Cranberry Pecan Clusters

 

2 cups white chocolate chips

1 cup dried cranberries

1 cup pecans, chopped

1 teaspoon vanilla extract (oil based vanilla or it will curdle the white chocolate)

Vanilla can be left out if alcohol based

 1/4 teaspoon salt 

 Melt the White Chocolate:

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. Be careful not to overheat the chocolate. (I use a double boiler.)

Stir in the chopped pecans, dried cranberries, vanilla extract, and salt (if using) until everything is well coated with the melted white chocolate.

 Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, forming clusters. You can make them as big or as small as you like.

Allow the clusters to set at room temperature for about 1 hour, or place them in the refrigerator for 15-20 minutes to speed up the process.

 

Once the clusters are firm, they are ready to enjoy! Store any leftovers in an airtight container at room temperature or in the fridge.

Fabulous Pumpkin bread.

 As a rule I am not a fan of pumpkin anything and will never ask for it. But a dear friend gave me a small loaf of her pumpkin bread, how could I turn it down. Let me tell you, it is the best pumpkin bread, pumpkin anything, I have ever tasted. Honestly I could not stop eating it so I had to put some in the freezer. Yes, it is that good. She shared the recipe with me and now I'm sharing it with you.

Pumpkin bread

3 cups of granulated sugar 

4 eggs

1 cup oil (I use canola oil)

2/3 cup water

3 1/2 cups flour

2 tsp, soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1 #303 can of pure pumpkin (15 once can)

Chopped walnuts are optional. 

Mix all dry ingredients well. Pour into 3 floured loaf pans

Bake  for about 1 hour  at 350º. Check with knife or tooth pick for doneness.

This recipe is an OLD family recipe from a friend.