EASY CRANBERRY COFFEE CAKE

1/2 CUP MELTED BUTTER
2 EGGS
1 1/2 CUP SUGAR
2 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1 1/2 TEASPOONS CINNAMON
1/2 CUP SOUR CREAM
2 CUPS FRESH CRANBERRIES
2 TABLESPOONS TURBINADO SUGAR

PREHEAT OVEN TO 350 DEGREES.  BLEND MELTED BUTTER, EGGS, 1 CUP OF THE SUGAR AND VANILLA.  IN A SEPARATE BOWL COMBINE 2 CUPS FLOUR, BAKING POWDER, SALT AND CINNAMON.  POUR DRY INGREDIENTS INTO THE BUTTER MIXTURE, BLENDING UNTIL JUST COMBINED,  TOSS TOGETHER REMAINING SUGAR AND CRANBERRIES THEN ADD SOUR CREAM AND CRANBERRIES TO THE REST OF THE INGREDIENTS- COMBINE WITH AS FEW STROKES AS POSSIBLE. POUR BATTER INTO A 9X13 INCH PAN AND TOP WITH A SPRINKLE OF TURBINADO SUGAR.
BAKE FOR 30 MINUTES.

CRANBERRY CARROT SAUTE


1 POUND CARROTS, PEELED AND CUT INTO 2 1/2X1/2 INCH STICKS
1 TEASPOON SALT, DIVIDED
1 TABLESPOON BROWN SUGAR
1 TEASPOON CINNAMON
1/4 TEASPOON DRY MUSTARD(COLEMANS)
1/4 CUP ORANGE JUICE
2 TABLESPOONS BUTTER
1/2 CUP DRIED, SWEETENED CRANBERRIES
1/3 CUP PECANS, COARSELY CHOPPED

PLACE CARROTS AND 1/2 TEASPOON SALT IN LARGE SAUCEPAN.
COVER WITH WATER AND BRING TO A BOIL.  REDUCE HEAT AND COOK FOR 10 MINUTES OR UNTIL TENDER.  DRAIN

COMBINE BROWN SUGAR, CINNAMON, MUSTARD AND REMAINING SALT IN SMALL BOWL.  ADD ORANGE JUICE.

MELT BUTTER IN LARGE SKILLET.  ADD CARROTS AND ORANGE JUICE MISTURE.  COOK 2-3 MINUTES OR UNTIL THE CARROTS ARE COATED, STIRRING FREQUENTLY.  ADD DRIED CRANBERRIES; COOK TIL HEATED THROUGH.  GARNISH WITH PECANS

Cranberry Grapefruit Salsa

Peel and segment two red or pink grapefruit and chop into small chunks.  Mix-along with any wayward juice – with 1/2 small, minced jalapeno, 1 scant tablespoon minced red onion, 1/4 cup chopped, dried cranberries, and a pinch of salt.

SERVE ATOP SLICES OF ROTISSERIE CHICKEN WRAPPED IN CORN TORTILLAS.

Christmas Cranberry Choco Chip Bread


CHRISTMAS CRANBERRY
CHOCOLATE CHIP BREAD

INGREDIENTS:

1 cup dark chocolate chips
or semi-sweet chips

1 cup fresh or frozen
cranberries, coarsely chopped

½ cup pecan pieces

2 teaspoons freshly grated
orange peel

2 cups all purpose flour

1 cup sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons butter

¾ cup orange juice

1 egg, slightly beaten

DIRECTIONS:

Heat oven to 350 degrees.
Grease and flour 3 miniature loaf pans

Stir together chocolate
chips, cranberries, pecans and orange peel in a small bowl; set aside

Stir together flour, sugar,
baking soda, baking powder and salt in a large bowl.

Cut in shortening until
mixture resembles coarse crumbs. Stir in orange juice, egg and
reserved

chocolate chip mixture until
moistened.

Divide equally among
prepared pans

Bake 40-45 minutes or until
wooden pick inserted in center comes out clean.

Cool 15 minutes; remove from
pans to wire rack. Cool completely.

This recipe was adapted from
a Hershey’s Chocolate site.


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.