Small Batch 3 Minute Cranberry-Pistachio Fudge

Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry-Pistachio Fudge

By:   Trish – Mom On Timeout

12 oz. white chocolate chips

1/4 cup heavy cream

1 Tbsp. maple syrup or honey or 1 tsp. vanilla extract (clear is best)

1/2 cup dried cranberries (Craisina)

1/3 cup chopped pistachios

Line a loaf pan (any size) with foil.  Make sure to leave foil hanging over two sides of the pan for easy removal.  If you are using non-stick foil – you’re done.  If not, lightly spray the foil with cooking spray.

Combine white chips, heavy whipping cream and maple syrup or honey or vanilla extract in a medium-size microwave safe bowl.

Microwave for 30 seconds on high heat.  Stir.  Repeat until chips are melted and smooth.

Fold in dried cranberries and pistachios and spread the mixture evenly into prepared pan.

Let cool for an hour or more on the counter or refrigerate for 20-30 minutes until the fudge has completely set up.

Remove the fudge from the pan using the foil as handles.  Cut fudge into little squares and serve.

Store leftovers in an airtight container for up to 1 week.      Serves 24 pieces

(Recipe from “Mom On Timeout“)


Tart Cranberry Butter


Tart Cranberry Butter

Tart Cranberry Butter

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


One of my favorite toppings for toast is this tart spread.  It’s also great spooned over poultry…and ice cream!  I’ve given jars as gifts and have always gotten positive comments.

Carol Studebaker                                                                             Gladstone, Missouri


Tart Cranberry Butter Recipe


Tart Cranberry Butter

10 cups fresh or frozen cranberries

2/3 cup apple juice

½ to ¾ cup sugar

1 cup maple syrup

½ cup honey

½ tsp. cinnamon


In a saucepan over medium heat, bring the cranberries, apple juice, and sugar to a boil.  Cook 10 – 15 minutes or until all berries have popped, stirring occasionally.  Remove from heat; cool slightly.  Process in batches in a blender or food processor until smooth.

Return cranberry mixture to the saucepan; add remaining ingredients.  Bring to a boil over medium heat.  Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally.  Cover and chill 8 hours or overnight.  Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.        5 cups


(Recipe for Tart Cranberry Butter was in, 2014)


Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake

Almond-Topped Pumpkin Cheesecake


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


“You really must try this luscious cheesecake that my family requests for every holiday dinner.”  “I won a blue ribbon when I entered it at the state fair a few years ago.”

        Carmel Mooney                                                                               Dobbins, California


Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling:  3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping   1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 325 for 10 minutes.  Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the pumpkin, eggnog, flour, syrup and spices.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.  Bake at 325 F. for 55-60 minutes or until center is almost set.  Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake.  Sprinkle with almonds.  Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath.  Cool on a wire rack for 10 minutes longer.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on, 2013)


Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls


Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min



  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk


  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013



Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping

Sweet Potato Waffles with Nut Topping


Ready in just minutes, these tender waffles have a wonderfully sweet and crunchy topping.  What a mouthwatering way to get your family out of bed the morning,

         Christine Keating                                                             Norwalk, California


Sweet Potato Waffles with Nut Topping Recipe


Sweet Potato Waffles with Nut Topping


2 cups Bisquick Mix

2 Tbsp. brown sugar

½ tsp. cinnamon

¼ tsp. ginger

¼ tsp. nutmeg

1 egg

1 1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 Tbsp. canola oil

1 tsp. vanilla extract

Topping:   1 Tbsp. butter

½ cup chopped pecans

½ cup chopped walnuts

2 Tbsp. brown sugar

1 Tbsp. water

1/8 tsp. cinnamon

Dash salt

Dash nutmeg

Maple syrup

In large bowl, combine the biscuit mix, brown sugar and spices.  In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla.  Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat.  Add pecans and walnuts.  Cook and stir for 2 minutes.  Add the brown sugar, water, cinnamon, salt and nutmeg.  Cook and stir until sugar is dissolved.  Serve waffles with topping and syrup.        12 waffles


(Recipe for Sweet Potato Waffles with Nut Topping came from


Sweet Potato Waffles

Sweet Potato Waffles

Sweet Potato Waffles

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I found this recipe for Sweet Potato Waffles in the Long Island Trends on May 10, 2013.   Hope you all like it.       

Sweet Potato Waffles Recipe

Sweet Potato Waffles

1 ½ cups buttermilk or plain yogut

4 large eggs

½ cup sugar

2 ½ cups flour

¾ Tbsp. baking powder

¾ cup cooked sweet potato puree (canned or fresh)

3 Tbsp. melted butter

2 peaches, sliced

2 plums, sliced

1 cup grapes, halved

¼ cup pecans

Maple syrup

Blend the first 7 ingredients well and let rest for 20 minutes.

Make waffles in a waffle maker.

Top with fruits and toasted pecans.

Add maple syrup to taste.

Other ideas:       Slice up a variety of fresh fruit and serve them in fruit-based containers.  Carve a basket from a watermelon, hollow out the center of halved cantaloupes or honeydew melons or make individual servings in orange peel cups.

                                Set up a yogurt bar so guest can customize their own yogurt parfaits.  Include creamy yogurt, fresh blueberries, plums, grapes, kiwis and apples.  Have a selection of homemade granolas, toasted nuts and coconut flakes with honey for drizzling.

                                Out fresh fruit skewers with chunks of your favorite fresh fruits.  For an added layer of flavor, lightly grill the skewers over smoky coals or in a grill pan on the stove.  Drizzle with honey and sprinkle with toasted coconut flakes.


(Recipe for Sweet Potato Waffles was in Long Island Trends, May 10, 2013)