Month: December 2016

Cranberry Relish

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This recipe and article printed in my newspaper columns on Wednesday, November 23, 2016.  It was a very busy time and I never shared it with you here on NJSD.  This cranberry relish is amazing and would be wonderful on your Christmas table!

I ‘m not sure where the year has gone but tomorrow is Thanksgiving. Christmas seems to creep up quickly after Thanksgiving and before you know it we will be in 2017! I love the holidays, but I sure do wish time would slow down. By the time this article prints, Greg and I will be celebrating our 29th wedding anniversary! In December our oldest child will graduate college. All of this does not seem possible.

I’m thankful for the good life the Lord has given me. I’m thankful for family and friends, health, and wonderful readers of NJSD! This Thanksgiving I wish you blessings of health and happiness!

I seem to share a cranberry recipe every year. There’s just something about cranberries that make the holiday meals special. This Cranberry Relish is incredibly good, and hopefully, you will use it again and again throughout the holiday season. This particular recipe ranks high on my list of favorites. I hope that you grab the ingredients on that last minute run to the store and give this delicious relish a try!

Cranberry Relish
 
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Ingredients
  • 4½ c. fresh cranberries, washed and picked through
  • 1½ c. granulated sugar
  • 1 c. chopped walnuts,lightly toasted
  • 1 c. orange marmalade
  • 2 tbsp. lemon juice
Instructions
  1. Toss the cranberries and sugar together. Place in a lightly greased 2-quart baking dish. Cover with foil and bake at 350°F for 1 hour.
  2. Remove from oven and stir in the walnuts, marmalade, and lemon juice.
  3. Store in the refrigerator in an airtight container.
  4. Serve cool or at room temperature.

 

Tea Cakes

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There is nothing I love better than this festive time of the year! From the decorating to shopping, to the baking, it’s all fun to me. Preparing the recipes that I have collected throughout the years from loved ones and friends bring back wonderful memories and for a little while, some that have been long gone are with me again.

A new recipe to my collection if from my Aunt Janis. These are possibly my all-time favorite cookie, though. You can bake it 10 to 12 minutes for a soft cookie or go just a little longer for a cookie with a little bit of crisp.

To make absolutely gorgeous cookies decorate with sprinkles by rolling the dough log in sprinkles before freezing. These make a delicious and pretty gift when placed in clear treat bags.

Tea Cakes
 
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Ingredients
  • 1¾ c. granulated sugar
  • 1 c. Butter flavor Crisco shortening
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 3 c. self-rising flour
Instructions
  1. In the bowl of an electric mixer, cream together the sugar and shortening. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  2. Add the flour, one cup at a time and mix just until blended.
  3. Divide the dough in half and place each half on a large sheet of wax paper. Use the wax paper and roll the dough into a log. At this point, you can roll in sprinkles, if desired. Wrap tightly in the wax paper and freeze the roll for about 30 minutes.
  4. Remove the dough from freezer and cut into approximately ⅜-inch slices. Place cookies on an ungreased cookie sheet and bake at 325° for 10 to 12 minutes.
  5. Remove cookies to a cooling rack to cool completely.
  6. Store in an airtight container.