CRANBERRY CUPCAKES AND FROSTING

Cupcakes:

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 to 1/4 tsp freshly grated nutmeg
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners; set aside.

Whisk flour, baking powder, salt, baking soda and nutmeg into a medium bowl; set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add egg and vanilla and beat until fluffy, approximately another 3 minutes. Reduce mixer speed to low; add flour mixture and beat about a minute, just until fully incorporated. Add sour cream and beat another couple of minutes until light and fluffy.

Divide the batter evenly into the paper-lined muffin cups. Bake 22 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to sit until cool enough to handle then gently press the back of a small spoon into the centers of the cupcakes to make an indention. Fill each indention with a few teaspoons of cranberry sauce. Remove cakes to a wire rack to cool completely before frosting with the following:

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole-berry cranberry sauce
1/2 tsp pure vanilla extract
Pinch of salt
Dried cranberries for garnish, optional

Beat butter and 1 cup of the powdered sugar in a large bowl with mixer on medium speed until combined. Reduce mixer speed to medium low and gradually beat in the remaining powdered sugar, beating until fluffy. Increase speed to medium-high and beat in the cranberry sauce, vanilla and salt until combined. Spread frosting on cupcakes and top with some dried cranberries, if using.

Note: This is my version of an old Food Network recipe. Photo is from Food Network Magazine.

SNOWBALL COOKIES MADE WITH CREAM CHEESE

1 cup powdered sugar
1/2 cup finely chopped walnuts or pecans
1/2 cup vegetable shortening ie Crisco
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (I use 1 cup all-purpose and 1/2 cup white whole wheat

Preheat oven to 350 degrees. 

Sift powdered sugar into a shallow bowl; stir in the nuts, and set aside.

Beat shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the extracts, and flour; stir to combine. 

Scoop up dough by rounded tablespoons and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets. 

Bake in the preheated oven until cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the powdered sugar-nut mixture while still a little warm.

This basic recipe is from Delish with some adjustments to suit me.

The photo is a file photo.

ORANGE SLICE FUDGE

This fudge is great anytime but makes an especially perfect gift for Halloween, Thanksgiving, or Christmas.  In the picture following this recipe you will notice the Halloween tin for gifting.  This tin is made by spray painting in appropriate colors and using stickers to decorate the top.  The effect is highlighted by labels or ribbon.  This idea is also a great one for Christmas gifting.

1/2 cup butter
3 1/2 cups sifted powdered sugar
1 can (5-oz) evaporated milk
1/3 cup unsweetened cocoa powder
1 pkg (12-oz) milk chocolate chips
1 pkg (10 1/2-oz) miniature marshmallows
2 tsp vanilla
1/4 tsp salt
1 cup chopped orange slices candy

Line a 9 x 13-inch baking pan with aluminum foil; lightly butter the foil.

Place butter in a large microwave-safe bowl and melt in microwave.  Stir the powdered sugar into the butter along with the evaporated milk, and cocoa powder.  Microwave on high 4 minutes or until mixture comes to a boil, stirring every two minutes.  Cook another 4 minutes, stirring after 2 minutes.  Add the chocolate chips, mini marshmallows, vanilla and salt stirring until well blended.  Stir in the chopped candy; pour into the prepared baking pan.

Refrigerate candy 4 hours or until firm.  Cut candy into 1-inch squares, cleaning knife frequently to make cutting easier.  May be stored in the refrigerator in an airtight container.

Yield: 8 dozen squares

file photo

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt

MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

file photo

 

PUMPKIN DUMP CAKE II

Saved this recipe because my grandson Dustin absolutely loves anything pumpkin.  I am going to make myself a diabetic version by using 3/4 cup of Splenda brown sugar blend instead of the brown sugar and using a box of sugar-free cake mix.  I will use pecans rather than graham cracker crumbs and omit the toffee bits.  Anxious to try this!

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream.

