Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘cranberries’
Posted: December 5th, 2012

Thanks to everyone who entered the drawing for “America’s Best Pies” from the American Pie Council. The winner is Priscilla Cochran. I’ll pop it in the mail today.

If you are not Priscilla Cochran, you are eligible for this week’s drawing from “The Old Farmer’s Everyday Baking Almanac,” put out by the publishers of The Old Farmer’s Almanac, with the help of Ken Haedrich.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT.
I do not store or share this information.

If you’d like to try a bite, I think these look good:
DRIED CRANBERRY-WHITE CHOCOLATE CHIP COOKIES
1 cup unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate chips
1 cup coarsely chopped walnuts or pecans

1. Using an electric mixer, cream the butter in a large mixing bowl. Beat in the sugars and eggs, one at a time, beating well after each addition.
2. Stir in the vanilla. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir in the dry mixture into the creamed ingredients, half at a time, until evenly mixed. Stir in the cranberries, white chocolate chips, and nuts. Cover the dough and refrigerate 1 to 2 hours.
3. Preheat the oven to 350 degrees. Lightly butter two large baking sheets or line them with parchment paper.
4. With lightly floured hands, shape the dough into 1 1/2-inch balls. Place the balls on the baking sheets, leaving about 2 1/2 inches in between.
5. Bake one sheet at a time on the center oven rack for about 17 minutes. When done, the edges of the cookies should be golden brown and the centers much less so.
6. Cool the cookies for 5 minutes on the baking sheet and then transfer them to a rack to cool completely.
Makes about 30 cookies
– “The Old Farmer’s Everyday Baking Almanac”

Posted in: Uncategorized
Posted: November 12th, 2012

I can't stop thinking about Cranberry Chutney, which has cranberries in it. Like these. These are cranberries.

My favorite Thanksgiving recipe of all time is Cranberry Chutney. It’s sweet, tangy, bold and beautiful.
The first time I made it, for a Loaves & Dishes column in 2003, my husband, and my sister- and mother-in-law, and I all fell deeply, madly in love with it.
I hate to push the season, I’m getting into the holiday spirit and I can’t wait to make it.
I should try to find something nonThanksgiving, since we’re all deluged by holiday recipes this time of year.
But I can’t think of anything else right now. It’s like enjoying it in advance.
I always make a double batch, because it works three different ways.
1. Pour it room temperature over a brick of cream cheese to spread on crackers as an appetizer.
2. Serve it a little warm at the table, but don’t let it boil. I pour it on just about everything, and forgo the gravy.
3. Chill and spread it on bread as a condiment for leftover turkey sandwiches.
You know, it would even be a great ice cream topping, now that I think about it.
Maybe I’ll make a triple batch this year.

Hint: Turn on the fan and open a window when you stir in the vinegar. My husband and son always whine about the smell. Whatever.

CRANBERRY CHUTNEY
1 cup water
1 cup sugar
1 (12-ounce) package fresh or frozen cranberries
1/2 cup vinegar
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 teaspoon each allspice, ginger, cinnamon
1/8 teaspoon ground cloves

1. Combine water and sugar and heat over medium heat until sugar dissolves.
2. Add rest of the ingredients, simmer 10 minutes until berries just begin to split.
3. Pour into a medium glass (or other nonreactive) mixing bowl. Place piece of plastic wrap directly on sauce.
4. Cool to room temperature and refrigerate overnight to allow flavors to blend.
Makes 21/2 cups

Posted in: Uncategorized

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