter in a medium skillet over moderate heat.
Add the celery and onion, and saute until tender.
Season with salt and pepper.
Crumble the muffins into the pan and combine with the vegetables.
Add herb of choice and chicken broth.
Cook stuffing 5 minutes, stirring occasionally. Serve immediately.
Disolve gelatin in boiling water.
Stir in cranberry orange sauce and pineapple with juice.
Pour into mold.
Refrigerate until firm.
owl; set aside for 5 minutes.
Stir cranberries, orange juice, and
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.
ineapple liquid, along with the cranberry-orange relish to the gelatin; stir
n hand and just guessed for the recipe).
Soak the All
br>Mix dry ingredients (including orange rind).
Add wet ingredients
ombined butter, yogurt, eggs and orange peel. (Do not overmix; mixture
I save a PB jar for this use) The next day
N BOILING WATER; SET ASIDE FOR 15 MIN. TO SOFTEN CRANBERRIES
repared muffin pan.
Bake for 20 mins, or until toothpick