Cranberry Cherry Icebox Ribbons Recipes

Steps:

• In a food processor, process the cranberries, jam or preserves, and sugar until coarsely pureed.
• Transfer the mixture to a small, heavy saucepan.
• Cook over medium high heat, stirring occasionally, until it just comes to a boil, immediately remove from the heat.
• Let stand until cooled slightly. Stir in the almond extract.
• Cover and refrigerate for at least 1 hour, or until well chilled, or freeze for 30 minutes, to speed chilling.(the filling may be refrigerated for up to 4 days, return to room temperature before using.
• DOUGH:.
• In a medium bowl, thoroughly stir together the flour, baking powder and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar and butter until well blended and smooth. Add the egg, vanilla and almond extract and beat till well blended. Beat or stir in flour mixture just until evenly incorporated. Let the dough stand for 10 minutes, or until firmed up slightly.
• Line a 4 1/2"x8 1/2" loaf pan with aluminum foil, letting the foil overhang the long sides by about 3", this will keep the plastic wrap surrounding the dough from sticking to the pan. On top of the foil, line the pan with two long sheets of plastic wrap laid crosswise, overlapping the middle and overhanging the longer sides by almost 4". Divide the dough into 4 portions. Working on a large sheet of wax paper, roughly pat each portion into the shape of the loaf pan. Pat one dough portion firmly into the pan bottom, forming a smooth, even layer. Using a rubber spatula, spread one third of the filling over the dough in the pan, the filling may seem stiff, but spread it as evenly as possible. Repeat the layers, using all four dough portions and all the fruit filling. Fold the plastic wrap over the dough. Freeze until the loaf is cold and very firm, at least 1 1/2 hours and preferably longer.The dough can then be transferred to a plastic bag and frozen for up to one month.
• Preheat the oven to 350*. Greaze several baking sheets or use nonstick spray.
• Carefully peel the plastic wrap from the loaf. .using a large, sharp knife, trim off and discard the excess dough so the sides of the loaf are straight up and down, rather than flared; wipe the knife clean between cuts (if the loaf is too hard to cut easily, let stand for a few minutes, don't let it thaw too much, or it will be more difficult to slice cleanly. Carefully cut the loaf crosswise into thirds, forming three 2 3/4x4" blocks. Working with one block at a time, keep others refrigerated, cut each third into 1/4" slices to produce 2 3/4" long ribbons, wipe the knife clean between cuts. Using a spatula, carefully transfer the slices to the baking sheets, placing them cut side up about 2" apart. Bake the cookies, one sheet at a time in the upper third of the oven, reversing sheets halfway through baking from front to back to ensure even browning for 9-14 minutes or just until slightly darker at the edges. Using a spatula, immediately transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week or freeze for up to one month.

Steps:

• in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries.
• shape into 4 12" rolls, wrap each roll in plastic wrap --
• refrigerate 4 hours or till firm.
• unwrap and cut into 1/4" slices.
• place 2" apart on ungreased sheets.
• bake at 375* for 8=10 minutes or edges begin to brown --
• remove to racks to cool.

Steps:

• In food processor, blend the cranberries, preserves and sugar, then cook just until it comes to a boil. Stir in almond extract and cool. Stir together the dry dough ingredients and set aside. With the mixer, beat the sugar and butter, then add egg and extracts. Beat in the flour mixture. Line a bread pan with foil, leaving an overlap. Working on waxed paper, divide the dough into quarters. Pat each portion into the size/shape of the pan. Pat each portion into the pan, then spread with a third of the filling, ending with dough on the top. Fold plastic wrap over the dough and freeze until firm. Remove from pan, cut crosswise into four block, then slice into 1/4 inch slices. Bake on greased sheets for 9-14 minutes at 350 degrees until just brown at edges. Cool on racks. Keeps well for at least a week, and the dough can be frozen for up to one month. Pretty and delicious!

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

Steps:

• Cream together butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla and almond extracts; set aside.
• In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Gradually add flour mixture to butter mixture.
• Carefully stir in walnuts and cranberries.
• Form dough into 3 logs, 7 inches long.
• Wrap in plastic wrap and chill at least four hours.
• Preheat oven to 375°F.
• Cut dough into 1/4 inch slices and arrange them one inch apart on nonstick cookie sheets.
• Bake for 10-12 minutes or until golden.
• Cool on wire racks.

Steps:

• Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish.
• In a large bowl mix together cream cheese, powdered sugar, milk and vanilla.
• Beat with an electric mixer until smooth.
• Spread this mixture over cake layer; chill about 1 hour.
• Spread pie filling over cream cheese filling then spread with Cool Whip.
• Chill additional 2-3 hours.

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
• Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
• Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
• Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
• Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

Steps:

• In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.