Saturday, September 19, 2015

Almond Bark from Carol M.

Carol M., I stole this recipe from a post on your Face Book page. I like the fact that it's easy and it sounds yummy.




Almond Bark

Here's what you'll need:
1 Sheet Pan lined with foil , brushed with butter.

1 small bag of Semi Sweet Chocolate Chips
1 small bag of Butterscotch Chips
1 can of Blue Diamond Roasted Salted Almonds

In a Double Boiler:
Melt the Chocolate Chips and the Butterscotch Chips until melted and creamy smooth.
Stir in the Almonds.
Quickly pour onto the Sheet Pan.
Shake to spread evenly and thin.
Refrigerate until completely set.
Remove, break apart and store in a covered container.

Enjoy!
Peace in the Kitchen!


Tuesday, September 15, 2015

Fruit Cake

I think the best fruit cake is homemade. Here's another one of my favorite recipes. I have a recipe on the Blog for a refrigerated Fruit Cake and a recipe for Fruit Cake Dessert. I may be the only one that makes homemade fruit cake but I would hope that others would try. You never know, you might like it. I think it's time to stop hating fruit cake. Give fruitcake a chance.





Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Bundt Pan (choose one with a simple design. You can also use 2 - 6" pans.
Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Dried Cranberries
2 C Mixed Dried Fruit or Diced Dried Apricots
1/2 C Brandy
Mix well in a glass bowl.
Cover and heat in the Microwave for 2 minutes.
Stir again and set aside to cool completely.

In a Stand Mixer with a Paddle Attachment:
16 TBS Butter, room temperature
2 C Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Fiori di Sicilia (homemade recipe to follow, see NOTE below)
Beat 3 - 5 minutes.
Add:
4 large Eggs, 1 at a time just until combined.

Gradually Add:
3 3/4 C Flour, alternating with 1 C Orange Juice with Pulp.
Beat just until combined.

Add:
1 3/4 C Candied Cherries

Add:
Reserved Fruit Mixture with the liquid.
2 C chopped Pecans
Mix just until combined.

Spoon batter into the Pan, fill it to the top.
Bake 80 minutes.
A toothpick in the center should come out clean.

Remove the pan to a rack to cool for 10 minutes.
Invert twice (top side up) onto a rack placed over a Sheet Pan.
Brush with Glaze.

Glaze
In a small bowl:
1/3 C Orange Juice with Pulp
1/3 C Granulated Sugar
Whisk well.
Set aside at room temperature until the Sugar has dissolved completely.
Whisking occasionally.

Transfer to a serving platter.
Garnish each serving with Whipped Cream.

NOTE:

Fiori di Sicilia:
1 tsp Vanilla
1/2 tsp Orange Extract
1/2 tsp Lemon Extract
Mix well in a small bowl and refrigerate in a jar.
If you plan on using it in several recipes, adjust the recipe and make enough to have on hand.


Enjoy!
Peace in the Kitchen!



Sunday, September 13, 2015

Triple Chocolate Cake, made in a 9" X 13" pan

This is a really easy recipe and the cake is delicious. It's made with three different Chocolate ingredients and that makes it decadent!






Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 1/3 C Whole Milk
1 (5 oz.) box of Jello Cook & Serve Chocolate Pudding Mix, Not Instant.
1 - Duncan Hines Devil's Food Cake Mix
2 C Dark Chocolate Chips

In a saucepan on medium heat:
Milk
Pudding Mix
Cook and whisk constantly until it begins to thicken.
Remove pan.

Add:
Cake Mix
Stir to combine well.

Pour batter into the pan.
Sprinkle evenly with the Chocolate Chips.

Bake 40 - 45 minutes.
Remove pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Apple Muffins

When cooler weather arrives, the leaves begin to turn burnt orange and yellow and it begins to feel like Fall,  I think of baking with Apples. Here's a great Apple Muffin recipe. There are many other Apple recipes on my Blog.



Apple Muffins

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. You could also use paper liners sprayed with a Baking spray, or Vegetable Cooking Spray. I prefer the fool proof method of Pan Release Mix.

2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp ground Ginger
3/4 C Brown Sugar
1 large Egg
2 TBS Butter, melted and cooled to room temperature.
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Buttermilk
2 C Chopped Jonagold Apples (cored and peeled)

Topping:
3 TBS Granulated Sugar
1/2 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Ginger
Whisk well and set aside.

