a little of each

A family's cookbook

Lemon Chiffon Pie with Glazed Cranberries June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:10 pm
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Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.



Nonstick vegetable oil spray

2 cups shortbread cookie crumbs

3 ½ Tbl unsalted butter, melted



¼ cup water

1 ½ tsp unflavored gelatin

4 large eggs, separated

2/3 cup sugar

1/3 cup fresh lemon juice

1 tsp grated lemon peel

½ cup chilled whipping cream



½ cup sugar

1/3 cup water

2 cups fresh or frozen whole cranberries (about 8 ounces)

½ cup currant jelly




Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.



Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.



Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)


Cranberry Sour Cream Salad March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:56 pm
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Put the contents of a 16-oz can of whole berry cranberry sauce into a fine sieve and break up the contents so the juice can drain off. Dissolve a small Jell-O package (raspberry preferred) in 1 cup hot water. When it has started to gel (soft gel), mix in the cranberry sauce, 1 cup sour cream, ½ cup finely chopped celery and ½ cup finely chopped walnuts. The coarseness of the chop is up to you. Fold all together and refrigerate. No need to unmold. Put it in a pretty bowl and provide a spoon.


Cran-Raspberry Gelatin Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:55 pm
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This dish has made frequent appearances at Thanksgiving and Christmases.



1 (3 oz) package raspberry gelatin

1 (3 oz) package lemon gelatin

2 cups boiling water

1 (10 oz) package frozen raspberries

1 (14 oz) container cranberry-orange relish

1 cup pineapple juice

1 (15 oz) can pineapple tidbits



Dissolve raspberry and lemon gelatins in boiling water. Stir in raspberries, mixing until thawed. Add relish and pineapple juice; mix well. Pour into 9×13 dish. Chill until cold, but not set. Drain pineapple, reserving juice. Stir in pineapple. Chill until thickened. Add reserved juice; mix gently. Chill until firm.


Cranberry Jell-O Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:51 pm
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1 (16 oz) can jellied cranberry sauce

1 (16 oz) can pitted dark sweet cherries

1 (10 ½ oz) can crushed pineapple in juice

1 box cherry Jell-O

2 cups water or cranberry juice, boiling

1 cup pecans, chopped



Melt the cranberry sauce over low heat. Cut cherries into pieces and add to sauce. Stir in pineapple and juice. Remove from heat. In a medium bowl pour boiling water or cranberry juice over Jell-O powder. Stir to dissolve. Add Jell-O mixture to cranberry mixture and stir. Stir in pecans. Pour into a 9 x 13 dish and chill.


Cranberry and Apple Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:49 pm
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From Southern Living.



2 Granny Smith apples, chopped

4 tsp. fresh lime juice

2 cups dried cranberries

2 green onions, sliced

2 jalapeno peppers, seeded and chopped

2 Tbl honey

2 tsp apple cider vinegar



Combine the apples and lime juice, tossing well, then draining off the juice. Combine the apples and the remaining ingredients in a food processor and pulse six to eight times until the mixture is finely chopped. Cover and chill at least one hour.


Andrea’s Cranberry Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:47 pm
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1 package cranberries

2 cups sugar

1 can crushed pineapple

1 large package Jell-O, strawberry, orange or cherry

1 package of Ocean Spray cranberry relish

1 tsp cloves

1 tsp cinnamon



Cook the cranberries and sugar in just enough water to liquefy sugar. Cranberries will stop “popping” when done. Mix all the remaining ingredients with the cranberry-sugar mixture. Refrigerate for several hours. Add more Jell-O or plain gelatin if relish does not seem to be setting up. You may freeze.


Santa Fe Cranberry Relish

Filed under: Fruits and Vegetables — alittlemoreofeach @ 2:46 pm
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1 (12 oz) package cranberries

¾ cup sugar

1 jalapeno cut in quarters

1 green onion cut in quarters

½-1 tsp (or to taste) fresh cilantro

¼ tsp cumin




Process till coarsely chopped. Serve over cream cheese with crackers.


Pumpkin Cranberry Muffins

Filed under: Breads — alittlemoreofeach @ 11:47 am
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I altered a lemon-blueberry muffin recipe from Cooking Light magazine to this autumny pumpkin one. Makes one dozen.



2 cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

1 small can of pumpkin

2 large eggs

1 tsp pumpkin pie spice

¾ cup dried cranberries



Combine flour, sugar baking powder and salt in a large bowl and make a well in center of mixture. Stir together pumpkin, eggs and spice. Then add to dry ingredients, stirring until just moistened. Toss cranberries in a little extra flour until lightly coated; fold into batter. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 for 20 to 25 minutes or until dark gold. Remove muffins from pans immediately and cool on wire racks.


Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.



2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries



Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.


Spicy Cranberry Sauce with Cream Cheese December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:03 pm
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  • 1 (16 oz) can whole-berry cranberry sauce
  • ½ cup sugar
  • 1/3 cup minced onion
  • 2 Tbl prepared horseradish
  • ½ tsp salt
  • 1 (8 oz) package cream cheese


Stir together the first five ingredients in a medium saucepan. Bring to a boil, stirring often. Remove from heat. Cover and chill for one hour or up to three days. When ready to serve, spoon sauce over cream cheese on a plate. Garnish with rosemary sprigs. Serve with assorted crackers.

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