More... Cranberries
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More... Cranberries Cranberry Bread
Cranberry Salad
Florence Ritger, West Bend
$$ 2 c. sifted flour $$ 1 c. sugar $$ 1 1/2 tsp. baking powder $$ 1/2 tsp. baking soda
Winner
y $15 Grocer Certificate from
MJ's market
$$ 1 tsp. salt
◀►
$$ 1/4 c. butter $$ 1 egg, beaten $$ 1 tsp. grated orange peel $$ 3/4 c. orange juice $$ 1 1/2 c. light raisins $$ 1/2 c. chopped nuts $$ 1 1/2 c. fresh or frozen cranberries
Sift flour, sugar, baking powder, baking soda and salt in a large bowl. Add butter, egg, orange peel, orange juice all at once. Stir just until mixture is evenly moist, add raisins, nuts and cranberries. Spoon into a greased 9x5x3 loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick is inserted and comes out clean. Remove from pan and let cool.
Hot Cranberry Citrus Drink JANICE FIEDLER, IRON RIDGE
$$ 1 pkg. (12 oz.) fresh or frozen
cranberries $$ 2 1/2 qts. water $$ 2 c. orange juice $$ 1 c. sugar $$ 1 c. pineapple juice $$ 2 Tbs. lemon juice $$ 3 cinnamon sticks (3 inches)
In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until the berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer uncovered for 25-30 minutes. Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm. Yield: 3 quarts.
Frozen Cranberry Salad
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Cranberry Nut Coffee Cake
MARY BIERTZER, KEWASKUM
Pat Behrs, Hartford
Dorothy bischoff, Hustisford
$$ 1 can (14 oz.) jellied cranberries
$$ 1 1/2 lb. fresh cranberries, wash & grind
$$ 1/2 c. butter, softened
$$ 1 can (11 oz.) mandarin oranges
$$ 3 c. mini marshmallows
$$ 1 c. sugar
$$ (2) 3 oz. pkgs. cherry gelatin or $
$$ 1 1/2 c. sugar
$$ 2 eggs
sugar free gelatin $$ 2 1/2 c. boiling water $$ 8 oz. crushed pineapple
Drain the pineapple and mandarin oranges. Mix boiling water with gelatin, stir well. Cut up cranberry sauce in little pieces and add to this mixture. Cut up mandarin oranges in small pieces. Add mandarin oranges and pineapple to other mixture. Mix well and refrigerate.
Cranberry Cake in Butter Sauce
Stir together, let stand in refrigerator overnight. Then add the following: $$ 1 can crushed pineapple, drained $$ 1/2 c. sugar $$ 3/4 c. chopped walnuts $$ 1 pint whipping cream, whipped
Store in freezer, take out 5 hours before serving.
Sweet Potato Cranberry Bake Nancy Enderle, slinger
$$ (2) 15 oz. cans sweet potatoes, drained $$ (1) 8 oz. can crushed pineapple, drained
lois kahrs, jackson
$$ 2 Tbs. butter, melted
$$ 1 1/2 Tbs. butter
$$ 1/4 tsp. salt ♦ pinch of black pepper
$$ 1 c. flour
$$ 1/8 tsp. ground cinnamon
$$ 1/2 c. sugar
$$ 1/8 tsp. ground nutmeg
$$ 1/2 c. milk
$$ 1 large egg
$$ 1 1/2 tsp. baking powder
$$ (1) 16 oz. can cranberry sauce, divided
$$ 1 c. whole cranberries, sliced in half
Mix above ingredients and bake in 8x8 cake pan at 350° until golden brown, about 30-45 minutes. Double the recipe for 8x12 pan. Serve with the following sauce. Butter sauce: $$ 1 c. sugar $$ 1/4 lb. butter $$ 1 small can evaporated milk (2/3 cup) $$ 1 tsp. vanilla
Serve hot over cake. Excellent!