By the way, pumpkin is a healthy food. Don't just save it for holidays.

Recipe from Cookies and Cups

HOLIDAY PASTRY

This is a recipe from an old Marcia Adams book.  I would guess the book was from 21 or 22 years ago. Good pastry recipe for the cook who is afraid of making pie crusts.  This recipe is made with an electric mixer and is so easy.  The picture below shows this pastry being cut for small hand pies but this recipe makes enough for two regular two-crust pie.

4 cups all-purpose flour
1 tbsp sugar
2 tsps salt
1 3/4 cups butter-flavored solid vegetable shortening
1 large egg
1 tbsp cider vinegar
1/2 cup water

In large mixer bowl, place the flour, sugar, salt, and shortening; blend until it has the texture of coarse crumbs.

In a small bowl, beat together the egg, vinegar, and water; drizzle over the flour mixture and mix thoroughly.

Shape the dough into a 6-inch patty, wrap in plastic wrap, and freeze for 45 minutes or refrigerate overnight.

To prepare the dough for pies, form into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.
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the file photo

AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries

3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.
Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.
In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.
Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.
Cool on a wire rack.
To serve, dip into individual serving bowls and top with whipped cream, if desired.
Yield: 8 servings.

the file photo

HOLLY FUDGE

 Another recipe from Mr. Food where I have gotten some of my best recipes.

1 cup granulated sugar

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup red and green candied cherries, chopped

Directions:
Coat 8-inch square baking dish with cooking spray.

In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently. Allow to boil 5 minutes, stirring constantly.

Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined. Stir in cherries until evenly distributed.

Spoon into baking dish and chill 1 hour, or until firm. Cut into squares and serve or store in an airtight container.

Mr Food photo

PAULA DEEN'S ICEBOX FRUITCAKE

1 can (14-oz) sweetened condensed milk

1 bag (16-oz) miniature marshmallows
1 box (16-oz) graham crackers, crushed to crumbs
4 cups chopped pecans
1 can (3.5-oz) flaked coconut (1 1/3 cups)
2 (8-oz each) packages chopped dates
1 jar (16-oz) maraschino cherries, well drained and halved
1/2 cup bourbon

Spray 10 mini loaf pans with nonstick cooking spray; set aside.

In a 2-qt saucepan, heat the milk and marshmallows together over low heat. Stir constantly to prevent scorching until marshmallows are melted. Remove from the heat.

Combine cracker crumbs, pecans, coconut, dates, and cherries in a large bowl.

Add bourbon to the milk mixture; pour over crumb mixture. Using your hands, mix well. Scoop mixture evenly into the prepared pans; press down firmly to mold into the pans. Cover with plastic wrap and refrigerate 2 days or longer before serving.

file photo used for reference only

GINGERSNAP PUMPKIN DESSERT

2 1/2 cups finely crushed gingersnaps

1/2 cup butter, melted
1 block (8-oz) cream cheese, softened
1/2 cup powdered sugar
2 tbsp milk
3 cups cold milk
2 pkgs (3.4-oz each) instant vanilla pudding mix
1 can (15-oz) solid pack pumpkin
2 1/2 tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping for garnish, optional

In a small mixing bowl combine the crushed gingersnaps and butter; press into an ungreased 9 x 13 inch baking pan.

Bake at 325 degrees for 10 minutes.  Remove from oven and cool.

In a mixing bowl beat the cream cheese, powdered sugar, and 2 tablespoons milk until fluffy; spread over the cooled crust.

In another mixing bowl, beat the milk and pudding mix together for 1 minute.  Add the pumpkin and the pumpkin pie spice; beat until well blended. Fold in the whipped topping and spread the mixture over the cream cheese layer.

Refrigerate dessert for at least 3 hours.

To serve, cut dessert into squares and garnish with whipped cream, if desired.  Dust lightly with cinnamon or pumpkin pie spice, if desired.

file photo