Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Sunday, November 18, 2012

Cranberry Fluff Salad

IF you like things that are on the 'tart' side, you may 
like this recipe for Cranberry Fluff.  Yes, there 
IS sugar added to sweeten up the cranberries, 
but not enough to make the cranberries taste as 
IF they had started out as little 'sugar balls'!!!!
Cranberries are cranberries.

Below:  To 'chop' the whole cranberries, 
I first used the slicing blade in my food processor.  
The pieces were still too large.

Below:  Secondly, I put the 'still too large' pieces of cranberries back through the food processor, but this time I ran them through the 'grating disc' that came with it--  now,...GOOD ENOUGH!

  • 1 pound whole cranberries, chopped
  • 1 cup sugar (IF you are "ANTI-tart", you might want to add more.)
  • 1 cup seeded grapes, halved
  • 1/2 cup maraschino cherries, halved (optional)
  • 1 cup small marshmallows (2 cups would add more volume)
  • 1/2 cup whole pecan halves, or chopped pieces
  • 1 cup whipping cream, whipped
  1. Combine fruits, marshmallows and nuts.
  2. Cover and put in refrigerator for a few hours or overnight (this helps the sugar 'do its thing').
  3. Whip the cream until it forms and holds soft peaks.  Fold the cream into the fruit.
  4. Chill in refrigerator for 1-2 hours.   Serves about 8.

P.S.  I adapted this recipe from one in an old 1992 recipe booklet put out by Women's Circle.

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