Preheat oven to 350.° Mash sweet potatoes and pineapple. Stir in remaining ingredients except ½ cup cranberries. Pour mixture into a greased 1 ½ quart casserole dish. Top evenly with the ½ cup reserved cranberries. Bake 40 minutes. Refrigerate leftovers.
$$ 1 tsp. baking powder $$ 1 tsp. baking soda $$ 1/2 tsp. salt $$ 2 c. flour $$ 1 c. sour cream $$ 1 tsp. vanilla $$ 1 c. chopped nuts $$ 1 can (16 oz.) whole cranberry sauce
GLAZE: $$ 3/4 c. powdered sugar $$ 1 Tbs. warm water $$ 1/2 tsp. almond flavoring
Preheat oven to 350.° Grease and flour a 10 inch tube pan. Cream butter and sugar until light and fluffy, add eggs and vanilla, beat well. Mix flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture, alternating with sour cream, beat until smooth. Spread half batter in tube pan. Spread half cranberry sauce over batter, add half of nuts. Spread remaining batter to pan, rest of cranberry and nuts on top layer. Bake 350° for 50-55 minutes. Cool 5 minutes and remove from pan, invert nut side up. Cool and glaze.
Cranberry Salad RUTH KERN, kewaskum
$$ 1 (6 oz.) pkg. raspberry gelatin
THESE RECIPES HAVE BEEN BROUGHT To you by
$$ 1 c. hot water $$ 1/2 c. pineapple juice or cold water $$ 1 (11 oz.) can of mandarin oranges
e-mail recipes to [email protected] include category · your name · address and phone number If you’re mailing recipes, there’s no need for separate envelopes, just make sure each recipe is labeled with the above information.
$$ 1 c. crushed pineapple, drained $$ 1 (16 oz.) can of jellied cranberries $$ 1/4 c. nuts, chopped $$ 1/2 c. celery, chopped
Combine all ingredients and place in 6 cup mold or large bowl. Refrigerate until set.
427 West Sumner Street, Hartford 262-670-0400 www.mjsmarketandcatering.com
More... Cranberries Cranberry Bread
Cranberry Salad
Florence Ritger, West Bend
$$ 2 c. sifted flour $$ 1 c. sugar $$ 1 1/2 tsp. baking powder $$ 1/2 tsp. baking soda
Winner
y $15 Grocer Certificate from
MJ's market
$$ 1 tsp. salt
◀►
$$ 1/4 c. butter $$ 1 egg, beaten $$ 1 tsp. grated orange peel $$ 3/4 c. orange juice $$ 1 1/2 c. light raisins $$ 1/2 c. chopped nuts $$ 1 1/2 c. fresh or frozen cranberries
Sift flour, sugar, baking powder, baking soda and salt in a large bowl. Add butter, egg, orange peel, orange juice all at once. Stir just until mixture is evenly moist, add raisins, nuts and cranberries. Spoon into a greased 9x5x3 loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick is inserted and comes out clean. Remove from pan and let cool.
Hot Cranberry Citrus Drink JANICE FIEDLER, IRON RIDGE
$$ 1 pkg. (12 oz.) fresh or frozen
cranberries $$ 2 1/2 qts. water $$ 2 c. orange juice $$ 1 c. sugar $$ 1 c. pineapple juice $$ 2 Tbs. lemon juice $$ 3 cinnamon sticks (3 inches)
In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5-7 minutes or until the berries pop. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer uncovered for 25-30 minutes. Strain through cheesecloth; discard pulp and cinnamon sticks. Serve warm. Yield: 3 quarts.
Frozen Cranberry Salad
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Cranberry Nut Coffee Cake
MARY BIERTZER, KEWASKUM
Pat Behrs, Hartford
Dorothy bischoff, Hustisford
$$ 1 can (14 oz.) jellied cranberries
$$ 1 1/2 lb. fresh cranberries, wash & grind
$$ 1/2 c. butter, softened
$$ 1 can (11 oz.) mandarin oranges
$$ 3 c. mini marshmallows
$$ 1 c. sugar
$$ (2) 3 oz. pkgs. cherry gelatin or $
$$ 1 1/2 c. sugar
$$ 2 eggs
sugar free gelatin $$ 2 1/2 c. boiling water $$ 8 oz. crushed pineapple
Drain the pineapple and mandarin oranges. Mix boiling water with gelatin, stir well. Cut up cranberry sauce in little pieces and add to this mixture. Cut up mandarin oranges in small pieces. Add mandarin oranges and pineapple to other mixture. Mix well and refrigerate.
