Recipe From: Simon and Everett Behr's Thanksgiving Cooking Show, Thanksgiving 2012
Ingredients
1 bag fresh cranberries, rinsed
1 large or 2 small apples, peeled and chopped
2 cinnamon sticks
1 tsp cinnamon
1 pinch cloves
3/4 cup apple cider
1/2 cup port wine
1/4 cup water
1/4 cup brown sugar
1/4 cup white sugar
Instructions
Place all ingredients in medium pot. Cook over medium heat for 20 minutes, stirring occasionally. Cool. Remove cinnamon sticks. Serve cold or room temp.
Friday, November 23, 2012
Wednesday, November 21, 2012
Raspberry Dessert Sauce
Recipe From: Ruthanne Hassing
Notes: Use with Norwegian Rice Pudding
Ingredients
1 12oz bag frozen raspberries, completely thawed
3/4 cup sugar
2 tsp fresh lemon juice
1 cup fresh raspberries (opt)
Instructions
Puree berries in blender. Push mixture through a large strainer with the back of a spoon into a small saucepan, discarding solids left in the strainer. Stir in sugar and lemon juice. Cook over medium-low heat until mixtures comes to a slow boil. Boil slowly for 3 minutes, stirring constantly. Remove from heat and cool. Serve at room temperature or chilled. Stir in fresh berries just before serving.
Yield: 1 1/2 cups.
Notes: Use with Norwegian Rice Pudding
Ingredients
1 12oz bag frozen raspberries, completely thawed
3/4 cup sugar
2 tsp fresh lemon juice
1 cup fresh raspberries (opt)
Instructions
Puree berries in blender. Push mixture through a large strainer with the back of a spoon into a small saucepan, discarding solids left in the strainer. Stir in sugar and lemon juice. Cook over medium-low heat until mixtures comes to a slow boil. Boil slowly for 3 minutes, stirring constantly. Remove from heat and cool. Serve at room temperature or chilled. Stir in fresh berries just before serving.
Yield: 1 1/2 cups.
Norwegian Rice Pudding
Recipe From: Ruthanne Hassing
Ingredients
1/2 cup white rice, uncooked
1/8 tsp salt
3 Tbl sugar
4 cups milk
Stovetop Instructions
Combine rice, salt, sugar & 1 cup milk in pan. Cook over low heat, stirring, until milk is absorbed. Add remaining milk, 1 cup at a time, slowly. Do NOT boil!
Slow Cooker Instructions
Combine all ingredients in lightly greased slow cooker. Cook on high 1-2 hours or low for 4-6 hours. Stir during first 30 minutes.
Serve with lingonberry, raspberry or other berry sauce.
Click for recipe for Raspberry Sauce.
Ingredients
1/2 cup white rice, uncooked
1/8 tsp salt
3 Tbl sugar
4 cups milk
Stovetop Instructions
Combine rice, salt, sugar & 1 cup milk in pan. Cook over low heat, stirring, until milk is absorbed. Add remaining milk, 1 cup at a time, slowly. Do NOT boil!
Slow Cooker Instructions
Combine all ingredients in lightly greased slow cooker. Cook on high 1-2 hours or low for 4-6 hours. Stir during first 30 minutes.
Serve with lingonberry, raspberry or other berry sauce.
Click for recipe for Raspberry Sauce.
Saturday, November 17, 2012
Cream Cheese Frosting
Recipe From: Barbara Clarke
Ingredients
1 stick margarine
8 oz cream cheese
1 16oz pkg confectioners sugar
2 tsp vanilla
Instructions
Cream cheese and butter. Add sugar and vanilla.
Kirsten's note: I make a half recipe and that's plenty for the cranberry loaves.
Click here for recipe for Cranberry Spice Loaves.
Ingredients
1 stick margarine
8 oz cream cheese
1 16oz pkg confectioners sugar
2 tsp vanilla
Instructions
Cream cheese and butter. Add sugar and vanilla.
Kirsten's note: I make a half recipe and that's plenty for the cranberry loaves.
Click here for recipe for Cranberry Spice Loaves.
Cranberry Spice Loaves
Recipe From: Barbara Clarke, Kirsten's mother-in-law
From Thanksgiving in Cazenovia, NY
Preheat Oven to: 350 degrees
Ingredients
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup raisins
1/2 cup nutmeats, chopped
1 3/4 cups flour
1 lb can jellied cranberry sauce, crushed
OR 1 1b can whole cranberry sauce, drained
OR 2 cups homemade
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
Instructions
Preheat oven. Cream shortening, sugar & egg. Stir in raisins and nuts. Combine dry ingredients and sift. Add to first mixture. Stir in cranberry sauce. Spoon into two greased and floured loaf pans and bake 40-50 minutes, or use 4 small loaf pans and bake for 30 minutes. Cool. Freezes well. Good with cream cheese frosting.
