Orange & Pineapple Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Orange Pineapple Muffins. Orange Pineapple Muffins taste of orange, pineapple, and pecans and what makes these muffins extra special is that, while still warm, the tops of the muffins are brushed with an delicious orange glaze. This glaze not only adds flavor, but it also keeps the muffins wonderfully moist.
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Cranberry Raisin Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to m ake a Cranberry Raisin Pie. One terrific tasting recipe that uses fresh cranberries is this Cranberry Raisin Pie. It is a two crusted pie with a rich and spicy filling that not only contains fresh cranberries, but also raisins, chunks of apple, chopped walnuts, and even candied mixed peel. Take one bite and you might find yourself thinking of mincemeat, albeit an alcohol free, vegetarian-style mincemeat. Serve it warm or at room temperature, with or without a scoop of vanilla ice cream.
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Cranberry Christmas Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Christmas Cake. Special occasions deserve a special dessert. So this Christmas you may want to try this Cranberry Christmas Cake. It is remarkably similar to a Black Forest Cake, only instead of cherries, we are filling the cake with sweet yet tangy candied cranberries. It starts with a chocolate genoise, that is filled chocolate whipped cream and the candied cranberries. And then the whole cake is covered with a stabilized whipped cream frosting. So festive, so beautiful, and so delicious.
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Homemade Cranberry Sauce and Cornbread Dressing Muffins | Thanksgiving Sides - Part 1
Here is a great recipe for homemade cranberry sauce and cornbread dressing muffins. This video is about Thanksgiving Sides - Part 1
Cornbread Stuffin' Muffins!
Basic Cornbread Recipe
1 large egg
3/4 cup buttermilk
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup cornmeal
1 cup all purpose flour
2 tbsp vegetable oil
1 pound Italian turkey sausage
1 chopped medium onion
1 cup chopped red bell pepper
1 cup chopped celery
Muffin Mix:
4 cups crumbled cornbread
1 cup seasoned bread crumbs
2 tablespoons butter
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 lb. sweet Italian turkey sausage
1 ½ cup unsalted turkey or chicken broth
1/2 cup buttermilk
1 large egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon black pepper
1 teaspoon salt
The Delightful Diva | Perfect Cranberry Sauce
Ingredients
12 ounces cranberries
1 cup white sugar
½ cup orange juice
¼ water
¼ of a good orange/brandy liqueur (Grand Marnier, Contreau, etc.)
¼ tsp cinnamon
Directions
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice and water. Stir in the cranberries will start to pop in about 10 minutes. Add the cinnamon and Grand Marnier and let the sauce cook for an additional 5 - 7 minutes. Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Make sure you watch this one. It will splatter and or overflow, so don't just leave it on the stove unattended.
Feel free to make this a day or two ahead. Believe me - the longer the flavors have to marry together, the better this gets!
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Gran Marnier Cranberry Bread
Scott Anderson - Dining at Dawn KGWN CBS TV 5 Cheyenne, WY
Cranberry Sauce Muffins | Leftover Series!
Ever what to do with all that extra cranberry sauce that you have laying around after Thanksgiving or any other Holiday Dinner? I make these Cranberry Sauce Muffins out of them and they turn out great every time! This time I used mock fruit sweetener to keep the calories low, but if you use regular sugar instead your muffins will rise perfectly every time! I love how easy this recipe is and how nothing needs to go to waste anymore!
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Dutch Baby Recipe - How to Make Dutch Babies - German Pancakes
Learn how to make a Dutch Baby Recipe! Go to for more information, and many, many more recipe videos. I hope you enjoy this easy Dutch Babies recipe!
Three Homemade Cranberry Sauce Recipes
Do you enjoy your cranberry sauce plain, with pears, honey or brandy? Any of these sauces are the perfect accompaniment to meats. See the recipes at
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How to make Cranberry Jam -Cranberry Sauce
A super easy sauce that can be used in sweet or savory dishes, ready in 10 min. See full post on Chokolatpimienta.com
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Lemon Cranberry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Cranberry Pound Cake. This Lemon Cranberry Pound Cake is rich and buttery and is stubbed with lemon and brandy-laced dried cranberries. The finishing touch is a lemon frosting, really a glaze, that is poured over the top and allowed to drip down the sides of the cake.
