Cranberry Eggnog Braid Recipes

Steps:

• In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.

Steps:

• In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.

Steps:

• Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
• Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
• Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
• Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

Steps:

• Preheat oven to 350°F Coat loaf pans with canola cooking spray.
• Beat egg and egg substitute in large bowl. Blend in sugar, eggnog, canola oil, rum, and vanilla until smooth.
• Stir together flour, baking powder, salt, and nutmeg. Mix dry ingredients into eggnog mixture; beat on low just to moisten dry ingredients. Gently stir in cranberries.
• Pour batter into prepared pan(s). Bake until fork or tester inserted in center comes out clean (about 50-60 minutes for 1 large loaf, 40-50 minutes for 2 medium sized loaves, or 35-40 minutes for 3 mini-loaves).
• Cool completely. Wrap tightly and store in the refrigerator.
• Makes two 8x3 3/4-inch loaves, one 9x5-inch loaf, or three 5 3/4x 3 1/4-inch loaves, or about 20 servings.

Steps:

• Measure all the ingredients except cranberries into the baking pan in the order recommended by the manufacturer.
• Insert pan into oven chamber.
• Select Sweet Cycle.
• Add cranberries at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.