Cream Cheese Frosting
1 stick margarine
8 oz cream cheese
1 16oz pkg confectioners sugar
2 tsp vanilla
Cream cheese and butter. Add sugar and vanilla.
Kirsten's note: I make a half recipe and that's plenty for the cranberry loaves.
From Thanksgiving in Cazenovia, NY
Preheat Oven to: 350 degrees
Ingredients
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup raisins
1/2 cup nutmeats, chopped
1 3/4 cups flour
1 lb can jellied cranberry sauce, crushed
OR 1 1b can whole cranberry sauce, drained
OR 2 cups homemade
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
Instructions
Preheat oven. Cream shortening, sugar & egg. Stir in raisins and nuts. Combine dry ingredients and sift. Add to first mixture. Stir in cranberry sauce. Spoon into two greased and floured loaf pans and bake 40-50 minutes, or use 4 small loaf pans and bake for 30 minutes. Cool. Freezes well. Good with cream cheese frosting.
Cream Cheese Frosting
1 stick margarine
8 oz cream cheese
1 16oz pkg confectioners sugar
2 tsp vanilla
Cream cheese and butter. Add sugar and vanilla.
Kirsten's note: I make a half recipe and that's plenty for the cranberry loaves.
Wednesday, November 14, 2012
Cream Cheese Cookies
Recipe From: Maura Gallagher's mom
Notes: I acquired this recipe when in sophomore year of college (so 1989-1990), a group of us decided we needed to see The Little Mermaid movie, which had just come out. It wasn't playing in Williamstown, or North Adams, but it was playing in Red Hook, NY, Maura's home town. So off we went. We watched the movie, and then descended on Maura's parents house, where her mother graciously fed the completely unexpected horde of college students these fabulous cookies.
Ingredients
8 oz cream cheese, softened
1/2 lb butter, softened
2 1/2 cups flour
1 jar strawberry preserves (or any preserves)
1 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup sugar
raisins
confectioners sugar
Instructions
Cream butter and cheese and mix with flour. Chill dough.
Sprinkle powdered sugar over surface that you'll roll the dough out on. Take small fists of dough and roll out into a thin circle about plate size. Cut like a pie into 16 pieces. Sprinkle with cinnamon, nuts and sugar. Place one raisin & tiny drop of jam on each piece. Roll up from wide to narrow end. Bake at 375 degrees for approx 10 minutes or until lightly browned. Repeat with remaining dough.
These freeze very well.
Notes: I acquired this recipe when in sophomore year of college (so 1989-1990), a group of us decided we needed to see The Little Mermaid movie, which had just come out. It wasn't playing in Williamstown, or North Adams, but it was playing in Red Hook, NY, Maura's home town. So off we went. We watched the movie, and then descended on Maura's parents house, where her mother graciously fed the completely unexpected horde of college students these fabulous cookies.
Ingredients
8 oz cream cheese, softened
1/2 lb butter, softened
2 1/2 cups flour
1 jar strawberry preserves (or any preserves)
1 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup sugar
raisins
confectioners sugar
Instructions
Cream butter and cheese and mix with flour. Chill dough.
Sprinkle powdered sugar over surface that you'll roll the dough out on. Take small fists of dough and roll out into a thin circle about plate size. Cut like a pie into 16 pieces. Sprinkle with cinnamon, nuts and sugar. Place one raisin & tiny drop of jam on each piece. Roll up from wide to narrow end. Bake at 375 degrees for approx 10 minutes or until lightly browned. Repeat with remaining dough.
These freeze very well.
Mushrooms and Sauteed Spinach
Recipe From: Jared Cumming, Kirsten's friend from college
Notes: Made at Williams New Years in Cape May, NJ. Can't remember the exact year, but would have to be 2010 or earlier.
Ingredients
Mushrooms, chopped
Spinach, rinsed and drained
cooking oil
herbs d'provence
Instructions
Heat cooking oil in skillet. Saute mushrooms. Add spinach, saute until wilted. Add herbs d'provence and stir to coat.
Notes: Made at Williams New Years in Cape May, NJ. Can't remember the exact year, but would have to be 2010 or earlier.
Ingredients
Mushrooms, chopped
Spinach, rinsed and drained
cooking oil
herbs d'provence
Instructions
Heat cooking oil in skillet. Saute mushrooms. Add spinach, saute until wilted. Add herbs d'provence and stir to coat.
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