Cinnamon Cran-Applesauce

Ingredients:

1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice

Directions:

  1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
  2. Stir in apples; cover and cook for 5 minutes, stirring several times
  3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
  4. Cover and cook 5 minutes longer or until apples are tender.
  5. Add cinnamon, ginger, and lemon juice.
  6. Cook and stir for about 5 minutes.
  7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Broccoli Raisin Salad

Grandma Schroeder

Salad

2 cups raw broccoli chopped small
1/2 cup chopped onion (small pieces)
1/2 lb. bacon cooked and crumbled
1/2 cup raisins (soaked & drained)
1 cup sunflower seeds

Dressing

1 cup mayonnaise
2 T vinegar
2 T sugar

Directions

  1. Mix dressing and set aside.
  2. Mix broccoli, onion, and bacon.
  3. Add dressing and stir.
  4. Add raisins and sunflower seeds just before serving.

Baked Pineapple Stuffing

Aunt Bev (Matt’s Aunt)

Ingredients

1 (20 ounce) can crushed pineapple, with liquid
1/4 cup milk
6 slices bread, dried out
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted
3 eggs, lightly beaten

Directions

  1. Grease bottom and sides of a 3 1/2 quart crock pot.
  2. Crumble the bread into a bowl.
  3. Add the remaining ingredients
  4. Pour into the crock pot.
  5. Cover, and cook on low setting for 3 hours.

Soft Pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, about 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low-speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for about 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.