Cranberry Cheesecake Swirl

Paris Thanksgiving 2025 Frances and Blake's home Cranberry Cheesecake (with Sweetened Condensed Milk!) INGREDIENTS Cookie Crumb Base 200 g digestive biscuits or graham crackers 80 g melted butter 2 tbsp sugar (optional) Cheesecake Filling (No Sour Cream Needed) 2 packages cream cheese (450–500 g total), softened 1 can sweetened condensed milk (about 400 g / 14 oz) 2 large eggs 1 tsp vanilla extract 1 tbsp lemon juice (helps it set and balances the sweetness) Cranberry Sauce / Swirl 1 ½ cups cranberries (fresh or frozen) ½ cup sugar ¼ cup water 1 tsp orange zest (optional but beautiful) INSTRUCTIONS 1. Make the Cranberry Sauce Simmer cranberries + sugar + water for 8–10 minutes until they burst. Add orange zest if using. Mash or blend to your desired smoothness. Cool completely. 2. Make the Cookie Crust Crush biscuits until fine. Mix with melted butter (and sugar if using). Press firmly into a 9-inch (23 cm) springform pan. Bake at 175°C (350°F) for 8–10 minutes. Cool while preparing the filling. 3. Make the Condensed-Milk Cheesecake Filling Beat cream cheese until completely smooth. Slowly mix in the sweetened condensed milk. Add lemon juice and vanilla. Add eggs one at a time and mix at low speed until combined (don’t overbeat — prevents cracks). 4. Assemble Option A — Cranberry Swirl Pour filling into the crust → dollop spoonfuls of cranberry sauce → swirl gently with a knife. 5. Bake Bake at 150°C (300°F) for 55–65 minutes. Edges set, center slightly jiggly. Turn oven off, open door slightly, cool 1 hour. Refrigerate at least 4 hours or overnight.

Cranberry Salsa Thanksgiving PA 2020

Cranberry Salsa Tangy cranberry salsa, sweetened with a bit of sugar and spiced up with some minced jalapeño. It's quick and easy to make and always requested at gatherings. Submitted by Shan559 Prep Time: 15 mins Total Time: 15 mins Servings: 6 Ingredients 1 (12 ounce) bag fresh cranberries ¾ cup white sugar 1 bunch cilantro, chopped, or to taste 1 bunch green onions, cut into 3-inch lengths 1 medium jalapeño pepper, seeded and minced 2 medium limes, juiced 1 pinch salt Directions Gather all ingredients. Combine cranberries, sugar, cilantro, green onions, jalapeño, lime juice, and salt in the bowl of a food processor fitted with a medium blade; process to medium consistency. Taste and add more sugar for sweetness, lime juice for tang, or jalapeño for heat. Transfer to a serving bowl and serve or refrigerate and let flavors meld. Let come to room temperature when ready to serve. Cook’s Note Swap lime juice for pineapple juice if you prefer a sweeter salsa. Serve with tortilla chips, over cream cheese with crackers, or as a side to roast turkey. Nutrition Facts

Pear & Cranberry Crumble - Paris Thanksgiving 2025

Small Cranberry & Pear Crumble Ingredients (serves 2–4) Filling: 2 ripe pears, peeled, cored, and chopped 100 g fresh or frozen cranberries (≈ ¾ cup) 2 tbsp sugar (or to taste) ½ tsp cinnamon (optional) 1 tsp lemon juice Crumble topping: 50 g flour (≈ ½ cup) 40 g butter (≈ 3 tbsp), cold, cut into cubes 40 g brown sugar (≈ 3 tbsp) 30 g oats (optional, for extra crunch) Pinch of salt Instructions Preheat oven to 180°C (350°F). Prepare the filling: Mix the chopped pears, cranberries, sugar, cinnamon, and lemon juice in a small baking dish. Make the crumble topping: Rub the cold butter into the flour, sugar, oats, and salt until it resembles coarse crumbs. Assemble: Sprinkle the crumble topping evenly over the fruit. Bake: 25–30 minutes, until the topping is golden and the fruit is bubbling. Serve: Best warm, with whipped cream, vanilla ice cream, or a dollop of crème fraîche. 💡 Tips: If your pears are very sweet, reduce sugar slightly. Frozen cranberries are fine; no need to thaw.

PAVLOVA by Caroline O'Grady

 

Nigella Yule Log - Buche de Noel

 

Lunar New Year Salad / Lo Hei / Yu Sheng

This is the recipe I received for Queenie Chan for the Singapore version of Lo Hei

We can use 3 or 5 fresh vegetables for tossing.   3 represent Fuk -blessings, Luk - money and good job, Sul -longivity.   These can be  red corrot, white carrot, and cucumber.    or you can use five -  add two more  - 4.  Hong - health,  5 - Tuen -a good happy natural ending (of one's life).  That means you add two more vegetable or fruit - I would add Pomelo,  and pinapple.   All cut into thinnly  strips. for those small dishes on the side that add to the salad:  it would be good to have 8 which means prosperity :  1.  this is a must - half cup of plum sauce, 2. two fresh small limes,  3.  pickled ginger (two table spoons), 4. one tea spoon of white pepper, 5. one tea spoon of cinimon, 6. a cup of tiny cracker, 7, two table spoon of crushed peanut, 8.  a tablespoon of seasme oil. some people add raw fish to the salad, it is optional. 

I adjusted it for what I could find locally in the USA and for my family's preferred seasonings:

Raw vegetables I have used and have sliced really thin or used a grater:
jicama, red pepper, cucumber 

The grocery store already had them grated into long strips that made it easy:
carrots, broccoli grated mix (near the coleslaw mix usually)

Noodles:
I soak rice vermicelli in warm water for 3-4 minutes

Seasonings:
Plum sauce (delicious), sesame oil, black pepper (we aren't fans of white pepper), lime juice fresh, we skip the cinnamon and the five spice, my kids just don't like it. I like picked ginger but not every one does. 

Fruit:
Sliced pineapple is great but it depends on the season, pomelo I find at the asian store but a lot of work to peel and open it up, so I have used canned tangerines.

Toppings:
unsalted roasted peanuts, sesame seeds, asian crackers

Melanie M's Banana Bread Chocolate Chip Muffins

6 ripe bananas

    1 cup honey

6 Tbsp Oil

1 1/2 tsp vanilla

    3 cups wholewheat flour

    2 tsp baking soda (NOT powder)

1/2 tsp salt

1 1/2 cups mini chocolate chips