In a large mixing bowl:
Brown Sugar
Egg
Whisk well.
Add:
Butter
Vegetable Oil
Vanilla
Whisk well.
Gradually add Flour mixture alternating with Buttermilk. Use a Silicone Spatula or a Blending Fork.

Fold in Apples with a Spatula.
Divide batter evenly among the muffin cups, filling to the top.

Topping:
In a small bowl:
Sugar
Cinnamon
Whisk well.
Sprinkle evenly over the batter. Use all of the Topping.
Bake 15 - 18 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack for 10 minutes.
Remove the Muffins to a rack to cool completely.

Enjoy!
Peace in the Kitchen!



Saturday, September 12, 2015

Fall Spiced Pecans and many other recipes for my favorite Sweet, Salty and Spicy Nuts

I love sweet and spicy Pecans, Cashews or Mixed Nuts. I wrote a post titled "I'm Nuts about Nuts" I included all of those recipes here.
Here's the latest recipe for a Fall Pecan. It has a combination of sweet, salt and spice.






Fall Spiced Pecans

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Sheet Pan lined with Foil


In a small bowl:
1 1/2 C Pecans
1 1/2 C Apple Juice
Stir to mix well, set aside for 15 minutes.

In a medium bowl:
3 TBS Sugar
1 tsp Apple Pie Spice
1/8 tsp Salt
1/8 tsp Cayenne Pepper (optional) I happen to like the addition of Cayenne Pepper.
Whisk well.
Add Pecans, toss to coat well.

Spread the Pecans on the Sheet Pan in a single layer.
Bake 15 minutes, stirring once during roasting.

Enjoy!
Peace in the Kitchen!

I wanted to update this post and include all of my favorite recipes for Sweet, Spicy and Salty Nut mixes.

I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.

Crispy Brined Pecans:

These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.

The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.

I doubled the original recipe and this is my adaptation.

8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water

Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.

Cool to luke warm.
Stir well.

Add pecans and soak for 8 hours.

Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.

Roast the pecans for 12 hours.
Store in sealed jars.








Honey Spiced Nuts:

2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds

Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well

Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.

Enjoy!
Peace in the Kitchen!





Pumpkin Pie Spiced Pecans:

Here's what you'll need:
Preheat the oven to 250 degrees
1 - Jelly Roll Pan, heavily buttered on the bottom and up the sides.

I wanted to show a Jelly Roll Pan because it's
different than a Sheet Pan. You need a pan with sides
for this recipe.
I recommend this pan whenever you're baking Spiced Nuts.


4 C Pecan Halves
1 Large Egg White
1 TBS Vanilla
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp Salt


In a large bowl with a Hand Mixer:
Egg White
Vanilla
Beat until Frothy.
Add:
Pecans
Fold by hand to coat well.

In a Large Zip Lock Bag:
Granulated Sugar
Brown Sugar
Cinnamon
Pumpkin Pie Spice
Salt
Shake to mix well.

Add:
Pecans
Shake vigorously until the Pecans are completely coated.
Pour onto the pan in a single layer.
Bake for 60 minutes, stirring every 15 minutes.
Remove from the oven and spread onto Parchment Paper, in a single layer to dry.

Enjoy!
Peace in the Kitchen!


These are from the Deschutes Brewery Portland Public House in Oregon. They shared the recipe in the Dallas Morning News.

1 1/4 pounds of Almonds
1/4 C Molasses
1 TBS Sea Salt
1/2 Pound Brown Sugar ( divided in half)
1 1/4 pounds of Roasted Salted Cashews

Preheat the oven to 350 degrees.
In a large bowl, combine Almonds with Molasses, Sea Salt and half of the Brown Sugar.

Spread them on a rimmed baking sheet and bake for 10 minutes.

Remove from heat and stir the hot Almonds into the remaining Brown Sugar in the bowl.
Spread the nuts out on the baking sheet and set them aside to cool.

Toss the cooled Almonds with the Cashews into the bowl.

Store covered in a cool dry place in a plastic or glass container.

Makes about 10 cups.

Enjoy!
Peace in the Kitchen!


I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt

in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Enjoy!
Peace in the Kitchen!



Here's another favorite recipe.
On the right side in parenthesis are the amounts for a larger quantity.

