Cranberry Orange Salad

When I was 13, my friend and I started collecting recipes.  We went through our mothers kitchen cupboards and wrote to each company telling them that we liked their product and would like to have some recipes.  Wow, did we get mail!!  We received packets with paperback cookbooks, pamphlets, etc.  That started my love for recipes!  I found a recipe for Cranberry Orange Salad in a Rolodex recipe holder that my grandma had given my mom for Christmas one year.  I made it for Thanksgiving just after I turned 14 and have been making it every Thanksgiving and Christmas since then.  So I have been making it for many, many years!!  I always make a double recipe so that we have enough to have with turkey sandwiches!!
I hope that your family enjoys this salad as much as mine has.

 Cranberry Orange Salad

2 c. ground fresh cranberries

1 med. apple, peeled, cored and ground

¾ c. sugar

1 med. orange, peeled, seeded and ground

1 pkg. cranberry Jell-O

2/3 c. boiling water

½ c. chopped nuts

Combine cranberries, apple, orange and sugar.  Blend thoroughly.  Let stand 15 minutes.  Place Jell-O in mixing bowl.  Add water.  Stir until gelatin is dissolved.  Cool slightly.  Add cranberry mixture and nuts.  Blend.  Spread evenly in 5 - ½ c. molds or 2½ c. mold.  Chill until firm.  Unmold.  Serves 5      

Cranberry Chiffon Pie

If you like cranberries, here is a pie that you will love.  It is light, a little tart and perfect after a Thanksgiving dinner. 
This recipe calls for using raw egg whites.  If you don't want to use them you can substitute 6 oz. cream cheese, softened and beaten with 2 T. whipping cream - omit the egg whites and cream of tartar.   Also, when using the whipping cream the pie should be used the same day that it is made.  You can use 8 oz. whipped topping instead of the whipping cream and this will keep better. 
I hope that you and your family have a great Thanksgiving. 


Cranberry Chiffon Pie

2/3 c. sugar

1 envelope unflavored gelatin

¼ c. water

1 T. lemon juice

1 c. finely chopped fresh or frozen cranberries

1 t. grated lemon peel

3 egg whites

¼ t. cream of tartar

1/3 c. sugar

1 c. whipping cream

Graham cracker crust

In medium saucepan, combine 2/3 c. sugar and gelatin.  Stir in water, lemon juice and cranberries.  Cook over medium heat until mixture comes to a boil, stirring constantly. Stir in lemon peel.  Refrigerate until slightly thickened, about 30 minutes.  In small bowl, beat egg whites and cream of tartar until frothy.

Gradually add 1/3 c. sugar, beating until stiff peaks form.  Fold in cooled cranberry mixture.  In another small bowl, beat whipping cream until stiff peaks form.  Fold into cranberry mixture.  Spoon into crust.  Refrigerator at least 1 hour before serving.

Apple-Cinnamon Bread Pudding

It has been a beautiful fall day here in Minnesota.  The new crop of crisp, tart apples are in the stores and I have not made an Apple-Cinnamon Bread Pudding in a while so....   I wish you could smell it:-) 
It smells delightful, homey, sweet and cinnamony.  I hope you enjoy it as much as I do.

Apple-Cinnamon Bread Pudding
1/4 c. butter
2 c. chopped peeled tart apples
1/2 c. packed brown sugar
8 c. cubed French bread
3/4 c. butterscotch chips
3/4 c. cinnamon chips
1/2 c. raisins or craisins
1/2 c. chopped walnuts
4 eggs
3 c. 1/2+1/2
1 t. vanilla extract
Sweetened whipped cream
Preheat oven to 350 degrees.
In a large skillet, melt the butter.  Stir in chopped apples and brown sugar.  Cook over medium heat for 6-7 minutes or until apples are tender, stirring occasionally.  Cool completely.
In a large bowl, place the bread cubes, cooled apple mixture, butterscotch and cinnamon chips, raisins and walnuts; toss to coat.  Place this mixture in a greased 13x9x2" baking dish. 
In a large bowl, beat the 1/2+1/2, eggs and vanilla well; pour over bread mixture.  Press the bread cubes down into the egg mixture until all the cubes are soaked.  Bake 45-50 minutes or until the pudding is puffed up and set, especially in the middle.
Serve warm with sweetened whipped cream.   Makes large 12 servings.