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EASY JELLIED CHAI CRANBERRY SAUCE RECIPE! ???? NOREEN'S KITCHEN
Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here:
Every year I make a different type of cranberry sauce. Usually it is the whole berry version because that is what the cranberry lovers in my family prefer on the holiday table. Every year I get an overwhelming number of requests to share a jellied version of cranberry sauce. So this year I decided that would be the way to go. I thought it would be fun and different to do a chai spiced version of jellied cranberry sauce to give it that spiced holiday flavor and I can tell you that this is a delicious cranberry sauce that you are going to want to try!
I will start by saying that this is not a safety tested recipe. This is a recipe I created therefore it is not safe for canning. Jellied cranberry sauce is a real throwback. It has been made for hundreds of years and the whole jellied craze began with the Victorians. They jellied everything from meat and vegetables to fruits and juices. Jellied or molded salads are very different from a jelly that you would can using juice. These are pressed dishes using fruits that are high in pectin or in the case of the meat jelly it would have been collagen that would have given the jelly it jiggle.
Cranberries are very high in levels of natural pectin and do not need any additional help in order to gel. The secret is in the length of cooking time as well as the addition of sugar. These things combined will render a jellied version of your holiday favorite that will take on the shape of whatever vessel you pour it into. In this case I used a pint jar to simulate the canned version many of us have grown up with.
To start the cranberry jelly is much like starting a regular whole berry sauce. Berries, sugar, orange juice and zest along with strongly brewed chai tea. I used two cups of water and four of my favorite Tazo brand chai tea bags and allowed them to steep for 1 hour in hot water before measuring out the amount needed for the recipe.
Everything goes into a saucepan over medium high heat until the berries are bubbly and bursting. You will want to make sure all the berries have burst and any stragglers can be helped along by a gentle push up against the side of the saucepan. Once you can see that all the berries are broke, you will want to continue to simmer this mixture for an additional 5 minutes. This will allow the fruit to render all of its pectin making the gelling process to take place more quickly.
Once the mixture has simmered, remove from the heat and pour into a fine mesh sieve placed over a deep bowl. Using your spoon to press the mixture through the sieve until all you have left is the skins and seeds of the cranberries. This can take a few minutes. If you have a Foley food mill, go ahead and use it. This will make the process a little quicker, but using the sieve is easy and accessible.
Discard the skin and seeds. Stir the jelly that has accumulated in the bowl making sure it is smooth. Pour this into clean jars and place lids on them. I got one pint and one half pint jar. Refrigerate for at least 24 hours and up to three weeks before running a butter knife around the edge of the jar to loosen the jelly and place it on a serving plate.
You can slice the jelly or leave it as is and have guest spoon into it. Either way it is an impressive presentation you can be proud to share on your holiday table. Just a little extra work and you can be like those Victorians!
I hope you give this version of jellied chai spiced cranberry sauce a try and I hope you love it! You can find the recipe in my Make Ahead Thanksgiving Cookbook linked above!
Happy Eating!
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Petit Fours Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Petit Fours. For this recipe we're making Petit Fours Glacé as they consist of three layers of almond cake that are filled with a layer of apricot preserves and raspberry preserves and then covered in a white chocolate glaze. The final touch is to decorate each cake with a drizzling of royal icing.
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FRESH Ideas: Grand Marnier Cranberries
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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Donna Thomas' Cranberry Jalapeno Relish
Strawberry Breton Tart Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Breton Tart. What I like about this tart is the complexity of flavors and textures. The base of the tart is soft and tender with a nice crisp crust. Next, is a creamy layer of Pistachio Pastry Cream, a generous sprinkling of chopped pistachios, and the finishing touch is glistening fresh strawberries.
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Baked Crab & Artichoke Dip - Super Bowl Dip Recipe
Learn how to make a Baked Crab & Artichoke Dip recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Baked Crab & Artichoke Dip recipe!
