Posted by sherry on November 12, 2000 at 17:48:05:
In Reply to: Recipes using Cranberries posted by Karen on November 11, 2000 at 16:05:43:
: Cranberry Upside-Down Cake
: 12 ounces fresh cranberries
: 4 tablespoons butter
: 2/3 cup sugar
:
: Batter:
: 2/3 cup flour
: 1 teaspoon baking powder
: 3 eggs
: 1/2 cup sugar
: 1 teaspoon orange rind, grated
: 3 tablespoons butter, melted
: Preheat the oven to 350F degrees. Place a baking sheet on the middle shelf of the oven. Wash the cranberries and pat dry. Grease the base and sides of a 9 x 2 inch round cake pan with the butter. Add the sugar and swirl the pan to coat evenly. Add the cranberries and spread in an even layer over the bottom of the pan.
: For the batter, sift the flour and baking powder twice. Set aside.
: Combine the eggs, sugar, and orange rind in a heatproof bowl set over a pan of hot but not boiling water. With an electric mixer, beat until the eggs leave a ribbon trail when the beaters are lifted.
: Add the flour mixture in 3 batches, folding in well after each addition. Gently fold in the melted butter, then pour over the cranberries.
: Bake for 40 minutes. Let cool for 5 minutes, then run
: a knife around the inside edge to loosen.
: To unmold: While the cake is still warm place a flat plate on top of the pan, bottom-side up. Holding the pan and plate tightly together with potholders or oven gloves, quickly flip over. Carefully lift off the pan.
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: Cranberry Squares
: 2 cups fresh cranberries
: ½ cup sugar
: ½ tsp. ground cinnamon
: ½ cup + 2 T. flour
: ½ tsp. baking powder
: dash salt
: ½ cup + 2T. rolled oats, uncooked
: ¼ cup + 2 T. firmly packed brown sugar
: ½ tsp. ground cinnamon
: 2 T. butter or margarine, melted
: 1 T. skim milk
: 1 egg, slightly beaten
: Vegetable cooking spray
: Place cranberries on a cookie sheet, covered with
: foil. Combine sugar and cinnamon in a small bowl.
: Sprinkle over cranberries and toss gently. Bake at
: 350 for 10 minutes, stirring after 5 minutes. Set
: aside.
: Combine flour and next 5 ingredients in a medium bowl, stirring well. Add butter, milk, and eggs, stir just until dry ingredients are moistened.
: Line 8" square pan with a large sheet of foil,
: allowing foil to extend 1" over sides. Coat foil with
: cooking spray. Spread ½ mixture into prepared pan. Spread cranberries over oat mixture. Top with remaining oat mixture.
: Bake at 375 for 30 minutes or until lightly browned. Let cranberry-oat mixture cool completely in pan. Carefully lift foil out of pan. Cut baked cranberry into squares, using a sharp knife.
: Yields: 16 squares
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: Holiday Cranberry Bread
: 2 C. flour
: 3/4 C. orange juice
: 1 C. sugar
: 2 T. butter
: 1 T. grated orange rind
: 1 egg
: 1 1/2 t. baking powder
: 1 t. salt
: 1/2 t. baking soda
: 1 C. cranberries, chopped
: 1/2-1 C. chopped pecans
:
: Preheat oven to 350 degrees. Grease loaf pan with shortening or butter (not oil).
: Combine all ingredients except cranberries and nuts in a large bowl. Mix well. Stir in cranberries and nuts.
: Pour into pan and bake 35-40 minutes or until toothpick inserted comes out clean.
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: White and Dark Chocalate Cranberry Bread Pudding
: (Makes 1 - 8" x 12" pan)
: 1 loaf of sliced white bread
: 2 cups sun dried cranberries
: zest of 1 orange
: 6 eggs
: 3 cups milk
: 1 cup sugar
: 6 oz. dark Belgium chocolate
: 6 oz. white Belgium chocolate
: butter
: Lightly butter a large oven-proof dish. Pre-heat the
: oven at 350 F.
: Cut the bread into cubes; place into a large bowl with the orange zest and cranberries.
: In a separate bowl beat the eggs, milk and sugar together. Pour the egg mixture onto the bread and mix well, then place into the buttered dish.
: With a large knife cut the two types of chocolate into
: bite-sized chunks. Scatter the chocolate chunks in the
: bread pudding making sure they don't stay only on the
: surface.
: Bake for 25 - 30 minutes at 350 F. Let cool before serving, allowing the chocolate time to become firm. Serve as is or with a custard sauce.
: Note: You can also bake and serve this in individual dishes or for a different presentation bake in a cheese cake pan, allow to cool, cut in wedges then warm again in microwave.
