Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in
corn syrup and rum.

Shape into 1-inch balls;

Melt chocolate and paraffin in top of double boiler.

Stick a toothpick in the candy ball and dip into the chocolate mixture

Place on waxpaper to dry

Store in an airtight container several days to develop flavor. 

Roll again in confectioners’ sugar before serving.

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe,
blending to make a stiff dough. Roll into 1″ balls, then roll in additional powdered sugar to
coat.

• 4 cups finely crushed vanilla wafers
• 1 cup finely chopped pecans or walnuts
• 1/4 cup cocoa
• 1/2 cup bourbon
• 1 can (14oz) sweetened condensed milk
• Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.

Can roll in powdered cocoa drink mix instead of sugar for a chocolate covered bourbon ball.
Can use rum instead of bourbon for rum balls.

• four cups of mini marshmallows, or 40 regular ones
• 1/4 cup (1/2 stick) margarine
• 1/2 tsp vanilla
• 1/2 tsp green food coloring
• 5 cups corn flakes or rice crispies
• Red m&m’s or red hots, for decorations

1. Place butter and marshmallows in a saucepan over low heat stirring until melted.
2. Remove from heat and stir in vanilla and food coloring.
3. Fold in cereal until evenly coated.
4. When mixture is cool enough to touch, pinch off a piece, and form it into a 2″ ball
5. Shape the ball into a wreath, and add m&m’s or red hots

1 cup butter, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups flour
1 egg white
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup finely chopped almonds

Preheat oven to 350 F. Beat together butter and 1 cup sugar until light and fluffy. Stir in
egg yolk, vanilla, almond extract and salt. Stir in flour and mix well. Pat into a 15-1/2-inch
by 10- 1/2-inch baking pan. Beat egg white till stiff, then beat in 2 tablespoons sugar and
cinnamon. Fold in almonds and spread over base. Bake for 25 to 30 minutes. Remove
from oven and let cool 10 minutes. Cut into bars while still warm.

Ingredients
24 packets stevia
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Directions
Preheat oven to 375°F.
Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Big Soft Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
24 packets Stevia
1 egg
1 tablespoon water
1/4 cup molasses
3 packets Stevia

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Ingredients
1 8-ounces can crushed pineapple, drained, reserving juice
1/2 cup Ocean Spray® Cranberry Juice Cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup chopped celery

Directions
Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm. Yield: 8 servings.

Cranberry Nut Bread Recipe

Quick Bread Recipes Ocean Spray Cranberry Walnut Dessert Bread
Great recipe to make mini loaves as gifts.

Ingredients
•3 cups all-purpose flour
4 Tablespoons baking powder
4 teaspoons salt
5 cups sugar
1 1/4 cup vegetable or canola oil
5 large eggs
1 Tablespoon orange extract
4 1/2 cup whole milk
5 cups cranberries, chopped
2 1/2 cups walnuts, chopped

Directions:
1.Preheat oven to 350 degrees F.
2.Spray 5 large or 10-12 mini loaf pans with vegetable spray.
3.Combine flour, baking powder and salt in a medium bowl and set aside.
4.In a large mixing bowl, with a stand mixer using a whip attachment, hand mixer using the whisk attachments, or by hand using a large whisk, mix together sugar and oil. Add eggs and whisk again. Add orange extract and milk and mix well.
5.Add dry ingredients and mix only until moistened. Fold in cranberries and walnuts.
6.Pour equal amounts of batter into greased loaf pans.
7.Bake at 350 degrees for 50-60 minutes for large loaves, 30-35 minutes for mini loaves, or until pick comes out clean and tops are lightly browned.
8.Cool completely before wrapping for freezer storage.
9.Makes 5 large loaves or 10-12 mini loaves.

Ocean Spray Fresh Cranberry Orange Relish

Ingredients
2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4-1 cup sugar (or eqivalent artificial sweetener)

Directions
Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.

You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that’s how my Mom made it so many many years ago.

