CRANBERRY CREAM TORTE

INGREDIENTS
3 CUPS FRESH OR FROZEN CRANBERRIES
1 3/4 CUP SUGAR
2 MEDIUM EGGS
1 CUP SUGAR
1 STICK BUTTER
1 CUP ALL-PURPOSE FLOUR
PINCH SALT
1/2 CUP WALNUTS
DIRECTIONS
PUT CRANBERRIES IN A ROUND PIE PLATE, GREASED AND SPRINKLE WITH 3/4 CUP OF SUGAR..
BEAT THE EGGS IN A BOWL AND ADD REMAINING SUGAR, BUTTER, FLOUR, SALT AND WALNUTS.
POUR OVER CRANBERRIES AND BAKE AT 300 DEGREES FOR 70 MINUTES.SERVE WITH WHIPPED TOPPING OR ICE CREAM

CRAN-ORANGE COOKIES


INGREDIENTS

1 CUP BUTTER-SOFTENED
1 CUP SUGAR
1/2 CUP PACKED BROWN SUGAR
1 EGG
2 TABLESPOONS ORANGE JUICE
1 TEASPOON GRATED ORANGE PEEL
2-1/2 CUPS ALL PURPOSE FLOUR
1/2 TEASPOON SALE
1/2 TEASPOON BAKING SODA
2 CUPS FRESH OR FROZEN CRANBERRIES, CHOPPED
1/2 CUP CHOPPED WALNUTS OR PECANS

ICING
1 1/2 CUPS CONFECTIONERS SUGAR
2 TABLESPOONS ORANGE JUICE
1/2 TEASPOON GRATED ORANGE PEEL

DIRECTIONS

IN A LARGE BOWL, CREAM BUTTER AND SUGARS UNTIL LIGHT AND FLUFFY. BEAT IN THE EGG, ORANGE JUICE AND PEEL.  COMBINE THE FLOUR, SALT AND BAKING SODA; GRADUALLY ADD TO CREAMED MIXTURE AND MIX WELL.
STIR IN CRANBERRIES AND NUTS.

DROP BY TABLESPOONFULS 2 IN. APART ONTO GREASED BAKING SHEETS. BAKE AT 375 FOR 12-14 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED.
REMOVE TO WIRE RACKS TO COOL.

COMBINE ICING INGREDIENTS; SPREAD OVER COOLED COOKIES.
YIELD: 6 DOZEN

CRUNCHY WHITE CHOCOLATE-CRANBERRY COOKIES

My friend, Phyllis Davis surprised me and made a batch of these cookies, knowing my affinity to cranberries.
The recipe is from Eric Wadlund, Executive Chef at Spencer’s Restaurant in Palm Springs.

INGREDIENTS

1 1/2 CUPS BUTTER
2/3 CUP BROWN SUGAR
2/3 CUP SUGAR
I EGG
1 TSP VANILLA
1 1/2 CUPS FLOUR
1 TSP BAKING SODA
2 CUPS GRAPE-NUTS CEREAL
2 CUPS QUICK OATS
1 CUP DRIED CRANBERRIES
1 CUP PECANS, CHOPPED

DIRECTIONS

PREHEAT OVEN TO 375 DEGREES.  IN A MIXING BOWL, CREAM THE BUTTER AND THE TWO SUGARS UNTIL LIGHT AND FLUFFY.
NEXT, MIX IN THE EGG AND VANILLA.
IN A SMALL BOWL COMBINE THE FLOUR AND BAKING SODA AND THEN ADD THE WET MIXTURE.
STIR IN THE REMAINING INGREDIENTS BY HAND.
FORM THE COOKIE DOUGH INTO 1-INCH BALLS AND BAKE FOR 8-10 MINUTES UNTIL GOLDEN BROWN.

Cranberry Lime/Lemon Bars

Cranberry Lime Bars 


I substituted lemon juice/lemon zest for the lime

Base:

1-1/2 cups (375mL) unbleached all-purpose flour

1/2 tsp (2 mL) salt

1/2 cup (125 mL) unsalted butter, at room temperature

1/3 cup (80 mL) granulated sugar

1/2 tsp (2 mL) vanilla extract

1 large egg

1/2 cup (125 mL) dried cranberries

Topping:

4 large eggs

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) lime juice

Zest of 2 limes

1/4 cup (60 mL) whipping cream

1/4 cup (60 mL) butter, melted, cooled

20 fresh cranberries

Line 8-inch (20-cm) square baking dish with parchment paper, letting paper hang over sides like sling.

