Habelman Bros. Company
Cranberries
Fresh Cranberry Pumpkin Muffins
Sift 2 cups flour, 3/4 cup sugar, 3 teaspoons baking powder, 1 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp allspice; set aside.
Beat 1/3 cup cooking oil (may substitute 1/3 cup applesauce), 2 eggs, 3/4 of a can of canned pumpkin, and 1 tbs of Vanilla; mix with dry ingredients. Stir just until moistened. Fold in 2 cups fresh Habelman cranberries, coarsely chopped. For the chocolate lover, you must add 1 cup choco chips. Spoon into 18 paper lined muffin cups.
Bake 400’
25 minutes
Aunt Jayne's Frozen Cranberry
Delight
- 20 oz. can pineapple tidbits
- 5 bananas chopped
- 16 oz. whole cranberries
- 1/2 cup raw sugar
- 12 oz. cool whip
Directions
Reserve juice to soak bananas. Mix sugar, cranberries and cool whip; fold in pineapples and bananas with out juice. Pour in a 13x9 container and freeze.
Serve using ice-cream scoop.
Cranberry Body Scrub
1/2 cup fresh or frozen Habelman cranberries
Warning: chmod(): Operation not permitted in /var/chroot/home/content/r/a/y/rayhabelman/html/plugins/hitcounter/class.counter.php on line 182
Jeanne Syron's
FRESH Cranberry Cheese Bars
-
2cups flour
-
1 1/2 cups oatmeal
-
3/4 cup firmly packed brown sugar
-
1 cup (2 sticks) butter, softened
-
1 can Sweetened Condensed Milk
-
1 package of Habelman Cranberries- Whole Berry Sauce (follow instructions on back of package, using a little less water for thickness)
-
1 8oz package of cream cheese
-
1/4 cup lemon juice
Directions
Mix together until crumbly. Retain about 1 1/2 c mixture for topping.
Pat remainder firmly in bottom of greased 13 x 9 pan.
Bake 15 minutes.
In small bowl:
1- 8oz package cream cheese, softened, beaten until fluffy
Add: 1 can Sweetened Condensed Milk (Not evaporated milk!)
1/4 cup lemon juice
Spread the cream cheese mixture evenly over crust.
Mix 1 can (16 oz) whole berry cranberry sauce with 2 TBLS cornstarch.
( I used fresh cranberries prepared per package instructions using a
little less water so the berries are quite thick)
Spoon berries over cream cheese mixture.
Top with remaining oatmeal mixture.?Bake 40 minutes or until golden brown. Cool. Cut into squares.
Makes approx 2 doz. Store remaining bars in refrigerator.
Habelman's
Whole Berry Sauce
-
12 oz bag of Habelman Cranberries (3 cups)
- 1 cup sugar
- 1 cup water
Sort and wash berries. Bring water and sugar to a boil, add berries. Listen to them "pop". Boil 5-10 minutes and cool on counter overnight. Refrigerate. Enjoy your fresh cranberries!
Cranberry Jellied Sauce
To make jellied sauce follow whole berry sauce recipe, strain after boiling. Discard pulp and seeds and save only the "sauce". Sauce will thicken over night. Set on counter to cool and then refrigerate.
*Do not alter sugar or water as the fruit will not thicken.
Whole Berry Sauce Directions
Zesty
(Nutrition)
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Zest from an orange. Cranberry sauce will thicken as it cools.
I like to make three batches of sauce. I strain two batches and leave one whole. Most of my family likes the jellied sauce best, but I like the look of the actual cranberry. I also like the texture. I mix them all together and get mainly jellied sauce with a few cranberries floating in the dish. This is the best of both worlds in one pretty bowl.
