Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!

ESPECIALLY, cranberries that are 

"attending" a "party" like this!!!

INGREDIENTS:

• 1 of 10-oz. bag fresh whole cranberries (3 cups?)
• 3/4 cup of granulated sugar
• 2 cups miniature marshmallows
• 1 of 20 oz. can crushed pineapple, well drained

-----

• 1 cup heavy whipping cream 
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

-----

• 1 cup pomegranate seeds

DIRECTIONS:

1. Chop cranberries in a food processor until no large pieces remain.
2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
3. Drain any accumulated juices from the cranberry/sugar mix if needed.
4. Mix in the marshmallows and drained pineapple.  Set aside.
5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
7. Transfer to a pretty serving bowl.  Cover.
8. Refrigerate (or freeze?) for about 2 hours.
9. Right before serving, top with the pomegranate seeds.
10. Optional:  Pecan halves (because I like them!)

Cranberry Orange Muffins

This muffin speaks for itself!  

It says, "I am moist, and 

I am flavorful with my 

blend of cranberries, oranges, 

and nuts!"

INGREDIENTS:

• 2 cups all-purpose flour
• 3/4 cup (OR 1 cup?) of granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole cranberries, chopped.
• 1/4 cup finely grated carrots (totally optional)
• 1 egg
• 3/4 cup orange juice 
• 1/3 cup vegetable oil (I used "Smart Balance" oil.)
• 1 teaspoon grated orange rind

DIRECTIONS:

1. Combine dry ingredients (flour, sugar, baking powder, baking soda and salt).
2. Stir in chopped cranberries.
3. Beat egg, orange juice, oil and orange rind.
4. Add to dry ingredients all at once.
5. Stir JUST LONG ENOUGH to moisten.
6. Spoon into greased (or lightly sprayed) muffin cups.  Fill muffin cups 3/4 full.
7. Sprinkle tops with a tiny bit of sugar (Turbinado sugar looks best, but "regular" will do.)
8. Bake at 400-degrees for 15-20 minutes or until lightly browned and a bit firm to the touch.

Cookies with Cranberries/Walnuts/White Chocolate Chips*

These cookies passed the "cookie 

tasting test" by everyone here.

Yield:  5 dozen  (This recipe can be easily cut in half to make 30 cookies) 

INGREDIENTS:

• 2 Cups (4 sticks, or 1 pound) butter, softened
• 1 and 1/2 cups packed brown sugar
• 1 and 1/2 granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla

-----------------

• 4 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

-----------------

• 2 cups sweetened dried cranberries (Craisins)
• 2 cups white chocolate chips
• 2 cups coarsely chopped walnuts or pecans

DIRECTIONS:

1. Cream the softened butter in a large mixing bowl.  Beat in the sugars and the eggs, one at a time, beating well after each addition.  Add vanilla.
2. In a separate bowl, combine and sift together the flour, baking powder, baking soda and salt.
3. Stir the sifted dry ingredients into the creamed mixture, half at a time, until evenly mixed.
4. Stir in the dried cranberries, white chocolate chips, and nuts.
5. Cover bowl tightly and refrigerate for 2 hours, or overnight.
6. Preheat oven to 350-degrees F.  
7. Lightly butter two large baking sheets OR line them with parchment paper (I used the parchment paper method).
8. Shape dough into 1 and 1/2-inch-diameter balls. 
9. Place the balls on the baking sheets, leaving about 2 and 1/2" inches between each.  
10. Bake one sheet at a time on the center rack in the oven for ABOUT 17 minutes.  (They take longer to bake because they are cold to start with.)  Since ovens vary in temperatures, check the baking process to control how you want yours to look.
11. When done, the edges of the cookies should be a light golden brown and the centers lighter in color.  Don't over-bake-- they will sort of "bake" a little bit more on their hot pans after coming out of the oven.
12. Cool cookies for about 5 minutes on their baking sheet and then transfer them to a rack to cool completely.  Store in an air-tight container.  I like that the moisture in the cranberries helps to keep the cookies more moist.  Enjoy!

*  I adapted (and doubled) this recipe 

from one in The Old Farmer’s Almanac 

Everyday Baking cookbook

Donna's Cranberry Salad

Many years ago,  Donna C. wrote out and gave this recipe to me.  We like it a lot!

You will need:

Large size (6 oz.) raspberry Jell-O
1 and 1/2 cups boiling water
1 can (15-16 oz.) whole cranberries
~~~
1/2 cup chopped nuts
1 can crushed pineapple with its liquid
1/2 cup very cold water
~~~
1 pint of sour cream


DIRECTIONS:

Add the Jell-O to the boiling water and stir constantly until sugar is dissolved.  Add cranberries.   Mix well.  Now add the chopped nuts, pineapple and the cold water. 

Pour only 1/2 of this into a 9x13-inch pan and let it get very firm.  Spread the pint of sour cream on the firm layer.  Spoon remainder of mixture over the sour cream layer and refrigerate until firm (for all day or overnight works best),

Cranberry Nut Bread

In the Fall when it was 'cranberry season', my mother would buy quite a few bags of fresh cranberries and make up a whole bunch of cranberry bread loaves and put them in the freezer to enjoy for quite a while longer.  This is the recipe she used:

This recipe makes ONLY ONE loaf.  (My mother would make six to eight loaves of this recipe at a time.)

INGREDIENTS  and DIRECTIONS:

Combine...
2 cups flour
1/4 teaspoon salt
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar. 

Make a 'well' in the above mix and add the following:

1 beaten egg
2 tablespoons melted butter
1/2 cup orange juice
2 tablespoons hot water.

Now, fold in....

1/2 pound cranberries, halved or coarsely ground
1/2 cup whole pecans (optional)
Little bit of grated orange peel  (optional)

Bake in greased 9x5-inch loaf pan at 325-degrees for about 1 hour or until toothpick comes out clean.  Cool in pan for 10 minutes before removing from pan to a wire rack.  Lightly butter the crust.