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.
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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.