Cranberries - So Much More Than Just a Canned Jelly

Cranberry Oatmeal Cookies

Ingredients:

1 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon orange extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel
1 12-ounce package vanilla chips

Preheat oven to 375 degrees F. Line baking sheets with foil.

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in orange extract. In another bowl, combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and orange peel. Stir in vanilla chips. Drop by rounded teaspoonsful 2 inches apart on baking sheets.

Bake for 10 to 12 minutes or until edges are lightly browned. Cool on wire rack. Makes about 6 dozen cookies.

And finally, a show-stopper dessert for your Thanksgiving feast that's very easy to make. This is very impressive, not to mention delicious.

Cranberry Cheesecake

Ingredients:

TOPPING:

1 cup sugar
2 tablespoons cornstarch
1 cup cranberry juice
1-1/2 cups fresh or frozen cranberries

CRUST:

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted

FILLING:

4 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
4 eggs
1 cup eggnog
1 tablespoon vanilla extract

In a saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside.

In a small bowl, combine cracker crumbs and sugar; stir in melted butter. Press onto the bottom of a greased 9-inch springform pan. Bake at 325 degrees F for 10 minutes. Cool on wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. All flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 degrees F for 60 to 70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.

NOTE: Always keep cheesecake covered and refrigerated.

I hope you enjoy these recipes and give them a try.

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