Cranberry Cheese Spreads

Here are 2 good cheese spreads, using dried cranberries.

CRANBERRY DELIGHT SPREAD

1 PACKAGE (8OZ) CREAM CHEESE

2 T. FROZEN ORANGE JUICE CONCENTRATE,  THAWED

1 T. SUGAR

ZEST OF ONE ORANGE

1/8 TSP CINNAMON

¼ C. FINELY CHOPPED DRIED CRANBERRIES

¼ C. FINELY CHOPPED PECANS

IN A SMALL MIXING BOWL BEAT CREAM CHEESE, ORANGE JUICE CONCENTRATE, SUGAR, ORANGE ZEST  AND CINNA MON ON MEDIUM SPEED UNTIL FLUFFY.

STIR IN CRANBERRIES AND PECANS.  REFRIGERATE AT LEAST

1 HOUR.

GARNISH AS DESIRED

CRANBERRY CHAMBORD SPREAD

INGREDIENTS:

8 OUNCES OF CREAM CHEESE (SOFTENED)

2-3 TABLESPOONS OF SUGAR (TO YOUR TASTE)

¾ CUP DRIED CRANBERRIES

CHAMBORD

DIRECTIONS:

FILL A SMALL BOWL WITH THE CRANBERRIES AND POUR IN JUST ENOUGH CHAMBORD TO COVER.  SET ASIDE FOR 3 HOURS OR MORE, STIRRING EVERY SO OFTEN.

DRAIN CRANBERRIES (DON’T SQUEEZE THEM OR ANYTHING, JUST DRAIN MOST OF THE LIQUID

COMBINE WITH SOFTENED CREAM CHEESE AND SUGAR AND STIR WELL UNTIL FULLY INCORPORATED.

REFRIGERATE FOR A LEAST AN HOUR PRIOR TO SERVING.

SERVE IN A SMALL CROCK OR INVERT ONTO A CHEESE TRAY WITH APPLE SLICES OR CRACKERS

Lean Cusine Apple Cranberry Chicken

My daughter, Rachel sent this along. She recently lost tons of weight by following the Weight Watchers program religiously.

 I thought this might be an appropriate item for

the Crazy for Cranberry website!




Lean Cuisine Spa Cuisine, Apple Cranberry Chicken
PER SERVING (1 package): 300 calories, 4g fat, 500mg sodium, 54g carbs, 6g fiber, 24g sugars, 14g protein — POINTS� value 6*
SO GOOD! A lot of great stuff in this one, including cranberries, apples, and grains! It’s sweet, but not overly sweet, and it contains a fair amount of high-quality chicken chunks. (We CAN’T overemphasize the importance of chicken quality in a frozen meal!) This fruity friend can hang out in our freezer anytime.


Cranberry Vinaigrette

Tossed Romaine Salad with Cranberry Vinaigrette

 

this recipe chosen to help manage fibromyalgia symptomsFibroCare Recipe
Ingredients:

1 head of Romaine lettuce
1/4 cup olive or walnut oil
2 tbsp. white wine vinegar
1 tbsp. cranberry juice concentrate
2 tbsp. local honey
1 tsp. fresh sage, minced
Sea salt and pepper to taste

Whisk oil, vinegar, cranberry juice concentrate, maple syrup andfresh sage. Add a pinch or two of sea salt and a shake of black pepper.Mix well with lettuce.

CRANBERRY STRATA

THIS RECIPE WAS GIVEN TO ME BY MY DEAR FRIENDS, BARRY AND ROBERT FROM ST PAUL’S IN THE DESERT.  THEY PREPARED IT FOR A LOVELY CHRISTMAS BRUNCH, KNOWING MY FONDNESS FOR ANYTHING WITH CRANBERRIES.

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Here is the Cranberry Strata recipe.

 

12 slices of white sandwich  bread

9 eggs

3 cups half and half

12 ounces of  soften cream cheese

2 teaspoons orange zest

2 teaspoons vanilla

1 cup dried cranberries

1/2 cup chopped walnuts

 

Beat cream cheese and orange zest in bowl. Add one egg at a time to make lumpy batter. Mix in the half and half, sugar and vanilla.

 

Use a 9 x 13 glass or ceramic baking dish sprayed with cooking spray. Line the bottom of the dish with a layer of bread to fit tightly. Pour about of cup of batter over the bread and sprinkle with half of cranberries. Add another layer of bread and repeat. Pour the remaining batter over the bread and add cranberries. Cover with plastic wrap and refrigerate over night.

