Chris Cranberry Surprise Recipes

Steps:

• For the vanilla sugar cookies: In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until light, fluffy and blended. Add the egg and vanilla extract and mix until combined. Adjust the mixer to low speed; mix in the flour, 1 cup at a time, until well incorporated, and then the salt. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the dough from the refrigerator and roll out 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin. Line a baking sheet with parchment paper and set aside. Use an oval cookie cutter to cut out 24 cookies, placing 12 of the cookies on the prepared baking sheet. Top each of the cookies on the baking sheet with 1/2 teaspoon of the chocolate chips, then top each with a second oval-shaped piece of cookie dough, pressing the edges to seal. Bake until the cookies are beginning to brown around the edges, 8 to 12 minutes. Let cool to room temperature.
• For the cinnamon-cream cheese-bourbon jelly: Meanwhile, place the gelatin powder in a small bowl and stir in the water until the gelatin is dissolved. Let sit for 5 minutes, then add the bourbon and mix until combined.
• Place the milk in a small saucepan over medium heat and bring to a boil. Remove from the heat and add the sugar, cinnamon and vanilla. Mix well with a hand-held blender.
• Add the cream cheese and mix until the mixture has a nice and creamy consistency. Add the gelatin mixture and mix until well combined.
• Pour into an 8-inch square pan and refrigerate until the jelly is set and completely firm to the touch, about 1 hour. With the oval cutter, cut out 12 pieces of the jelly and place on top of the sugar cookies.
• For the rosemary bonbons: Fill a pastry bag with the melted dark chocolate disc. Pipe the chocolate into the shell chocolate mold; tap the mold to remove any air bubbles. Flip the mold over, tap out any excess chocolate, and then scrape the top of the mold to remove any excess chocolate. Refrigerate the mold until the chocolate is hard, about 20 minutes.
• Meanwhile, place the granulated sugar and glucose syrup in a medium saucepan over medium heat. Cook until the sugar dissolves and turns into a light caramel. Add the heavy cream and rosemary and cook until the caramel comes to a boil; remove from the heat and let the mixture cool. Strain the caramel through a fine-mesh sieve, add the melted milk chocolate and butter, and blend with a hand-held blender. Spoon the caramel mixture into a pastry bag and fill the remainder of the cavities on the chocolate mold. Place the mold in the refrigerator for 20 minutes, then top off with another layer of dark chocolate. Let sit at room temperature for about 15 minutes, then release the chocolates from the mold.
• For the royal icing: Mix together the meringue powder and water in a bowl. Add the confectioners' sugar and mix until fluffy, about 3 minutes. Adjust the consistency with more water as needed. Divide the icing between 2 bowls. Add the green food coloring to 1 bowl and the black to the other; mix well. Fill 2 pastry bags with the icings.
• Decorate the bonbons with alien expressions and use the icing to adhere one bonbon to the top of each cookie. Let set before serving, 15 minutes.

Steps:

• 1. preheat oven to 325 degrees
• 2. place filling - cranberries , chopped nuts and sugar- in bottom of pan (8x8 or 9" pie)
• 3. beat 2 eggs, add 1 cup sugar and mix.
• 4. add 1/2 cup melted butter and 1 cup flour, mix well.
• 5. pour over cranberry mixture. bake 1 hour until top is golden and not cracked.

Steps:

• Preheat oven to 325 degrees.
• Grease 10-inch pie pan.
• In a medium bowl, combine eggs, sugar, butter, flour, pecans and cranberries.
• Pour into prepared pan.
• Bake 50-60 minutes.
• Best when served warm.
• I usually make this by doubling the recipe. I bake it in a 13x9 pan for 70-80 minutes.

Steps:

• Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot. Simmer over low heat for 10 minutes. Strain through fine sieve and discard herbs. Drown bird in oil and add wine. Marinate for 3 hours, refrigerated
• Meanwhile, fry pork fat in heavy saucepan until mostly rendered. Remove and discard crisp fatty pieces. Add onion and shallot. Lower heat and add remaining thyme and bay leaf. Add chicken livers and cook until browned. Remove bay leaf and pass liver mixture through a meat grinder or sieve.
• After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity. Remold bird to its natural shape and secure both ends with poultry pins, then truss. Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender. Remove from the oven.
• Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape. Grease well with clarified butter or oil. Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!). Heat a little oil in large skillet and add parchment package. The air inside will expand, forcing the package to 'blow up'. When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately. To serve, open bag and cut bird in two.

Steps:

• Preheat oven to 350 degrees F. In a buttered, 4 quart, Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot

Steps:

• Pour cranberries in a 10" type pie plate(deep dish).
• Pour sugar(1/2c)over the cranberries, then the nuts.
• Mix remaining ingredients
• Pour over mixture in pan.
• Bake at 350 until top is lightly brown (30-40 min).

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
• Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
• Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
• Editor's Note: These muffins are best served the day they're made.