Valinda's Cranberry Sauce
I've been making this for many years. It began when my dear friend, Suzanne Williams shared her mother's (Valinda's) recipe with me. Thanksgiving was Valinda's favorite holiday and I feel like every time this recipe is followed, another part of her legacy lives on.
- 1 1/4 cups sugar
- 1/2 cup fresh orange juice
- 1/4 cup water
- 1 tablespoon grated orange peel
- 1/2 teaspoon fresh grated ginger
- 4 cups cranberries
- 1/2 cup chopped toasted pecans (optional)
- Bring first 5 ingredients to simmer in heavy large saucepan over medium high heat.
- Heat, stirring until sugar dissolves.
- Add cranberries and cook until berries pop, stirring occasionally, about 5 minutes.
- Stir in pecans.
- Pour into bowl, cool, over and refrigerate until well chilled.
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup organic unsweetened applesauce
- 1 tsp. vanilla extract
- 1 -1/2 cups fresh pineapple. Cored and mashed
- 1 banana, mashed
- 1/2 cup shredded sweetened coconut
- 1/2 cup sliced almonds
- Preheat oven to 350°F. Lightly coat a 9" x 5"-inch non-stick loaf pan with avocado oil; set aside.
- Combine flour, sugar, baking powder and salt in a large bowl. Set aside.
- Whisk together eggs, applesauce, and vanilla in a medium bowl; stir in banana, pineapple, almonds and coconut. Add to flour mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pan
- Bake 60 to 70 minutes or until wooden pick inserted in center comes out almost clean. Let stand 10 minutes before removing from pan; cool completely on wire rack.
- Note: The pineapple in this bread will remain very juicy. It will set up as the bread cools to room temperature. For that reason, it's best to allow bread to completely cool before cutting.
Broccoli Cauliflower Cheese Bake
- 4 tbsp. Kerry Gold butter.
- 1 medium cauliflower sliced.
- 1 large bunch broccoli sliced.
- 1/4 cup. all-purpose flour.
- 2 cups coconut milk.
- 1/4 teaspoon ground nutmeg.
- 8 oz of your favorite Soft Cheese, grated
- Celtic Sea Salt and Freshly Ground Peppercorns to taste
- Preheat oven to 375°F.
- Lighltly coat a 9x12 baking dish with oil or cooking spray.
- Arrange cauliflower and broccoli in prepared dish.
- Melt butter in a saucepan over medium heat. Add flour and cook, stirring, 2 minutes.
- Slowly whisk in milk. stitting occasionally, until slightly thickened, 3 to 4 minutes.
- Remove from heat and stir in nutmeg and 6 oz. cheese.
- Season with salt and pepper to taste and pour over vegetables.
- Sprinkle with remaining cheese.
- Cover loosely with aluminum foil and bake for 15 minutes.
- Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes.
- Recover and allow to rest 10 minutes before serving.
Grandma Hill's Holiday Spice Cake
- 1 Cup Canola Oil
- 1 Cup Light Brown Sugar
- 1 tsp Salt
- 2 Eggs
- 1 Cup Cranberry Sauce
- 1 Cup Chopped Pecans or Walnuts
- 1 Cup Seedless Raisins
- 2-3/4 Cups Cake Flour
- 1 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 3/4 Cup Buttermilk
- In a medium sized bowl; Blend Oil, Sugar, Salt, and Eggs,Cranberry Sauce, Buttermilk, Nuts, and Raisins
- In a separate bowl; Mix Flour, Baking Soda, Nutmeg, and Cinnamon together.
- Gradually Mix the ingredients from the 2 Bowls together.
- Preheat Oven to 350 degrees.
- Pour into a greased tube pan and bake for approximately one hour or until toothpick comes out clean.
- Ice with your favorite Cream Cheese Icing while still warm..
- Allow to cool completely before serving. (overnight if possible)
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