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Recipe Reviews 6 reviews
Cranberry Nut Bread I
This is delicious and one of our holiday favorites. I've made this many times and get many compliments on it.

1 user found this review helpful
Reviewed On: Dec. 19, 2004
Brandied Orange and Cranberry Sauce
This is awesome. Try using 1/3 cup, instead of 2/3 cup, of orange zest using a microplane grater. Frozen cranberries are fine, just rinse immediately before use, no need to thaw. I also like to add 1/4 teaspoon orange oil along with the brandy at the end. I recommend using a medium saucepan to avoid overboil. This is fabulous on top of Brie. Mix 8 oz cranberry sauce, 2 tablespoons brown sugar, and 1 tablespoon Meyer's dark rum and 1/4 teaspoon fresh grated nutmeg. Spread this mixture evenly on top of an 8 oz Brie round that has some rind trimmed from the top (leaving a 1/3 inch border on top). Sprinkle with some chopped pecans on top and bake Brie at 500 degrees for 5 minutes. Great served with water crackers and apple and pear slices. If you don't want to use rum, you can substitute orange juice. Enjoy!

43 users found this review helpful
Reviewed On: Dec. 19, 2004
Pumpkin Cake I
This is one of my favorite cakes to make in the fall, although it's great anytime. I've gotten many recipe requests for this cake. Delicious. I like lightly toasting the nuts (at 350 F for 8 minutes or so) before adding them to the cake.

3 users found this review helpful
Reviewed On: Mar. 10, 2003

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