Lighthouse Features

Lighthouse Baptist Church, Utica, NY
Spreading the message of Christ in Utica and the Mohawk Valley since 1996

Frozen Cranberry Soufflé with Spun Sugar Cranberry


For the cranberry mixture
2 1/2 cups cranberries, picked over
2/3 cup sugar
2/3 cup water

For the Italian meringue
3/4 cup sugar
1/3 cup water
4 large egg whites

2 1/2 cups well-chilled heavy cream

For the spun sugar wreath
1/3 cup light corn syrup
1/4 cup sugar
1/2 cup cranberries, picked over
mint sprigs for garnish

Make the cranberry mixture:
In a heavy saucepan combine the cranberries, the sugar,
and the water and bring the mixture to a boil, stirring until the
sugar is dissolved. Simmer the mixture, stirring
occasionally, for 5 minutes, or until it is thickened, and let it
cool completely.

Make the Italian meringue:
In a small heavy saucepan combine the sugar and the water
and bring the mixture to a boil, stirring until the sugar is
dissolved. Boil the syrup, washing down any sugar crystals
clinging to the side of the pan with a brush dipped in cold
water, until it registers 248°F. on a candy thermometer and
remove the pan from the heat. While the syrup is boiling, in
the large bowl of an electric mixer beat the egg whites with a
pinch of salt until they hold soft peaks, with the motor
running add the hot syrup in a stream, beating, and beat the
meringue at medium speed for 8 minutes, or until it cools to
room temperature.

Fold the cranberry mixture into the meringue gently but
thoroughly. In another bowl with cleaned beaters beat the
cream until it just holds stiff peaks and fold it into the
cranberry mixture gently but thoroughly. Spoon the soufflé
into a 2 1/2-quart (8-inch diameter) freezer-proof glass
serving bowl, smoothing the top, and freeze the soufflé, its
surface covered with plastic wrap, overnight. The souffleé
may be made 3 days in advance and kept covered and

Make the spun sugar wreath:
In a small heavy saucepan combine the corn syrup and the
sugar, bring the mixture to a boil over moderate heat, stirring
until the sugar is dissolved, and boil the syrup until it is a
golden caramel and registers 320°F. on a candy
thermometer. While the syrup is boiling, oil lightly a 12
inch-square sheet of foil and on it arrange the cranberries in
a 6-inch-wide wreath shape. Remove the pan from the heat
and let the syrup cool for 30 seconds. Dip a fork into the
syrup and drizzle the syrup over the cranberries, repeating
this procedure until the cranberries are covered with the
syrup and a solid wreath is formed. (If the syrup becomes
too thick to drizzle from a fork, reheat it over moderate heat
until it is the right consistency.) Let the wreath cool
completely. The wreath may be made 2 hours in advance
(preferably not on a damp day) and kept in a cool, dry place.

Pry the wreath gently from the foil, arrange it on the soufflé,
and garnish it with the mint sprigs.

Cranberry Pancakes

2 cups of vanilla yogurt.
1 cup of cranberries, chopped.
1 cup of yellow corn meal.
½ cup of all-purpose flour.
¼ cup of maple syrup.
1 teaspoon of baking soda.
½ teaspoon of baking powder.
½ teaspoon of salt.

Instructions for Cranberry Pancakes:
Soak the cranberries in the maple syrup for about 8-12 hours.

Mix together the yogurt, corn meal, all-purpose flour, the baking soda,
the baking powder and the salt.

Add the cranberry/maple syrup to the mixture and stir.

Lightly grease a skillet and heat up over a medium heat.

Pour enough batter into the skillet to make one pancake and cook,
turning once. The pancake is cooked when the surface is covered with
bubbles and it has turned golden brown.

Repeat until all the batter is used up.

Beef Empanadas with Cranberries


1/2 (6 inch) corn tortilla, coarsely chopped
1/4 pound ground beef
1/4 cup chopped onion
1 small garlic clove, minced
1/2 to 1 serrano chile, finely chopped, seeds and veins removed for
less heat if desired
1 teaspoon ground cumin
1/2 cup Ocean Spray® Craisins® Original Sweetened Dried
1/3 cup beef broth
salt and pepper
3 tablespoons chopped cilantro

3 (9-inch) refrigerated pie crusts
1 egg, beaten


Pulse tortilla in food processor until finely ground or finely mince by
hand (this will help thicken the beef mixture). Heat small skillet over
medium-high heat until hot. Add ground beef and cook 3 to 5 minutes
or until brown; remove any excess drippings.