Fire and Ice Nuts:

Pre heat the oven to 350 degrees

1 1/2 C Cashews               (4 1/4 C)
1/4 tsp Cayenne Pepper     (3/4 TBS)
1 TBS Soy Sauce              (3 TBS)
1 TBS Honey                    (3 TBS)
1/4 C Maple Syrup            (3/4 C)
1 1/2 tsp Butter, melted      (4 TBS)
2 C Pecan Halves              (6 C) = (1 1/2 lbs)

Cashew Preparation:
Line a baking sheet with foil, coated with a vegetable spray, set aside

In a Food Processor:
Place 1/2 C of the Cashews and process until finely ground
In a small bowl, mix together ground Cashews and Cayenne Pepper
Set Aside

In a larger bowl:
Combine,
Soy Sauce
Honey
Remaining Cashews
Toss to coat completely
Stir in ground Cashew mixture
Spread out on the baking sheet and bake at 350 degrees for 25 minutes, stir once
Remove from oven and cool completely


Pecans Preparation:
Line a separate baking sheet with foil, coated with vegetable spray, set aside

In a bowl:
Combine,
Maple Syrup
ButterPecans
Toss to coat completely

Spread out on the baking sheet and bake at 350 degrees for 20 minutes, stir twice
Remove from the oven and cool completely
Break into chunks

Combine Cashews and Pecans in a bowl to serve
Store in airtight jars

Enjoy!
Peace in the Kitchen!


I'm not really a football fan and that's OK, not everyone is.

However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!

I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.

I have to give credit to Martha Stewart for these two recipes.

As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!

Chile Lime Cashews:

2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews

1 rimmed baking sheet pan lined with parchment paper.

preheat the oven to 350 degrees

In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.

Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.

Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes

Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.


Enjoy!
Peace in the Kitchen!




Orange Spiced Cashews:

3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper

2 rimmed baking sheet pans lined with parchment paper

In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.

Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.

Enjoy!
Peace in the Kitchen!



Fall Candied Pecans:
I have 2 versions of these Pecans.

#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water

In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.

In a small measuring cup:
Vanilla
Water

In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.

Stir constantly to a boil.
Continue stirring until it begins to thicken.

Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla

In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!



Spiced Mixed Nuts from Sur la Table:

4 C Mixed Nuts (Almonds, Pecans, Cashews, Pistachios)
3/4 C Granulated Sugar
1 TBS Chile Powder
2 tsp  Cinnamon
1/2 tsp All Spice
2 tsp Cayenne Pepper
1 Large Egg White

Preheat the oven to 300 degrees.
A rimmed Sheet Pan lined with Parchment Paper.

In a small bowl:
Sugar
Salt
Spices
Whisk well.

In a large bowl:
Whisk Egg White until frothy and dry.
Add Nuts and Spiced Sugar Mix.
Toss well.

Spread in a single layer.
Bake , stirring with a wooden spoon 1/2 way through 40 minutes.
They should be light brown.
Remove the pan to a rack , cool completely.
Stir occasionally.

Enjoy!
Peace in the Kitchen.


Chipotle Chile Candied Pecans:

8 TBS  (1 stick) Butter
1 tsp Chipotle Chile Powder
1 C Brown Sugar
1 tsp Vanilla
2 Large Egg White, room temperature.
3/4 tsp Sea Salt
1 pound of Large, Jumbo Pecan halves.

This recipe can easily be doubled.
Use 2 sheet pans with 8 TBS of Butter on each pan and make a double batch of the meringue, in a Stand Mixer.

Preheat the oven to 300 degrees.
Preferably non-stick for easy clean up.

In the oven:
Melt Butter in the sheet pan.
Remove and set aside.

In a mixing bowl:
Chile Powder
Brown Sugar
Whisk well.
Pour the Vanilla over this mixture, do not stir.
Set aside.

In a Stand Mixer with a Whisk attachment:
Egg Whites on medium speed, until foamy.
Add 1/4 tsp Salt and continue to beat until soft peak.
Add the Sugar Mixture, 2 TBS at a time, beating on high to get a shiny thick meringue.

Remove the bowl and fold in the Pecans gently by hand, until well coated.
Tip the Sheet Pan to swirl the Butter to coat the pan.

Spread the Pecans over the Butter in a single layer.
Bake 20 minutes.
Remove the pan, stir the Pecans.
Bake an additional 15 minutes.
Stir again.
Sprinkle with remaining 1/2 tsp of Sea Salt.
Continue baking and stirring every 15 minutes for 45- minutes to 1- hour.
Line the counter with a long sheet of Foil, spread out the Pecans and cool completely.

