Orange peel may be substituted for the lemon peel. Bring ingredients except cranberries to room temp and add to machine, in order. Set darkness control to 10 o clock. Select "white bread" and press Start. Set cranberries out to thaw. Add cranberries at beep, 88 minutes

Combine cranberries, water and lemon slices in a stainless steel or enamel saucepan. Bring to a boil; reduce heat and simmer uncovered 30 min. Add sweetener, stir until dissolved. Strain, stirring and mashing berries until a fairly dry pulp remains in strainer. Store b

Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife. Stir the cranberries and sugar in a large bowl until the berries are well coated. Stir in the remaining ingredients until blended. Pour the mixture into a large glass jar, co

1 1/2 2 tb milk Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and end

Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2 inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges.) Set aside. In a large mixing bowl, stir together flour, cinnamon, baking powder, baki

Combine cranberries, orange juice, honey and sugar in a medium saucepan. Cook, covered, over low heat and simmer 15 minutes if using fresh berries or 20 30 min. if using frozen berries. Cool briefly. Puree cranberry mixture in blender or food processor, return to saucep

BRING THE MAPLE SYRUP and sugar to a boil in a small non aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan fro

PREHEAT OVEN TO 350F. Grease a 9 by 5 by 3 inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the

3 c Cranberries 750 ml 1 c Chopped onion 250 ml 1 c raisins and currants 1 c Cider vinegar 3/4 c Sugar 175 ml 3/4 c Packed brown sugar 1 TB Grated orange rind 15 ml 1/2 c Orange juice 125 ml 1 ts Salt 5 ml 1 ts Cinnamon 1 ts Ginger 1 t

Drain oranges, saving liquid. Add boiling water to the jello. Add additional water to reserved orange liquid to make 1 cup. Add to jello. In large glass bowl, put the cubed angel food cake. Slowly pour over the jello mixture. Toss gently until all jello has been absorbed. Ma

Prepare gelatin according to package direcitons. Add yogurt and stir until blended. Chill until slightly thickened. Place cranberries and sweetener in a blender container. Blend until berries are chopped. Add cranberries and remaining ingredients to thickened gelatin. Spoon

In medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended. Stir in pecans, cranberries and orange rind. Pour into pastry shell. Bake inpreheated 350 F oven 55 to 60 minutes or until knife inserted halfway between center and edge come

Here s a filling that should work nicely with cranberries. You may want to adjust sugar the filling is tart, but you might like it sweeter. This recipe is enough for a 10 inch tart, about 1 inch deep. PREHEAT OVEN TO 350F. Whisk together eggs, sugar, zest and vanilla. Add t

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to soften. Add boiling water and stir until dissolved. Stir in lemon juice.~ 2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir, then beat with whisk until smooth; do not allow to boil. Add hor

Use the boiling water to disolve the packages of raspberry jello. Add cold water ( 1 1/4 cups) to help it set up. Let it set (in fridge is okay) until it s good and syrupy. Meanwhile, use blender to blend cranberry sauce and sour cream thoroughly. Blend jello in carefully (i

Mix all ingredients together. If you wish, you can add as much ginger ale as you want. This looks very nice with a frozen ring made with one part cranberry juice, 1/2 part orange juice, and 1/2 part pineapple juice. Recipe from Martha Kahn. Format into Meal Master by Karen A

Combine the cranberries, prot and sugar in a saucepan. Cover, bring to a boil and then trun the heat to low and cook for 12 or 15 minutes, stirring occasionally. Stir in the apple while the liquid is still hot and let the relish cool. It will thicken. Add the walnuts and ser

Mash cream cheese, mint and food coloring, if desired. Add powdered sugar. Knead. Roll into marble sized balls; roll balls in granulated sugar. Shape balls into candy canes or press in decorate molds and unmold on wax paper.     strongServings:

Combine all ingredients in a heavy saucepan; stir well. Place over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute; remove from heat. Cover and chill thoroughly. Di Pahl s personal recipes 1994     strongServ

Servings: 1 pound DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares. Source: Mom s old magazine c

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.  

