Iknow there are a lot of you who like cranberry sauce straight out of the can, and there’s nothing wrong with that. For those a little more adventurous, here is one called Cranberry Jezebel that is popular on a cooking forum I like.
Linda’s Cranberry Jezebel 12 oz bag fresh or frozen cranberries 1 cup water 3/4 cup white sugar 1/2 cup brown sugar 3 Tbsp horseradish 1 Tbsp Dijon mustard Wash and pick over the berries. Put water and sugars in sauce pan large enough to prevent boil over and bring to a boil. Add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to lukewarm and add 3 tablespoons horseradish and 1 tablespoon Dijon mustard. Stir and refrigerate until ready to use. —kwc— Here’s a cheesy squash casserole for your Thanksgiving table.
Two-Cheese Squash Casserole 4 pounds yellow squash, sliced 1 large sweet onion, finely chopped 1 cup shredded Cheddar cheese 1/2 cup chopped fresh chives 1 (8-oz.) container sour cream 1 teaspoon garlic salt 1 tsp ground pepper 2 eggs, lightly beaten 2 1/2 cups soft, fresh breadcrumbs, divided 1 1/4 cups freshly shredded Parmesan cheese, divided 2 Tbsp butter, melted Preheat oven to 350. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
Combine squash mixture, Cheddar cheese, chives, sour cream, garlic salt, pepper and eggs, 1 cup breadcrumbs and 3/4 cup Parmesan cheese.
Spoon into a lightly greased 9x13 baking dish.
Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
Bake at 350 for 35 to 40 minutes or until set. —kwc— How about a Thanksgiving appetizer to keep everyone happy while they wait for the whole meal to be done? Of course crackers would be fine so serve with it, but things like cucumbers, celery or apples would also work. Take the seeds and ribs out of the jalapenos if your family doesn’t like things too hot.
Cranberry Salsa over Cream Cheese 12 ounces cranberries 1/4 cup sliced green onions 2 jalapeños minced 1/4 cup fresh cilantro leaves minced 2 Tbsp finely grated fresh ginger 2 Tbsp lemon juice 1/2 cup granulated sugar Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
Refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
Pour over a softened block of cream cheese. —kwc— Vanilla Pound Cake
For the cake: 1 1/2 cups sugar 1 cup unsalted butter 1 Tbsp vanilla extract 4 large eggs 2 cups all-purpose flour For the vanilla glaze 3 Tbsp butter, melted 1 cup powdered sugar 2 tsp vanilla extract 2 to 3 Tbsp milk Preheat oven to 350. Butter and line an 8-inch loaf pan with parchment paper.
In a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. Scrape down the bowl. Beat for another 30 seconds.
Add eggs one at a time, waiting until each egg is fully incorporated and scraping down the bowl before adding the next egg.
With the mixer on low speed add in the flour and mix just until a batter is formed, but you still see some streaks of flour. Use a spatula to finish folding the dough together. It should be thick.
Scoop the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven. Run a thin knife around the edges while still warm, then cool for 15 minutes in the pan before unmolding. Allow to cool completely on a wire rack.
Whisk together the melted butter, sugar, and extract. Add the milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.
Pour the glaze over cooled cake. The cake can be served immediately, or you can wait for the glaze to dry.
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