Bring dish to room temperature and  remove wrap. Sprinkle top with the walnuts and press into the bread. Heat over to 325. Place on middle rack of oven. Bake until strata is firm and puffy – about40-45 minutes. Test with toothpick, if it comes out clean, it is done. Let stand before cutting. Serves about 12.  his is great for entertaining as all the prep work is done the day before serving. You can also add cooked sausage or ham to the strata for complete meal. Serve with fresh fruit.

 

Barry and Robert

 

 


CRANBERRY ZUCCHINI BREAD

THIS IS A UNIQUE RECIPE FROM MARTHA STEWART

I
Cranberry-Zucchini Loaf
Adapted from Martha Stewart’s Baking Handbook
1 1/2 Cups all-purpose flour (or whole wheat pastry flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla extract
1 cup grated zucchini
1/2 cup fresh or frozen whole cranberries.

Preheat oven to 375. Prepare 9×5 inch loaf pan coated with butter or cooking spray.
In medium bowl, whisk  flour, baking powder, baking soda, cinnamon and salt; set aside
In a large bowl, whisk together eggs, sugar, oil, and vanilla. Stir zucchini. Add the flour mixture, and stir until combined but don’t overmix. Using a rubber spatula, fold in the cranberries. Pour intoprepared pan.
Bake, rotating halfway through, for 45-50 minutes. Transfer to wire rack and cool before serving.

Cranberry Orange Pecan Pie

This recipe was passed on to me by my golfing buddy from Nebraska-Maxine!

1 cup chopped fresh cranberries
Grated rind of 1 medium orange

1 (9-inch) piecrust, unbaked
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup of sugar
1/4 cup butter, melted

1.  Pre-heat oven to 350F
2.  Combine cranberries with orange rind in a small bowl; mix well.  Spoon into bottom of piecrust.  Arrange pecan halves on top of cranberry mixture and press down slightly.
3.  Combine eggs, corn syrup, sugar and butter in a medium bowl; whisk until smooth.  Pour evenly over the pecans.

Bake 1 hour or until set.

                     

Classic Cranberry Bread

Cranberry bread doesn’t have to be just for the holidays!
This cranberry bread recipe can be made anytime of the year
using frozen cranberries. Cranberries freeze well
for up to 8 months and can be purchased inexpensively
during November and December when stores are filled with them.
Bake this tasty cranberry bread in small mini loaves
to give as gifts or to freeze for later use.
Baked in large muffin pans for a breakfast treat on the go.

Ingredients:
1 2/3 cup sugar
2/3 cup light extra virgin olive oil
2 teaspoons vanilla
1/2 cup low-fat milk
2 teaspoons grated orange peel
1/2 teaspoon grated ginger
4 fresh eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 cup coarsely chopped walnuts
3 cups cranberries, rinsed and cleaned

Directions:
Move oven rack to low position so that the tops
of the pans will be in the center of the oven.
Pre-heat over to 350 degrees F.
Lightly grease bottoms of two 8×4 inch loaf pans
with olive oil and then dust with flour tapping out excess flour.
In a large glass mixing bowl, mix together sugar, oil, milk,
grated orange peel, grated ginger, vanilla and eggs until well mixed.
Stir in all other ingredients ( except nuts) and mix.
Add chopped nuts and stir into batter.
Pour cranberry bread batter into loaf pans
and lightly tap on counter to settle ingredients.
Bake loaves for 50 to 60 minutes or until a toothpick
inserted comes out clean.

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Cranberry & Raisin Pie

This was one of my mom’s favorite recipes.

Cranberry and Raisin Pie

1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup orange juice
2 2/3 cups fresh or frozen cranberries
1 1/2 cups raisins

Make a double pie crust. Transfer rolled out bottom crust to 8″ pie plate. Trim pastry even with edge.
Filling: Combine sugar, flour, cinnamon, salt and nutmeg in a sauce pan. Gradually stir in O.J. Stir in cranberries and raisins. Bring to a boil. Reduce heat and cook and stir over medium heat until thickened, about 5 minutes. Pour into crust. Roll out remaining dough, cut slits in pastry and place over filling. Trim, seal and flute or fork pastry edges. Brush pastry with milk. Bake at 400 degrees for 35 – 40 minutes or until golden brown. This is wonderful served warm with vanilla ice cream.