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Full Online Book HomeLearning KitchenFruit - Cranberry Butter
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Fruit - Cranberry Butter Post by :morisan Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2394

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Fruit - Cranberry Butter

3/4 cup fresh cranberries
6 Tbl. powdered sugar
2 tsp. grated lemon peel
1 cup (2 sticks) butter


Coarsely chop cranberries with sugar and lemon peel in processor, using on/off. Add softened butter and blend until mixture is combined but slightly chunky. May be prepared one week ahead. Serve at room temperature.
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Fruit - Cranberry Button Cookies Fruit - Cranberry Button Cookies

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2 cups Flour 1 1/2 cups Brown Sugar -- (Packed) 1 1/2 cups Cranberries -- (fresh ground) 1 cup Vegetable Shortening 3 cups Quick-cooking Oats 1/2 teaspoon Salt 1/2 teaspoon Ground Nutmeg 1/2 teaspoon Ground Ginger 1 teaspoon Baking Soda In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie sheets
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2 1/2 cups all purpose flour 1 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 eggs beaten 3/4 cup cooking oil 1 cup sour cream 1 (8 ounce) package dates chopped 2 tablespoons grated orange peel 1/2 cup almonds chopped 1 1/2 cups fresh cranberries Glaze: 1 cup powdered sugar, sifted 1 tablespoons light corn syrup 2 teaspoons vanilla 2 teaspoons butter flavoring 2 teaspoons rum flavoring 2 teaspoons milk Preheat oven to 350 degrees. Grease bundt pan well. Dust with flour. In large bowl, sift flour, salt, baking powder and baking soda. Add sugar
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