Cranberry Butter | Thanksgiving Recipes | Martha Stewart
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Cranberry Butter | Martha Stewart
Citrus Cupcakes with Orange Buttercream Recipe - Episode 11 - Reveena's Kitchen
Thanks so much for watching! Don't forget to like, comment, and subscribe.
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Special thanks to my lovely friends and colleagues, Ruth Stewart Patterson (for expert filming and photography) and Alexandra Custodio (for magnificent web design).
Gourmet Cookies that Break the Mold
Martha Teichner takes a look at the changing taste and techniques of cookies in America through the pages of the new Gourmet Cookie Book.
Blueberry Trifle Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Trifle. These small trifles still start with a layer of cake, followed by a blueberry sauce laced with lemon liqueur, then I add a few fresh blueberries, ending with a dollop of whipped cream made with heavy cream and mascarpone cheese. I also like to garnish the top with a sprinkling of crushed gingersnap cookies as they add a touch of spiciness.
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pbs 109 a blueberry muffins
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. Here are my two favorite muffins: My version of the traditional blueberry muffin and a giant size muffin/bread I call the Stud Muffin because it is studded with cheese which creates lacy cheese lined holes in the crumb and crunchy/chewy caramelized cheese on the crust. (YUM!)
Blueberry Muffins
Cranberry Baked Brie Recipe | Hungry AF
Cranberry baked brie is the perfect appetizer for the holidays! The richness of the Brie is complemented by the tart cranberries, and baking them together creates a bubbling and oozey Holiday appetizer that's perfect when served with crackers.
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INGREDIENTS
1 8 oz brie cheese wheel, room temperature
2 sheets frozen puff pastry, thawed
egg wash (1 egg + 1 tbsp water)
¼ cup walnuts, toasted and roughly chopped
Cranberry sauce (enough for 2 baked brie wheels):
6 oz cranberries
1/4 cup honey
2 tbsp brown sugar
¼ tsp ground cinnamon
pinch of ground nutmeg
⅓ cup water
½ tsp orange zest
1 tbsp fresh orange juice
1 tsp Grand Marnier
Crackers to serve
RECIPE
Make cranberry sauce: In a small saucepan, bring water, cranberries, honey, brown sugar, cinnamon, nutmeg to simmer, for about 8 minutes. Then add orange juice, zest, and Grand Marnier, stir, and continue to simmer until thickened. Set aside to cool.
Preheat oven to 400°F. On a lightly floured surface, gently roll out the puff pastry sheets. Spread an even layer of cranberry sauce on top of the brie wheel, top with chopped walnuts. Wrap in pastry with the seam side down. Using the other pastry sheet, cut out your favorite decorative shapes with a cookie cutter. Place on top of the wrapped brie, and brush the surface with egg wash. Bake for about 15-20 minutes, until golden brown.
Cool for 10-15 minutes, to prevent cheese from oozing out too much. Serve on a platter with crackers or toasted bread slices.
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Red Velvet Cupcakes Recipe
Bakery vs Homemade MATCHA MOCHI CAKE: Red Velvet, White, & Blue cupcakes!
Recipe:
Red Velvet Cupcakes
3 1/4 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
4 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 tsp cider vinegar
1 1/2 tsp baking soda
Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top.
© 2014 Honeysuckle Catering. All Rights Reserved. Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Not-your-average Cranberry Sauce Recipe
Raw, spicy, probably not just like Grandma used to make... but so good and so easy!
Ingredients:
2 (12 oz.) bags fresh cranberries
1/2 bunch cilantro
1-2 jalapeños
1-2 Tbsp. lime juice
1/2 c. sugar
Chop in food processor or blender to desired consistency. Refrigerate at least 2 hours before serving, or freeze until ready to use.
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How to Make Chocolate Brownies with that Good Good | Baked | Cut
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Directions:
CHOCOLATE IMPULSE BROWNIES
(Gluten Free)
2 cups water
36 oz bittersweet chocolate
1 ½ cup sugar
9 oz cannabis butter (2 sticks + 2 Tbsp)
12 eggs
2 tsp salt
2 tsp vanilla extract
Make water and sugar into simple syrup by allowing to come to a boil to disintegrate sugar and then removing from heat.