Preheat the oven to 350ø. Spray a 9 in pie plate with non stick cooking spray. Set aside. Mix cookie crumbs with the cinnamon and about 2 Tbsp of the egg white in a small bowl, crumbling the mixture together with your fingers until crumbs are moistened but not so

Place 1 package gelatin in large bowl and stir in 1 cup boiling water until gelatin is dissolved. Add cranberry juice. Cool about 15 minutes, then add cranberry sauce. Pour mixture into a 13 by 9 by 2 inch baking dish and let set until firm in the refrigerator. In a

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into pie plate that has been sprayed with no stick cooking spray. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite

Combine marshmallow creme, peanut butter, and butter; mix until well blended. Add noodles and chopped plain chocolate candies; mix well. Drop by rounded tablespoonfuls onto greased cookie sheet; shape with greased fingers to form nests. Let stand until firm. Dust bottoms of

In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2 minutes. Stir in pumpkin pie spice,vanilla,salt and food coloring(if desired) mix until evenly colored. Add popcorn and toss until evenly coated. Spread popcorn mixture in a single layer on greased sheets of

NOTE: Both gum arabic and rose water are available from drugstores or cake decorating supply stores. Dissolve the gum arabic in the rose water and leave until the solution becomes a paste. Using a small brush, paint each violet all over with the solution, then dip the f

Add sugar and curry powder to melted butter and mix well. Drain all fruit well. Arrange fruit and nuts in layers in casserole dish. There should be enough fruit to fill the dish about three quarters full. Pour butter mixture over fruit. Bake at 325 degrees F. for one h

Place lentils in decorative container. In a small bowl, combine spices well and place them in a jar or small plastic bag. Seal tightly. Place the rice in another decorative jar or plastic bag. Or, slide seasoning packet and rice packet into jar with lentils.  

*cooked with a bit of cider, spiced with cinnamon and ground cloves. sweetening this year, instead of 1 part sugar, I used maple syrup. The relish is quite tart this way, but it s how our family likes it. Have a happy, delicious holiday. Dana Jacobi, F&W Club Host &n

*cooked with a bit of cider, spiced with cinnamon and ground cloves. sweetening this year, instead of 1 part sugar, I used maple syrup. The relish is quite tart this way, but it s how our family likes it. Have a happy, delicious holiday.     str

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. When ready to bake, preheat oven to 275F. Grease 4 (

Mix dates, sugar, butter and Karo syrup. Cook together. Let cool for 5 minutes. Add vanilla, pecans and rice krispies. Roll in Confectionary sugar or coconut.     strongServings: 1/strong  

directions In large bowl, combine all ingredients. Store in covered containers of choice for gift giving. Will make 16 or more 1/2 cup servings. If using pretzels serving sizes will vary, omit dates when using pretzels. source pillsbury holiday & gift monthly mag. s

Cook together until dissolved then uncover and cook to hard ball stage (265F.). Add salt and let stand while you beat 1 egg white. Add vanilla and almond flavouring if desired. Beat until candy stands in peaks. Drop by teaspoon on waxed paper. From the book "Treasu

1. Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2 quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. 2. Stir in vanill

Knead dough 6 8 minutes. Roll out dough and cut with cookie cutters into desired shapes. Place on wax paper on glass tray; with a toothpick, make several holes in each piece to let air escape, then microwave on high for about 2 minutes. Time will vary according to siz

Dried apples, pears and prunes are cooked in water until they are soft. Add lemon juice. Place a dish of this fruit and a dish of nuts on the table to be eaten after the meal. "If you eat the fruit, you won t get sick from eating too much food", Mrs

1. Heat oven to 350 F. Line muffin cups (2 1/2 inches in diameter) with paper bake cups. 2. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in

Preheat oven to 190C,375F,Gas Mark 5. Cream together margarine and sugar until soft and fluffy. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as shortcrust pastry). Roll out biscu