Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread

2 cups peeled, chopped apple
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup Ocean Spray Fresh or Frozen Cranberries
1/2 cup chopped walnuts

Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine apples, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add to apple mixture, mixing just until the dry ingredients are moist.

Stir in cranberries and walnuts.

Spread batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean.

Yield: “1 Loaf Pan”

Per Serving (excluding unknown items): 1967 Calories; 69g Fat (31.2% calories from fat); 41g Protein; 304g Carbohydrate; 10g Dietary Fiber; 212mg Cholesterol; 1437mg Sodium. Exchanges: 10 Grain(Starch); 2 1/2 Lean Meat; 12 Fat; 10 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holiday cook book.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread

1 cup sugar
1/2 cup butter — softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups Ocean Spray Fresh or Frozen Cranberries,
coarsely chopped

Preheat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Mix sugar and butter together in medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in loaf pan.

Bake for 1 hour and 10 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.

Yield: “1 loaf”

Per Serving (excluding unknown items): 3274 Calories; 143g Fat (38.4% calories from fat); 59g Protein; 457g Carbohydrate; 16g Dietary Fiber; 681mg Cholesterol; 2092mg Sodium. Exchanges: 13 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Fruit; 0 Non-Fat Milk; 25 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holiday Cookbook.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Jams

4 1/2 cups Ocean Spray Fresh or Frozen Cranberries
1/4 cup water
3 1/2 cups sugar
1 package Sure Jell
1 small amount of butter
5 1/2 pint jars and lids

Sterilize jars and lids. Combine cranberries and water in a 6-quart saucepan. Bring to a boil and slowly stir in sugar so that it completely dissolves. Bring mixture to a FULL, rolling boil over high heat, stirring occasionally. Stir in pectin.

Return to a FULL, rolling boil. Boil for 1 minute, stirring constantly. Add a very small amount of butter to keep mixture from foaming. Remove from heat and skim off any foam. Fill jars. Wipe jar rims and cover with lids. Invert for 5 minutes, then turn upright. Let cool completely at room temperature. Check lids for proper seal. Store refrigerated for up to 3 weeks.

Yield: “2 pints”

Per Serving (excluding unknown items): 2709 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 699g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 47 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holidays cook book
Modified by John Rich

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Bread

Topping:
1/4 cup flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup quick or old-fashioned oats

Preheat oven to 375°. Grease a 12-cup muffin tin.

To make topping: Combine flour, brown sugar, and cinnamon. Work butter into the dry ingredients with a pastry blender or fork until butter is the size of small peas. Stir in oats. Set aside.

To Make Batter: Combine dry ingredients in a medium mixing bowl. combine milk, oil, egg and maple extract in a separate bowl. Add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.

Fill each muffin cup 2/3 of the way full with batter. Sprinkle topping evenly over each muffin. Bake for 25 minutes or until golden brown. Cool 5 minutes in pan; remove to a wire rack to cool completely.

Per Serving (excluding unknown items): 30 Calories; 2g Fat (58.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

NOTES: Carol Hendrix and Pillsbury Holiday Cookbook

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Appitizers

1 package frozen cranberries
2 medium firm pears or apples
Zest 1 orange
1 Green bell pepper
3 Serrano Chile Peppers
2 Tablespoons orange juice
1/4 cup honey
1/2 cup sugar
1 tablespoon oil
1 pinch salt

Process cranberries, remove from food processor. Process Pears or apples and remove. Toss orange juice and pears, add to cranberries. Cut and seed pepper (bell and chile), process in processor. Add to cranberries and pears along with other ingredients. Serve with BLUE corn chips.

Per Serving (excluding unknown items): 811 Calories; 14g Fat (14.7% calories from fat); 2g Protein; 181g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 11 1/2 Other Carbohydrates.

NOTES: From Nancy Gunvalsen

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Salad

1/2 cup sugar
1 cup water
2 cups fresh cranberries
1 3 ounce package rasberry jello
1 20 ounce can pineapple tidbits undrained

Bring sugar and water to boil Stir until sugar dissolves. Add fresh cranberries. Bring to boil. Boil 5 to 10 minutes or until cranberry skins pop. Remove from heat.

Add jello and stir until jello dissolves. Add the pineapple tidbits. Chill 8 hours.

Per Serving (excluding unknown items): 60 Calories; trace Fat (0.7% calories from fat); trace Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Salad

4 cups cranberries
2 oranges
1 1/2 cups sugar

Put the cranberries through a food chopper or food processor. (If frozen cranberries are used do not thaw first.) Oranges should be quartered and seeded. Add sugar. Mix well and chill several hours.

Yield: “1 quart”

Per Serving (excluding unknown items): 1470 Calories; 1g Fat (0.6% calories from fat); 4g Protein; 379g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 5 Fruit; 20 Other Carbohydrates.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Cakes Desserts

3/4 cup plus 6 tablespoons butter
2 cups granulated sugar
6 ounces cream cheese, — softened
1 1/2 teaspoons vanilla extract
4 large eggs
2 cups flour
1 Pinch salt
Confectioner’s sugar

Grease and flour a Bundt pan. Cream together the butter and sugar until light. Bet in the cream cheese until smooth. Beat in vanilla. Beat in eggs, one at a time, then stir in the flour and salt. Spoon into pan and put in a cold oven. Turn oven on to 275 degrees and bake until tester comes out clean, about 1 hour and 10 minutes (check for doneness after 1 hour).

Allow to cool and remove from pan. Dust with confectioners sugar.

Yield: “1 bundt cake pan”

Per Serving (excluding unknown items): 347 Calories; 3g Fat (7.2% calories from fat); 6g Protein; 74g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 53mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 3 1/2 Other Carbohydrates.

NOTES: Lee Bailey’s Long Weekend Cook Book (Carol)

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 1/2 cups butter — softened
1 8 oz. package cream cheese — softened
3 cups sugar
6 large eggs
3 cups flour
1/8 teaspoon salt
1 tablespoon vanilla

Beat butter and cream cheese at med speed until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and let cool completely on wire rack.

Yield: “10 inch cake”

Per Serving (excluding unknown items): 7399 Calories; 388g Fat (46.8% calories from fat); 96g Protein; 898g Carbohydrate; 11g Dietary Fiber; 2266mg Cholesterol; 4180mg Sodium. Exchanges: 19 Grain(Starch); 7 1/2 Lean Meat; 72 Fat; 40 Other Carbohydrates.

NOTES: Southern Living

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast

3 10 1/2 ounce cans condensed chicken broth — undiluted
1/2 cup whipping cream
1 cup uncooked quick-cooking grits
2 cups shredded sharp cheddar cheese

Combine chicken broth and whipping cream in large saucepan; bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes.

Yield: “5 3/4 cups”

Per Serving (excluding unknown items): 2179 Calories; 130g Fat (54.1% calories from fat); 112g Protein; 137g Carbohydrate; 2g Dietary Fiber; 410mg Cholesterol; 7044mg Sodium. Exchanges: 8 1/2 Grain(Starch); 12 1/2 Lean Meat; 1/2 Non-Fat Milk; 19 Fat.

NOTES: From Southern Living