Melt butter and and add in chocolate. Stir on low heat until melted. Add simple syrup. Put on mixer with paddle attachment. Add eggs in slowly - 1 at a time. Add salt and vanilla extract. Mix for 60 sends on medium
Bake in wax lined springform pan at 300ºF for one hour or until set.
Top with ganache.
Ganache topping
1 lb high quality chocolate
¾ cup infused heavy cream
2 Tbsp Cannabis butter
2 Tbsp Grand Marnier
Chop the chocolate and place into mixing bowl. Scald the butter and cream in a small saucepan and pour over chocolate. With a wire whisk, slowly stir the cream and chocolate together until it is completely melted. Whisk in the Grand Marnier. Set aside until cool.
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How to Make Chocolate Brownies with that Good Good | Baked | Cut
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How to Make a Gingerbread Man Cake | RECIPE
This moist, delicious cake is full of gingerbread spices and layered with gingerbread buttercream, Grand Marnier-soaked cranberries and ginger jam! RECIPE & PRODUCTS USED LINKED BELOW!
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Gingerbread Man Cake Recipe
INGREDIENTS
Gingerbread Spice Mix:
1 tbsp + 1 tsp ground cinnamon
1 tbsp allspice
1 tbsp ground ginger
1 ½ tsp nutmeg
1 ½ tsp ground cloves
Boozy berries:
1 cup dried cranberries
1 cup grand marnier (can be substituted with orange juice, for a non-alcoholic version)
Cake batter:
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder + extra for dusting the pan
2 tsp baking powder
1 1/2 tsp baking soda
1-2 tbsp Gingerbread Spice Mix
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
Buttercream:
2 cups unsalted butter, room temperature
5 cups confectioner’s sugar
2 tsp vanilla extract
1 tbsp Gingerbread Spice Mix
2 tbsp cup cocoa powder
brown food coloring
¼ cup ginger jam
peppermint candies
DIRECTIONS
Make the Gingerbread Spice Mix:
1. Combine all spices in a bowl.
Make the boozy berries:
1. Pour the dried cranberries and grand marnier into a bowl.
2. Cover with plastic wrap and refrigerate until ready to use (I soaked mine for 1 full day – the longer you soak, the stronger they will taste).
Bake the cake:
1. Place the flour, sugar, cocoa powder, baking powder, baking soda, gingerbread spice mix and salt in a large bowl and mix together.
2. Add the milk, vegetable oil, eggs and vanilla extract and mix with an electric mixer until combined.
3. Slowly add the boiling water and mix until well combined.
4. Grease a gingerbread man cake pan and dust with cocoa powder instead of flour. This will create an even richer flavor! Pour the batter into a pan and bake at 350F for 40-45 minutes, until a skewer inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.
Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and gingerbread spice and mix well. Add the confectioner’s sugar 1 cup at a time, beating with each addition.
2. Place about 1 1/2 cups of buttercream into a piping bag fitted with a medium-sized round piping tip.
3.To the remaining buttercream, add the cocoa powder and brown food coloring and mix well.
Assembly:
1. Slice the cake into 2 layers. Carefully remove the top layer and set aside.
2. Pipe ¾ of the white buttercream onto the bottom layer of cake. Use a cake spatula to smooth the frosting.
3. Drain the cranberries. You can keep the grand marnier for cocktails – it’ll have a cranberry flavor! Scatter the cranberries onto the white buttercream, along with dollops of ginger jam.
4. Place the remaining cake layer on top. Cover the entire cake in a thick, generous layer of brown buttercream.
5. Pipe a border, a face squiggly lines and buttons onto the gingerbread man with the remaining white buttercream. Stick peppermint candies onto the buttons and enjoy!
