and I love them, so I guess that keeps life in balance. 
In fact I'm making the Cranberry and Dried-Cherry Relish today
In fact I'm making the Cranberry and Dried-Cherry Relish todayCRANBERRY FRUIT DIP
1 8 oz. Carton Vanilla Yogurt
1/4 tsp Nutmeg
1/4 tsp Ginger
1/2 C Cran-Orange Relish
1/4 C Chopped Nuts
Combine all ingredients, cover, chill.
Serve with Assorted fruits for dipping.
1 8 oz. Carton Vanilla Yogurt
1/4 tsp Nutmeg
1/4 tsp Ginger
1/2 C Cran-Orange Relish
1/4 C Chopped Nuts
Combine all ingredients, cover, chill.
Serve with Assorted fruits for dipping.
CRANBERRY ZINNIT BARS
2 C Whole Wheat Flour
1 C Packed Brown Sugar
2 C Oatmeal
2 Sticks of Butter or Margarine
1/2 tsp Baking Soda
2 Eggs
1 can Whole Cranberry Sauce
Preheat oven to 350.
Grease 8" or 9" square pan.
Put first 5 ingredients in food processor and mix with steel blade 20-25 seconds. Tip mixture into a large bowl.
Add 2 eggs and mix until just crumbly - not dough. Press 1/2 of the mixture into pan. Spread cranberry sauce over the top. Evenly sprinkle with remaining mixture and press lightly with pancake turner.
Bake 45-50 minutes until golden brown.
2 C Whole Wheat Flour
1 C Packed Brown Sugar
2 C Oatmeal
2 Sticks of Butter or Margarine
1/2 tsp Baking Soda
2 Eggs
1 can Whole Cranberry Sauce
Preheat oven to 350.
Grease 8" or 9" square pan.
Put first 5 ingredients in food processor and mix with steel blade 20-25 seconds. Tip mixture into a large bowl.
Add 2 eggs and mix until just crumbly - not dough. Press 1/2 of the mixture into pan. Spread cranberry sauce over the top. Evenly sprinkle with remaining mixture and press lightly with pancake turner.
Bake 45-50 minutes until golden brown.
CRANBERRY PUMPKIN BREAD
2/3 C Shortening
2 2/3 C Sugar
4 Eggs
3 C fresh cooked pumpkin OR 16 oz can pumpkin.
2/3 C Water
3 1/3 C all-purpose flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp cloves
2/3 C Coarsely Chopped nuts
1 1/2 C Fresh Cranberries
PREPARATION
Heat Oven to 350
Grease bottoms only of 2 loaf pans, Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and cranberries. Pour into pans.
Bake about one hour and 10 minutes - until wooden pick inserted in center comes out clean. Cool slightly. Remove from pans. Cool completely before slicing.
2/3 C Shortening
2 2/3 C Sugar
4 Eggs
3 C fresh cooked pumpkin OR 16 oz can pumpkin.
2/3 C Water
3 1/3 C all-purpose flour
2 tsp Baking Soda
1 1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp cloves
2/3 C Coarsely Chopped nuts
1 1/2 C Fresh Cranberries
PREPARATION
Heat Oven to 350
Grease bottoms only of 2 loaf pans, Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and cranberries. Pour into pans.
Bake about one hour and 10 minutes - until wooden pick inserted in center comes out clean. Cool slightly. Remove from pans. Cool completely before slicing.