Simple Cranberry Relish: Sharing

Last year I came across this recipe that was posted by one of my foodies. I thought it was an appealing new twist to cranberry sauce. This recipe has turned into one of my favorites and it's on the to make list for sure.

Wishing peace and love today and always.

  Happy Thanksgiving!

 
Original recipe:

3 bags of frozen cranberries

3-4 medium sized apples, peeled and chopped

1  small orange, chopped. 

1.5 cups water
1 can pineapple tidbits drained

1 cup sugar (or more, depending on your taste)

1 cinnamon stick(optional)

This is a large recipe and would serve plenty but I cut the recipe and changed it up a bit.

My adaption of recipe

 Note:  I cut this recipe down for a smaller size baking dish. Approximately 8x8” pan.

1 pkg. fresh cranberries rinsed
 3/4 cup water 
1/2 cup sugar
1 orange chopped ( rind removed I thought it might be bitter)
 2 apples peeled
 1- can 8 oz. pineapple tidbits drained

 This recipe would serve approximate 6 to 8.  I followed the same instructions as the original recipe and it thickened nicely after it cooled and it tastes wonderful.  

Instructions:

1.  Bring water and sugar to a boil in a small pot or saucepan.

2.  Rinse the cranberries and pick out any bad ones.  Add the clean cranberries into the boiling water and partially cover the pot.  Allow the cranberries to cook for about 5 minutes, until you hear them popping.

3. Stir in the apples and cinnamon stick if using and cook on medium heat for about 10 minutes, until the cranberries have mostly broken down.

4.  Stir in the orange chunks and cook for 2-3 more minutes. Taste test and Adjust the sugar levels at this time.

5.  After 2-3 minutes, take the relish off the stove and allow to cool.  Serve warm, cold, or room temperature with your favorite Thanksgiving dishes.  Enjoy!!

Happy Cooking!
 

 I added the pineapple to sweeten it up a bit.

Simmering slowly until all is cooked down..about 15 minutes or so..

11/23/11

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Desserts: The Blog Part 3

 Check out the label section of this blog under Desserts for the below recipe links and lots more.  Enjoy! 




Here's a small sample of a few desserts that I have made in my kitchen over the past year.  Everyone was tested personally by me..Enjoy!!!!!!!!!!!!!!!!!!!!!!




Happy Baking from my kitchen to yours,
 

M.J.

My custard rice pudding

Yum Yum Cake

Homemade waffles with strawberries and cream

Nate's pineapple cheese croissants

Christmas Selection

Fresh Raspberry and Cream cake

Peach Raspberry Blueberry Pie

Toasted Coconut and Cream with Banana Cake

Banana Split Cake

Pecan Bread Pudding

Cheese Kolatche or Kolatchy

5/23/12 original
3/30/15

Sopapilla Cheesecake! Yummy!!

 You're going to like this recipe.  It's so yummy!

Most of us enjoy a dessert now and again and my hubby especially does.  Personally I'm a meal person and dessert is only if I have room for a taste or two.  I'd take seconds on pasta or potatoes anytime.  I'm a carb addict. lol

So when we were enjoying our monthly social someone had made this what is now known as cheesecake dessert. I had no idea that the cinnamon tasting, sugary treats we'd eaten at picnics and fast food places someone would create a cheesecake to resemble one of the favorites of my grandson.  Churro's!!

 This is a must make easy cheesecake.  It reminds me so much of Churro's and Sopapilla's that I had to make it. 

Delicious!

My family loved this!

2 -8 oz. packages of cream cheese softened
1 cup sugar
1 tsp. vanilla
2 -8 oz. cans refrigerated crescent rolls
3/4 cup sugar
1 tsp. ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Heat oven to 350 degrees.  Prepare 13x9 inch pan with cooking spray.

Beat cream cheese with 1 cup sugar and vanilla extract until smooth.

Unroll the cans of crescent rolls and roll into shape of base of pan.(2 sheets).  One can for bottom and one can for top.  Press into bottom of pan.  Evenly spread cheese mixture into the baking dish, then cover with the remaining crescent dough.  Stir together 3/4 cup sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake.

Bake in oven until the crescent dough has puffed and turned golden brown, about 30 minutes.  Remove from oven and drizzle with honey.  Cool completely in the pan before cutting into squares.

From my kitchen to yours,

 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

11.12.12
2/15/13

12/17/13
9/16/16

Earthquake cake recipe! Aunt Dora's favorite cake

I rarely use boxed cake mixes but my Aunt Dora has been really working me over for a year to make this cake..

She says everyone that eats it loves it..I have put off making this cake for too long and figured today was the day to make auntie happy. .It reminded me of German chocolate cake(a lot easier though) from yester year...I followed her recipe and at the very end wasn't sure I was doing the final step correctly but it worked out and the finished product was better than I had expected.  Delicious!  If you like coconut and pecans you'll love this!!!  Don't know why  they call it Earthquake? 

 I guess I'll have to ask her the next time I talk with her..

Happy Baking!   Note:  I guess using a box cake isn't so bad now and again!  My mom should hear me say that!  Any baking I did with her would be from scratch!!

Eye appealing and delicious

I used a tablespoon to spoon cream cheese mixture over batter.

As it is baking the cream cheese mixture starts disappear

Test center with toothpick

Earthquake Cake

1 cup coconut
1 cup chopped pecans
1 1/2 cups white chocolate chips
1 Devil's Food Cake Mix(follow directions)
1 8 oz. cream cheese softened
1 stick butter melted
1 cup powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees.  Sprinkle coconut, pecans and white chips evenly in the bottom of a lightly greased 13 x9 inch pan.  Mix cake mix according to directions and pour into pan..

In a medium bowl, thoroughly blend cream cheese, butter, powdered sugar and vanilla..Drop by spoonfuls onto cake mixture..Do not stir.   Bake 40 to 45 minutes until toothpick inserted in center comes out clean..Cool completely before serving.. Slice in pieces and turn piece over so coconut/pecan mixture is on top.. A very easy and delicious choice for a dessert.

 Happy Baking from my kitchen to yours!

****Note:  Since this recipe has been posted my Aunt Dora ( my godmother)has passed but many fond memories I have of her and one being this recipe.

8/24/11
3/30/13
12/15/13
3-12-16

Good Morning! Please Note:

This week I'll be posting at 8 a.m.  recipes that I have found to be of interest to those of you who enjoy delicious soup and cheesecake recipes.

  
Make note and stop back everyday for some of my fabulous easy soup and cheesecake recipes.

Have a great day!

8/18/14