PRODUCTS MENTIONED:
Gingerbread man cake pan:
Electric mixer:
Brown food coloring:
Piping bags:
10 cake boards:
Rotating cake stand:
Cake spatula:
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xx
Cayla
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#gingerbread #gingerbreadman #cake
Cranberry Sauce | Side Dish| Secret Ingredient!!! #HolidaySideDishCelebration
Hello everyone! Today I'm so happy to be in this Holiday Side Dish Celebration!!! Everyone knows Thanksgiving and Christmas are all about the food, and everyone knows that person who just opens the can of Cranberry Sauce, I'm even guilty myself! That's all about to change though, using this simple, and delicious homemade Cranberry Sauce you can send that can home with Aunt Martha to never be heard from again! I hope you love this sauce as much as my family does. Happy Holidays everyone, I love you all!
Recipes with Resa
Recipe
1 two pound bag of fresh cranberries, rinsed and sorted
2 cups of orange juice, fresh or in a jar is fine
Zest from 1 orange
3/4 cup white sugar
1/3 cup brown sugar, please adjust as you like
1 shot Amaretto, completely optional, and will cook almost completely out
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 1/2 cup walnuts, optional
Directions
Wash and sort any nasty bits out of your cranberries, set aside. On a med heat, toast chopped walnuts until light golden brown, set aside. Place cranberries in deep pan, add spices, orange juice, zest, sugars and the Amaretto, bring to a boil, then lower heat until you can maintain med simmer, so around med heat, cook, stirring every two mins or so for around 15-20 mins, or until you get your desired texture. ****** Cranberries will pop, and can burn you, and stain things around you, please be safe while cooking******** Once you're at the texture you like add butter, and walnuts and stir. Keep in mind this sauce will thicken more as it cools. Please enjoy, and let me know if you have any questions. I'll be happy to help.
#HolidaySideDishCelebration #VideoCollaboration
BEST CRANBERRY SAUCE RECIPE WITH CARAMELIZED SUGAR, MUST SEE!!!
Cranberries are a delicious accompaniment to all kinds of meats (beef, goose, turkey, pork medallions, meatballs ... etc).
Michael will show you how to make the most amazing cranberry sauce in 15 minutes using fresh cranberries and caramelized sugar.
Cranberries are also known for their effects in preventing urinary tract infections, stomach infections, and lowering your cholesterol level.
Ingredient:
1 pound fresh cranberries
1.5 cup of sugar
5 Oz Porto wine
1/2 cup fresh orange juice
Juice of 1 lemon
zest of 1 orange
spices (cinnamon, star anise, cloves) - optional
EASY RECIPE:
Combine 1/2 cup of sugar, juice of 1 lemon and fresh cranberries and leave overnight
caramelize remaining sugar
add cranberries
add porto wine
add orange juice
add spices
cook about 15 minutes
Done.
ENJOY !!!
Cranberry and Orange Cream Parfaits - Lakeland Cooks!
Cranberry and Orange Cream Parfaits
A beautiful sweet and tart holiday dessert
Ingredients:
Purchased or homemade shortbread cookies, crumbled
1 (16-ounce) can jellied cranberry sauce, sliced into 1/2-inch thick rounds
1 (8-ounce) package cream cheese, softened
1 cup chilled heavy whipping cream
1/2 cup powdered sugar
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon grated orange zest
Pecan halves for garnish
Directions:
Using an electric mixer, beat cream cheese in mixing bowl until smooth. Add whipping cream, powdered sugar, orange liqueur and orange zest. Beat until mixture is smooth and peaks form. Do not overbeat.
In a clear cup, custard bowl or individual trifle dish, layer cookie crumbles, whipped cream mixture, cranberry slice, whipped cream mixture, cookie crumbles, whipped cream mixture. Repeat layers to fill cup. End with whipped cream on top. Garnish with a pecan half.
Refrigerate, covered, for a few hours before serving.
Sue's Tips:
The whipped cream mixture can easily be doubled or tripled to have enough to make several desserts. The size of your glass cups will determine how many desserts you can make.
Orange juice or orange extract can be used instead of orange liqueur. The juice won't give quite as much flavor as liqueur. If using orange extract, add just a little bit at a time to get the amount of flavor you want. You won't need much of the extract.