#3718 - Upside Down Cranberry Cake

(by Shirley McNevich)

(this recipe is for Dec. 27th)

2/3 cup Domino's dark brown sugar (packed)
1/3 cup + 1/2 cup softened butter
1 1/4 cups fresh or frozen cranberries (thawed and drained if frozen)
1/2 cup chopped walnuts OR chopped pecans
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 cup Breakstone's sour cream
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Wrap the outside of a 9" spring form cheesecake pan 3 TIMES with foil to catch leaks. Place the wrapped pan on top of a jelly roll pan (one with a lip on all sides). Into a bowl sift the flour, baking powder, baking soda, cinnamon and salt, then set bowl aside. In a saucepan over medium heat and brown sugar and 1/3 cup butter--cook/stir until boiling. Slowly pour the brown sugar mixture into the bottom of the springform pan. Sprinkle the cranberries and chopped nuts evenly into the brown sugar mixture. In a mixer add 1/2 cup butter and the white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Slowly add flour mixture--beat. Pour batter over the cranberries/nuts. Keeping the pan on the jellyroll pan, put the whole thing in the oven and bake at 350 degrees for 1 hour--test with a toothpick for doneness. Cool for 20 minutes, then invert on to a cake plate and loosen/remove the springform pan. Serve warm or cool completely.

#1566 - Orange Cranberry Loaf

(by Shirley McNevich)

2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup white sugar
1 cup cranberries
1 beaten egg
2 TBSP butter (melted)
1/2 cup orange juice
orange zest (grated orange rind) from one orange
2 tsp. water
1/2 cup chopped nuts

In a bowl add flour, salt, baking powder, baking soda and white sugar--stir. Add egg, melted butter, orange juice, orange zest and water--stir. Add nuts and cranberries--stir. Pour batter into a greased bread loaf pan. Bake at 325 degrees for 1 hour 10 minutes--test with a toothpick for doneness.

#1110 - Whipped Cranberry Dessert

(by Shirley McNevich)

4 cups fresh or frozen cranberries (thawed and mashed with a potato masher or processed with a food processor)
1 - 16oz. bag mini marshmallows (if you can find the multi-colored ones, they make it look nicer)
1 to 1 1/2 cups white sugar (less if you like it tart; more if you want it sweeter)
2 cups baking apples (washed, peeled, cored, and cut into bite sized pieces)
1/2 to 3/4 cup chopped walnuts
2 cups Cool Whip (thawed and refrigerated)

In a large bowl mash cranberries with a potato masher (or you can use a food processor)--pick out any large pieces of cranberry peels and discard. Add 1 cup white sugar and marshmallows to the mashed cranberries--stir. Taste--if too tart, add more white sugar and re-stir. Cover the bowl with foil and refrigerate overnight. The next day, chop the apples and the walnuts--add to the cranberry mixture and stir. Add refrigerated Cool Whip to the cranberry mixture--fold in using a large spoon. Keep refrigerated.

#851 - Apple Cranberry Crisp

(by Shirley McNevich)

6 tart baking apples (peeled, cored and sliced)
1 1/2 cups cranberries (frozen OR fresh)
1/3 cup white sugar
1/2 cup flour
1/2 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon
1/4 cup butter

Spray a glass baking dish with Pam. Make a layer of apples, then sprinkle some of the white sugar. Make a layer of cranberries, then sprinkle with some of the white sugar. Continue until you have used all of the apples, cranberries, and white sugar. In a bowl add flour, brown sugar and cinnamon--stir. Cut the butter into the flour mixture until crumbly. Sprinkle crumbs on top of the entire mixture in the baking dish. Bake at 375 degrees for 40-40 minutes or until the apples are tender.

#758 - Cranberry Nut Bars

(by Shirley McNevich)

2 eggs
1 cup white sugar
1 cup flour
1/3 cup butter (melted)
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Grease an 8 x 8 baking pan--set aside. In a mixer add eggs--beat. Add white sugar--beat. Add flour and melted butter--beat. Remove bowl from mixer and add cranberries and nuts--stir until mixed. Pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes. Test with a toothpick for doneness. Let them cool, then cut into bars.

#256 - Cranberry Relish

1 cup white sugar
1 cup water
12 oz. fresh or frozen cranberries
1 - 3oz. package raspberry Jell-O
1/2 cup coarsely chopped walnuts
1 - 8oz. can Dole crushed pineapple, drained
1/2 cup diced celery

In a large pot, dissolve sugar in water and bring to a boil. Add cranberries, stir and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally until berries pop. Remove from heat. Stir in Jell-O until completely dissolved--the Jell-O will thicken the mixture. Cool completely. Add walnuts, crushed pineapple and celery--stir well. Refrigerate 24 hours.