CRANBERRIES 2
CRANBERRY FILLED WREATH
COFFEECAKE
1 16-ounce can whole berry cranberry sauce
1 16-ounce package hot roll mix
1 cup Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F)
1/4 cup egg substitute or 1 egg, lightly beaten
3 tablespoons margarine or butter, softened
1/2 cup chopped nuts, divided
2 tablespoons granulated sugar, divided
ICING
3/4 cup powdered sugar
3 to 4 teaspoons low-fat or fat-free milk
1/4 teaspoon vanilla
Spray two cookie sheets with cooking spray. Place cranberry sauce in fine strainer or sieve; stir to break up. Set aside to drain thoroughly.
In large bowl, combine contents of box and yeast packet from hot roll mix with oats and 1/4 cup granulated sugar; mix well. Stir in hot water, egg substitute and margarine until dough pulls away from bowl. Knead on lightly floured surface 5 minutes or until smooth. Divide dough in half. Keep half the dough covered. Press other half of dough into 12 x 8-inch rectangle on one cookie sheet. Top with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar to within 1-inch of edge. Roll up, starting from long side, pinching seams and ends to seal. Bring ends together to form a ring. With kitchen shears, cut through ring almost to center at 2-inch intervals. Make second wreath with remaining dough. Cover both wreaths loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.
Heat oven to 350°F. Uncover wreaths; bake 23 to 28 minutes or until golden brown. Carefully remove to wire rack; cool completely. For icing, combine all ingredients in small bowl; mix until smooth. Spread over top of each wreath. Serve warm or at room temperature
CRANBERRY TWIST BREAD
2-3/4 to 3 cups all-purpose flour
1 package active dry yeast
3/4 cup milk
1/3 cup granulated sugar
2 tablespoons butter or margarine
1 egg
1/2 cup finely chopped cranberries
2 tablespoons finely chopped pecans
1-1/2 teaspoons finely shredded orange peel
1/2 teaspoon pumpkin pie spice or apple pie spice
1-1/2 teaspoons butter or margarine, melted
1 recipe Orange Icing (see recipe below)
In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).
FILLING
in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside.
Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.
ORANGE ICING
Stir together 1/2 cup sifted powdered sugar and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.
BAKED CRANBERRY SAUCE
1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
VANILLA CRANBERRY CAN CAKES
2 (17 1/2-ounce) boxes blueberry muffin mix (recommended: Krusteaz)
2 cups white cranberry juice
2 (16-ounce) cans whole cranberries, drained and rinsed (recommended: Ocean Spray)
2 1/2 cups shredded coconut, toasted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
CRANBERRY HONEY BUTTER
1 c Butter, softened
1/4 c Honey
1 c Whole cranberry sauce
In small mixer bowl at high speed, beat butter and honey until soft and fluffy. Reduce speed to low; add cranberry sauce. Continue beating, scraping bowl often, until well blended, 2-3 minutes. Cover;
store refrigerated.
PUMPKIN CRANBERRY BREAD
2-1/4 C all purpose flour
1 T pumpkin pie spice
2 t baking powder
1/2 t salt
2 large eggs
2 C sugar
1 15 oz. Can pumpkin - not pumpkin pie mix
1/2 vegetable or canola oil
1 to 1 1/2 C fresh cranberries
1 C chopped walnuts or pecans - your choice
Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl
Combine eggs, sugar, pumpkin and oil in a bowl and beat until just blended. Add pumpkin mixture to the dry ingredients and stir until moistened. It's a very stiff batter. Fold in the cranberries and nuts. Spoon batter into 2 greased and floured 9x5 inch loaf pans Bake at 350 for 55 to 60 minutes - test with a toothpick. Cook in pans for 5 to 10 minutes; remove to wire rack to cool completely.
NOTE:
Can add about 1 T grated orange rind
CRANBERRY SWIRL MUFFINS
1/4 c. Crisco shortening
1/2 c. sugar
2 egg whites
1 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt (opt.)
3/4 c. skim milk
1/2 c. cranberry raspberry sauce
Heat oven to 400 degrees. Grease 12 medium (about 2 1/2") muffin cups or use foil or paper liners. Cream Crisco and sugar with fork in medium bowl until blended. Add egg whites. Beat until fairly smooth. Stir in flour, baking powder, salt and milk until just mixed. Add cranberry raspberry sauce. Fold and swirl through batter. Spoon batter evenly into muffin cups, filling about 3/4 full. Bake at 400 degrees for 21 or 22 minutes or until golden brown. Cool 5 minutes before removing from pan. Serve warm or at room temperature.
CRANBERRY MINCE PIE
2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1-1/2 c. fresh or dry pack frozen cranberries, rinsed, sorted & drained
Pastry for 2 crust pie
1 jar None Such Ready-to-use mincemeat (regular or brandy & rum)
1 egg yolk + 2 tbsp. water (opt.)
In medium saucepan, combine sugar and cornstarch; stir in water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally. Prepare pastry. Turn mincemeat into pastry lined 9" or 10" pie plate. Top with cranberries. Cover with vented top crust; seal and flute. For a more golden crust, mix egg yolk and water; brush over entire surface of pie. Bake in lower half of 425 degree oven for 30 minutes or until golden. Cool. Garnish as desired.
WHIPPED CRANBERRY PUDDING
2 c. cranberry juice, unsweetened
1 c. sugar
5 tbsp. farina or cream of wheat
Bring juice and sugar to a boil. Slowly add farina or cream of wheat, stirring to prevent lumping. Cook until thickened. Make take 15 minutes. Chill mixture thoroughly. Pour mixture into a large bowl and whip or beat on high until mixture has doubled or tripled in volume. The pudding will be light in color and fluffy and creamy. Serve this with whipped topping or cream.
CRANBERRY CHIFFON PIE
8-9 inch Graham Cracker Crust
2 tbsp. cornstarch
2 c. cranberry juice
1 envelope. (1 tbsp.) unflavored gelatin
1/2 tsp. salt
3 packets (3 grams) Equal Sweetener
3 egg whites
1 c. frozen whipped topping, thawed
Bake the Graham Cracker Crust and set it aside. Put cornstarch in a small saucepan and dissolve it in a small amount of cranberry juice. Add remaining juice, gelatin and salt. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in the Equal. Pour cranberry mixture into a bowl. Chill, stirring frequently, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Fold in cranberry mixture then whipped topping. Pour into prepared crust. Refrigerate until firm. Garnish the pie with whipped topping and candied green cherries. Servings: 8
CRANBERRY VEGETABLE SOUP
1 c. fresh cranberries, rinsed and drained
2 c. chopped onions
6 c. hot water
6 beef bouillon cubes
1 c. diced or sliced carrots
1 c. diced celery
2 c. diced peeled potatoes
1 c. frozen peas
1 c. cut green beans
1 (1 lb.) can tomatoes, chopped
1 tbsp. sugar
In a 5-quart Dutch oven combine all ingredients and simmer, covered, stirring occasionally for 50 minutes or until all vegetables are tender. A little more water may be added, if necessary.
CRANBERRY RELISH
2 cups washed raw cranberries
2 skinned and cored apples
1 large, whole (peel ON) seedless orange, cut into sections
2 cups granulated sugar
1. Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).
2. Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
HOME
THANKSGIVING RECIPES
CHRISTMAS RECIPES
Email: marmac34@yahoo.com
