Perfect Cranberry Sauce

Do not use store bought cranberry sauce...here is an easy and incredibly delicious cranberry sauce, that you will be tempted to eat by the spoonful!

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6 cups (two 12 ounce bags) fresh or frozen cranberries
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1/2 cup orange juice
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
 

Directions:

In a 2 to 3 quart pan over high heat, bring all ingredients except vanilla to simmering.
Simmer uncovered, stirring occasionally, until cranberries are tender when pierced, 8-10 minutes.
Remove from heat.
Stir in vanilla.
Let cool to room temperature>

Serve or chill in the refrigerator up to 1 week.
 

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Cranberry Biscuits

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Ingredients:

2 cups all purpose flour
4 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/3 cup cooking oil
3/4 cup milk (for dairy free option use soy or almond milk)
1 cup dried cranberries

Directions:

1. Measure first 4 ingredients into a bowl and stir together.
2. Add oil and milk. Stir to form a soft ball of dough. Alternatively, you can use an electric mixer with the kneading hook attachment.
3. Turn out on lightly floured surface and knead gently 8-10 times.
4. Roll or pat 3/4 to inch thick. Cut with the top of small juice glass or a biscuit cutter. Place on an ungreased cookie sheet, close together for moist sides or 1 inch apart for crisp sides. 
5. Brush tops with milk for nicer browning.
6. Bake in 425 degree F oven for 15 minutes until nicely browned.
Yield 12 biscuits. 

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Easy Fat-Free Blueberry Bran Muffins

These are the easiest muffins to make in a flash for breakfasts on the go, or to satisfy a group of house guests! They are also  low calorie and fat free!

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Ingredients:

1 1/3 cups all-purpose four
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
2 cups Bran Flakes Cereal
1 1/4 cups fat free milk
2 egg whites, beaten
3/4 cup fresh or frozen blueberries

Directions:

1. Spray a twelve cup muffin pan, or line and spray paper muffin cups. Preheat oven to 400 degrees F.
2. In a small bowl, stir together flour, sugar, baking powder, cinnamon and salt. Set aside.
3. In a large bowl, stir together cereal and milk. Let stand for 2 minutes or until cereal is softened. Add egg whites and oil. Beat well. Add flour mixture, stirring until just combined. Fold in blueberries.
4. Spoon batter evenly into the muffin tin or cups. 
5. Bake for 18-20 minutes or until toothpick inserted near center comes out clean. 
Serve warm!

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Sweet and Spicy Popcorn Crunch

This popcorn is sweet, salty and a little spicy. Add as much or as little Cayenne as your
spice-o-meter desires! This treat has been a huge hit around my house and is the perfect treat whether one has a trick or not!

 

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Ingredients

  • 2 tablespoons canola oil
  • 1/2 cup popcorn kernels
  • 1 cup salted peanuts
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 teaspoon cayenne pepper (or less, depending on your taste).

Directions:
 

  1. Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside.

  2.  In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside.

  3. Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally.

  4.  Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally.

  5.  Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.

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Carrot Coconut Loaf

Carrot Coconut Loaf

Here is a flavorful and nutritious loaf perfect for Fall or any time of the year. best of all, you can make it gluten free!

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1-2-3-Gluten Free Almond Cookies

These cookies provide a little crunch and sweetness and are guaranteed to satisfy your sweet craving. Best of all, these guilt free and gluten free gems have only 3 ingredients and can be whipped up in a snap!

These cookies provide a little crunch and sweetness and are guaranteed to satisfy your sweet craving. Best of all, these guilt free and gluten free gems have only 3 ingredients and can be whipped up in a snap!

Ingredients:

2 egg whites
2/3 cup sugar
4 cups slivered almonds

Directions:

1. Preheat oven to 300 degrees F.
2. In a medium bowl, use a fork to stir togehter egg whites and sugar. Gently stir in almonds.
3. Drop mixture from a teaspoon onto prepared baking sheets, forming small mounds.
4. Bake for 20 minutes or until crisp and golden. Let cool on baking sheet. Store at room temperature. 

