Cranberry Betty 1958 Recipes

Steps:

• Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
• Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.

Steps:

• Using muddler or wooden spoon, muddle orange wedge, sugar cube and bitters against bottom and side of 10-oz old-fashioned glass. Fill glass with ice. Stir in bourbon, cranberry sauce and splash of club soda. Garnish with orange slice and cranberries.

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9- inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
• In medium bowl, mix flour and 1/2 cup powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 25 minutes or until edges are lightly browned.
• Meanwhile, in 3-quart saucepan, stir cranberries, 1/2 cup of the cranberry juice and the granulated sugar. Heat to boiling over medium-high heat. Cook 10 minutes, stirring frequently, until cranberries begin to burst. Remove from heat; stir in eggs and remaining 1/4 cup cranberry juice with whisk. Pour over partially baked crust.
• Bake 20 minutes or until crust is golden and filling is set. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 9 rows by 4 rows. Sprinkle bars with 1/3 cup powdered sugar.

Steps:

• Preheat oven to 375°F.
• Peel and slice the bananas and sprinkle the lemon juice over them. Set aside.
• Combine sugar, crumbs, cinnamon and nutmeg and mix well. Remove 1/2 cup of mixture and set aside.
• Place alternate layers of crumb mixture and bananas in a 1 1/2 quart casserole or baking dish.
• Top with cranberry sauce, reserved crumb mixture, and lemon zest.
• Dot with butter.
• Bake 25 minutes.