CRANBERRY FETA PINWHEELS
These pretty pinwheels will disappear so fast, it will make you head spin! "The dried cranberries and chopped green onions make these perfect for a Christmas buffet," suggests Joyce Benninger from Owen Sound, Ontario
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 40 appetizers.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 183mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRANBERRY CAKE ROLL
This low-fat angel food cake roll is a guilt-free indulgence, which is much-appreciated during the Christmas season. -Paige Kowolewski, Topton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Carefully spread into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a large saucepan, combine the cranberries, sugar and 4 Tbsp. water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Mash berries; strain, reserving juice and discarding pulp. Return juice to the pan and if desired, add chopped candied orange peel, orange liqueur and orange zest. Combine cornstarch and remaining water until smooth; gradually add to cranberry juice mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Chill., Unroll cake and spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. If desired, top with additional confectioners' sugar, candied orange peel and sugared cranberries. Refrigerate leftovers.
Nutrition Facts : Calories 196 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CINNAMON CHRISTMAS TREE ROLLS
These festive rolls are sure to spark lively conversations at your holiday brunch. Colorful cranberries make an appetizing addition to ordinary cinnamon rolls.
Provided by Taste of Home
Time 1h25m
Yield 2 trees (16 rolls each).
Number Of Ingredients 21
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about, about 1-1/2 hours. , Meanwhile, in a large saucepan, bring cranberries and water to a boil. Cover and boil gently for 5 minutes. Stir in 1/2 cup brown sugar. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Cool. Combine the pecans, softened butter, cinnamon and remaining brown sugar; set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x12-in. rectangle. Brush each with 1 tablespoon melted butter. Spread half of the pecan mixture. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Brush with remaining melted butter. , To form a tree from each log, cut a 2-in. piece from one end for a tree trunk; set aside. Then cut each log into 15 slices. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet. , Arrange slice with sides touching in four more rows, adding one slice for each row, forming a tree. Center the reserved slice lengthwise below the tree for trunk. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. , In a saucepan, heat corn syrup over low heat. Transfer foil with trees onto wire racks; brush with corn syrup. Cool for 20 minutes. , In a small bowl, combine the confectioners' sugar and milk. Fill a small pastry or plastic bag; cut a small hole in corner of bag. Pipe on trees for garlands. Garnish with cranberries and candied cherries.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHESTNUT & CRANBERRY ROLL
Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice
Provided by Jane Hornby
Categories Dinner
Time 1h30m
Yield Makes 2 rolls, each cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
- Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
- To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
- Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium
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