CRANBERRY-ORANGE CAPE COD
Categories Fruit Juice Liqueur Vodka Punch Alcoholic Cocktail Party Bon Appétit Drink
Yield Serves 1
Number Of Ingredients 4
Steps:
- Fill each glass with ice. Pour cranberry juice cocktail, vodka, Grand Marnier, and lime juice into glass. Stir to blend. Garnish with lime wedge.
CAPE COD CRANBERRY MUFFINS
These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."
Provided by CookingONTheSide
Categories Quick Breads
Time 35m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
- Line 14 muffin cups with paper or foil cupcake liners.
- Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
- In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In small saucepan, combine the butter and oil and heat until the butter melts.
- Stir in sugar; it will not dissolve.
- In large bowl, use a wooden spoon to stir together the eggs and orange juice.
- Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
- When the flour is almost incorporated, stir in the cranberries and walnuts.
- Fill the muffin cups until almost full with batter, about 1/4 cup each.
- Bake for 18-20 minutes, one pan on each shelf.
- Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
- Bake until the muffins are golden brown and the tops are springy to the touch.
- Cool on a wire rack.
Nutrition Facts : Calories 223.8, Fat 10.5, SaturatedFat 2.4, Cholesterol 33.1, Sodium 178.3, Carbohydrate 29.4, Fiber 1.4, Sugar 12.3, Protein 4.1
CRANBERRY-ORANGE CHEESECAKE WITH CHOCOLATE CRUST
Categories Berry Cheese Chocolate Citrus Dessert Bake Christmas Cream Cheese Cranberry Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
- For filling:
- Increase oven temperature to 350°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel and vanilla.
- Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight.
- For topping:
- Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.)
- Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour.
OCEAN SPRAY'S CAPE COD CRANBERRY DRESSING (STUFFING)
Whatever am I doing posting a fall-winter recipe in May? I know! Using up leftover cornbread! The meat is definitely optional. I used orange-essence dried cranberries from Trader Joe's. The sweetness of the cornbread balances and complements well with the tartness of the cranberries. If you choose to use dried cranberries, reduce amount by half. The recipe itself can be easily doubled. From the oceanspray.com website.
Provided by COOKGIRl
Categories Corn
Time 45m
Yield 3 cups
Number Of Ingredients 9
Steps:
- *Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday.
- Preheat oven to 350ºF.
- Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
- Add broth; mix well.
- Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter.
- Cover and bake for 30 minutes or until heated through.
Nutrition Facts : Calories 247.4, Fat 23.3, SaturatedFat 7.9, Cholesterol 30.6, Sodium 183.3, Carbohydrate 8.5, Fiber 3.1, Sugar 2.9, Protein 3.4
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