Cranberry Christmas Brie

ingredients:
1 can Ocean Spray® Whole Berry Cranberry Sauce
wheel of brie or camembert
1/4 c walnuts, chopped
1 crusty loaf of bread, sliced

Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Craisins® Nut Tart

ingredients:
1 8cm baked sweet pastry shell
1 cup soft brown sugar
1/4 c  unsalted butter, cubed
1/3 cup cream
2 tablespoons flour
2 cups mixed whole nuts
1 cup Ocean Spray® Craisins® sweetened dried cranberries

Directions
Melt sugar and butter, stir in cream and flour and bring to the boil. Remove from the heat, stir in nuts and Craisins® and fill into pastry shell. Leave 30 minutes before slicing. Individual pastry shells can also be used.

Here are 8 sherbet punch recipies to choose from. The first 4 recipes are Christmas colors and are perfect for Christmas Eve parties. You can make them non-alcoholic for kids or adults or add a alcololic beverage for adults.

CHRISTMAS SHERBET PUNCH I

Ingredients
1 large can pineapple juice
2 quarts ginger ale
2 packages frozen raspberries
1/2 gallon lime sherbet
1 bottle champagne (for adults)

Directions
Mix first 3 ingredients together. Add champagne (optional). Float small scoops of sherbet on top. Be sure to make punch just before serving to keep the punch bubbly

CHRISTMAS PARTY PUNCH  

Ingredients
4 c. water, divided
2 pkg. (3 oz.) strawberry flavored gelatin
1 1/2 c. sugar
1 (48 oz.) can pineapple juice
1 (48 oz.) can orange juice
1 c. pure lemon juice
1/2 gal. orange sherbet, softened
1 bottle (33.8 oz.) ginger ale, chilled

Directions
Heat 2 cups water to boiling, add gelatin. Add sugar, stir until well dissolved. Add 2 cups cold water. Add fruit juices. Chill until ready to serve. Just before serving spoon in sherbet, then pour in ginger ale. Yields 6 1/2 quarts. Very pretty and big hit with everyone where you have guests of all ages.

CHRISTMAS PUNCH  

Ingredients
2 pts. cranapple juice
1 qt. apple juice
1 qt. raspberry sherbet
10 (7 oz.) cans 7-Up or 4 1/2 (16 oz.) bottle
24 oz. club soda
2 trays ice cubes

Directions
Combine all ingredients except sherbet. Add that to the bowl last.

CHRISTMAS SHERBET PUNCH II

Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

SHERBET PUNCH I

Ingredients
1/2 gallon orange sherbet, softened
1 liter ginger ale
2 cups lemon-lime soda
2 cups grapefruit or citrus soda

Directions
1.Just before serving, place sherbet in a punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.

SHERBET PUNCH II

Ingredients
canned pineapple juice
carbonated lemon-lime beverage (7Up)
rainbow sherbet
Bacardi dark rum (optional)

Directions
Equal parts canned pineapple juice and lemon/ lime soda (7-Up) add Rainbow sherbet, about a quart per punch bowl batch, but depends on size of punch bowl.
If this is adults only, add one cup Bacardi dark rum.

SHERBET PUNCH III

Ingredients
1/2 gallon lime sherbet or raspberry sherbet
1 liter ginger ale
2 cups carbonated lemon-lime beverage
2 cups grapefruit soda

Diections
Just before serving, place sherbert in punch bowl.
Add ginger ale and soda.
Stir until sherbert is almost dissolved.

LIME SHERBET PUNCH

Ingredients
2 cartons (1/2 gallon each) lime sherbet
2 cans (46 ounces each) pineapple juice, chilled
3 liters ginger ale, chilled

Directions
Spoon or scoop sherbet into a large punch bowl. Add pineapple juice and ginger ale. Stir until sherbet is partially melted. Serve immediately. Yield: 40 servings (8 quarts).

Tip: Add the ginger ale just before serving to keep the beverage bubbly.