Fall Recipe Week

Wow!  Hair do Wed. is the winner!  (I'll have to keep that in mind!)  Here's the next poll!

This is my Great Grandma's recipe, they are REALLY good! When I eat these they bring back childhood memories. My Great grandma would give this as bread around Thanksgiving and Christmas time and it would go fast!

Jordan

~ Great Grandma Kruger's Cranberry Muffins ~

2 c. flour

1c. sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. baking soda
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3/4 c. orange juice

2 T. shortening

1 egg

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1 1/2 c. fresh or frozen cranberries

1/2 c. chopped nuts

Mix first section. In a seperate bowl mix the second section.

Add to dry ingredients and mix til blended.

Stir in cranberries and nuts.

Spoon into greased muffin pans.

Bake at 350 for 30 - til muffins are set.

Makes about 2 Dozen

Yum!

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This is a great recipe! I love making it!  I usually don't add the nuts, ( those are optional, ) butyou might like them! Have fun trying it!

Ingredients:

1-1/2 cups canola oil

1-1/2 cups sugar

1/2 cup packed brown sugar

3 eggs

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3-1/2 cups diced peeled apples

1 cup chopped walnuts

2 teaspoons vanilla extract

CARAMEL ICING:

1/2 cup packed brown sugar

1/3 cup half-and-half cream

1/4 cup butter, cubed

Dash salt

1 cup confectioners' sugar

Chopped walnuts, optional

Directions:

• In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
• 
  
• Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
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• In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.

- Jenny C. IL -