hosted by Laverne Diede & Rhonda Fitterer
Cranberry Cake
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 tsp vanilla
- 2 cups flour
- 12 oz. fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. (The eggs work as your leavening agent in this recipe, so do not skip this step.) This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9 x 13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.
Cranberry Pistachio Snack Mix
- Non-stick cooking spray
- 1/4 cup canola or sunflower oil
- 3/4 cup honey
- 1/2 cup vanilla Greek yogurt
- 1 tsp. vanilla extract
- 1/2 tsp kosher salt
- 12 cups Honey Nut or Original Cheerios
- 1 cup shelled pistachios
- 2 cups vanilla yogurt covered pretzels
- 1 cup dried cranberries
Preheat oven to 250 degrees. Lightly spritz a half sheet pan with non-stick cooking spray. In a microwave-safe bowl, combine the oil, honey, yogurt, vanilla and salt. Microwave for 45 seconds, or just until you can whisk until smooth and evenly colored. Add Cheerios to a large bowl; pour liquids over cereal and toss gently to evenly coat. Spread the mixture evenly in a single layer on the prepared pan. Bake for 1 hour and 15 minutes, stirring well every 15 minutes, or until the Cheerios are golden brown, dry to the touch and crunchy. Remove the pan from the oven. Let the mixture cool for 5 minutes before transferring to a mixing bowl, or storage container. Gently stir in pistachios, pretzels and dried cranberries. Let cool completely before covering. Store in an airtight container.
Cranberry Salsa
- 1 12 oz. bag of fresh or frozen cranberries
- 1 Granny Smith apple, peeled and cored and cut in eighths
- 1/2 large red pepper, cut into large chunks
- 1/2 medium red onion, cut into large chunks
- 3/4 cup sugar
- 1/3 cup apple juice
- 3 Tbsps. chopped fresh cilantro
- 2 Tbsps. chopped pickled jalapeno peppers
- 1 tsp. grated lime zest
Put cranberries, apples, red pepper, and onion in food processor; pulse until chopped. Transfer to a bowl. Stir in remaining ingredients until blended. Cover and refrigerate.