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Mixed Greens with Apple, and Cider Vinaigrette

This is one of my favorite salads. It is perfect for this time of year. From the kitchen of Dorothy Salkin.

This is one of my favorite salads. It is perfect for this time of year.
From the kitchen of Dorothy Salkin.

Ingredients:

Dressing:

1/2 cup of canola oil
1/4 cup apple cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
salt and pepper to taste
1 head of romaine lettuce
1 buch of redleaf lettice
1 bunch green curly lettuce
or any mixed greens of your choice
1 crisp red skinned apple quartered and sliced thin
1/2 cup sliced almonds (optional)

Note: Always purchase your greens for a salad, a day ahead of serving. Wash well and then tear into bite-sized pieces. Wrap tightly in dish towels, place in a ziplock bag and tie tightly. This will give you  perfect and wonderfully crisp greens. Take out the greens at the latest possible time just before serving, so they are superb and just right for your salad.
Combine vinegar, shallots, mustard and honey in a bowl. 
Add oil and whisk until blended. (I use an immersion blender). 
Season vinaigrette with salt and pepper.
Combine greens, apple and almonds, (if you are using them), in a large bowl. Drizzle with vinaigrette; toss to coat.
Serves 10
 

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Curried Apple-Butternut Squash Soup

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I first tasted this soup at one friend's house, and when I had it again, at a different friend's house, I knew this recipe had been passed around for a reason. It is savory with a hint of sweetness...making it perfect for this time of year! 

Ingredients:

3 tablespoons of margarine
2 cups finely chopped onions
4 teaspoons curry powder
2 medium butternut squash ( seeded, peeled and chopped)
2 granny smith apples, peeled, cored and chopped
1 cup apple juice
3 cups low sodium chicken or vegetable stock
salt and pepper to taste

Directions:

Melt margarine in large pot over medium heat.
Add onion, and sauté until tender. Do not brown.
Add curry, squash, apples, and stock.
Bring to a boil. 
Reduce heat and simmer until squash and apples are tender, about 40 minutes.
once cooled, purée in blender or food processor.
Return to pot and add apple juice. 
Season with salt and pepper, and heat through. 

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My Mother's "Koffee Cake" (Coffee Cake)

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My mother is known for her exceptional cooking and baking skills. Her "Koffee Cake," is known far and wide, and for good reason. She spells it with a "K" because, as she says, there is no coffee in it, and the K makes it her own!

Ingredients:
For Cake:
4 cups all purpose flour
3 heaping teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/2 cup or 1 stick butter
1 1/2 cup sugar
4 beaten eggs
2 cup sour cream mixed gently with 1 teaspoon baking soda
2 teaspoon vanilla

Topping:
1 cup flour
1/2 Cup brown sugar
1/2 cup butter. 

Blend to form a crumb topping

Variations:
1) Cinnamon Sugar and Pecan:
Combine 2 cups chopped peacans, 3 -4 teaspoons cinnamon and 3 Tablespoons of brown sugar.

2) Apple Cinnamon:
3 Red Apples (in season) peeled and sliced thin
4 teaspoons cinnamon
2-3 tablespoons white sugar

Directions:
 

Spray or grease a bundt pan, springform, or tube pan
preheat oven to 350 degrees

Sift dry ingredients together

In a teacup, combine the sour cream with the 1/2 teaspoon baking soda. Mix gently and wait until it bubbles over the top.
Cream the butter and sugar. Blend in the beaten eggs, vanilla and sour cream.

Stir in dry ingredients.
Layer the batter with the chosen variation, either pecan or apple, starting with the batter, and ending with the batter.
Top with crumb topping.

Bake for 45-60 minutes or until cake tester comes out clean

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Mango Chicken with Leeks and Red Pepper

Mango Chicken with Leeks and Red Pepper

This chicken dish combines sweet and savory that will tickle your tastebuds. It is perfect for any occasion. 

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