Cranberry Cake in Butter Sauce
Stir together, let stand in refrigerator overnight. Then add the following: $$ 1 can crushed pineapple, drained $$ 1/2 c. sugar $$ 3/4 c. chopped walnuts $$ 1 pint whipping cream, whipped
Store in freezer, take out 5 hours before serving.
Sweet Potato Cranberry Bake Nancy Enderle, slinger
$$ (2) 15 oz. cans sweet potatoes, drained $$ (1) 8 oz. can crushed pineapple, drained
lois kahrs, jackson
$$ 2 Tbs. butter, melted
$$ 1 1/2 Tbs. butter
$$ 1/4 tsp. salt ♦ pinch of black pepper
$$ 1 c. flour
$$ 1/8 tsp. ground cinnamon
$$ 1/2 c. sugar
$$ 1/8 tsp. ground nutmeg
$$ 1/2 c. milk
$$ 1 large egg
$$ 1 1/2 tsp. baking powder
$$ (1) 16 oz. can cranberry sauce, divided
$$ 1 c. whole cranberries, sliced in half
Mix above ingredients and bake in 8x8 cake pan at 350° until golden brown, about 30-45 minutes. Double the recipe for 8x12 pan. Serve with the following sauce. Butter sauce: $$ 1 c. sugar $$ 1/4 lb. butter $$ 1 small can evaporated milk (2/3 cup) $$ 1 tsp. vanilla
Serve hot over cake. Excellent!
Preheat oven to 350.° Mash sweet potatoes and pineapple. Stir in remaining ingredients except ½ cup cranberries. Pour mixture into a greased 1 ½ quart casserole dish. Top evenly with the ½ cup reserved cranberries. Bake 40 minutes. Refrigerate leftovers.
$$ 1 tsp. baking powder $$ 1 tsp. baking soda $$ 1/2 tsp. salt $$ 2 c. flour $$ 1 c. sour cream $$ 1 tsp. vanilla $$ 1 c. chopped nuts $$ 1 can (16 oz.) whole cranberry sauce
GLAZE: $$ 3/4 c. powdered sugar $$ 1 Tbs. warm water $$ 1/2 tsp. almond flavoring
Preheat oven to 350.° Grease and flour a 10 inch tube pan. Cream butter and sugar until light and fluffy, add eggs and vanilla, beat well. Mix flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture, alternating with sour cream, beat until smooth. Spread half batter in tube pan. Spread half cranberry sauce over batter, add half of nuts. Spread remaining batter to pan, rest of cranberry and nuts on top layer. Bake 350° for 50-55 minutes. Cool 5 minutes and remove from pan, invert nut side up. Cool and glaze.
Cranberry Salad RUTH KERN, kewaskum
$$ 1 (6 oz.) pkg. raspberry gelatin
THESE RECIPES HAVE BEEN BROUGHT To you by
$$ 1 c. hot water $$ 1/2 c. pineapple juice or cold water $$ 1 (11 oz.) can of mandarin oranges
e-mail recipes to [email protected] include category · your name · address and phone number If you’re mailing recipes, there’s no need for separate envelopes, just make sure each recipe is labeled with the above information.
$$ 1 c. crushed pineapple, drained $$ 1 (16 oz.) can of jellied cranberries $$ 1/4 c. nuts, chopped $$ 1/2 c. celery, chopped
Combine all ingredients and place in 6 cup mold or large bowl. Refrigerate until set.
427 West Sumner Street, Hartford 262-670-0400 www.mjsmarketandcatering.com
