Archive for November, 2009

new cranberry sauce
New Cranberry Sauce


* 1 cup chopped onion (1 medium)
* 2 cloves garlic, minced
* 1 Tbsp. olive oil or cooking oil
* 1 12-oz. bag fresh or frozen cranberries
* 1 cup pomegranate juice or cranberry juice
* 3/4 cup sugar
* 1/2 tsp. ground ginger
* 1 medium fuyu persimmon or apple, cored and cut into 1/4-inch cubes
* Rosemary sprig (optional)


1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.

Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.

Recipe found here: New Cranberry Sauce

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apple pie
Blue Ribbon Apple Pie

Crust Ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup cold LAND O LAKES® Butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water

Filling Ingredients:
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
1 tablespoon LAND O LAKES® Butter
1 teaspoon sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If desired, remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream.

Recipe found here: Blue Ribbon Apple Pie

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caramelized garlic cheese spread

Caramelized Garlic Cheese Spread

Spread Ingredients:

2 teaspoons LAND O LAKES® Butter
2 tablespoons coarsely chopped fresh garlic
1 teaspoon sugar
1 (8-ounce) package cream cheese, softened
1/4 cup LAND ‘O LAKES® Butter, softened
8 ounces (2 cups) LAND ‘O LAKES® Sharp Cheddar Cheese, shredded
1/4 cup sliced green onion
1/4 teaspoon salt

Coating Ingredients:

1/2 cup finely crushed cheese-flavored bite-sized crackers

Garnish Ingredients:

1 medium bell pepper with stem

Crackers/Dippers Ingredients:

Fresh cut-up vegetables

Melt 2 teaspoons butter in small skillet until sizzling; add garlic and sugar. Cook over medium–high heat, stirring constantly, until garlic just starts to brown (3 to 5 minutes). Immediately remove from heat.

Combine garlic mixture and all remaining spread ingredients in large bowl. Beat at medium speed until creamy. Shape cheese mixture into pumpkin shape with hands. Cover; refrigerate 1 hour.

Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.

Create stem for top of pumpkin from bell pepper slices.

Cover; refrigerate 2 hours or overnight to blend flavors. Just before serving; score vertical lines on pumpkin with knife. Serve with crackers and vegetables.

Recipe Tip
Cut remaining pepper into strips to serve with cheese spread.

Recipe Tip
To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Recipe found here: Caramelized Garlic Cheese Spread (lots of great recipes there!)

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mini potato cakes

Mini Potato Corn Cakes With Cheddar & Sour Cream


* 2 cups mashed potato flakes
* 1/3 cup yellow cornmeal
* 1 tablespoon garlic salt
* 1/4 teaspoon dried chipotle powder (to taste)
* 1/2 cup very thinly sliced green onion
* 2 cups milk
* 1 cup shredded sharp cheddar cheese or smoked cheddar cheese

* 1 (12 ounce) bag frozen super sweet corn, defrosted (2 1/4 cups)
* olive oil nonstick cooking spray
* 1/2 cup sour cream


1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.

2. Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.

3. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

Recipe found here: Mini Potato Corn Cakes With Cheddar & Sour Cream

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