Cranberry Pear Cookie Cups Recipes

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CRANBERRY-PEAR COOKIE CUPS

I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They're fun for winter potlucks and are just the right size. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 13



Cranberry-Pear Cookie Cups image

Steps:

  • In a small bowl, beat the butter, cream cheese and sugar until light and fluffy. Stir in the flour, oats and ginger. Cover and refrigerate for 1 hour., Meanwhile, in a small bowl, combine filling ingredients. Shape dough into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 23-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
3/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon ground ginger
FILLING:
1/2 cup sugar
1/2 cup grated peeled fresh pears
1 large egg
2 tablespoons dried cranberries, chopped
1 tablespoon crystallized ginger, finely chopped
1 tablespoon pistachios, finely chopped

CRANBERRY-PEAR CRISP

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12



Cranberry-Pear Crisp image

Steps:

  • Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
  • Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
  • Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

PEAR-CRANBERRY-GINGER CUTIE PIES

This recipe will be your new holiday favorite. Bring these Cutie Pies to your next holiday party and wow 'em! Festive cranberries and the freshness of fall- harvested pears make a tasty combination, and a little kick of ginger makes the flavor unique.

Provided by Food Network

Yield Makes 16 Cutie Pies

Number Of Ingredients 21



Pear-Cranberry-Ginger Cutie Pies image

Steps:

  • Preheat the oven to 375 degrees F. Place a rack in the center of the oven. Spray the cups of a muffin pan with nonstick pan spray.
  • To make the pie filling, in a large saucepan, stir the water and sugar to combine. Bring the water-sugar mixture to a boil over medium-high, and stir constantly until the sugar dissolves.
  • Add the cranberries to the sugar mixture, and lower the heat. Simmer the cranberries for about 10 minutes or until the cranberries start to pop. Drain the cranberries and set them aside.
  • Peel, core, and cut the pears into 1/2-inch cubes. 5. In a large bowl, mix together the pears, ginger, and cornstarch. Add the cranberries and stir to combine.
  • To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions.
  • Cut 16 (5 1/2-inch-diameter) circles from the dough. Reroll the dough scraps to make all the circles, and avoid overhandling the dough.
  • Gently but firmly press each dough circle into a muffin cup. For the crust edges, use the fold-tuck-crimp method (see page 13) for each Cutie Pie.
  • Spoon the filling evenly into the Cutie Pie shells, and set aside.
  • If choosing the Crumb Top option, follow the Crumb Top recipe and sprinkle it over the filling.
  • Bake for 25 to 30 minutes, until the crust is golden brown. To see if the crust bottom is golden, too, use a butter knife to pop a Cutie Pie out of a muffin cup. If the bottom is not brown, bake a few minutes longer. If the pie top is browning too quickly, cover with foil for the final few minutes.
  • Crust options: all-butter (or vegan, gluten-Free) Shape options: Cutie Pie (or 9-inch Pie, 7-inch Deep-Dish Pie, Petit-5, Flipside, Piepop, Piejar) 24 Cutie Pies
  • In a large bowl, combine the flour, salt, and sugar, and mix well.
  • Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
  • Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
  • With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.
  • Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.
  • When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure to roll the dough evenly.
  • 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, or 16 Cutie Pies, or 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops
  • In a large bowl, combine the flour, brown sugar, granulated sugar, salt, and cinnamon, and mix well.
  • Add the butter to the flour mixture, and mix thoroughly with a pastry blender, a fork, or your fingers until the texture is like small peas.
  • Add the rolled oats, and mix to create a crumbly consistency.
  • Sprinkle the crumb topping over a pie, Cutie Pies, or Petit-5s before baking.
  • Makes enough crumb topping for 1 (9-inch) Pie, 16 Cutie Pies, or 36 Petit-5s

3/4 cup water
1 1/2 cups granulated sugar
1 (16-ounce) bag fresh or thawed frozen cranberries
4 medium-sized Bosc pears
1/2 teaspoon fresh minced ginger
1 teaspoon cornstarch
All-Butter Crust, recipe follows
Crumb Top, optional, recipe follows
Whipped cream lightly flavored with vanilla and a hint of ginger, optional
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch cubes
3/4 cup ice water
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
3 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
1/4 cup rolled oats

RUSTIC CRANBERRY-PEAR GALETTE

Although now slightly tweaked, this recipe comes from the Jan 2003 cookbooklet Favorite Brand Name Recipes -- Holiday Desserts. Why it's called a 'galette' is beyond me since in France, I understand that refers to a type of cake, while in French Canada, I think it's more like a large cookie. What this recipe makes, for me, is more like an open, rustic pie! Whatever you call it, it is delicious!

Provided by Sydney Mike

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10



Rustic Cranberry-Pear Galette image

Steps:

  • Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
  • Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
  • Add pears, cranberries & vanilla extract & toss to coat.
  • Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
  • Spoon pear mixture in center of crust to within 2 inches of the edge.
  • Fold edge of crust 2 inches over pear mixture & crimp slightly.
  • In a small bowl, combine egg white & water & whisk until well blended.
  • Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
  • Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
  • Cool on wire rack at least 30 minutes.

