Cranberry Puffs
Preheat oven to 400-degrees. Grease 8 large muffin cups. Spoon about 2-tablespoons cranberry-orange relish into each cup. (You will need 1-cup cranberry-orange relish to fill all 8 muffin cups). Mix 1-cup bisquick mix, 1/4-cup sugar, 1 egg and 1/3-cup milk; beat vigorously 1/2 minute. Fill muffin cups 2/3 full with batter. Bake about 15 minutes or until tops are golden. Invert puffs onto wire rack. Serve with *Butter Sauce. Serves 8
*Butter Sauce: In small saucepan heat 1/2-cup sugar and 1/4-cup light cream to boiling, stirring constantly. Remove fro heat. With rotary beater, beat in 1/4-cup butter or margarine and 1/2-teaspoon vanilla extract.
Blueberry Puffs: Substitute mixture of 1/3-cup sugar and 3/4-fresh or canned blueberries, drained, for the cranberry relish.
Cranberry Cake: Spread cranberry relish in greased 8x8x2-inch baking pan. Pour batter over relish. bake 20-25 minutes. Cut into 9 squares.
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