Cranberry Nut Dessert Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Grease a 9-inch square pan with 1 teaspoon butter.
• Combine white chocolate chips, sweetened condensed milk, and 1/3 cup butter in a microwave-safe bowl. Heat in the microwave until white chocolate starts to melt, about 3 minutes. Stir until smooth. Continue to microwave in 30-second intervals, stirring after each interval, until chocolate is completely melted.
• Stir rum flavoring, vanilla extract, and nutmeg into the white chocolate mixture. Fold in cranberries and walnut pieces. Pour fudge into the buttered baking pan, spreading it evenly into the corners.
• Let fudge cool until set, 8 hours to overnight.

Steps:

• In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.

Steps:

• Place cranberries in a greased 9-in. pie plate; sprinkle with brown sugar and nuts. In a small bowl, beat egg; gradually add sugar. Beat in the flour and butter., Pour over berries. Bake at 325° for 40-45 minutes or until golden brown. Serve warm.

Steps:

• In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated.
• In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients.
• Spread into a greased 9-inch pie plate.
• Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.

Steps:

• In a bowl, beat eggs, sugar, extracts and salt. Add butter. Combine flour and baking powder; gradually add to the sugar mixture and mix well. Fold in cranberries and nuts. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 375°F.
• Grease and flour bottom only of 9x13 pan.
• Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
• Mix well.
• In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
• Add sour cream mixture to flour mixture.
• Stir just until dry ingredients are moistened.
• Gently fold in cranberries.
• Spoon into prepared pan.
• Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
• Bring to a boil.
• Simmer over low heat for 2 minutes, stirring constantly.
• Remove from heat, stir in vanilla.
• Serve warm sauce over cake.

Steps:

• Note: make sure you pick any stems off the cranberries before chopping those, or they could be yucky.
• In a mixing bowl, cream together sugar, brown sugar, and butter until fluffy.
• Add milk, lemon juice, vanilla and egg, mixing well.
• Stir in flour, baking powder, baking soda, and salt, mixing well.
• Mix in nuts, then fold in cranberries.
• Drop by spoonfuls onto greased cookie sheets 2-inches apart.
• Bake at 375 for 8-12 minutes or until edges brown slightly.
• Remove from cookie sheet and cool on a wire rack.

Steps:

• In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
• While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
• Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
• Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Steps:

• In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
• Add butter and extract.
• Beat 2 minutes.
• Stir in flour just until combined.
• Stir in cranberries and pecans.
• Spread in greased 9"x13" pan.
• Bake at 350 F for 45-50 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
• In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
• Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.