This Cranberry Salad recipe is another passed on from my aunt. I have been making it for several years now and always get excellent reviews. It is a great dish for the summer time as well.
Start this dish the evening before you are serving it. In the morning stir in the remaining ingredients and the dish will be ready when you need it. A great make-ahead dish.
Be sure to buy cranberries in November and store them in your freezer (they keep for 1 year that way). Cranberries are not available the rest of the year.
Cranberry Salad
- 1 bag (12 oz) cranberries
- 2 cups sugar
Grind the cranberries using a food processor. Put into a bowl and combine with the sugar. Cover and refrigerate overnight.
- 1 1/2 cups walnuts
- 1 bag (10.5 oz) marshmallows
- 1 pint whipping cream
- 1 can (20 oz) crushed pineapple, drained
In a large bowl, add the remaining ingredients to the cranberry mixture, stir. Refrigerate for at least one our before serving.
This is my Grandmother's recipe. I don't know where she got it from, but she is the only person I ever knew that made Pumpkin Cookies. This is one of only a few recipes that I have of hers so it is one I treasure. Maybe it will become your signature cookie as it was hers.
Pumpkin Cookies
- 1 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 cup vegetable shortening
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup raisins
- 1 cup walnuts
Cream sugar and egg, pumpkin, vanilla, and shortening. Add dry ingredients. Stir in raisins and walnuts. Drop by teaspoonfuls on greased baking sheet. Bake for 10-12 minutes in a 350 degree oven.
This isn't so much of a traditional Tapas recipe, as something I want to make but haven't had the time. Stolen from here, credit goes to them.
Vinaigrette:
* 1/2 cup pomegranate juice
* 1 teaspoon finely minced shallot
* 1 tablespoon champagne vinegar or white wine vinegar
* 2 teaspoons fresh lemon juice
* 1/4 teaspoon sugar
* 1 tablespoon extra virgin olive oil
* 2 tablespoons walnut oil
Salad:
* 4 ounces Earthbound Farm Organic Mixed Baby Greens
* 1 Fuyu persimmon or ripe pear, thinly sliced
* 1/4 cup toasted or candied walnuts
* 1/3 cup pomegranate seeds
To make the vinaigrette, place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium high heat. Combine the juice and the remaining vinaigrette ingredients in a small glass jar and shake vigorously to combine.
Place the mixed greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Add more dressing as desired.
Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds and serve immediately.
Thats the cut and paste version from the website. I'm probably going to mangle it a bit, because of time, money, and treasure hunting reasons. I'm going to omit the walnut oil, at least.