Butter-Pecan Caramel Rolls

Well, it is about time that I post again!!!  Wow, time flies when your having fun.

It is a beautiful Oct. day here in MN.  Sunny, a gentle breeze and right now is 68 degrees.  The trees are in all their glorious colors.  I love fall with the cooler nights but warm days. 

This morning I made homemade caramel rolls for the family which was a special treat, as I don't make them too often.  This is the best recipe, but it takes awhile to make.  You have to start them the night before because the sweet yeast dough has to rest for 12 to 24 hours.  Once the prep work is done, they are very easy to make.  Don't let the length of the recipe scare you. They are definitely worth the time and once you try them you won't want any other caramel roll.

Sweet Yeast Dough
Sponge
1 1/2 T. (1 1/2 pkg.) active dry yeast
1 T. sugar
1/4 c. warm water (105 to 115 degrees)
1 1/4 c. warm milk (105 to 115 degrees)
2 c. all-purpose flour

Dough
2 large eggs
Finely grated zest of 1 lemon or orange
2 t. salt
1/3 c. sugar
2 1/2 to 3 c. all-purpose flour
Sponge, above
3/4 c. (1 1/2 sticks) unsalted butter at room temperature, cut into small pieces

1.  To prepare the sponge:  In the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the yeast, sugar, water, milk and 2 c. flour.  Beat hard until smooth, about 1 minute.  Cover with plastic wrap and let rest at room temperature 30 minutes, until bubbly.
2.  Add the eggs, zest, salt, sugar and 1 more cup of the flour.  Beat until smooth.  Add the butter a few pieces at a time, and beat until incorporated.  Add the remaining flour 1/4 c. at a time to form a soft dough that just clears the sides of the bowl.  It is important that this dough be very soft.
3.  Knead until smooth, shiny and soft, about 2 minutes, adding 1 T. of flour at a time as necessary to prevent sticking.  Place in a greased deep container, turn once to coat the top, and cover with plastic wrap.  Let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.  Gently deflate the dough, re-cover and refrigerate for 12 to 24 hours.

Butter-Pecan Caramel Rolls
1 recipe Sweet Yeast Dough
Caramel:
1/2 c. (1 stick) unsalted butter
1 c. brown sugar
1/4 c. light corn syrup
2 T. water

Pecan Filling:
5 T. unsalted butter, melted
3/4 c. light brown sugar
2 T. ground cinnamon
1 1/2 c. chopped pecans
1 c. pecan halves

1.  To make caramel:  Melt the butter, brown sugar, corn syrup and water over low heat, stirring constantly.  When melted, pour into a jelly-roll pan.
2.  Turn the dough out onto a lightly floured work surface and roll into a 12x15" rectangle.  To fill:  Leaving a 1" border all around the edges of the rectangle, brush the surface with melted butter, then sprinkle evenly with brown sugar, cinnamon and chopped nuts.  Roll up jelly-roll fashion from the long end and pinch the seam to seal.  With a serrated knife, cut into 12 equal portions, 1 to 1 1/2" thick.
3.  In the bottom of the caramel pan, sprinkle the pecan halves evenly and set the slices spiral side down.  Cover loosely with plastic wrap and let the rolls rise at room temperature until puffy and even with the rim of the pan.  Meanwhile, preheat the oven to 350 degrees.
4.  Bake until the tops are brown, about 30 to 35 minutes.  Remove from the oven and let stand 5 minutes.  Place a cooling rack on top of the pan and holding the hot pan with oven mitts, invert rack and pan on a baking sheet.  Take care not to touch the hot caramel.  Enjoy!!