BAKED BRIE IN PUFF PASTRY with Cranberry Orange Sauce

BAKED BRIE IN PUFF PASTRY with Cranberry Orange Sauce


1 sheet Pepperidge Farm puff pastry - thawed  ( or any favourite brand)
1 Brie - about 1 lb. in size
1 egg yolk mixed with
1 tsp. water

Thaw frozen puff pastry for 20 to 30 minutes before ready to use.
Roll out pastry to about a 1/8" thickness. A bit thicker more or less won't hurt.

Place the Brie in the center of the puff pastry and bring the edges up around the Brie and crimp edges together sealing the Bries completely. Turn Brie upside down so the crimping is on the bottom. Place on a non-stick baking sheet. Mix the egg yolk with 1 teaspoon water and brush the entire dough covered Brie with it.

Topping if desired: (time the sauce so you are making it just before serving the Brie. It only takes a couple of minutes)

Take one cup of whole berry Ocean Spray Cranberry sauce and beat it with 1 generous tablespoon of frozen orange juice concentrate. Heat till bubbly and then cover and remove from heat.

Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let set 20 minutes before serving. Spoon a bit of the sauce over the Brie for colour then place in a small serving bowl. Pass around with the Brie

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Cranberry Bundt Cake with Butter Sauce

Cranberry Bundt Cake with Hot Butter Sauce

 6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups whole milk milk
1 (12 ounce) package cranberries
1 cup butter
1 1/2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
very generous splash of white rum (optional)

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Mix together flour, baking powder and salt. Set aside.
In another bowl, cream together the 6 tablespoons butter and 1 1/2 cups sugar until light and fluffy. Add the flour mixture alternately with the whole milk. Gently fold in the cranberries. Pour batter into the prepared pan.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Hot Butter Sauce: 
In a saucepan, combine 1 cup butter, 2 cups sugar, and the heavy cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. If you are going to add the rum, add it at this point and beat everything very well. Serve slices of cake generously covered with hot butter sauce.

Cranberry Cookies

EASY CRANBERRY SUGAR COOKIES

 1 pkg. (17 oz.) refrigerated sugar cookie dough
1/3 c. Ocean Spray cranberry jelly

Preheat oven to 350 degrees. Slice dough into 36 (1/4 inch) slices. Place 18 slices 2 inches apart on well greased cookie sheets.

For Filling:
Spoon 1 teaspoon cranberry jelly on each of the 18 slices. Cut crosses in each of the remaining dough slices and place on top. Bake 15 minutes. Remove to cooling rack. Makes 18 cookies.

ORANGE CRANBERRY COOKIES WITH EQUAL 

1/4 cup stick butter
1 egg
3 tablespoons orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal® Spoonful or 8 packets Equal® sweetener
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts

Beat butter in medium bowl. Beat in egg and orange juice.
Mix combined flour, oats, Equal®, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

CRANBERRY PUDDING CAKE WITH SAUCE

CRANBERRY PUDDING CAKE WITH SAUCE

1 pkg. plain white cake mix
1 pkg. lemon instant pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
1 (16 oz.) can whole berry cranberry sauce
1 pkg. regular cooked lemon pudding mix
1 tbsp. butter

Combine cake mix, instant pudding mix, eggs, sour cream, oil and nuts in large bowl. Mix on low speed 2 minutes, then 2 minutes on medium. Fold in 1/2 of cranberry sauce. Pour into 2 greased and floured 9"x5" loaf pans. Bake at 350 degrees for 50 minutes. Cool in pan for 15 minutes then on a wire rack.

SAUCE:
Add water to remaining cranberry sauce to make 2 1/2 cups. Combine pudding mix, and measured liquid in medium saucepan. Cook until thickened, add butter, serve warm over cake.

Crock Pot Cranberries

Crock Pot Cranberries (these are tart, not too sweet)

 1 pkg. fresh cranberries
1 1/2 cups sugar
2 tablespoons lemon juice
1/4 c. water

1. Combine cranberries with sugar and water in crock pot.
2. Cover and cook on high 2 to 3 hours until some pop. Serve with turkey or chicken or anything else you like.