Here are some of our favorite recipies!
Served at the Christmas Walk in Boulder Junction, an easy cranberry treat made with sweetened dried Cranberries.
1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oatmeal
1 1/2 cups plus 2 tbls all purpose flour, divided
2 cups dried cranberries
1 cup sour cream
3/4 cup sugar
1 egg, lightly beaten
1 tbls grated lemon peel
1 tsp. vanilla extract
In a large mixing bowl, cream the butter and brown sugar. Combine the oats and 1 1/2 cup flour, add to the creamed mixture until blended. Set aside 1 1/2 cups for topping. Press remaining crumb mixture into ungreased 13"x9"x2" pan. Bake at 350 degrees for 10~12 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and remaining flour. Spread evenly over the crust.
sprinkle with the reserved crumb mixture. Bake for 20~25 minutes or until lightly browned. Cool, refrigerate.
Yield approx. 3 dozen
A colorful warm spread to serve.
1 roll refrigerated Crescent dinner rolls
1 round 8 oz. Brie cheese
3 T. whole-berry cranberry sauce
2 T. chopped pecans
1 egg, beaten
Preheat oven to 350 degrees. Coat a cookie sheet with nonstick spray.
Unroll the dough and press together at perforations to seal.
Slice the brie in half horizontally and place the bottom half in the center of the dough. Spread the cranberry sauce over the top, sprinkle with the pecans,and replace the top of the Brie. Bring the dough up and over the sides of the Brie, pressing firmly to seal. Place seam side down on the baking sheet and brush with the beaten egg.
Bake for 25 to 30 minutes, or until deep golden. Let cool for 5 to 10 minutes before serving.
A refreshing cool dessert to serve during the warm days of August.
2 cups graham cracker crumbs
1/2 cup butter or margarine melted
1 8 oz. cream cheese (softened)
1/2 cup sugar (divided)
2 large eggs, separated
2 t. vanilla
2 cups wholeberry cranberry sauce
1 cup whipping cream
In medium bowl blend crumbs and butter, reserve 1/2 cup for topping. Pat into 9x13 pan. Bake 10 minutes at 325 degrees, cool.
In large bowl, combine cream cheese, 1/4 cup sugar, egg yolks and vanilla, beat until blended. Add cranberry sauce, beat well.
In another bowl, beat egg whites until foamy, slowly add remaining 1/4 cup sugar while beating, continue beating until soft peaks form.
In yet another bowl, use same beaters to beat whipping cream to soft peaks.
Fold egg white mix into cranberry mixture, then fold in whipped cream.
Spoon evenly into crust. Sprinkle with reserved crumb mix.
Cover, Freeze 4 hours or overnight.
Cut into 2 inch squares. 16 servings.
A quick and easy drop cookie, perfect for a quick snack.
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
2 cups quick oatmeal
1 cup sweetened dried cranberries
1 cup flaked coconut
2 teaspoons vanilla
Cream together sugar, butter and eggs. Then add rest of ingredients as listed.
Drop by teaspoon onto ungreased cookie sheets.
Bake at 350 degrees for 10 minutes
A quick cool treat! Feel free to experiment with other combinations.
1 cup frozen raspberry yogurt
2/3 cup cranberry juice
1/2 cup frozen blueberries
1/2 cup frozen raspberries
Blend until well combined. Serves 2
Easy to make, served at the Boulder Junction Christmas Walk.
1 1/2 cups flour
1 teas. baking soda
1/2 teas. salt
2 1/2 cups old fashioned oatmeal
1 cup butter or margarine
1 cup brown sugar/ packed
1/2 cup granulated sugar
2 large eggs
1 tbls. honey
2 teas. vanilla
1 1/2 cup dried cranberries
1 cup white chocolate chips
Preheat oven to 350 degrees.
Cover two cookie sheets with parchment paper.
In a medium bowl mix flour, baking soda and salt, stir in oats and set aside.
With a mixer, beat butter and both sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla, beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in cranberries and chips.
Drop by heaping tablespoons about 2 inches apart on the cookie sheet. Bake until the centers of the cookies are soft, about 9-11 minutes.
(I doubled the recipe, about 84 cookies)
This recipe won First prize in the Processed Division at the Manitowish Waters Cranberry Colorama Recipe contest! Submitted by Annette Tellefson. Only two ingredients!
1 ring of Kielbasa
1 can jellied cranberry sauce
Slice kielbasa into 1/4 inch pieces, brown in a dutch oven or heavy frypan, turning frequently. When browned, remove from pan and add 1 can of jellied cranberry sauce to drippings in pan, stir until completely melted, add kielbasa to sauce and heat through.
Makes a wonderful and easy appetizer or you may use it as a main dish served with noodles.