1 cup honey
1/2 cup water
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
3 cups fresh cranberries
1/4 cup brandy
1 quart vanilla ice cream
In large skillet or chafing dish, combine honey, water, and orange and lemon peels; stir in cranberries. Bring to boiling; boil gently uncovered for 5 minutes, until skins pop and sauce is slightly thickened. In small saucepan, heat brandy over low heat until warm. Ignite; pour over berries. Serve over ice cream--Sally W. Robinson, Columbia, S.C.
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
Wednesday, September 27, 2006
Cranberry Plum Pudding
1 package spice-raisin snack-type cake mix
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel
In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
2 cups fresh or frozen cranberries, chopped
1/2 cup fine dry bread crumbs
1/2 cup chopped walnuts
1/2 cup finely chopped candied pineapple
1/4 cup finely chopped candied orange peel
2 eggs, slightly beaten
1-1/2 cups cranberry juice cocktail
1/3 cup sugar
4 teaspoons cornstarch
2 tablespoons butter or margarine
1 teaspoon finely shredded orange peel
In mixing bowl, combine cake mix, cranberries, bread crumbs, walnuts, pineapple, and candied orange peel. Add eggs and 1/2 cup cranberry juice; stir until moistened. Turn into greased and floured 2-quart mold; cover tightly with lid or foil. Place on rack in deep kettle; add boiling water to 1-inch depth. Cover; steam 2-1/4 to 2-1/2 hours, adding [boiling] water to kettle if necessary. Cool 10 minutes; unmold. Make the sauce: In small saucepan, combine sugar and cornstarch; stir in 1 cup cranberry juice. Cook and stir until thickened and bubbly. Stir in butter or margarine and shredded orange peel. Serve pudding with warm sauce.--Vivian F. Jury, East Canton, Ohio
Serves 8.
[recipe on the back of “Cranberry Cream Freeze,” clipped from “Better Homes and Gardens”]
Cranberry Cream Freeze
“Keep this prizewinning frozen dessert on hand for holiday entertaining--“2/3 cup graham cracker crumbs
2 tablespoons plus 1/4 cup sugar
4 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 pint vanilla ice cream
1 (16-ounce) can whole cranberry sauce
Combine crumbs, 2 tablespoons sugar, and butter; press into bottom of 8-inch springform pan. Beat together cream cheese and 1/4 cup sugar until fluffy. Working quickly, beat in ice cream, a heaping tablespoon at a time. (Ice cream should be firm but not frozen hard. You may need to let it stand in the refrigerator several minutes to soften.) Pour over crust. Stir cranberry sauce; drop by spoonfuls into ice cream mixture. Cover; freeze about 4 hours until firm.--Cathy Perea, Lakewood, N.J.
Serves 8.
[clipped from “Better Homes and Gardens”]
Sugar Shortcakes
"Don't sift flour!"--Mama Mouse4 cups thinly sliced strawberries
about 1 cup sugar
5 tablespoons butter or margarine
1 cup flour
1/4 teaspoon salt
1 egg
2 tablespoons half-and-half
heavy cream
Gently turn berries with about 2/3 cup sugar. Let stand at room temperature about 1 hour or until they draw juices.
Meantime, prepare the shortcakes: Pre-heat oven to 400 degrees F. Soften 2 tablespoons butter and set aside. In medium mixing bowl, mix together flour, 2 tablespoons sugar, baking powder, and salt. Cut 3 remaining tablespoons butter into flour mixture until particles are fine. In small mixing bowl, beat egg with half-and-half. Add egg mixture to flour mixture. Toss with fork to form a soft dough. Knead very gently on lightly floured surface. Roll to 1/4-inch thickness. Cut out 12 rounds with floured 2-1/2 inch cutter, re-rolling scraps if needed. Place half the rounds on ungreased cookie sheet. Spread each with 1 teaspoon softened butter; top with remaining rounds. Sprinkle tops lightly with sugar. Bake about 14 minutes or until golden.
For each serving: Break open a warm shortcake, place bottom in wide shallow bowl, spoon berries over, cover with top, and spoon on more berries. Pass cream.
Serves 6.
[clipped from an unknown magazine, but can tell from the style that it was probably not from “Better Homes and Gardens” this time]
Cherry Berries on a Cloud
“This takes two days to make. Raspberries can be used in place of strawberries.”--Mama Mouse6 egg whites
“It takes two days to make the meringue dessert base. You get to serve it with the topping on Day Two or Three, depending on how you time those chilling periods.”--Ronnie
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2-3/4 cups sugar
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 (1 pound 5 ounce) can Wilderness Cherry Pie Filling
1 teaspoon lemon juice
2 cups strawberries
or 1 (1 pound) package frozen strawberries, thawed and drained
Heat oven to 275 degrees F. Grease 9x13-inch pan with butter or oleo. [With electric beater,] beat egg whites, cream of tartar, and salt until frothy. Gradually beat in 1-3/4 cup sugar. Beat about 15 minutes until stiff, glossy and shiny. Spread in pan. Bake 1 hour; then turn oven off and let meringue cool in oven for 12 hours or overnight.
The next day, mix cream cheese, 1 cup sugar, and vanilla. Whip the cream and fold in marshmallows. Spread mixture over meringue. Refrigerate 12 hours or overnight.
Mix pie filing and lemon juice; stir in strawberries. Either cut each serving piece and top with cherry topping or spread topping over entire meringue base. Keep refrigerated until ready to serve.
[Number of servings not given, but probably serves 12 to 15.]
(from Pam F.)
