The Rural Voice, 2006-12, Page 471/2 cup (125 mL) unsulfured
molasses
1/2 cup ( (125 mL) boiling water
Grease and flour an 8x8x2-inch
baking pan. Preheat oven to 350 °F
(180°C).
Sift together flour, baking soda,
ginger and salt. Set aside.
Using an electric mixer in a large
bowl, cream butter and sugar until
light and fluffy.
Beat in cranberry sauce and egg,
blend in molasses. Gradually stir in
dry ingredients and beat thoroughly.
Stir in water. Turn into the baking
pan.
Bake gingerbread for 45 minutes,
or until toothpick inserted comes out
clean. Cool in pan for 20 minutes.
Remove and cool on rack. Decorate
cake, if desired, by sifting
confectioners sugar over a paper
doily placed on the gingerbread.
1-2-3 CRANBERRY DRESSING
(News Canada)
1 bag of cranberries
1-2 navel oranges (seeds, peel and
white removed
1-2 apples, cored
1/2 cup pecans (optional)
honey to sweeten to taste
Chop cranberries and oranges with
food processor. Use as much orange
as needed to keep cranberries moving
so that they are finely chopped. Place
in a bowl.
Chop apples in food processor.
Add to cranberries.
Chop nuts, if desired, and add to
cranberry mixture. Mix well and
sweeten to taste.
The oranges will create the juice
in the mixture, so you can adjust the
amount of oranges based on how
moist you like your dressing. Serve
with your favourite holiday meals
WHITE CHOCOLATE
CRANBERRY CHEESECAKE
(Johnston's Cranberry Marsh)
1 1/4 cup vanilla wafer crumbs
1/4 cup butter, melted
3 pkgs (8 oz/250 g) cream cheese,
softened
3/4 cup sugar
3 eggs
4 1 -oz squares white chocolate
(melted and cooled)
1/4 cup dried cranberries
1 tsp orange zest
Combine crumbs and butter. Press
on the bottom of a 9 -inch springform
pan. Beat cream cheese and sugar
until smooth. Add eggs, one at a time,
and mix just until blended. Stir in
cranberries and zest. Pour into crust.
Bake at 350°F for 45-50 minutes
or until centre is almost set.
Cool completely, then refrigerate
3 hours or overnight. Decorate with
orange slices, dried cranberries and
white chocolate curls.
BILL'S BRIE IN PUFF PASTRY
(The Cranberry Cookbook
by June Johnston)
1 pkg frozen puff pastry dough
1 kg Brie cheese
1 cup (250 mL) cranberry sauce
1 tbsp (15 mL) grated orange rind
1/4 cup (60 mL) orange liqueur
(Cointreau)
1 egg yolk
1/2 tbsp milk
Roll out puff pastry dough into a
large square, about 12-15 inches (30-
38 cm).
Cut the brie in half cross -wise and
place the bottom half in the middle of
the pastry square. Top with a mixture
i!Rot
/ HAYTER'S
TURKEYS
of sauce, orange rind and liqueur.
Place the top half of the brie on
the cranberry mixture. Bring up the
four corners of the pastry to the
centre and twist it in a knot.
Mix the egg yolk and milk well.
Brush over the top of the pastry. Bake
at 375°F (190°C) for 10-15 minutes or
until golden brown. Serve immediately.
CRANBERRY PECAN PIE
(Johnston's Cranberry Marsh)
3 eggs
1 cup (250 mL) corn syrup
2.3 cup (150 mL) sugar
1/4 cup (60 mL) butter, melted
dash salt
1 cup (250 mL) cranberries
1 cup (250 mL) pecan halves
pastry for a single 9 -inch pie shell
Prepare pastry and line 9 -inch (23
cm) pie plate. Sprinkle with
cranberries and pecans. Mix corn
syrup, sugar, butter and salt. Pour
carefully over the pecans and
cranberries. Bake at 325°F (160°C)
for 50-55 minutes, or until a knife
inserted halfway between the edge
and centre comes out clean. Cool.O
Order your
holiday turkey or roast early to
avoid disappointment.
Deadline for fresh turkeys or roasts
is Fri., Dec. 15th
For Your Christmas Entertaining:
"All Made With Turkey"
• Stuffed Roasts
With Dressing
• Sage & Onion Roasts
• Turkey Cordon Swiss
• Marinated Fillets
• Meatloaf
• Summer Sausage
• Kielbasa • Smoked Breasts
• Pepperettes • Bacon
Ready -to -Serve
• Homestyle Dressing • Gravy • Cranberries from The Muskokas
Also available at your local grocery store
519-237-3561
"On the way to the lake" on Hwy. #83, Dashwood
Store Hours: Mon. - Fri. 9-6; Sat. 9-5
Recipe Ideas at www.hayterturkey.com
DECEMBER 2006 43