2 T. cornstarch
1 tsp. lemon peel
1/2 tsp. cloves
1/4 tsp. salt
1 1/2 cups orange juice
1 tsp. lemon juice
1 - 16 ounce can whole cranberry sauce
In pan combine coornstarch, lemon peel , salt; stir in orange juice and lemon juice until smooth.
cook over high heat until thickened and smooth.
Stir in cranberry sauce and heat thoroughly. Makes 3 cups. Serve hot or cold.
This is a great sauce for baked ham or pork.
Enjoy,
Here is an excellent recipe to fix for 4-24 hours ahead. After you finished preparing the dish, cover and put in the refrigerator.
1 cup brown sugar
1/2 cup butter melted
3 tsp. cinnamon (equals 1 T.)
1 cup chopped apples
1/2 cup cranraisins ( or raisins or dried cranberries)
1 loaf of French bread sliced
6 large eggs
1 1/2 cups milk
1 T. vanilla
Combine brown sugar, butter and 1 tsp. cinnamon . Put in 13 x 9 baking dish . Add apples and cranberries,raisins, or cranraisins. Stir to coat. Spread evenly over bottom and arrange bread on top.
Mix eggs, milk, vanilla and remaining 2 tsp. of cinnamon until well blended. Pour over bread soaking completely. Cover and refreigerate.*
Cover and bake at 375 degrees for 40 minutes. Uncover and bake 5 minute more. Remove from heat and let stand 5 minutes.
*Don’t put a glass baking dish directly from the refriegerator into the hot preheated oven. It is best to let it set on the cabinet for a while so the temperature of the dish rises and the shock of putting it into the oven will not crack the baking dish.
Serve with syrup, whipped cream or whatever else suits your fancy! While you are baking the french toast, you can be preparing the rest of the menu. This is a great brunch recipe. You can add fresh fruit, bacon, coffee, juice, and you have a complete brunch in a jiffy. Simple but scrumptuous.
Invite some friends over!!
I just finished making the crust for a cookie pizza. I took a package of sugar cookie mix from the cupboard, mixed as directed and spread it on an ungreased round pizza pan and baked according to directions. It is cooling now and later I will put the topping on it.
1 8 ounce package of cream cheese softened
1/2 cup peanut butter
1/2 cup brown sugar
1 tsp vanilla
1/2 cup chopped salted peanuts
Mix together first 3 ingredients and spread on cooled crust. Sprnkle peanuts over top. Take chocolate ice cream or carmel topping and drizzle across the top. Makes a great snack or dessert for family or company. Refrigerate leftovers.
If you are going to eat this right away, slice some granny apples, dip in lemon juice and scatter across the top of pizza before adding the topping. I prefer not to unless I know it is going to be used right away because the apples might not look so great after a while even if you dipped them.
Enjoy,
We are told over and over again not to take large portions of food. Controled portions of food help you to maintain and lose weight. Mega portions mean more calories and a weight gain. This is not exactly true. Very strict diets can make you feel deprived and always hungry. What you choose to eat has a lot to do with it. Soups such as Progresso Light provide a full serving of vegetables and can help you control calories without that empty bowl feeling. A good salad with carefully chosen salad dressing can also give you that feeling.
Satiety (which means being full and totally satisfied and not able to take on more) is essential in helping you control calories and stick to a healthy pattern of eating habits. Pick and choose foods that are healthy and give you that satisfied feeling.
Thing to remember: It takes your brain 20 minutes to start signaling a feeling of fullness. Try to eat slowly, chew your food well, eat less, and enjoy what you eat.
You have heard the statement, "practice what you preach"? I am going to try to turn over a new leaf and try to be more aware of all of this.
Later,
January is the month to hit all the sales for tablecloths, napkins, place mats, etc. If you want to expand your inventory on these items and add to the elegance of your dinner parties or family dinners, this is the month to get out and check out sale prices.
A good linen tablecloth could cost you in the range of $100 and up; however, there are some cotton blend and polyester blends that are wash and go and look very nice. If you are someone who does not have time on their hands, I would suggest the later. If you wash them separately and take care of them, they look very nice and last a long time. The pure linen tablecloths require special care. They must be washed in cold water and ironed on high when slightly damp.
Jacquard and Damask are also popular tablecloths. Jacquard has variegated patterns that are achieved by weavng the design into the fabric itself. Damask tablecloths are woven to achieve bars of lustrous tone-on-tone color, and are reversible with a subtle sheen.
Treat yourself to a day of shopping or just looking. Most all of my tablecloths have been given to me or bought from the sale table!!!
Have fun.
Combine 1/2 cup shortening
1/2 cup sugar
1/2 cuup brown ssugar
2 unbeaten eggs
Sift together
1/2 tsp. salt
1 cup flour
1/2 tsp. baking soda
Add to creamed mixture above.
Then add to that mixture
1 cup coconut
1 cup oats
i tsp. vanilla
Drop from a spoon onto a greased cookie sheet. Bake at 350 degrees for 10-15 minutes.
This is a really quick and inexpensive recipe to make. You can add raisins, nuts, cranraisins, or any other cut up dried fruits or just leave it plain.
LIKE I ALWAYS SAY- BE CREATIVE!!!
Gogi
1 cup butter or margarine
1/4 cup molasses
2 cup flour
2 cup chopped walnuts
powdered sugar
Bake 325 degrees for 20 minutes.
Roll into approx 1 inch balls and place on cookie sheet. Remove from oven to rack and cool. Roll in powdered sugar.
I do not know where this recipe came from but I have had it for a very loooooooooong time!. It is great.
2 8 ounce pkgs. shredded coconut
1 15 ounce can sweetened condensed milk
2 tsp. vanilla
Mix ingedients. Drop from teaspoon onto well greased cookie sheet (or use brown paper liner). Bake 10-12 minutes. Cool slightly and remove from pan to rack. Bake at 350 degrees. Makes about 4 dozen.
This is certainly an easy recipe and very, very good. This was given to me by a friend, Judy Boyd, who moved away a few years ago to North Carolina. We miss her but still get to taste her wonderful recipe.
Thanks Judy.
Enjoy