: _______________________________________________________
: Triple Cranberry and Orange Sauce
: 1 cup cranberry juice
: 1 cup sugar
: 3 cups cranberries
: 1/2 cup dried cranberries
: 1 tablespoon grated orange zest
: In a heavy 2 quart saucepan, combine cranberry juice
: and sugar. Bring to a boil over high heat, stirring until sugar dissolves.
: Add in cranberries, dried cranberries and orange zest.
: Reduce heat to medium-high and cook, stirring often until cranberries burst, about ten minutes. Allow to cool.
: Cover and refrigerate for at least 2 hours or up to 3
: days.
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Cranberry Muffins
2 cups Northland Fresh Cranberries (sliced)
1 box yellow cake mix
1 small pkg. vanilla pudding
1-2 tsp. cinnamon (as desired)
Sugar
Prepare cake mix as directed on box. Add vanilla pudding mix and sliced cranberries. Swirl in cinnamon. Fill muffin pan about 3/4 full. Bake according to cake mix directions. Sprinkle warm muffins with sugar. Makes 24 muffins.
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Northland Cranberry Bars
2 cups Northland Fresh Cranberries
2 eggs, well beaten
1/2 cup butter or margarine
1 tsp. vanilla
1 1/4 cups sugar
1 1/2 cups flour
1/2 cup chopped nuts
1/2 tsp. salt
Mix eggs, butter and vanilla. Add remaining ingredients. Spread in greased 9x13 pan. Bake 40 minutes at 350 degrees. Allow to cool. Top with cream cheese frosting. Makes approximately 18 bars.
Cream Cheese Frosting - Mix 3 oz. cream cheese (softened), 1 tsp. milk, 2 cups powdered sugar, 1/2 cup butter or margarine and 1 tsp. vanilla.
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Northland Cranberry Walnut Pie
2 cups Northland Fresh Cranberries
1 unbaked 9" pie crust
1 cup whole walnut halves
1/4 cup brown sugar
1/2 cup sugar
1 egg
1/3 cup butter, melted & cooled
1/2 cup flour
Preheat oven to 325 degrees. Place cranberries and walnuts in pie shell. Sprinkle with brown sugar. Combine egg, sugar, butter and flour. Beat well. Spread on top of cranberries. Bake 45-50 minutes. Makes 8 servings.
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Northland Cranberry Apple Pie
Pastry for 2-crust, 9-inch (22cm) pie
Northland Fresh Cranberries, whole 2 cups 500 mL
Apples, pared, cored and sliced
(about 5 medium apples) 4 cups 1 L
Sugar 1 cup 250 mL
All-purpose flour 1/3 cup 75 mL
Butter or margarine 2 tbsp. 30 mL
Preheat oven to 425 degrees F (220 degrees C)
Prepare pastry using your favorite recipe or purchase a ready-made crust. Combine sugar, flour, cranberries and apples in a medium-sized bowl, stirring well to coat fruit. Line a 9-inch (22 cm) pie pan with pastry. Fill with cranberry-apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam, or add pastry strips for a lattice crust. Bake at 425 degrees F (22 degrees C) for 50 minutes.
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Northland Cranberry Nut Bread
Northland fresh or frozen cranberries, chopped 1 cup 115 g
Nuts, chopped 3/4 cup 110 g
Orange peel, grated 1 T.
All-purpose flour 2 cups 250 g
Sugar 1 cup 200 g
Baking powder 1 1/2 tsp
Salt (optional) 1 tsp
Baking soda 1/2 tsp
Shortening 2 T
Orange Juice 3/4 cup 175 mL
Egg, beaten well 1
Preheat oven at 350 F (180 C)
Liberally grease and lightly flour 9 x 5 x 3 inch loaf pan. Individually prepare cranberries, nuts and orange peel for use. Set aside. Mix flour, sugar, baking powder, baking soda and salt (optional) together in a bowl. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just enough to moisten. Fold in cranberries and nuts. Spoon mixture into prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack for 15 minutes. Remove loaf from pan, cool completely. Wrap and store overnight.
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Northland Cranberry-Pumpkin Bread
Eggs 4 4
Vegetable oil 1/2 cup 125 mL
Sugar 3 cups 750 mL
Canned pumpkin 1 can
(16oz) 500 g
All-purpose flour 3-3/4 cups 925 mL
Baking soda 2 tsp. 10 mL
Salt 1 tsp. 5 mL
Pumpkin pie spice 1-1/3 tbsp. 20 mL
Northland Fresh Cranberries, whole 2 cups 500 mL
Nuts, chopped 1 cup 250 mL
Preheat oven to 350 degrees F (180 degrees C)
In large mixing bowl, beat eggs; add oil and mix. Blend in sugar and pumpkin. In a separate bowl, sift together dry ingredients. Add to pumpkin mixture. Fold in cranberries and nuts. Pour into two greased 9 x 5 x 3-inch (23 x 12 x 7 cm) loaf pans. Bake at 350 degrees F (180 degrees C) 75 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans to continue cooling.