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.
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Posts tagged ‘cranberry recipes’
Posted: November 4th, 2013
Apple Cranberry Crisp from Better Homes & Gardens is practically nutritious.

Apple Cranberry Crisp from Better Homes & Gardens is practically nutritious.

All I want to eat lately is seasonal stuff. If it doesn’t contain pumpkin, apples, cranberries or roasted meat, I’ll blow right past it.
The problem is, as much as I’d like to, I can’t live on sugar and meat. It’s been a struggle, even in this season of bounty for me to work in anything healthy between my indulgences.
Apple Cranberry Crisp, therefore, jumped out at me. It looks sweet and fatty and sounds sweet and fatty, so I want it. But it isn’t the lethal combination of butter and sugar I’ve been swimming in lately.
Unfortunately, at home, we’re working on gingerbread cookies and pumpkin bread, to say nothing of a plastic pumpkin full of candy. So I’ll have to hold onto this until it’s needed. It might make a good Thanksgiving pot luck option, if you can pull anyone away from the pumpkin pie.

Posted in: Uncategorized
Posted: March 21st, 2013

meals in a jar
Thanks to everyone who entered the drawing for “Passover Made Easy,” by Leah Schapira and Victoria Dwek. The winner is Pat Melpolder. I’ll pop it in the mail today.

If you are not Pat Melpolder, you are eligible to enter the drawing for “Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes” The recipes in this book go way beyond the jars of dried pasta, lentils and bouillon we’ve been giving each other for generations.
Many of them — but not all — contain fresh ingredients that you heat and preserve/can in boiling water bath before giving them away.
Most of the recipes make six, eight, even 12 or 16 containers, so they’re big several-hour projects. After you’re done, though, you can stock your shelves with last-minute holiday or recuperation gifts, meals for shut-ins, care packages for college students, or your own use.

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

Here’s a promising recipe, which makes 6 batches, 18 to 24 muffins each. It contains all dried ingredients which will save my typing muscles. Many of the book’s fresh-food recipes refer to general mixes explained at the front of the book.

CRANBERRY WALNUT MUFFINS
15 cups flour
3 cups sugar
2 cups dry milk
3/4 cup powdered eggs
6 tablespoons baking powder
2 tablespoons baking soda
3 teaspoons powdered vanilla
1 1/2 teaspoons salt
4 1/2 cups dried sweetened cranberries
4 1/2 cups chopped walnuts or pecans
3 cups butter-flavored shortenting or ghee

1. For muffin mix, in each of 6 vacuum bags or jars, add and then seal: 2 1/2 cups flour, 1/2 cup sugar, 1/3 cup dry milk, 2 tablespoons powdered eggs, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon powdered vanilla and 1/4 teaspoon salt
2. For fruit and nut mix: In each of 6 vacuum bags, add and then seal: 1 cup cranberries, 1 cup chopped walnuts or pecans.
3. For shortening or ghee: In each of 6 vacuum bags, add and then seal 1/2 cup shortening or 4 ounces ghee.
4. In each of 6 Mylar bags, tote bags or vacuum bags, store 1 jar or pouch muffin mix, packet fruit and nuts and 1 packet shortening or ghee.

Label each bag:
Preheat oven to 375 degrees. Butter a standard 12-cup muffin tin, or line with paper baking cups. In a large bowl, whisk muffing mix and 1 cup plus 2 tablespoons of water. Stir until just combined (overstirring makes muffins tough) and add fruit and nut mixture. Fill each muffin cup 3/4 full. Bake 25 minutes, until lightly golden
Makes 18 to 24.
– “Meals in a Jar,” by Julie Languille

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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