Craft & Hobby Exchange
The Very Best Holiday Recipe
by Darlene Isberg Internet User
Darlene Isberg 
Internet User
Recipe - Courtesy of www.cooks.com
I cheated. I could have typed it all out but on checking the Internet I found that cooks.com had posted it. This recipe has several advantages to just serving cranberry sauce. Firstly, there are people that don't like cranberry sauce, however I have found this is a way of getting them to eat and enjoy it. Secondly, Gelatin increases the absorption of nutrients by 7 times. Yep - truth. Thirdly, pineapple contains Bromelain which will help your guests digest their food. Lastly, it is healthy, tastes good and is memorable. Try it.
CRANBERRY-WHIPPED CREAM
1 (8 oz.) crushed pineapple
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 (11 oz.) can mandarin oranges (drain)
1 tsp. grated orange rind
1 c. whipping cream, whipped
Drain pineapple, reserve juice. Set pineapple aside. Add enough boiling water to juice to measure 1 cup. Combine gelatin and juice mixture in bowl stirring until gelatin dissolves. Stir in cranberry sauce and orange rind. Chill until consistency of egg white. Fold in pineapple, oranges and cream. Spoon into a 12x8x2 dish. Chill until firm. 10-12 servings.
Nov 4th 2010 15:57
Internet UserRecipe - Courtesy of www.cooks.com
I cheated. I could have typed it all out but on checking the Internet I found that cooks.com had posted it. This recipe has several advantages to just serving cranberry sauce. Firstly, there are people that don't like cranberry sauce, however I have found this is a way of getting them to eat and enjoy it. Secondly, Gelatin increases the absorption of nutrients by 7 times. Yep - truth. Thirdly, pineapple contains Bromelain which will help your guests digest their food. Lastly, it is healthy, tastes good and is memorable. Try it.
CRANBERRY-WHIPPED CREAM
1 (8 oz.) crushed pineapple
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 (11 oz.) can mandarin oranges (drain)
1 tsp. grated orange rind
1 c. whipping cream, whipped
Drain pineapple, reserve juice. Set pineapple aside. Add enough boiling water to juice to measure 1 cup. Combine gelatin and juice mixture in bowl stirring until gelatin dissolves. Stir in cranberry sauce and orange rind. Chill until consistency of egg white. Fold in pineapple, oranges and cream. Spoon into a 12x8x2 dish. Chill until firm. 10-12 servings.
Nov 4th 2010 15:57
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Comments
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Katrina O.
 Indiana Water FiltersUpside Down Apple Pie Ingredients * 2 cups all-purpose flour * 1/2 teaspoon salt * 6 tablespoons shortening * 2 tablespoons cold butter * 5 to 7 tablespoons orange juice * FILLING: * 6 tablespoons butter, melted, divided * 1/2 cup packed brown sugar * 1/2 cup chopped pecans * 1 cup sugar * 1/3 cup all-purpose flour * 3/4 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 8 cups thinly sliced peeled tart apple (about 1/8 inch thick) * GLAZE: * 1/2 cup confectioners' sugar * 2 to 3 teaspoons orange juice Directions * In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes. * Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. * In a large bowl, combine the sugar, flour, cinnamon, nutmeg, apples and remaining butter; toss gently. * On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. * Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. * Bake at 375? for 20 minutes. Bake 30 minutes longer or until apples are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent over browning if necessary. * Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. Yield: 6-8 servings. Nov 4th 2010 19:24 |
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Darlene Isberg
Internet UserHi Katrina. I just happened to buy some apples yesterday and was going to make a pie. Now, I will use your recipe for Sunday. thanks for sharing. Nov 5th 2010 15:13 |
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Katrina O.
Indiana Water Filtersit is soooo good!!! The only apple pie my family will eat now! Nov 5th 2010 18:22 |
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Katrina O.
Indiana Water FiltersHi Darlene! How did that pie turn out? I am baking 2 today..everyone wants me to bring that for holiday dinners! Happy Holidays!! Dec 24th 2010 05:31 |
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Darlene Isberg
Internet UserMerry Christmas. You know I never did get to make that pie. something happened - I don't remember now what, and then I forgot about the recipe. I copied it and put in my recipe books and will make it for New Years. Again, thanks for sharing. Dec 27th 2010 23:50 |
Looks yummy! Have to try that!
Nov 4th 2010 19:21