Apple Strudel Baklava
3/4 pound phyllo dough (18x16-inch sheets)
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup honey
Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10-inch baking pan, brushing each sheet with some melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.
Makes 40 pieces.
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
1-1/4 cups butter or margarine, melted
2 cups coarsely shredded, peeled apples
1 cup chopped walnuts
1 cup chopped toasted almonds
2/3 cup sugar
1/4 cup raisins
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 cup honey
Keep unused phyllo covered with damp towel while working. Lay 6 sheets of phyllo in bottom of a buttered 15x10-inch baking pan, brushing each sheet with some melted butter. Combine remaining ingredients except honey. Sprinkle half the nut mixture over phyllo in pan. Top with 6 more sheets phyllo brushed with butter, and then the remaining filling. Top with remaining phyllo brushed with butter. Trim edges. Score into diamonds. Bake at 350 degrees F. for 35 to 40 minutes. Warm honey; drizzle over baklava. Cool.--Michelle Myers, Campbell, Calif.
Makes 40 pieces.
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
Pineapple-Chocolate Slices
2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup pineapple preserves
6 tablespoons semi-sweet chocolate pieces
6 tablespoons chopped walnuts
powdered sugar
In large mixer bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter and shortening. Blend on low speed of electric mixer until mixture resembles coarse crumbs. Add egg, milk, and vanilla; stir until dough clings together to form a ball. Divide dough in thirds; cover and chill. On lightly floured surface, roll one-third of the dough into a 12x4-inch rectangle. Spread with ¼ cup preserves, 2 tablespoons chocolate pieces, and 2 tablespoons chopped walnuts. Starting with the 12-inch side, roll up as for a jelly roll. Seal edges and ends well. Place seam-side down on greased baking sheet. Repeat with remaining dough, preserves, chocolate pieces, and nuts. Bake at 400 degrees F. for 15 to 17 minutes. Cool. Sprinkle with powdered sugar. Cut into 3/4-inch pieces.--Mrs. L. Lamanuzzi, West Springfield, Mass.
Makes 3 rolls [14 to 16 pieces each].
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup shortening
1 egg, beaten
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup pineapple preserves
6 tablespoons semi-sweet chocolate pieces
6 tablespoons chopped walnuts
powdered sugar
In large mixer bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter and shortening. Blend on low speed of electric mixer until mixture resembles coarse crumbs. Add egg, milk, and vanilla; stir until dough clings together to form a ball. Divide dough in thirds; cover and chill. On lightly floured surface, roll one-third of the dough into a 12x4-inch rectangle. Spread with ¼ cup preserves, 2 tablespoons chocolate pieces, and 2 tablespoons chopped walnuts. Starting with the 12-inch side, roll up as for a jelly roll. Seal edges and ends well. Place seam-side down on greased baking sheet. Repeat with remaining dough, preserves, chocolate pieces, and nuts. Bake at 400 degrees F. for 15 to 17 minutes. Cool. Sprinkle with powdered sugar. Cut into 3/4-inch pieces.--Mrs. L. Lamanuzzi, West Springfield, Mass.
Makes 3 rolls [14 to 16 pieces each].
[recipe on the back of “Honey-Cinnamon Cheesecake Pie,” clipped from “Better Homes and Gardens”]
Honey-Cinnamon Cheesecake Pie
“Top honors go to this sweet ‘n spicy cheesecake dessert--“1-1/2 cups all-purpose flour
3 tablespoons plus 1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
5 to 6 tablespoons cold water
2 (8-ounce) packages cream cheese, softened
1-1/2 teaspoons ground cinnamon
2/3 cup honey
4 eggs
[confectioner’s sugar (optional)]
In mixing bowl, stir together flour, 3 tablespoons sugar, baking powder, and salt. Cut in butter until the mixture resembles crumbs. Add water, a little at a time, until all is moistened. Form into a ball. On lightly floured surface, roll dough to fit a 9-inch quiche pan or pie plate. Fit into pan; trim 1/2-inch beyond edge of plate. Flute edges. Set aside. In large mixer bowl, beat cream cheese, 1/4 cup sugar, and cinnamon. Gradually add honey, beating until smooth. Add eggs; beat just until blended. Pour into prepared pastry. Bake at 350 degrees F. for about 1 hour 10 minutes or until set. [If desired, sprinkle with confectioner's sugar design.]--Sara Iles Johnston, Ithaca, N.Y.
Serves 12.
[clipped from “Better Homes and Gardens”]
Peachy Plum Pie
pastry for two-crust 9-inch pie
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine
Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
4 cups frozen loose pack sliced peaches, thawed and drained,
or 1 (29-ounce) can peach slices, drained
1 (16-ounce) can whole unpitted purple plums, drained, pitted, and cut up
3/4 cup plus 1 teaspoon sugar
1/2 cup raisins
1/3 cup coarsely chopped walnuts
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash salt
1 tablespoon butter or margarine
Roll out half the pastry and line a 9-inch pie plate; trim edge. Combine drained fruit, ¾ cup sugar, raisins, nuts, cornstarch, spices, and salt. Turn into pastry shell; dot with butter. Roll out remaining pastry. Cut in 1/2-inch strips and weave in a lattice design over filling; seal and flute edge. Sprinkle with remaining sugar. Cover edge with foil; bake at 375 degrees F. for 20 minutes. Remove foil; bake 20 to 25 minutes more. Cool.--Gail Green, Skokie, Ill.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
Apricot Mincemeat Pie
1 (9-ounce) package condensed mincemeat, crumbled
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk
In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk
In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.
[Number of servings not given, but probably serves 6.]
[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]
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