Something Big Is Cookin' at Taste Of Gourmet Indianola Mississippi

Make a horizontal lengthwise opening in the 4 thick slices of French bread. Do not cut all the way through the bread.
Spread 1 tablespoon Cranberry Chutney in each opening and gently press to close the opening. Place the slices in a dish just large enough to hold the bread.
Whisk together the eggs and milk. Pour this mixture over the bread slices.
Let it stand 15 to 20 minutes until the egg mixture is absorbed.
Heat 1 tablespoon butter in a non-stick skillet.
Place the bread in the skillet and cook 5 to 7 minutes on each side or until golden browned.
Drain on paper towels and sprinkle with powdered sugar. Serve with syrup

Cranberry Sausage Breakfast Treat

You will need:

1 16 oz. package of your favorite link Sausage (I like Hillshire Farms)
2 Tbs. Cranberry Chutney
1/3 to 1/2 cup of water
3 Tablespoons brown sugar

Cut the sausage into bite size pieces and place in the frying pan. You might need a little bit of oil to cook them, but try to let the sausage create it's own "juice".
Cook the sausages for a few minutes on medium heat until hot and done. If there is a lot of grease, pour most of it out of the pan.
Add the Chutney, water, and sugar and stir and cook until it thickens and forms a sauce or glaze on the sausage pieces.
Serve with scrambled eggs and toast for a great breakfast! (Serve also as a quick and easy appetizer for company.)

Cranberry Apple Crunch

You will need:

5 good cooking apples
1 jar of Cranberry Chutney
1/2 cup (or more) of pecans chopped or whole
2 or 3 Tablespoons of butter

Generously butter a baking dish large enough to hold the fruits. A 9 x 13" is good or a deeper pyrex is fine! (I use a deep oval Souffle dish because I like the way it looks on the table.)
Cut the unpeeled apples into pieces (the size of your thumb.)
Put the apples directly into the buttered dish.
Add the pecans, then the entire jar of Cranberry Chutney spread over the top of the apples.
Dot with the rest of the butter.
Bake uncovered for about 20 minutes and serve.
Reheats well, so this can be made a day or two ahead!

This is fabulous as a side dish with any roast meat, for brunch with Eggs Benedict or the Cha Cha Strata. Any time you want a crisp fruit side dish, this is perfect! (Use only 1/2 jar of Cranberry Chutney and 3 apples for 2 or 3 servings!)

Cranberry Sausage Rolls

You will need:

1 can of Hungry Jack Biscuits
Little Smokie Sausages
1 jar of Cranberry Chutney

Separate Biscuits into halves.
Put 1/2 teaspoon of Cranberry Chutney in the center of each biscuit.
Top with one sausage.
Wrap biscuit around the sausage.
Brush with egg if desired for a shiny crust.
Bake at 400 degrees for 10 to 15 minutes until golden brown.

Great for Sunday Brunch or an easy hot appetizer. Serve Cranberry Mustard as a dip for the rolls if you'd like!

Cindy Thiele - Louisiana

Cranberry Chutney Salad Mold

You will need:

2 small packages of strawberry or cranberry Jell-O
1 jar of Cranberry Chutney
1 can of mandarin oranges (drained)
1 cup of orange juice for cold liquid
Pecans (if desired)
Sour Cream to garnish

Combine Jell-O with boiling water as directed on the package.
Add Orange Juice, mandarin oranges, Cranberry Chutney and pecans.
Stir well and pour into a mold.
Stir several times as the mold jells, so that the fruits don't sink, but jell evenly in the mold.
When ready to serve, unmold onto lettuce leaves and "ice" the top of the mold with sour cream!

Alice Varner - Mississippi

Baked Brie with Cranberry Chutney

You will need:

1 jar of Cranberry Chutney
A round of Brie cheese
Pastry of your choice

Cover the top of a round of Brie Cheese (any size you want to serve) with Cranberry Chutney .
Place the brie in the center of a round of pastry. Use puff pastry, crescent rolls that have been flattened out, or Pillsbury All Ready Pie crust from the grocery store.
Pull and pinch the pie dough around the Brie to seal the cheese and Chutney in completely. (Decorate the top of the crust with cut outs of crust - a turkey, pumpkin, pilgrim's hat! The kids would love to help with this using their cookie cutters!)
Brush the top of the "decorated" pastry with beaten egg and bake according to the directions for your pie dough. You want it to be nicely browned.
Serve immediately or bake it ahead and warm it slightly in a hot oven to serve.

The Crown's Pavlova

You will need:

3 egg whites
1 cup of sugar
2 teaspoons cornstarch
1 teaspoon vinegar

Preheat oven to 325 degrees.
Heavily butter a 9-inch pie pan (I use the aluminum ones)
Mix the sugar with the cornstarch in a small bowl.
Put the egg whites in a mixing bowl and beat until they are almost stiff.
Then slowly sprinkle the sugar/cornstarch mixture into the egg whites while continuing to beat the meringue.
When all the sugar has been beaten into the meringue and the meringue is stiff, sprinkle the vinegar directly over the meringue and beat for just a minute more.
Pour the meringue into the heavily buttered pie pan, and place in your hot oven.
Bake at 325 degrees for about 35 minutes then reduce the heat to 200 degrees and bake for another 30 minutes.
The Pavlova Shell will be only lightly browned and will sink in and crack when you remove it from the oven. You can make the shell a day or two ahead and fill when needed! We do not like the texture of the Pavlova shell after it is refrigerated. Try to eat all of it on the day you serve it! It sure isn't very hard!
Fill the shell just before you are ready to serve. It is best with whipped cream ‚ but it does weep quickly with real cream. I usually use whipped topping so that the shell holds crisp for longer.

At The Crown, we usually mix the whipped topping with cut canned apricots and fill the Pavlova shell, sprinkle toasted almonds on top and serve! For variety try mixing 1/2 jar of Cranberry Chutney with 1 small tub whipped topping then fill the Pavlova and garnish with almonds!

Joan Mangnall ‚ Pakenham, England

Joan gave us this recipe 35 years ago and it is our second favorite dessert at The Crown! (Mississippi Delta Fudge Pie is first) It really is so easy to make ‚ just a simple meringue with a "twist." Try it Joan's way with fresh raspberries!

Cranberry Orange Walnut Torta

You will need:

2 cups crushed Ginger Snaps
1 stick butter, softened
1/2 cup finely chopped walnuts
12 ounces whipped cream cheese
1 jar Taste of Gourmet Cranberry Chutney
Zest of 2 oranges

Mix Ginger Snaps with butter and walnuts.
Press into springform pan or a clear round dish.
Spread cream cheese over the crust.
Pour the jar of Cranberry Chutney over the cream cheese.
Top with the orange zest.
Cover and refrigerate until ready to serve.
Serve with bagels, bagel chips, graham cracker sticks, celery or carrot sticks, wheat thins, even strips of baked turkey.

Julie Fitzmaurice, Missouri