Add onion and cook 2 minutes. Add garlic, serrano and cumin and
cook 30 seconds. Add Craisins and beef broth and bring to a boil.
Cook 1 minute at medium-low heat. Add tortilla, season with salt and
pepper and cook until thickened, increasing heat if necessary. Stir in

Heat oven to 400°F. Line 2 baking sheets with parchment paper or
grease. Place 1 pie crust dough on surface and cut into10 rounds
using 3-inch cookie cutter. Remove and discard dough scraps. Fill
each round with 1 ½ teaspoons filling. Fold dough over to form half
moons, press cut edges together with fork to seal. Place on baking
sheet and brush with egg. Repeat with remaining pie crust dough.

Bake 15 to 20 minutes or until golden brown. Serve warm.

Makes 30 appetizers

Spicy Cranberry Chicken Drummettes


1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons hot pepper sauce
1 tablespoon chili sauce
1/2 teaspoon salt
20 chicken drummettes, about 2 pounds


Combine all ingredients, except drummettes, in large resealable plastic bag; mix well. Add drummettes. Seal; turn bag to
coat chicken. Refrigerate at least 1 hour or overnight.

Preheat oven to 400°F. Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until
chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving
dish; discard any remaining marinade.

Makes 10 servings.

Cranberry Walnut Slaw

1 (16 ounce) package shredded coleslaw mix
1/2 large sweet onion, chopped
1 stalk celery, chopped
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 cup distilled white vinegar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
ground black pepper to taste

In a large bowl, toss together the coleslaw mix, onion, celery,
cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard,
and pepper in a jar with a lid. Pour over the slaw mixture, and toss
to coat. Refrigerate until serving.

KELLOGG'S RICE KRISPIES White Chocolate Cranberry Crisp

3/4 cup golden corn syrup
1/2 cup granulated sugar
5 cups KELLOGG'S RICE KRISPIES Vanilla Flavour cereal
2 (8 ounce) packages white chocolate chips
3/4 cup dried cranberries, dried cherries or chopped dried apricots

Combine corn syrup and sugar in large saucepan or Dutch oven.
Heat over medium heat, stirring, until it bubbles and sugar
Remove from heat; immediately stir in cereal. Stir in 175 mL (3/4
cup) of the white chocolate chips and cranberries. (Chips will melt
in.) Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom
and two sides with foil sprayed with non-stick cooking spray.
Melt remaining white chocolate chips in medium bowl in
microwave or over saucepan of boiling water. Stir until smooth.
Spread over mixture in pan.
Let cool. Lift out of pan, remove foil and cut into bars.

Chocolate Chip Cranberry Oatmeal Cookies

2/3 cup Butter or Margarine, softened
2/3 cup Brown Sugar
2 Eggs
1 1/2 cups Old Fashioned Oats
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Bag of Sweetened Dried Cranberries (6 oz.)
2/3 cup Chocolate Chips
1/2 cup Chopped Walnuts

Preheat oven to 375 degrees. Using an electric mixer beat butter or
margarine and brown sugar together in a bowl until light and fluffy.
Add eggs and mix well. Combine oats, flour, baking soda and salt
in a separate bowl. Add to butter mixture in several additions,
mixing well after each addition. Stir in sweetened dried cranberries,
chocolate chips and walnuts.

Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake for
10 to 12 minutes or until gold brown.

Approximately 3 1/2 dozen cookies

Zadok; Carver, Massachusetts)
Cranberry Cream Pie

3/4 cup Sugar
2 tsp. Cornstarch
1/4 cup Cold Water
2 cups Cranberries
1 Pastry Shell, baked or graham cracker crust (9 inches)
1 cup Confectioner's sugar
1 tsp. Vanilla
1 cup Whipping cream, whipped
6 oz. Cream cheese, softened

In a saucepan, combine sugar, cornstarch and water until smooth.
Add cranberries. Bring to boil; boil and stir for 2 minutes. Reduce
heat; cook until berries pop, about 5 minutes. Set aside.

In a mixing bowl, beat cream cheese, confectioners' sugar and
vanilla until fluffy. Fold in whipped cream. Spread evenly into pie
shell. Top with cranberry mixture. Chill for at least 4 hours. Store in

(Dorothy Bateman)
This month, in anticipation of the Thanksgiving and Christmas holidays, we are
featuring recipes with CRANBERRIES!!  We hope you will try one or all!  Enjoy!