For base, stir together flour and salt in medium bowl.

In large bowl, beat butter, sugar and vanilla until fluffy, using
electric mixer on medium speed. Beat in egg. On low speed, beat in flour
mixture until moistened. Stir in cranberries. Mix with wooden spoon
until clumpy.

Transfer to prepared baking dish. Press evenly into bottom of dish.
Bake in preheated 350F (180C) oven until turning golden, 25 to 30
minutes.

Meanwhile, for topping, whisk together eggs, sugar, lime juice,
zest, cream and butter in medium pan. Cook on medium heat, whisking
often, until mixture comes to verge of boil and thickens.

Pour evenly over base. Bake in preheated 350F (180C) oven 15 minutes.

Decorate top with even rows of cranberries. Cover and refrigerate until set, at least 2 hours.

Remove from pan using parchment sling. Cut into 20 squares, each with a cranberry in the centre.

Makes 20.

Cranberry-Pistachio Biscotti

PISTACHIO-CRANBERRY BISCOTTI

6 Tbsp. unsalted butter, softened

¾ cup of sugar

2 large eggs

1 Tbsp. grated orange rind

1 ½ tsp orange extract

2 ¼ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp salt

1 cup orange-flavored sweetened dried cranberries

¾ cup shelled natural salted pistachio nuts, chopped

Beat butter and sugar in large bowl at medium speed with an electric mixer until light and fluffy.  Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder and salt; add to butter mixture, beating at a low speed until blended.  Stir in cranberries and pistachios.

Divide dough in half.  Using lightly floured hands, shape each portion into a 14”x2” log.  Place both logs 3” apart on a large baking sheet lined with parchment paper.

Bake at 325 degrees for 28 minutes or until firm to the touch. Cool logs on baking sheet ten minutes

Cut each log into ½”-thick diagonal slices with a serrated knife using a gentle sawing motion.  Place slices, cut side down on baking sheet.  Bake 9 minutes; turn cookies over. And bake 13 more minutes.  Transfer biscotti to wire racks to cool completely. 

Yield 1 ½ dozen

(Note:  Biscotti was crumbly…reduce initial baking by 5 minutes)

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.

                     

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.

Cranberry Squares

Haven’t tried this recipe, but it sounds interesting.

 

CRANBERRY BARS

 

Ingredients:

 

1 ½ sticks unsalted butter, cut into ½ inch cubes

2 cups all-purpose flour

½ teaspoon salt

1 cups plus 2tablespoons granulated sugar, divided

3 cups fresh or frozen cranberries (not thawed if frozen; ¾ pound

½ cup raspberry jam

¼ cup of water

zest of one lemon

Confectioners sugar for dusting

 

Preheat oven to350 with rack in the middle

 

Line a 9-inch square baking pan with 2 crisscrossed sheets of parchment, leaving an overhang on 2 opposite sides, then butter the parchment.

 

Blend butter,flour and salt and ½ cup granulated sugar in a food processor until mixture begins to clump together.  Press into bottom of pan

While crust is baking, cook cranberries, remaining 2/3 cup granulated sugar and water in a 2-quart heavy saucepan over medium heat, stirring occasionally, until berries burst, 6-8 minutes.  Add raspberry jam and the lemon zest and stir to combine.

 

Pour cranberries over crust and bake until edge is golden, about 25 minutes.

Sift confectioners sugar over top and cool completely in pan on a rack.

Life out of pan using foil overhang and cut into 12 squares, then sift more confectioners sugar over the top.

 

 

Christmas Cranberry Pudding

It’s little early for a Christmas recipe, but keep this in your files for December

Cranberry Christmas Pudding

Pudding
1 1/3 cups all-purpose flour
1/2 cup dark molasses
1/3 cup boiling water
1 teaspoon vanilla extract
2 teaspoon baking soda (put into the boiling water)
2 cups raw cranberries, washed and cut in half

Sauce
1 cup granulated sugar
1/2 cup evaporated milk
1/2 cup or margarine
2 teaspoons vanilla extract

Oil sides and bottom of 1 pound coffee can and foil to fit top of can.

Mix pudding ingredients.

In large pan with top add 1 to 1 1/2 inches water. Place can with pudding and covered with foil in large pan and cover. When it starts to steam, turn on low and steam for 1 1/2 hours. Check water in pan and add if necessary.

Take pudding out of tin immediately.

Sauce: Mix sauce ingredients and bring to boil stirring constantly. Remove from heat. Serve warm over pudding.