Enjoy!
Peace in the Kitchen!


Spiced Pecans:
3 C Pecan Halves
2 TBS Butter
1/2 C Brown Sugar
1 tsp Paprika
2 tsp Chile Powder
1 tsp Cumin
1/4 C Apple Cider Vinegar

Cool all ingredients in a Cast Iron Skillet over medium High heat.
Boil off the Vinegar
Place in a 350 degree oven on a cookie sheet and bake until browned.

Enjoy!
Peace in the Kitchen!



Crock Pot Cinnamon Almonds:


Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.



Enjoy!
Peace in the Kitchen!












Thursday, September 10, 2015

Corn Casserole

Just another Corn Casserole. I can never get enough!





1/2 C Diced Green Bell Pepper
1/2 C Diced Red Bell Pepper
4 Green Onions, thinly sliced.
4 TBS Butter
2 - (8 oz.) packages of Cream Cheese, cubed
1 1/3 C Whole Milk
1 tsp Salt
1/4 tsp Pepper
1 tsp Dill Weed
2 - 16.oz packages of frozen Corn, thawed

In a Cast Iron Dutch Oven or 10" Cast Iron Skillet on medium heat:
Butter, heat until melted.
Add:
Green Bell Pepper
Red Bell Pepper
Onion
Sauté until tender.

Add:
Cream Cheese
Milk
Salt
Pepper
Reduce heat to low.
Cook until Cream Cheese is completely melted.

Add:
Corn
Stir well.
Continue to cook 10 - 15 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!



Raspberry Mousse

One of my signature dishes at Thanksgiving is my recipe for Cranberry Mousse. I can't remember a Thanksgiving Dinner without it. It's the one dish that my grandchildren request every year. I'd be in trouble if I forgot to make it. I reposted the recipe at the end of the Raspberry Mousse recipe. This one is made in a Springform Pan with a Graham Cracker Crust.




Raspberry Mousse

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" or 9" Springform Pan ( I have a great Pampered Chef Pan with a Tempered Glass Bottom.

Crust ingredients

1 C Crushed Graham Cracker Crumbs
3 TBS Granulated Sugar
4 TBS Butter, melted
1/4 C Ice Cold Water

Mousse ingredients

1 - 10 oz. package of Frozen Raspberries, thawed, drained and reserve juice in a bowl. Set the Raspberries aside in another bowl.
1 - envelope of unflavored gelatin
8 oz. Cream Cheese, softened
1/2 C granulated Sugar
1 C Heavy Cream    NOTE: (to make the Whipped Cream, I add  (2 TBS Confectioner's Sugar and 1/2 tsp Vanilla) This will be done toward the end of the recipe.

Crust directions

In a small bowl:
Graham Cracker Crumbs
Granulated Sugar
Butter
Mix well with a blending fork
Press into the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Mousse directions

In a saucepan (not on the stove)
Raspberry Juice
Cold Water
Gelatin
Allow to sit for 5 minutes without stirring.
Transfer pan to low heat and cook, whisking constantly, until gelatin dissolves completely.
Remove from heat.
Set aside to cool for 10 minutes.

In a medium bowl with an electric hand mixer:
Cream Cheese
1/2 C  granulated Sugar
Beat well until combined and creamy smooth.

Add:
Raspberries
Gelatin Mix
Beat until well blended.
Refrigerate until it begins to set. (it doesn't take long)

Whip the Heavy Cream in a small bowl with an electric hand mixer. (see NOTE above about Whipped Cream)
Fold in Whipped Cream by hand.
Pour into Crust.
Refrigerate overnight or at least 6 hours.

Just before serving:
Release the outer ring of the pan to serve the Mousse. I leave mine on the Tempered Glass Bottom and transfer it to a serving platter.

Enjoy!
Peace in the Kitchen!



I've been making this recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!

I've tried to double the recipe and it doesn't work. If you need more, you make more!

Cranberry Mousse:

1 C Cranberry Juice
1- 3 oz. package of Raspberry Jello or,  (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect whipped cream: 1C heavy cream, 1 tsp vanilla, 1 TBS confectioner's sugar) In a stand mixer with a whisk attachment or  in a bowl with a hand mixer.

In a Saucepan on medium heat:
Cranberry Juice
Heat juice to boiling

Stir in Jello until dissolved.

Add:
Cranberry Sauce
Cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

Whip the Cream and fold into the Jello mixture.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!