Cranberry Bread

[weepingnaiad.livejournal.com]

This is one of my favorite recipes and making it is the one thing that will finally get me into the holiday spirit. We always have it for breakfast Thanksgiving morning and I double the recipe and make two loaves.

Cranberry Bread

2 c. sifted flour
1 c. sugar
1 ½ t. baking powder
1 t. salt
½ t. baking soda
¼ c. butter
1 t. grated orange peel
¾ c. orange juice
1 egg, beaten
1 ½ c. light raisins (golden)
1 ½ c. fresh cranberries

Sift first 5 ingredients into large bowl. Cut in margarine until mixture is crumbly. Add egg, orange peel, and orange juice all at once. Stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into greased 9x5x3 loaf pan. Bake at 350F for one hour and 10 minutes, or until toothpick inserted in center comes out clean. Turn out of pan and cool on a wire rack.

Sweet, sweet potatoes

[weepingnaiad.livejournal.com]

This recipe actually got my mom to eat sweet potatoes. She always made them for the rest of us, but would never eat them. I believe I increased this from 3 c. potatoes to 4 c. as it was just a 'bit' sweet for the amount of potatoes. The topping caramelizes a bit if you cook it long enough, so I usually cook it longer than the 20 minutes.

Sweet, Sweet Potatoes

4 c. sweet potatoes, peeled, cooked and mashed
1 c. sugar
½ c. butter
2 eggs, beaten
½ c. milk
1 t. vanilla

Mix together. Place in 9 x 13” baking dish.

½ c. brown sugar
1 c. chopped pecans
½ c. flour
1/3 c. melted butter

Mix together with fork. Crumble over potatoes.

Bake at 350F for 20 minutes.

Cranbery, Ginger, and Lemon Chutney

[weepingnaiad.livejournal.com]

This is a tasty alternative to ordinary cranberry sauce. I have grown addicted to its more complex and slightly spicy flavor. It's good with turkey, but also wonderful with duck and other game meat.

Cranberry, Ginger, and Lemon Chutney

1 medium lemon
1 garlic clove, minced
1 cinnamon stick
2 c. sugar
½ t. dry mustard
½ t. salt
12 oz. cranberries (fresh or frozen)
½ c. crystallized ginger, finely diced
1/3 c. finely chopped onion
1 jalapeno pepper, seeded and minced

Grate yellow zest from lemon. Cut away and discard white pith. Halve lemon crosswise; pick out seeds. Cut into ¼-inch dice. In stainless steel or glass pan, combine all ingredients. Bring to boil, stirring to help dissolve sugar. Reduce heat; simmer until sauce is thick and cranberries have burst. Remove cinnamon stick just before serving. Serve at room temperature.

Makes 12 servings.

Broccoli with Shallot-Lemon Sauce

[weepingnaiad.livejournal.com]

I always double this as my whole family (except for DD) loves broccoli and I could eat so much of it this way!

Broccoli with Shallot-Lemon Sauce

1 large heads broccoli, cut into small florets
4 T. unsalted butter (if salted, use less salt)
2 shallots, thinly sliced
1 T. lemon juice
1 t. grated lemon peel
¼ t. sugar
¼ t. salt
¼ t. pepper

Cook broccoli florets in lightly salted boiling water until crisp-tender, about 3 minutes.  Drain and rinse under cold water.

In a large saucepan over medium heat, melt butter.  Cook butter about 4 minutes, until it is light brown (watch carefully; butter can go from browned to burnt very quickly).  Add shallots to pan; cook 3 minutes, stirring frequently.  Stir in lemon juice and peel; cook 1 minute.  Add sugar, salt, and pepper; mix well.  Add broccoli to pan; toss until evenly coated and heated through.

Serves 10.