1/4 cup granulated sugar, divided
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
2 teaspoons ground cinnamon
4 cups bartlett pears, peeled & cored, thinly sliced
1/3 cup dried cranberries
1 teaspoon vanilla extract
1 refrigerated pie crust, room temperature
1 egg white
1 tablespoon water

PEAR AND CRANBERRY COCKTAIL

Enjoy this cool and refreshing cocktail made using pear and cranberries - ready in five minutes.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 8

Number Of Ingredients 7



Pear and Cranberry Cocktail image

Steps:

  • In pitcher, stir together cranberry juice cocktail, vodka, liqueur and lime juice.
  • Fill 8 glasses with ice. Pour cocktail over ice. Garnish with pear slices and mint sprigs.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg

4 cups cranberry juice cocktail
1 1/2 cups pear-flavored vodka
1/2 cup orange-flavored liqueur
1/4 cup lime juice
Ice cubes
8 slices fresh pear, if desired
8 sprigs fresh mint, if desired

CRANBERRY PEAR CRISP

This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.

Provided by appleydapply

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14



Cranberry Pear Crisp image

Steps:

  • Preheat oven to 350.
  • Lightly grease a 1 1/2 quart casserole dish.
  • Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
  • In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
  • Bake 50 minutes, or until golden brown.
  • Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5

2 cups fresh cranberries (this recipe is not for dried cranberries) or 2 cups frozen cranberries (this recipe is not for dried cranberries)
2 cups cored diced pears
1 cup granulated sugar
1/2 cup orange juice (preferable fresh-squeezed, from orange used for peel)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or 1/4 teaspoon ground mace
1/4 cup brown sugar, packed
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1/4 cup butter, cut into small cubes
3/4 cup old-fashioned oatmeal or 3/4 cup quick-cooking oatmeal, uncooked
3/4 cup chopped walnuts
whipping cream (optional)
ice cream (optional)

PEAR CRANBERRY CAKE

Provided by Ian Knauer

Categories     Cake     Milk/Cream     Mixer     Egg     Fruit     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Fall     Cinnamon     Potluck     Boil     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 20



Pear Cranberry Cake image

Steps:

  • Make cake:
  • Preheat oven to 350°F with rack in middle. Butter cake pan.
  • Whisk together flour, baking powder, salt, and spices.
  • Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
  • At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
  • Spoon batter into pan.
  • Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
  • Cool in pan 30 minutes, then turn out onto a rack and cool completely.
  • Make glaze:
  • Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
  • Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

For cake:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 3/4 cups sugar
1 1/4 cups vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
3 Bosc pears (1 1/2 pounds), cut into 3/4-inch pieces
1 cup cranberries (thawed if frozen)
For glaze:
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 (3-inch-long) cinnamon sticks
Equipment: a 10-by 4-inch angel food cake pan or a 15- cup Bundt pan

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Pear and cranberry upside-down cake. Serve with vanilla ice cream.

Provided by Shanda

Time 1h50m

Yield 18

Number Of Ingredients 16



Pear and Cranberry Upside-Down Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
  • Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
  • Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
  • Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
  • Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
  • Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 70.7 g, Cholesterol 54.9 mg, Fat 19.3 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 258.6 mg, Sugar 50.3 g

cooking spray
½ cup unsalted butter
4 cups white sugar, divided
5 medium pears - peeled, cored and sliced
½ (12 ounce) package fresh cranberries
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup vanilla soy milk
⅔ cup canola oil
4 large eggs
1 tablespoon vanilla
1 cup chopped walnuts

PEAR BAR COOKIES

When you're in the mood for bars that are a little bit different, bake these spiced goodies featuring mellow pears and tender coconut. The small-size batch will disappear before you know it.-Cora Dunlop, Boston Bar, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 bars.

Number Of Ingredients 13



Pear Bar Cookies image

Steps:

  • In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

1-1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup cold butter, cubed
FILLING:
2 large eggs, room temperature
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 medium pears, peeled and diced
1/2 cup sweetened shredded coconut

CRANBERRY PEAR MUFFINS

Make and share this Cranberry Pear Muffins recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 15



Cranberry Pear Muffins image

Steps:

  • In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda,salt and the 1 teaspoon cinnamon. Set aside.
  • Drain pears, reserving liquid. Place pears, corn flakes cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
  • Bake at 400° F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.

Nutrition Facts : Calories 212.4, Fat 2.6, SaturatedFat 0.3, Sodium 277.3, Carbohydrate 45.5, Fiber 2.1, Sugar 23.4, Protein 3.3

1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 (15 1/4 ounce) can sliced pears
4 cups corn flakes
3 egg whites
2 tablespoons vegetable oil
1/2 cup tart dried cranberries
glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
5 teaspoons pear juice or 5 teaspoons water

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From astray.com


CRANBERRY-PEAR BUTTER - COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel …
From cooksillustrated.com


CRANBERRY-PEAR COOKIE CUPS RECIPE: HOW TO MAKE IT
I bake cream cheese cookie dough in miniature muffin tins to form little cups that hold a ginger-spiced fruit filling. They’re fun for winter potlucks and are just the right size. —Roxanne Chan, …
From preprod.tasteofhome.com


PEAR-CRANBERRY CHUTNEY | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi …
From americastestkitchen.com


ROASTED ALMOND-CRANBERRY-PEAR CRISP RECIPE ...
5 cups (1.25 L) sliced peeled pears (5 to 6 pears) 2 cups (500 mL) fresh or frozen cranberries ; 1 cup (250 mL) granulated sugar
From lifemadedelicious.ca


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